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!