Easy pie crust cookies made with 4 simple ingredients; butter, sugar, cinnamon, and pie crust.

This is one of my favorite quick recipes because it’s easy, cheap, and everyone loves them. I use them in cookie platters and also set them out as a sweet snack at parties.

My mom used to make these a lot, she called them rollie pollies. When made with pie dough scraps they kind of resemble pigtails and that’s what my dad called them.

There are a couple of different ways to make cookies out of a pie crust.

ou can cut them out with cutters and then sprinkle with cinnamon sugar, or even brush them with a little bit of melted butter before adding the topping. I always use the butter, it turns everything caramel-y.

I prefer rolling them into a log and cutting into pinwheels. There’s less waste.

Ingredients

Directions

If you are using store-bought crusts, take then out of the refrigerator and allow them to thaw for the amount of time recommended on that package. Preheat an oven to 350°F. Prepare a baking sheet by coating with a non-stick spray or parchment paper. Roll out the pie dough, or unroll the pre-made crusts. Brush with the melted butter. (Photo 1) Coat with 1/2 cup of the granulated sugar and top with the ground cinnamon. (Photo 2) Roll the pie crust into a log. (Photo 3) Cut the dough log into 1/2-inch slices and place, cut side down onto a baking sheet. (Photo 4) Bake in the preheated oven for 15 o 20 minutes or until the centers have started to caramelize and the pie crust is lightly browned. (Photo 5) Remove from the oven and allow to cool for about 5 minutes and use a spatula to loosen them from the cookie sheet. Allow the cookies to cool completely. Toss in the remaining 1 cup of granulated sugar. (Photo 6)

PRO TIPS Any homemade 2-crust pie dough recipe can be used. Pre-made pie crusts from the store are perfectly acceptable. It’s all I use, homemade pie crust is my nemesis. Don’t use too much butter, the cookies will caramelize too much. Just lightly coat the dough. You may not use all of the butter. When rolling the dough into a log, don’t roll it too tightly. If your cookies seem a bit raw in the center, let them cook for an additional 2 to 5 minutes. How to Make with Cookie Cutters Once the dough has been coated with sugar and cinnamon, use cookie cutters and cut into desired shapes. Transfer the cookies to the prepared baking sheet and bake for 10 to 12 minutes, or just until the edges begin to turn golden brown. Allow to cool for a few minutes and loosen from the baking sheet. Sprinkle with additional granulated sugar if desired. Storing Store these at room temperature in an airtight container for up a week. If you need to freeze these, I would not cover them with sugar before freezing. Instead, freeze the cookies and allow them to thaw completely before adding the sugar coating. MORE RECIPES USING PIE DOUGH YOU’LL LOVE Sugar Cream Pie Southern Chess Pie Old Fashioned Pecan Pie Butterscotch Meringue Pie Blueberry Tarts

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Sugar Cinnamon Pie Crust Pinwheel Cookies Simple Sugar Cinnamon Pie Crust Roll Cookie with a caramelized and buttery swirl, known by many as rollie pollies. 5 from 1 vote Print Pin Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 48 Cookies Calories: 64 kcal Author: Beth Mueller Ingredients 2 Pie Crusts homemade or refrigerated

2 tablespoons Butter melted

1 1/2 cups White Sugar divided

Ground Cinnamon Instructions Preheat oven to 350°F. Coat baking sheet with cooking spray, or cover with non-stick aluminum foil or parchment paper.

Place 1 cup of white sugar in a medium size bowl or large plastic bag and set aside.

Roll (or unroll if refrigerated and premade) into disks.

Brush melted butter evenly over pie crusts.

Sprinkle remaining 1/2 cup white sugar and cinnamon evenly over the pie crusts.

Roll into a log. It doesnt need to be ttoo ight.

Slice into 1/2 inch slices and lay onto prepared baking sheet.

Bake in 350°F oven for 15 to 20 minutes or until crust is lightly brown and sugar has started to caramelize.

Remove from the oven and let cool on the baking sheet for 5 minutes.

Loosen the cookies from the baking sheet.

Allow the cookies to cool completely.

Once cooled, roll in the 1 cup of remaining granulated sugar. Notes Any homemade 2-crust pie dough recipe or pre-made crusts will work. Lightly coat the dough with butter, you may not need all of the butter. Do not roll the dough too tightly. For firmer centers, bake for an additional 2 to 5 minutes or until the middle of the cookies do not look wet. Storing - Store these at room temperature in an airtight container for up a week. Freezing - Do not cover with sugar before freezing. Freeze the cookies and allow them to thaw completely before adding the sugar coating. Nutrition Serving: 2 Cookies | Calories: 64 kcal | Carbohydrates: 13.6 g | Protein: 0.1 g | Fat: 1.5 g | Saturated Fat: 0.8 g | Cholesterol: 3 mg | Sodium: 19 mg | Sugar: 12.5 g Tried this Recipe? Pin it for Later! Mention @PearTreeChefs or tag #PearTreeKitchen

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