Pie Crust Cookies
Turn leftover pie crust into something worthwhile-- perfect for dipping!
Ingredients
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- chilled1 homemade pie crust scraps2 store bought is fine
- 2 Tablespoons (28g) unsalted butter melted
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, combine the sugar and cinnamon. Stir together until thoroughly combined. Set aside.
- Gather leftover pie crust scraps into a disc. Working on a floured surface, roll out dough to about ¼" thickness.
- Using a pastry brush, brush the dough with butter. Sprinkle cinnamon sugar evenly over pie crust, then flip the crust over and repeat butter and cinnamon sugar on the other side.
- Use a 2-3" circle cookie cutter (or any desired shape) to cut into rounds. Place cut circles on baking sheet. Gather and re-roll dough as needed. You may need less butter and cinnamon sugar coating as you rework the dough, so use as desired.
- Bake the rounds for 8 minutes, flip them over, then bake for another 8 minutes. Remove from the oven and allow to cool completely on the baking sheet. Store cookies covered at room temperature up to 1 week.
Notes
- Chilled dough: it is imperative you use chilled dough. Chill pie crust scraps in the refrigerator at least 30 minutes before use.
- Pie crust: you may also use fresh pie crust that hasn't been cut at all yet. You are not limited to only leftover scraps for these cookies!
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