Pie Crust Cookies With Cinnamon Sugar Filling
These easy, old fashioned pie crust cookies are the perfect Christmas treat! Made with sugar-cinnamon filling, butter, and leftover pie dough, these are the best holiday cookies!
Equipment
- 1 small bowl
- 1 cookie sheet
Ingredients
- 1 pie crust or leftover pie dough, see notes
- 3 tbsp unsalted butter room temperature
- 1/4 cup brown sugar
- 2.5 tsp ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Using a rolling pin, roll out your pie dough on a lightly floured surface about 1/4 inch thick. Make sure your butter is soft, then spread the softened butter over the pie crust.
- In a small bowl whisk together the brown sugar and cinnamon. Sprinkle the mixture liberally over the pie dough.
- Carefully roll up the pie dough from top to bottom, making it snug but not too tight.
- Using a sharp knife slice the dough into 1/4 inch pieces. Lay each piece flat side down on the parchment paper.
- Bake for 10-12 minutes or until the cookies are lightly golden brown. Let the cookies cool for a few minutes on the cookie sheet, than transfer to a wire cooling rack.
Notes
- You can easily adjust this recipe to suit any amount of leftover pie dough strips you may have. Simply reduce the amounts of butter, cinnamon, and sugar. You may need to approximate, but this is a flexible recipe and you can adjust as needed.
- If your pie dough recipe makes two pie crusts (a top and a bottom), simply cut the recipe in half to get the right amount of dough for this recipe.
Nutrition
Calories: 43kcalCarbohydrates: 5gProtein: 0.4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 3mgSodium: 24mgPotassium: 9mgFiber: 0.2gSugar: 2gVitamin A: 36IUVitamin C: 0.01mgCalcium: 5mgIron: 0.2mg
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