|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 13g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pie crust cookies are hands down the easiest and simplest cookies you can make. With a handful of ingredients and very little effort, you can bake up a batch of absolutely delicious cinnamon sugar-filled cookies. They have all the buttery-flakiness of pie dough and the portability of a cookie.
This recipe is the perfect way to use up leftover pie dough scraps. As you’re making all of your holiday pies this year, make sure to keep the extra trimmings. Combine them into a ball and roll them out into little cookies. We also included a simple icing recipe (only two ingredients) to take these cookies to another level of sweetness.
Make pie crust cookies with the kids. There isn’t any raw egg to worry about and hardly any mess. They will love spreading the butter with a pastry brush and dusting the top with cinnamon sugar.
"Don’t toss those extra pie scraps! They’re great for turning into a new snack. If your pie crust leans a little sweet, I think it’s helpful to add a good pinch of salt to the cinnamon sugar mixture to bring some balance to the cookies." —Kayla Hoang
1 unbaked pie crust, about 4 ounces
All-purpose flour, for rolling
2 tablespoons unsalted butter
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons brown sugar
1/2 to 3/4 teaspoon ground cinnamon
1/2 cup confectioners' sugar, more as needed
1 teaspoons whole milk, more as needed
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F.
You can use a fresh pie crust, or you can combine pie crust scraps, to create a ball of dough. Roll out the pie crust on a lightly floured surface. Roll it into a large rectangle. You can roll the dough fairly thin; just avoid creating holes.
Melt the butter and spread it evenly over the dough with a pastry brush or a spoon. You don’t have to completely melt the butter, softened works well too and won’t change the composition of the dough.
Whisk together the granulated sugar, brown sugar, and cinnamon in a small bowl.
Spread the sugar mixture evenly over the butter.
Start at the bottom of the rectangle and roll the dough into a log, 14- to 15-inches long. Don’t roll it too tight or too loose. Both of these will affect how the cookies bake and spread. Tuck in the ends of the dough to seal.
Cut the dough into 1-inch crosswise pieces.
Place the pieces cut-side up onto a parchment-lined rimmed baking sheet about 1-inch apart.
Bake until the cookies are golden brown and firm, about 15 minutes.
Cool completely. Remove any caramelized sugar from the edges, if necessary.
While the cookies are baking and cooling, you can make the icing. Whisk together the confectioners' sugar and milk to form a thick frosting. Add more milk or confectioners' sugar to reach the desired consistency.
Drizzle the icing over the cookies with a fork or spoon.
Allow the icing to harden and serve immediately.
- Try adding raisins on top of the cinnamon sugar. They add a nice pop of sweetness and great texture.
- Add some chopped walnuts on top of the cinnamon sugar to create a nutty cookie.
How to Store and Freeze
- Place the cookies in an airtight container for up to three days.
- They also freeze very well and can store in the freezer for up to three months.