In this easy 4 ingredient recipe, I am sharing 2 different options to use leftover pie dough. Perfect to make super tasty flaky cookies!
The pie dough must be cold throughout the process; when rolling it out, when cutting it into cookies, or when rolling it up for the pinwheel shapes.
For these Pie Crust Cookies you need leftover pie dough and cinnamon sugar to sprinkle them with!
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For the cookies shapes, roll out the chilled dough and use a cookie cutter to cut out the shapes.
You can make any shape you like and you don't need special pie crust cookie cutters. Brush the cut pie dough cookies with egg wash and then sprinkle with cinnamon and sugar.
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You can also roll out the cold pie dough into a rectangular, dust generously with cinnamon and sugar. Then, roll the pie dough and slice the log into a "cinnamon roll" shape
Brush the top of each pinwheel cookie with eggwash using a pastry brush prior to baking. The cookie cutter style cookies bake at 190C (375F) for 15 minutes and the pinwheels also bake at 190C (375F), but for 30 minutes.
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These delicious buttery Pie Crust Cookies are the best thing that can happen to leftover pie dough!