Mom’s Cinnamon Sugar Pie Crust Cookies

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5 from 3 votes

You can only imagine how buttery and flaky my mom’s pie crust cookies are until you make them. With layers of cinnamon sugar in between homemade pie crust, these cookies are perfect for the holidays.

Homemade pies have always been a part of my Thanksgiving dinner! To me, good homemade pie crust is what makes or breaks a pie. My grandmother Nana would make the most delicious, flaky pie crust. She taught my mom how to make pie crust, and that recipe is still the one that we use every year to make our holiday season pies!

When my mom took over “pie duty” for Nana, she would use the leftover pie dough to form some of the best cookies I’ve ever tasted. We called them “Cinnamon Sugar Pie Crust Cookies,” made by sprinkling a generous amount of cinnamon and sugar on strips of pie dough and rolling them into spirals.

For everyone who can’t decide between cookies or pie this holiday season (it’s a tough decision!!), make these pie crust cookies for the absolute best of both worlds.

The Ingredients

Mom’s Pie Crust

  1. All-purpose flour
  2. Vegetable shortening (Crisco)
  3. Salt
  4. Baking powder
  5. Cold water

Cinnamon Sugar Filling

  1. Sugar
  2. Cinnamon

How to Make Pie Crust Cookies

This is just an outline; the full recipe with detail is in the recipe card below!

  1. Form dough.

    In a bowl, sift together flour, salt, and baking powder. Add shortening and cut into flour with a fork or pastry cutter. Add cold water slowly, starting with 1/4 cup water, and mix dough together with your hands just until the dough can be formed into a ball.

  2. Make strips:

    Roll out dough with a rolling pin to about an 1/8 inch thick. Use a sharp knife to cut the rolled dough circle in half. Cut strips that are about 1 inch wide from the half sheets of dough.

  3. Make cinnamon sugar.

    Mix cinnamon and sugar together. Generously sprinkle cinnamon sugar mixture on all strips. There should be a generous coating on each.

  4. Make cookies.

    Roll strips into spirals so that the cinnamon sugar mixture is inside of the spiral.

  5. Bake cookies.

    Place spirals on a greased baking sheet, and bake for 20-25 minutes, until just golden.

Frequently Asked Questions (FAQs)

How long do pie crust cookies last?

Baked, these cookies keep for 2-3 days at room temperature. However, they are so much better hot out of the oven! Unbaked, store them in the fridge for up to 3 days. Bake them off when you’re craving them!

Can I freeze pie crust cookies?

Yes! Freeze the cookies in a freezer-safe container for up to 3 months. I recommend baking them straight from the freezer instead of thawing them.

Can I use store-bought pie crust?

You can use store-bought pie crust, but nothing beats homemade!

More Cookie Recipes You’ll Love!

Mom’s Cinnamon Sugar Pie Crust Cookies

You can only imagine how buttery and flaky my mom’s pie crust cookies are until you make them. With layers of cinnamon sugar in between homemade pie crust, these cookies are perfect for the holidays.
5 from 3 votes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American, New England
Keyword: fall, winter
Servings: 18 cookies (roughly)
Calories: 156kcal
Author: TastefullyGrace

Equipment

  • Rolling Pin

Ingredients

Pie Crust

  • 2 cups all-purpose flour
  • ¾ cup vegetable shortening (Crisco)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup cold water

Cinnamon Sugar Filling

  • cup sugar
  • 1 tablespoon cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • In a bowl, sift together flour, salt, and baking powder. Add shortening and cut into flour with a fork or pastry cutter.
  • Add cold water slowly, starting with 1/4 cup water, and mix dough together with your hands just until the dough can be formed into a ball. Dough should be soft and not too sticky. You will likely need between ½ cup and ¾ cup of water to form the ball of dough depending on the time of year you make the dough and the moisture in your flour.
  • Roll out dough with a rolling pin to about an 1/8 inch thick (about the thickness of a pie crust). Use a sharp knife to cut the rolled dough circle in half. Cut strips that are about 1 inch wide from the half sheets of dough. NOTE: You can also cut the dough into triangles and roll the triangles into little packages with cinnamon sugar in them. That’s how my mom does it!
  • Mix cinnamon and sugar together. Generously sprinkle cinnamon and sugar mixture on all strips or triangles. There should be a generous coating on each.
  • Roll strips into spirals so that the cinnamon and sugar mixture is inside of the spiral. If you choose triangles, you can pinch the ends of the cookies shut to the cinnamon-sugar stays inside!
  • Place cookies on a greased baking sheet, and bake for 20-25 minutes, until just golden. Depending on the exact size of your cookies, you may need slightly less or more time. When the cookies just start to brown, they are done! Do not over-bake.

Video

YouTube video

Notes

  • These cookies are THE BEST right out of the oven (instead of storing them baked). You can also store the cookies unbaked in the fridge for up to 3 days

Nutrition

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 77mg | Potassium: 17mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 1mg
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