chilled1homemade pie crust scraps2store bought is fine
2Tablespoons(28g) unsalted buttermelted
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.
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!