Pie Crust Cookies recipe is simple and very easy to make. And the cookies are super delicious, light and crispy!
Equipment
Cookie cutters, or a knife to cut out shapes
Ingredients
1unbaked pie crusthomemade or store bought, or use scraps left from making pie, thawed if frozen
1 eggfor egg wash mixed with 1 teaspoon of water
1 tablespoonsgranulated sugar
1teaspoonground cinnamon
flour, for dusting
Instructions
Preheat oven to 350°F/180°C. Line sheet pans with Silpat silicone liners or parchment paper.
Roll out the pie crust into ¼ to ⅛ “ thickness on a lightly floured surface, and cut out desired shapes using cookie cutters. If the cookie cutters are not releasing the cookies easily then dip them in flour before using again.
Place the cut outs on the prepared sheet, then brush slightly with egg wash.
To make the cinnamon sugar, combine sugar with cinnamon. Then sprinkle the mixture all over the cut outs.
Bake in the preheated oven for 10-12 minutes or until puffed and no longer wet or shiny. Rotate the pan halfway through the cooking time.
Allow to cool down for 5 minutes on the cookie sheets then transfer them to a wire rack to cool completely. Serve them on their own, with a dessert dip, or use them to decorate a pumpkin pie or a pumpkin slab pie.
Notes
You can use any cookie cutters that you like. In this recipe I used fall leaves, but feel free to use your favorite cutters.
If the cookie cutters are not releasing the cookies easily, then dip them in flour before using again.