Save These cinnamon sugar pie crust cookies are my go-to treat for using up extra pie dough or creating something sweet and comforting in minutes. Lightly crisp on the edges with warm cinnamon flavor, they recall the after-school snacks I loved as a kid and were always the first thing gone at family gatherings.
Whenever I made pie, these cookies were the bonus everyone waited for. They disappeared faster than the pie itself especially when warm from the oven.
Ingredients
- Pie crust dough: Refrigerated or homemade is the foundation for a tender, flaky cookie. Look for dough with clean ingredients and no artificial flavors for best taste.
- Granulated sugar: Adds that crunchy sweet exterior. Using superfine sugar will give even more delicate crunch.
- Ground cinnamon: Infuses warmth. Use freshly bought cinnamon for maximum fragrance and flavor.
- Unsalted butter (melted): Brings richness and helps the sugar stick. Choose high-quality butter for a clean taste.
- Optional additions: Like coarse sugar or a pinch of nutmeg can add depth. Fresh whole nutmeg grated right before mixing gives the brightest spice.
Instructions
- Prepare The Oven and Sheet:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a large baking sheet with parchment paper to prevent sticking and keep your cookies crisp underneath.
- Roll Out The Dough:
- Take your chilled pie dough and roll it out on a lightly floured counter until it is about one eighth of an inch thick. Aim for even thickness so all cookies bake at the same rate without burning edges.
- Brush With Butter:
- Dip your pastry brush into melted butter and gently sweep it to cover the entire surface of the rolled dough. Make sure you get all the way to the edges since this is what will help the cinnamon sugar adhere.
- Sprinkle Cinnamon Sugar:
- In a small bowl stir together the granulated sugar and ground cinnamon until there are no streaks. Evenly distribute this mixture over the buttered pie crust making sure every spot gets a bit of that sweet spice.
- Cut The Shapes:
- Use a sharp knife or your favorite cookie cutters to slice the dough into strips rounds or any fun shape about two inches across. This is a great task for letting little helpers get involved.
- Arrange On Baking Sheet:
- Place each piece of dough onto the lined baking sheet with just a bit of space between each cookie. This helps air circulate so each one gets crispy throughout.
- Bake To Golden Perfection:
- Place the baking sheet in the center of your hot oven and bake for twelve to fifteen minutes. You are looking for cookies that are a deep golden brown at the edges and fully set in the centers for maximum crunch.
- Cool Before Serving:
- Once baked move the cookies to a wire rack to cool completely. Resist the urge to eat them while piping hot—they continue to crisp up as they cool.
Save I love how cinnamon transforms this simple cookie into a nostalgic snack. My grandmother would always hand me one right from the oven dusted with even more sugar just because I was her baking helper.
Storage Tips
Store these cookies in an airtight tin at room temperature for up to four days. They maintain their crispness well and are even better the next day. If you want to keep them longer layer between sheets of parchment in a freezer-safe container and freeze for up to three months.
Ingredient Substitutions
If you are out of unsalted butter try using coconut oil or even a plant-based butter substitute for a dairy-free batch. For extra fun swap half the cinnamon for pumpkin pie spice or cardamom. You can also roll the dough in brown sugar instead of white if you want a caramel note.
Serving Suggestions
These cookies are perfect on their own but even better with a scoop of vanilla ice cream. Try dipping them in chocolate sauce or alongside a hot mug of cider or coffee. Mini versions are adorable stacked on a dessert board or used as a crunchy topping for your favorite custard or pudding.
Save These cookies are the best for sharing or enjoying with coffee. Bake extras and watch them disappear quickly!
Recipe Questions
- → Can I use homemade pie dough?
Yes! Both refrigerated store-bought and homemade pie dough work well. Just ensure it’s rolled thin for crispness.
- → How do I make the cookies extra crunchy?
Sprinkle coarse sugar on top of the cinnamon sugar before baking for added texture and crunch.
- → Can I add extra spices?
Absolutely. A pinch of nutmeg, allspice, or even cardamom goes well with the cinnamon sugar blend.
- → How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days to maintain their crispness.
- → Are there serving suggestions?
Serve warm or at room temperature. They pair nicely with ice cream, hot chocolate, or dipped in melted chocolate.