Cinnamon Sugar Pie Crust Cookies

Have you ever found yourself with leftover pie dough, unsure of what to do with it? I used to be in the same predicament, making enough pie dough for two crusts but only crafting a single pie. The extra dough would often end up forgotten in the freezer until it was no longer usable. But those days are behind me! I’ve discovered the perfect solution: Cinnamon Sugar Pie Crust Cookies. These delightful pinwheels transform your leftover pie dough into a buttery, cinnamon-sugar treat that ensures none of your precious dough goes to waste. Plus, you only need five ingredients and a few minutes to whip them up!

Why You’ll Love This Recipe

This recipe is a game-changer for anyone who hates wasting ingredients. You’ll love how these cookies make use of every last bit of pie dough, turning something that might have been discarded into a sweet treat. They’re quick to make, requiring only a handful of common ingredients, and the result is a delicious, flaky cookie with a buttery cinnamon-sugar filling. Perfect for a cozy afternoon snack or a quick dessert!

Kitchen Equipment You’ll Need

• Baking sheet
• Parchment paper
• Rolling pin
• Small mixing bowl
• Basting brush
• Sharp knife

Ingredients

• 1 unbaked pie crust
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter, melted

Step-by-Step Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pie crust into a thin rectangle. It doesn’t need to be perfect!
3. Brush the rolled-out dough with melted butter.
4. In a small bowl, mix together the granulated sugar, brown sugar, and cinnamon. Sprinkle this mixture evenly over the buttered dough.
5. Starting from one of the long sides, roll the dough into a log, jelly-roll style. Tuck the ends under to seal the roll.
6. Using a sharp knife, cut the log into 1-inch rounds. Place the rounds on the prepared baking sheet, about 1 inch apart.
7. Bake the cookies for 10-15 minutes, or until they are golden brown. If any sugar caramelizes and leaks out, simply scrape it away once the cookies cool. Enjoy your cookies!

Tips for Success

• Ensure your pie crust is cold but pliable for easier rolling.
• Keep the dough lightly floured to prevent sticking.
• Use a sharp knife for clean cuts of the dough.

Additional Tips and Variations

Feel free to add a pinch of nutmeg or cardamom for an extra spice kick. For a festive touch, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.

Nutritional Highlights (Per Serving)

Each serving of Cinnamon Sugar Pie Crust Cookies is approximately 150 calories. They are a sweet treat, so enjoy in moderation!

Frequently Asked Questions (FAQ)

Can I use store-bought pie crust?

Absolutely! Store-bought pie crusts work great if you don’t have homemade dough on hand.

How should I store these cookies?

Store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage.

Can I make these cookies in advance?

Yes, you can prepare the dough rolls in advance and freeze them. When ready to bake, slice and bake directly from frozen, adding a few extra minutes to the baking time.

Conclusion

I hope you’re inspired to try making these Cinnamon Sugar Pie Crust Cookies the next time you have leftover pie dough. They’re a wonderful way to ensure nothing goes to waste while enjoying a sweet treat. I’d love to hear how they turn out for you—feel free to share your experiences and any creative variations you try!