I have an amazing pie crust recipe, so I thought I would try my skills at creating some Pie Crust Cookies to see what the fuss was about! Not only are they adorable in size, but they are very aromatic and taste like a little crispy cinnamon roll! The grandchildren can’t seem to get enough of these. Gigi’s rule is if you want to eat them, you must help make them. So, of course small hands were involved! Forewarning: one bite of these and you’ll probably wish you made a double batch !
Pie Crust:
Link over to my Ultimate All-Butter Pie Crust post for directions with pictures for the dough, I rolled this out onto a pastry mat into a 12″ x 10″ rectangle.
Cinnamon Sugar Mixture:
Combine the sugar and spice mixture. 
Brush the melted butter over the dough and sprinkle the spice mixture evenly over the top
I rolled the dough from the longer side.
The Roll:
Once you have rolled it up, wrap it up tightly in plastic and let it chill for about an hour.
Unwrap the chilled dough and mark lightly at 1/2″ intervals. You may slice with a sharp knife or by using dental floss Slide floss under dough roll and bring it to the top. Loop one string under the other and pull the ends. It should slice through the dough with ease without compressing the dough ! Cool, isn’t it? I use floss when I “slice” my Cinnamon and Spice Rolls, too!
The Bake:
Preheat oven to 375 degrees Place these Pie Crust Cookies about 2″ apart Bake for 18-20 minutes.
For perspective on size, this dish is 10″ x 4.5″.
Pie Crust Cookies
Ingredients
Pie Crust
- 1 1/4 c flour
- 1/4 t salt
- 1/2 t sugar
- 1/2 c cold butter
- 2 T ice water
Cinnamon Sugar Mixture:
- 1 T melted butter
- 1 T dark brown sugar
- 2 T granulated sugar
- 2 t cinnamon
- 3/4 t nutmeg
Instructions
- Prepare pie crust recipe; roll out to a 12" x 10 " rectangle.
- Melt butter and spread over dough.
- Combine spices and sugar; sprinkle evenly over the dough.
- Roll dough from the longer side; wrap tightly in plastic and chill for about an hour.
- Cut into 1/2" slices If you have dental floss(shown above in post}, it makes slicing easier without flattening dough.
- Place on parchment paper-lined pan 2 inches apart and bake at 375°F for approximately 18-20 minutes.
- Cool on pan until set, then remove to cooling rack to finish cooling.
- Enjoy these as they disappear quickly!
