Cinnamon Sugar Pie Dough Cookies are buttery cinnamon sugar cookies made with just 4 ingredients, one being store bought pie crust. They are best served warm out of the oven!
Cinnamon Sugar Pie Dough Cookies have been in my family for many years. My grandma would make them when she had leftover dough after making a homemade pie.
When my sister and I were young, we would go to my aunt's house the night before Thanksgiving to help make Pumpkin Pies and Pie Dough Cookies.
What started as the cookies being secondary to the pies evolved into the cookies being the star of the evening. One year we made upwards of 14 batches!
For that reason, these cookies are synonymous with Thanksgiving for me, but they are wonderful any time of year.
You can make a small batch anytime you have leftover pie dough from making a pie, or make a full batch using a whole pie crust. The easiest way is to use refrigerated pie crusts from the store, and in fact I actually prefer these over homemade dough, but either will work.
Ingredients
- Granulated sugar
- Ground cinnamon
- Pie dough/crust
- Salted butter
- All purpose flour, optional
I use salted butter for this recipe to balance out the sweetness, but unsalted butter certainly works. If you need to limit sodium, I recommend making All Butter Pie Dough using unsalted butter and eliminating the salt in that recipe.
You may want to use a little flour when rolling out the dough, but it may not be necessary.
Assemble the Cookies
In a small bowl, mix the sugar and cinnamon together and set aside.
Lightly flour a cutting board or clean work surface. Unroll the pie dough and gently roll it with a rolling pin to lightly flatten it and increase the diameter to about 12-inches.
Spread the softened butter evenly over the surface of the pie dough.
Sprinkle a generous amount of cinnamon sugar over the butter, covering so the butter is no longer visible.
Starting at one side of the round dough, tightly roll the dough into a long like you would a jelly roll cake.
Place the log seam side down. Use a sharp knife to cut ¼- to ½-inch thick slices.
Place each cookie, spiral side up, on a parchment lined baking sheet.
Make sure to leave some space between the cookies.
Use the palm of your hand to press down on the surface of each cookie to gently flatten it. This also helps adhere the layers together.
Spoon extra cinnamon sugar on top of each cookie.
Bake the Cookies
Bake the cookies for 8-10 minutes at 350°F, until the dough is starting to brown and sugar is caramelizing.
Allow the cookies to cool on the pan for a minute, then transfer to a wire cooling rack.
Cookies are best served warm.
Gluten Free Option
Use a gluten free store bought pie crust or my homemade Gluten Free Pie Crust.
📖 Recipe
Cinnamon Sugar Pie Dough Cookies
Ingredients
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon (Saigon cinnamon recommended)
- unbleached all purpose flour (optional)
- 1 refrigerated pie crust
- ⅓ stick salted butter (softened, 2 ⅔ tablespoons)
Instructions
- Preheat the oven to 350°F.
- In a small bowl, mix the sugar and cinnamon together and set aside.½ cup granulated sugar, 1 tablespoon ground cinnamon
- Lightly flour a cutting board or clean work surface. Unroll the pie dough and gently roll it with a rolling pin to lightly flatten it and increase the diameter to about 12-inches.
- Spread the softened butter evenly over the surface of the pie dough.⅓ stick salted butter
- Sprinkle a generous amount of cinnamon sugar over the butter, covering so the butter is no longer visible, making sure to reserve at least 2 to 3 tablespoons for later.
- Starting at one side of the round dough, tightly roll the dough into a long like you would a jelly roll cake.
- Place the log seam side down. Use a sharp knife to cut ¼- to ½-inch thick slices.
- Place each cookie, spiral side up, on a parchment lined baking sheet, making sure to leave some space between the cookies.
- Use the palm of your hand to press down on the surface of each cookie to gently flatten it. Spoon remaining cinnamon sugar on top of each cookie. You may have some left over.
- Bake the cookies for 8-10 minutes, until the dough is starting to brown and sugar is caramelizing. They may need more time; it's important to go by the look of the cookies.
- Allow the cookies to cool on the pan for a minute, then transfer to a wire cooling rack.
- Cookies are best served warm.
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