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
Scale
- 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.