Description
These Sugar Cinnamon Pie Crust Pinwheel Cookies are buttery, crisp, and perfectly caramelized. Made with flaky pie crust, cinnamon, and sugar, they are a nostalgic, easy-to-make treat that transforms simple ingredients into irresistible bite-sized cookies. This recipe is ideal for using leftover pie crust or store-bought dough, offering a quick and satisfying dessert.
Ingredients
Scale
- 2 pie crusts (homemade or refrigerated)
- 2 tablespoons butter, melted
- 1 1/2 cups white sugar, divided
- Ground cinnamon, to taste
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly coat with cooking spray.
- Place 1 cup of white sugar in a bowl or large plastic bag; set aside for coating the cookies later.
- Unroll or roll out pie crusts on a lightly floured surface. Roll each crust into a flat disk, about 1/8 inch thick, to ensure an even surface for your sweet cinnamon pie crust.
- Brush the melted butter evenly over both pie crusts, using just enough to lightly coat the surface without soaking it.
- Sprinkle the remaining 1/2 cup white sugar evenly over both crusts, followed by a generous dusting of ground cinnamon. Adjust the amount of cinnamon to your preference for a spiced pie crust recipe.
- Roll each crust into a log; do not roll too tightly, as they need space to puff up while baking. This creates the cinnamon swirl pie crust effect.
- Slice each log into 1/2-inch rounds and arrange them cut-side down on the prepared baking sheet, spacing them slightly apart.
- Bake the cookies for 15–20 minutes, or until they are golden brown and the sugar starts to bubble and caramelize. This creates sweetened cinnamon baked crust.
- Let cool on the baking sheet for 5 minutes before gently loosening them.
- Once fully cooled, roll each cookie in the reserved sugar for a final sparkling coating, ensuring each sugar cinnamon pie crust cookie is perfectly finished.
- Serve and enjoy your homemade sugar cinnamon pie dough cookies.
Notes
- Brush melted butter with a hint of vanilla or almond extract for added aroma.
- For a nutty twist, sprinkle crushed pecans or walnuts over the cinnamon sugar before rolling.
- Drizzle baked cookies with a thin glaze made from powdered sugar and milk for extra indulgence.
- Around the holidays, use pumpkin pie spice or apple pie spice instead of cinnamon for a festive twist.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- To freeze, skip the final sugar coating and freeze baked cookies in a single layer. Once thawed, roll in sugar before serving.
- To re-crisp, pop them into a 325°F oven for 3–5 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 64
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg