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
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pie crust into a thin rectangle. It doesn’t need to be perfect!
- Brush the rolled-out dough with melted butter.
- In a small bowl, mix together the granulated sugar, brown sugar, and cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Starting from one of the long sides, roll the dough into a log, jelly-roll style. Tuck the ends under to seal the roll.
- Using a sharp knife, cut the log into 1-inch rounds. Place the rounds on the prepared baking sheet, about 1 inch apart.
- 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!
