Cinnamon Sugar Pie Crust Cookies


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…


1 unbaked pie crust

2 tablespoons granulated sugar

2 tablespoons brown sugar

2 teaspoons ground cinnamon

3 tablespoons unsalted butter, melted


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!

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