For whatever reason, I usually make enough pie dough for two crusts but only ever end up making a single crust pie. This means that I always, always have leftover pie dough even though I have no idea what to do with it. I generally freeze it and then forget about it until it’s freezer burnt and long past its prime. But no more! Because now I have the perfect solution – Pie Crust Cookies! These lovely little pinwheels use up your leftover pie dough and pair them with a buttery cinnamon sugar filling so you get a delicious treat and none of that lovely dough goes to waste. And you only need five ingredients and a few minutes of time to make them.
You start with a single, leftover pie crust. If you don’t have that much, that’s okay. This is a use-it-up kind of deal and the quantities are forgiving. Roll it out into a rough rectangle…
INGREDIENTS
1 unbaked pie crust
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted
PREPARATION
Preheat oven to 350°F and line a baking sheet with parchment paper.
On a lightly floured surface, roll out pie crust into a thin rectangle. (It’s okay if it’s roughly shaped.)
Brush dough with melted butter.
In a small bowl, whisk together the sugar, brown sugar, and cinnamon. Sprinkle over melted butter on pie crust.
Starting at the bottom long end of the rectangle, roll dough into a log jelly-roll style. Tuck ends of dough under to close the roll.
Using a sharp knife, cut into 1-inch rounds. Place on prepared baking sheet 1-inch apart.
Bake until golden brown, 10-15 minutes. Scrape away any leaked caramelized sugar and let cool completely. Enjoy!