Cinnamon Sugar Pie Crust Cookies

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:

1. In a large mixing bowl, place the first four ingredients.
2. With clean hands, quickly combine the ingredients until they look like cracker crumbs with pea-sized lumps.
3. Sprinkle the ice water over the mixture and stir lightly with a fork.
4. Squeeze a handful of dough to see if it sticks together. (Mix in more water by the teaspoon, as needed, until it sticks together.)
5. Shape into a disc, wrap in plastic wrap, and chill for an hour.
6. Once chilled, remove disc from the fridge and let it temper until it feels slightly soft to the touch and easy to roll out.
7. Unwrap and place on a well-floured surface.
8. Sprinkle some flour onto the top of the disc and thump with your rolling pin several times. Turn it over and thump again.
9. 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.
10. In a small bowl, combine the sugar and cinnamon.
11. Spray the dough with a little cooking spray and sprinkle with cinnamon sugar, gently pressing sugar into the dough.
12. Preheat oven to 350 F.
13. Use cookie cutters to cut out cookies. (I used varied-sized star cutters.)
14. Place cookies on a prepared cookie sheet and bake for 12 – 15 minutes.
15. 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

Jam Thumbprint Cookies

DoubleTree Chocolate Chip Cookies

French Butter Cookies

Cinnamon Sugar Pie Crust Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Ciao Chow Bambina

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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!

 

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a large mixing bowl, place the first four ingredients.
2. With clean hands, quickly combine the ingredients until they look like cracker crumbs with pea-sized lumps.
3. Sprinkle the ice water over the mixture and stir lightly with a fork.
4. Squeeze a handful of dough to see if it sticks together. (Mix in more water by the teaspoon, as needed, until it sticks together.)
5. Shape into a disc, wrap in plastic wrap, and chill for an hour.
6. Once chilled, remove disc from the fridge and let it temper until it feels slightly soft to the touch and easy to roll out.
7. Unwrap and place on a well-floured surface.
8. Sprinkle some flour onto the top of the disc and thump with your rolling pin several times. Turn it over and thump again.
9. 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.
10. In a small bowl, combine the sugar and cinnamon.
11. Spray dough with a little cooking spray and sprinkle with cinnamon sugar, gently pressing sugar into the dough.
12. Preheat oven to 350 F.
13. Use cookie cutters to cut out cookies. (I used varied-sized star cutters.)
14. Place cookies on a prepared cookie sheet and bake for 12 – 15 minutes.
15. Let them cool on the sheet.

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