Cinnamon Sugar Pie Crust Cookies (Printable)
Buttery cookies with cinnamon sugar crunch—flaky, easy, and perfect for leftover dough or sweet snacking.
# Components:
→ Pie Crust
01 - 1 sheet refrigerated or homemade pie dough (approximately 8 oz)
→ Cinnamon Sugar
02 - 3 tablespoons granulated sugar
03 - 1 1/2 teaspoons ground cinnamon
→ Topping
04 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll the pie crust to approximately 1/8 inch thick.
03 - Brush melted butter evenly across the surface of the rolled dough.
04 - In a small bowl, combine granulated sugar and ground cinnamon.
05 - Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
06 - Using a knife or cookie cutter, slice dough into shapes or strips about 2 inches in size.
07 - Transfer dough pieces to the prepared baking sheet, leaving space between each.
08 - Bake for 12 to 15 minutes, or until the cookies are golden brown and crisp.
09 - Allow cookies to cool on a wire rack before serving.
# Expert Advice:
01 -
- Uses leftover pie dough or store-bought for a zero-waste treat
- Quick and easy with just a few ingredients
- Perfectly crisp and sweet for coffee breaks or dessert platters
- Customizable with decorative shapes or additional spices
02 -
- High in comforting flavor for minimal effort
- Naturally vegetarian and egg-free when using some brands of store-bought dough
- Bakes up in under fifteen minutes for a lightning-fast treat
03 -
- Always use well-chilled dough for the flakiest texture and easiest rolling. If dough warms up too much pop it back in the fridge for five minutes.
- Dust off extra flour from the rolled dough before buttering so your cookies bake up delicately crisp not tough.
- A sprinkle of finishing sea salt can elevate these cookies especially if serving with dark hot chocolate or caramel sauce.