Apr 8, 2021
Yield: 24 COOKIES
Prep time: 1 HR
Cook time: 10 MIN
Total time: 1HR 10 MIN
The ultimate Cinnamon Sugar Pie Crust Cookies! This easy-to-make cookie-pie crust is great for fall desserts and snacks. Soft, buttery, and full of cinnamon-sugar goodness, each bite is a delight.
FOR THE CINNAMON SUGAR COOKIES:
¾ cup cold unsalted butter, cut into ½-inch cubes
2 cups flour, plus extra for dusting
3 tablespoons water
3 tablespoons melted butter
3 teaspoons cinnamon + 3 tablespoons sugar
TO MAKE THE CINNAMON SUGAR COOKIES:
Preheat the oven to 350°F (180°C) and prepare the cookie sheets by lining with parchment paper. Set aside.
Combine the butter and flour, mix until you get only a few clumps, then add water. Mixing with a spatula, press the dough into itself until The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until the dough comes together.
Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
Dust the work surface with flour, using a rolling pin or a wine bottle to roll the dough into about ⅛-inch thick. Roll out pie crust into an approx. 12x8-inch rectangle. Brush the dough sheet with melted butter. Sprinkle the cinnamon sugar all over the dough.
Starting at the short end, roll crust until you have a tightly rolled log. Slice into 1-inch wide cookies. Place on prepared baking sheet.
Bake for 8-10 minutes, until pie crust is cooked but slightly underdone. Let rest on the baking sheet for a few minutes, before transferring to a wire rack to cool completely.