Pie Crust Cookies
60 small cookies
Give leftover pie crust scraps or refrigerated dough a new life with this easy recipe for cinnamon sugar pie crust cookies. They are perfectly thin and crispy, and so simple to make!
Ingredients
- 1 unbaked pie crust homemade or store bought, or use scraps left from making pie, thawed if frozen
- 1 egg mixed with 1 teaspoon water, to make egg wash
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- flour for dusting
Instructions
- Preheat the oven to 350°F/180°C, and line a cookie sheet with parchment paper or a Silpat silicone mat.
- Roll out the pie crust into ¼ to ⅛ “ thickness on a lightly floured surface, and cut out shapes using cookie cutters. If the cookie cutters are not releasing the cookies easily then dip in flour.
- Place the cut outs on the prepared sheet, then brush with egg wash.
- To make the cinnamon sugar, combine sugar with cinnamon. Then sprinkle the mixture all over the cut outs.
- Bake in the preheated oven for 10-12 minutes or until they are puffed and no longer wet/shiny.
- Allow to cool down for 5 minutes on cookie sheets then transfer to a wire rack to cool completely. Enjoy them on their own, with a dessert dip, or decorate a pumpkin pie with them.
Notes
- This recipe can be made with refrigerated pie crust dough, or your favorite homemade pie crust recipe.
- Cut the cookies into any shape that you like. Simple circles, or long straws cut with a knife are also fun.
- To Store: Keep leftovers in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1cookie | Calories: 16kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 4IU | Vitamin C: 0.001mg | Calcium: 1mg | Iron: 0.1mg