Pie Crust Cookies

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Pie Crust Cookies! Pie crust coated in cinnamon sugar and rolled into pinwheel cookies for the holidays. A Christmas cookie tradition.


  • 2 pie crusts (i.e. top and bottom) made from scratch or ready-to-bake
  • ½ cup sugar
  • 1 ½ teaspoon cinnamon
  • 6 tablespoons butter, melted


  1. Preheat oven to 450.
  2. Line a baking tray with parchment paper and set aside.  Two trays, if you have them, will help the baking process move even faster.
  3. In a small bowl, mix sugar and cinnamon together.  Set aside.
  4. Roll out one pie crust into a rectangle.
  5. Brush surface with melted butter.
  6. Sprinkle entire surface with a light coating of cinnamon sugar mixture.
  7. Cut rectangle into four equal squares.
  8. Roll up one square of pie crust into a little log.  Repeat with remaining three pieces.
  9. Slice log into 1/2 inch pieces, trying not to press down too much, flattening the log.
  10. Transfer slices onto baking tray, gently reshaping into rounds if needed.
  11. Lightly brush each cookie with a little dab of melted butter.
  12. Bake 7 to 9 minutes until golden brown but not burnt.  Burnt sugar does not taste good!  Remove from oven and let cool.
  13. Repeat entire process with the second pie crust.
  14. Serve and enjoy!  These will be delicious for about a week, but they won’t last that long.


  • If you have excess sugar that pools around the bottom of the cookie after baking, you’ve sprinkled too much.  Go lighter on the sugar in the next batch