Buttery, flaky, sweet and simple – these Cinnamon Sugar Pie Crust Cookies are a perfect way to use up leftover pie dough now that pie baking season is underway!
“Nothing is really work unless you’d rather be doing something else.” ~Peter Pan (James Barrie)
Before I knew how to make homemade pie crust, I imagined it an endeavor reserved for the best of the best – baking gods and goddesses. I couldn’t imagine that I, a self-taught cook, could master the technique, let alone throw a quick dough together for the purpose of making cookies. Yep, we’ve come a long way, baby!
I’m planning to share a seasonal no-churn ice cream recipe with you guys this Thursday, and as I was outlining my recipe, Luc asked, “What if you do more than throw a scoop in a cone, what if you jazz it up with a pie crust cookie?” Then her wheels really got to turning, “What if you created a type of deconstructed ice cream pie?”
ENTER: Cinnamon Sugar Pie Crust Cookies. (Part 1 of a 2 part dessert.)
PIE CRUST COOKIE INGREDIENTS: (THE FIRST FIVE ARE INGREDIENTS FOR PIE CRUST)
- all-purpose flour (plus more for rolling)
- Pinch of salt
- cold butter, cubed
- cold vegetable shortening, cubed
- ice water
- cooking spray
- 1/4 cup granulated sugar
- 1/2 Tbsp. cinnamon
PIE CRUST COOKIE INSTRUCTIONS:
- In a large mixing bowl, place the first four ingredients.
- With clean hands, quickly combine the ingredients until they look like cracker crumbs with pea-sized lumps.
- Sprinkle the ice water over the mixture and stir lightly with a fork.
- Squeeze a handful of dough to see if it sticks together. (Mix in more water by the teaspoon, as needed, until it sticks together.)
- Shape into a disc, wrap in plastic wrap, and chill for an hour.
- Once chilled, remove disc from the fridge and let it temper until it feels slightly soft to the touch and easy to roll out.
- Unwrap and place on a well-floured surface.
- Sprinkle some flour onto the top of the disc and thump with your rolling pin several times. Turn it over and thump again.
- Sprinkle more flour onto the top of the dough as needed (to keep from sticking to the rolling pin) and roll the crust out from the center in all directions to desired thickness.
- In a small bowl, combine the sugar and cinnamon.
- Spray the dough with a little cooking spray and sprinkle with cinnamon sugar, gently pressing sugar into the dough.
- Preheat oven to 350 F.
- Use cookie cutters to cut out cookies. (I used varied-sized star cutters.)
- Place cookies on a prepared cookie sheet and bake for 12 – 15 minutes.
- Let them cool on the sheet.
Buon Appetito!
See you on Thursday with more pie crust cookie (and ice cream) fun! 🙂
MORE COOOOKIES:
Cranberry Orange Oatmeal Cookies
DoubleTree Chocolate Chip Cookies
Cinnamon Sugar Pie Crust Cookies
Description
Buttery, flaky, sweet and simple – these Cinnamon Sugar Pie Crust Cookies are a perfect way to use up leftover pie dough now that pie baking season is underway!
Ingredients
- 2½ cups all-purpose flour (plus more for rolling)
- Pinch of salt
- ½ cup cold butter, cubed
- ½ cup cold vegetable shortening, cubed
- ½ cup ice water
- cooking spray
- 1/4 cup granulated sugar
- 1/2 Tbsp. cinnamon
Instructions
- In a large mixing bowl, place the first four ingredients.
- With clean hands, quickly combine the ingredients until they look like cracker crumbs with pea-sized lumps.
- Sprinkle the ice water over the mixture and stir lightly with a fork.
- Squeeze a handful of dough to see if it sticks together. (Mix in more water by the teaspoon, as needed, until it sticks together.)
- Shape into a disc, wrap in plastic wrap, and chill for an hour.
- Once chilled, remove disc from the fridge and let it temper until it feels slightly soft to the touch and easy to roll out.
- Unwrap and place on a well-floured surface.
- Sprinkle some flour onto the top of the disc and thump with your rolling pin several times. Turn it over and thump again.
- Sprinkle more flour onto the top of the dough as needed (to keep from sticking to the rolling pin) and roll the crust out from the center in all directions to desired thickness.
- In a small bowl, combine the sugar and cinnamon.
- Spray dough with a little cooking spray and sprinkle with cinnamon sugar, gently pressing sugar into the dough.
- Preheat oven to 350 F.
- Use cookie cutters to cut out cookies. (I used varied-sized star cutters.)
- Place cookies on a prepared cookie sheet and bake for 12 – 15 minutes.
- Let them cool on the sheet.
Rahul @samosastreet says
This looks such a fun recipe. Perfect for festivals and its so easy to make
Annie says
So easy to make, they’re hard to resist!
Katherine | Love In My Oven says
I love these so much Annie!! My Mom would always put some cinnamon sugar on her leftover pie scraps and we’d actually fight over them, haha! Your cute little stars are wonderful. My kiddos would be fighting over these too 😉
Annie says
It’s a great one to get the kids involved with! Making and eating! 😉
Kelly | Foodtasia says
What a brilliant idea, Annie! If you’d look in my freezer, you’d find a bunch of little balls of pie dough scraps that I couldn’t bear to throw away and never got around to using. I’ll have to thaw them and make these cookies!
Annie says
Thaw that dough! 🙂 It’s a fun little cookie that everyone loves!!
Jennifer @ Seasons and Suppers says
Simply perfect and what a great sweet treat these are! They would make sure a pretty and delicious addition to a sweets tray, too 🙂
Annie says
They really are! Anyone who is a fan of pie crust will enjoy these! 🙂
Mary Ann | The Beach House Kitchen says
I will most definitely be trying these beauties Annie! I used to dread making homemade pie crust, but I’ve come a long way too. Can’t wait to bake a batch. Pinned!
Annie says
Boy – when that first pie crust was the ‘real deal’ – it was a happy day! 🙂 Enjoy!
Marissa says
This post is pure nostalgia for me, Annie! My Granny would always make cinnamon crust with her pie dough scraps and I LOVED them. Such a genius idea to make them the main attraction and so pretty with cookies cutters.
Annie says
Awhh! I love that! I made them initially as a complement to ice cream that I’ll be sharing soon, and then I realized that they can stand alone! They’re a nice little cookie with a cup of tea. Thanks, Marissa!