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This Pie Crust Cookies Recipe is easily made with flaky pie crust, cinnamon, and sugar. They take little effort to whip up and resemble a cinnamon roll in a cookie form.
Pie Crust Cookies Recipe
If you’re a cinnamon roll lover like me, you will love this Pie Crust Cookies Recipe! They taste similar to cinnamon rolls except these are in a cookie form and take a fraction of the time to make.
I love topping these Cinnamon Roll Cookies with melted white chocolate or a simple vanilla icing or frosting for an extra sweet flavor. You can also enjoy these cookies plain just as they are or as a dipper with coffee or tea.
The holidays are basically here already and these are a great way to enjoy the holiday season. Add a batch of these to your Christmas cookies baking list or cookie tray!
These Pie Crust Cookies are made with 4 simple ingredients and take minutes to make. All you do is roll out the pie crust, add the cinnamon sugar filling, roll them up, cut into cookies, and bake! They are truly one of the easiest cookies I’ve made and clean up is even easier.
Why You’ll Love This Recipe
- Portable: These cookies are perfect for any occasion and can be transferred easily by placing cookies in an airtight container or ziplock bag. Pack them up for a picnic, party, lunch box treat, or bring them to work.
- Bite-size: I love little treats! These little cookies are a lot smaller than your average cookie so you don’t have to feel so guilty for eating one 😉
- Get the kids involved: Let the kids sprinkle on the cinnamon sugar mixture or roll up the cookies. They will love and have so much fun doing this!
- Quick and easy recipe: These cookies don’t require a chill time and take less than 10 minuets to make and 15 minute to bake.
- Cinnamon Roll Flavor: These will remind you so much of eating a cinnamon roll with only a soft and slightly crunchy cookie texture.
- Pie crust dough: You can make a homemade pie crust from scratch or use store bought refrigerated pie crust. We use store bought because it’s so much easier and just as good for these cookies. I like to use 2 because 1 just isn’t enough.
- Sugar: Both granulated and brown sugar is used to create the sweet filling.
- Cinnamon: This recipe calls for 2 1/2 teaspoons but you can use more if you really love cinnamon flavor. This will make the cinnamon sugar filling.
How To Make Pie Crust Cookies
Prepare baking sheet: Preheat oven to 350 degrees F and line a baking sheet or cookie sheet with parchment paper, silicone mat, or a silpat mat.
Roll out pie crust: On a lightly floured surface, roll out each pie crust with a rolling pin to about a 12 x 18 inch rectangle.
Mix cinnamon sugar mixture: In a small bowl, combine the granulated sugar, brown sugar, and cinnamon.
Add cinnamon sugar filling. Sprinkle half of the cinnamon sugar mixture to the top of one rolled out pie crust. Cover the edges and gently press the mixture down with your hands. Roll pie crust tightly.
Slice cookies. Slice cookie log 1/2 inch thick with a sharp knife and place cookies on prepared baking sheet. Repeat with the other pie crust. These cookies won’t spread so you can fit these on one sheet most likely.
Bake. Bake for 14-16 minutes or until the tops of the cookies are a light golden brown. Let cool for a few minutes, then transfer to a cooling rack. Top with melted white chocolate, icing, or powdered sugar (all optional). Enjoy!
How To Serve Pie Crust Cookies
Melted Chocolate Topping: My favorite way to serve these cookies is with a drizzle of melted white chocolate. You could also use milk or dark chocolate.
Vanilla icing: Top the cookies with an easy vanilla icing or frosting. You can also use the same frosting from a can of cinnamon rolls. YUM!
Serve as a dipper: Dip these cookies in your favorite dessert dip! They are so eye catching and the perfect dipping size.
Mini ice cream sandwiches: Add a small scoop of vanilla ice cream to the center of a cookie, then top the other half with another cookie.
Sparkly sugar: Add coarse sugar on top by brushing the tops of the cookies with an egg wash (use a pastry brush) and add coarse sugar to the tops before baking.
Powdered sugar: Dust the tops of baked cookies with powdered sugar for a simple and elegant look.
Recipe Tips & Variations
Make these cookies extra buttery: The cookies are naturally buttery from the pie crust but if you want to take these up a notch, brush melted butter onto the tops.
Add a crunch: Add a handful of chopped nuts to the cinnamon sugar filling. Chopped almonds, walnuts, hazelnuts, and pecans are great options.
Cookie cutters: Instead of making these into pinwheel cookies or cinnamon roll shape- use your favorite cookie cutters to shape these into cutout cookies. Simply brush the tops with an egg wash then sprinkle cinnamon sugar mixture before baking.
Pumpkin Pie Spice: If you want to make these Fall-inspired, swap the ground cinnamon for pumpkin pie spice for extra fall flavor.
Leftovers & Storage
To Store: Place cookies in an airtight container or ziplock bag and store for up to 5 days. Store in a cool area.
To Freeze: You can also freeze any leftover cookies for up to 6 months. Let the cookies defrost at room temperature when ready to eat.
Other Popular Cookie Recipes
- Chocolate Chip Cookies
- Cutout Sugar Cookies
- Shortbread Cookie Bars
- Toffee Cookies
- Cinnamon Spice Cookies
- Peanut Butter Cup Cookies
- Funfetti Cake Mix Cookies
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Pie Crust Cookies Recipe
- 2 unbaked pie crusts
- 1/2 cup granulated sugar
- 3 tablespoons brown sugar
- 2 1/2 teaspoons ground cinnamon
- Preheat oven to 350 degrees F and line a baking sheet or cookie sheet with parchment paper or a silpat mat.
- On a lightly floured surface, roll out each pie crust with a rolling pin to about a 12 x 18 inch rectangle.
- In a small bowl, combine the granulated sugar, brown sugar, and cinnamon.
- Sprinkle half of the cinnamon sugar mixture to the top of one rolled out pie crust. Cover the edges and gently press the mixture down with your hands. Roll pie crust tightly.
- Slice cookie log 1/2 inch thick size cookies and place on prepared baking sheet. Repeat with the other pie crust. These cookies won't spread so you can fit these on one sheet most likely.
- Bake for 14-16 minutes or until the tops of the cookies are a light golden brown. Let cool for a few minutes, then transfer to a cooling rack. Top with melted white chocolate, icing, or powdered sugar (all optional). Enjoy!