Today I’m so excited to show you how to make these Cinnamon Sugar Pie Crust Cookies. Whether you just need an easy homemade cookie for dipping or you prefer not to throw away excess pie dough, these will do the trick.
Honestly, I hesitate to even call this a recipe because it’s as simple as sprinkling cinnamon and sugar onto pie dough and baking it. However, these cookies are delicious and part of something I’m sharing tomorrow, so this recipe is rather important.
I think the idea for these cookies came about when someone made a pie and didn’t want to discard the dough scraps. Instead, that excess dough was sprinkled with cinnamon and sugar, baked, and turned into a tasty little treat.
Like many others, I took the recipe one step further and brought out seasonal cookie cutters to create adorable little cookies.
If you can find them, I recommend cookie cutters like these. Not only are they the perfect size, but they come with a built-in stamper that creates a nice detail on the cookie. In this particular case, I used a leaf-shaped cutter, and the stamper made the vein of the leaf.
So what do you do with the cookies? As I mentioned, served plain, they are great for snacking. They also work beautifully with sweet dips like my Pumpkin Spice Cheesecake Dip or Salted Caramel Cheesecake Dip.
I especially like them as a garnish for desserts. Add them to a bowl of ice cream, use them to dress up your pumpkin pie, or decorate a cake with them. As you can tell, the options are many.
So whether you want to whip up a batch of pie dough to make dozens of these or just don’t want to waste your extra pie dough, I hope you find this helpful.
Makes 4-6 dozen
1 pie dough (IBC's go-to pie crust, store-bought, or leftover pieces)
1/2 cup sugar
2 tablespoons cinnamon
Begin by preheating your oven to 350 degrees F. Then, roll out the pie dough. Use cookie cutters to cut detailed shapes or a knife to cut strips or squares.
In a small bowl, whisk together the cinnamon and sugar to combine. Sprinkle the cut dough with the cinnamon and sugar.
Transfer to a baking sheet lined with parchment and bake for 8-10 minutes or until lightly browned.
Usually, you can re-roll and cut the extra dough once or twice before it becomes unworkable.
Note: This recipe is more of a general guideline. How much dough you have and the size of your cookie cutter will determine how much butter, cinnamon, and sugar you will need and how many cookies your recipe will yield.
Be sure to swing back here tomorrow to see how I used my Cinnamon Sugar Pie Crust Cookies in an extra-special, seasonal recipe.