Mom’s Cinnamon Sugar Pie Crust Cookies

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.

You can only imagine how buttery and flaky these cookies are until you make them. 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.

Have a little more fun in the kitchen by cooking along with me and my mom! Watch the video below to see the recipe in action (and for a few laughs).

Don’t forget to subscribe to my channel!

 

 

 

Makes: about 1 ½ dozen (depending on size of cookies)

Prep time: 25 minutes

Cook time: 20 minutes

Total time: 45 minutes

The Ingredients

For pie crust:

2 cups all-purpose flour

¾ cup vegetable shortening (Crisco)

½ teaspoon salt

½ teaspoon baking powder

¾ cup cold water

For cinnamon-sugar filling:

2/3 cup sugar

1 tablespoon cinnamon

 

 

 

The Steps

Preheat oven to 350 degrees.

For pie 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. 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.

To form cookies: 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 in half. Cut strips that are about 1 inch wide from the half sheets of dough.

TIP: You can also cut the dough into triangles if you prefer! This is how my mom makes them!

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

Roll strips (or triangles) 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!

To Bake: Place spirals 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.

TIP: My favorite way to enjoy these cookies is hot out of the oven! You can store these in the fridge for up to 3 days or in the freezer for up to 3 months, and bake them as you want them!

To Store: Baked, these cookies keep well for 3 days. Heat them in a closed foil package in the oven to refresh!

 

 

 

The Steps with Video

Have a little more fun in the kitchen by cooking along with me and my mom! Watch the video below to see the recipe in action (and for a few laughs).

Don’t forget to subscribe to my channel!

YouTube video

 

 

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