Sourdough Discard Pie Crust Cookies
These easy sourdough discard pie crust cookies are made with just 4 simple ingredients: pie crust, butter, cinnamon and sugar! Use leftover pie crust to make these old fashioned cookies.
Equipment
- cookie sheet
Ingredients
- 1 pie crust or leftover pie crust scraps
- 3 tbsp butter softened
- 1/4 cup brown sugar
- 2.5 tsp cinnamon
Instructions
*Make sure your pie dough is at room temperature before starting the recipe
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- With a rolling pin, roll out your pie dough on a lightly floured surface about 1/4 inch thick. Spread the softened butter over the pie dough.
- Whisk together the cinnamon and sugar and sprinkle over the top of the dough. Starting at the bottom, roll the dough into a snug log.
- Use a sharp knife to cut the dough log into 1/4 inch sections. Place on baking sheet.
- Bake for 10-12 minutes or until cookies are lightly golden brown. Cool on baking pan for a few minutes, then transfer to a wire rack.
Notes
- You can adjust this recipe 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- you can't mess it up!
- 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: 33mgPotassium: 9mgFiber: 0.2gSugar: 2gVitamin A: 36IUVitamin C: 0.01mgCalcium: 5mgIron: 0.2mg
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