The perfect solution for your leftover dough. Just five ingredients!
For whatever reason, I usually make enough pie dough for two crusts but only ever end up making a single crust pie. This means that I always, always have leftover pie dough even though I have no idea what to do with it. I generally freeze it and then forget about it until it’s freezer burnt and long past its prime. But no more! Because now I have the perfect solution – Pie Crust Cookies! These lovely little pinwheels use up your leftover pie dough and pair them with a buttery cinnamon sugar filling so you get a delicious treat and none of that lovely dough goes to waste. And you only need five ingredients and a few minutes of time to make them.
You start with a single, leftover pie crust. If you don’t have that much, that’s okay. This is a use-it-up kind of deal and the quantities are forgiving. Roll it out into a rough rectangle…
… and brush it with a few tablespoons of melted butter before sprinkling it with a mixture of cinnamon and white and brown sugars.
You then roll it up, jelly roll-style, and tuck in the ends to seal it off. Don’t roll too tight, don’t roll too loose, just go easy with it.
Slice it into 1-inch rounds.
And set them about an inch apart on a baking sheet. Ten to fifteen minutes in a moderate oven and you’ve got cookies!
The sugary, buttery filling will leak a bit, so you can scrape away any bits that have seeped out, but that leakage also seals the bottom of the cookie in a crisp and sugary way.
They’re flaky and light and an ideal way to use up any dough scraps you might have laying around. Five ingredients, fifteen minutes, and such a tasty solution!
Cinnamon Sugar Pie Crust Cookies
15m prep time
15m cook time
- 1 unbaked pie crust
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out pie crust into a thin rectangle. (It's okay if it's roughly shaped.)
- Brush dough with melted butter.
- In a small bowl, whisk together the sugar, brown sugar, and cinnamon. Sprinkle over melted butter on pie crust.
- Starting at the bottom long end of the rectangle, roll dough into a log jelly-roll style. Tuck ends of dough under to close the roll.
- Using a sharp knife, cut into 1-inch rounds. Place on prepared baking sheet 1-inch apart.
- Bake until golden brown, 10-15 minutes. Scrape away any leaked caramelized sugar and let cool completely. Enjoy!
Recipe adapted from The Comfort of Cooking.