Pie Crust Cookies (VIDEO)
Baked to golden brown perfection, these delicious buttery Pie Crust Cookies are the best thing that can happen to leftover pie dough! They are ever so slightly crisp on the edges and coated with a layer of cinnamon sugar yumminess!
Servings: 6
Calories: 31kcal
Ingredients
- 1 Leftover pie dough
- 4 tablespoon Granulated sugar
- 1 tablesppon Cinnamon
- Egg for egg wash
Instructions
For the Cookie shape
- The pie dough must be cold when you handle it and form the cookies, just like when you make pies
- Roll out the leftover pie dough on a floured surface or between 2 silicon baking mats until it's flat and about ¼" / 6mm thick
- Cut out cookie shapes using a cookie cutter. You can use any shape you like and you don't need special pie crust cookie cutters.
- Place the cutout cookies on the prepared baking sheet leaving enough space in between them to ensure that they don't spread into each other as they bake
- Brush the cut pie dough cookies with the egg wash and then sprinkle with cinnamon and sugar
For the Pinwheel shape
- The pie dough must be cold when you handle it, just like when you make pies
- Roll out the leftover pie dough on a floured surface or between 2 silicon baking mats until it's flat and about ¼" / 6mm thick
- Dust the rolled-out rectangle generously with cinnamon and sugar until it is fully covered.
- Tightly roll the pie dough until it looks like a long log. Then slice it into pinwheel shape cookies and then place each cookie onto the prepared baking sheet or inside a baking tray
- Brush the top of each pinwheel cookie with eggwash using a pastry brush prior to baking
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. Both pie dough cookie types will begin to turn golden brown when fully baked.
- Allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling
- Store them in an airtight container at room temperature for up to 5 days or in the fridge for up to 9 days
Video
Notes
- The temperature when working with pie dough is super important. The dough needs to be cold but not so cold that it will break. Yet, if it's too warm it won't hold its shape and also can get really soft. So it is a balance.
- If the dough begins to get too warm when you are forming the cookies simply put it in the fridge or freezer to chill for a few minutes.
- To avoid having the pie dough stick to the counter when it is being rolled out, you can roll the dough in between two Silicone baking mats.
- Feel free to use other spices on your cookies like nutmeg, ginger, cardamom, or pumpkin pie spice. You can also use brown sugar in place of white sugar or a combination of the two. Cocoa powder can also be added to the pinwheels for a little chocolate flavor.
Nutrition
Calories: 31kcal | Carbohydrates: 8g | Protein: 0.01g | Fat: 0.03g | Sodium: 0.1mg | Potassium: 1mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 0.5IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.02mg
