Get the Recipe:
Pie Crust Cookies
It's SO easy to turn your leftover pie crust dough into these sweet, cinnamon-y Pie Crust Cookies!
Ingredients
- pie crust dough
- 1 large egg
- 1 tablespoon water
- cinnamon-sugar*
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Instructions
- Lightly flour a work surface. Roll the dough to a 1/4-inch thickness.
- Use a cookie cutter to cut out the dough.
- Place the dough cutouts on a baking sheet lined with parchment paper or a silicone liner. Leave about 2 inches between the cookies. Refrigerate or freeze for about 30 minutes.
- Preheat oven to 375°F (190°C).
- Make an egg wash by combining the egg and water. Brush over the tops of the cookies. (You won't use all of the egg wash.)
- Sprinkle the tops of the cookies with cinnamon-sugar.
- Bake 10 to 12 minutes, or until the cookies are golden brown. Cool on the pan on a wire rack for 5 minutes before transferring the cookies directly to a rack to cool completely.
Notes
- *Use store-bought cinnamon-sugar or make your own with a ratio of 4:1 sugar to cinnamon. Either granulated sugar or coarse sugar works well.
- Store the cookies in an airtight container at room temperature for about 3 days or in the freezer up to 3 months.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
