Cinnamon Pie Crust Cookies are one of my favorite “cookies”. A simple but amazingly addictive treat, Pie Crust Cookies are a great way to use up leftover pie crust dough. The pies themselves are mostly, “meh”, for me (I know how crazy that sounds to many of you), but pie crust! Now that can be turned into something delicious. Add a cup of hot cocoa or herbal tea and I’m a happy girl!
I’ve never been a huge fan of cooked fruit pies. While there is definitely a time and place for a great apple pie, most cooked fruit makes me kind of sad. So mushy.
Dreaming of Pie
I do enjoy making pies, though. Especially holiday pies. I love most cream pies and pecan pie is one of my all time favorites. When I was a little girl, I once told my Aunt Shirley I would not go to sleep until she made me a Chocolate Cream Pie. It was already past my bedtime but she did it! Aunts are the best.
But let’s get back to pie crust and these simple delights. While store-bought pie crust makes these delicious cinnamon cookies even easier, making the dough from scratch is easy and takes these cookies to the next level. I’ve included my favorite, simple pie crust recipe here, but feel free to use your tried-and-true recipe.
Making Pie Crust Cookies Your Own
These cookies are easily modified and adapted to suit your family’s palate. Once baked and cooled a bit, I sometimes drizzle a simple vanilla glaze on top. The icing adds that extra bit of yum. It’s also fun to use cookie cutters to cut the cookies into shapes before baking. I have a friend who, instead of cinnamon, dusts hers with a bit of sugar and cocoa and some mini chocolate chips. And, if you’re into cooked fruit, you can definitely sprinkle some diced fruit on top before baking. So many fun possibilities!
Do you guys make something like this? What’s your family’s version?
Pie Crust Cookies
- 2 Tbsp sugar
- 1 tsp cinnamon or to taste
- 1 C all purpose flour
- ½ tsp salt
- 1 tsp sugar optional
- ⅓ C shortening, butter, or lard
- ½ Tbsp vinegar optional
- 2 – 4 Tbsp ice water
- ¼ C butter softened (not melted)
- Preheat oven to 400°. In a small bowl or jar with a shaker lid, mix together the 2 tablespoons sugar and cinnamon; set aside.
- In a medium bowl, or the bowl of a food processor, combine flour, salt, and sugar, if using.
- Cut or pulse in ⅓ cup shortening until mixture resembles coarse crumbs.
- If using, sprinkle mixture with vinegar and mix lightly or pulse once or twice. Continue with ice water in the same manner, 1 tablespoonful at a time, until dough is just moist enough to form a ball when lightly pressed together.
- Working the dough as little as possible, shape into a ball and flatten to ½-inch thickness, rounding and smoothing edges as you go.
- Place dough ball between two sheets of parchment or waxed paper and roll from center out toward edges until desired thickness is reached. Remove top sheet of parchment or waxed paper and move dough with bottom sheet of parchment to a cookie sheet or baking stone.
- Using a pastry brush, spread ¼ cup softened butter over prepared pie crust. Sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut dough into roughly 2" x 3" rectangles. Separate slightly or leave cookies close together, as desired.
- Bake at 400° for about 10 minutes or until the crust is lightly browned. Allow to cool slightly before eating, but these are delicious warm!