Pie Crust Cookies

Ever wondered what to do with that leftover pie crust? Transform it into something magical! These pie crust cookies take the buttery, flaky goodness of pie crust and turn it into cinnamon-sugar swirled treats that are impossible to resist. They’re like cinnamon rolls and pie had a delicious baby.

The beauty of these cookies is their simplicity and big flavor payoff. With just a handful of ingredients, you’ll create cookies that shatter delicately when you bite into them, revealing layers of caramelized cinnamon sugar. And that sweet glaze on top? Pure heaven. These little spirals are perfect with coffee, as an after-school snack, or whenever you need a quick sweet fix.

Ingredients

• 1 unbaked pie crust (about 4 ounces)
• All-purpose flour, for rolling
• 2 tablespoons unsalted butter
• 1½ tablespoons granulated sugar
• 1½ tablespoons brown sugar
• ½ to ¾ teaspoon ground cinnamon
• ½ cup confectioners’ sugar, more as needed
• 1 teaspoon whole milk, more as needed

Steps

1. Gather all ingredients and preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even baking.
2. On a lightly floured surface, roll out the pie crust into a large rectangle. Aim for a thickness of about ⅛-inch – thin enough to create delicate layers but not so thin that holes form. If using scraps, press them together firmly before rolling.
3. Melt the butter until just liquid (about 15-20 seconds in the microwave) or use softened butter. Using a pastry brush or the back of a spoon, spread it evenly across the entire surface of the dough, leaving a ¼-inch border around the edges.
4. In a small bowl, thoroughly whisk together the granulated sugar, brown sugar, and cinnamon until no clumps remain. The mixture should have a uniform light brown color.
5. Sprinkle the sugar mixture evenly over the buttered dough. Use your fingers to ensure complete coverage – any bare spots won’t have that delicious cinnamon flavor.
6. Starting at the bottom of the rectangle (the long edge), tightly roll the dough into a log approximately 14-15 inches long. Roll with even pressure – too tight and the cookies will pop up in the center when baking; too loose and they’ll unravel. Pinch the ends and seam to seal.
7. With a sharp knife, cut the log into 1-inch pieces. A gentle sawing motion works best to avoid flattening the spiral shape. You should get about 14-15 cookies.
8. Place the pieces cut-side up on a parchment-lined baking sheet, spacing them about 1 inch apart. The parchment is essential as the sugar will caramelize and can stick.
9. Bake until the cookies are golden brown and firm to the touch, about 15-17 minutes. Look for a deep golden color at the edges and caramelized sugar bubbling slightly.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking while still hot and delicate.
11. While the cookies cool, prepare the icing by whisking together the confectioners’ sugar and milk. Start with the given amounts and adjust as needed – the perfect consistency should be thick enough to hold its shape but thin enough to drizzle (similar to honey).
12. Using a fork or small spoon, drizzle the icing in a zigzag pattern over the completely cooled cookies. Let the icing set for about 15 minutes until hardened before serving or storing.

Smart Swaps

• Use coconut oil instead of butter (same amount) for a subtle tropical flavor
• Try maple sugar instead of brown sugar for a deeper, more complex sweetness
• Add ¼ teaspoon of cardamom or nutmeg to the cinnamon mixture for a spice upgrade
• Replace milk with orange juice in the glaze for a citrusy twist

Make It Diabetes-Friendly

• Substitute the sugars with 3 tablespoons of a 1:1 monk fruit sweetener blend (reduces carbs by approximately 6g per serving)
• Use a whole wheat pie crust for added fiber, which helps slow sugar absorption
• Make mini versions (cut the log into ½-inch pieces instead of 1-inch) to reduce portion size while still enjoying the full experience
• Thin the glaze with water instead of milk and use only ¼ cup of powdered sugar substitute to further reduce carbs

Pro Tips

• Chill the rolled log for 15 minutes before slicing for cleaner, more defined spirals
• If your dough tears while rolling, don’t panic! Just pinch it back together gently
• For extra crispness, brush the tops with a beaten egg white before baking
• These cookies freeze beautifully for up to 3 months – freeze them unglazed, then thaw and add fresh glaze before serving