Crispy, buttery cookies made from simple pie crust and coated in sweet cinnamon sugar—quick, easy, and totally addictive.
Ingredients (24–30 cookies)
- 1 refrigerated pie crust, softened
- ¼ cup sugar
- 1 tsp ground cinnamon
- 2 tbsp butter, melted
Detailed Instructions
- Preheat the oven properly
- Set your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- Prepare the pie crust
- Remove the pie crust from the refrigerator and let it sit at room temperature for about 5 minutes so it unrolls easily without cracking.
- Carefully unroll the crust onto a clean, flat surface.
- Brush with butter
- Using a pastry brush, spread the melted butter evenly over the entire surface of the pie crust.
- Make sure all edges are coated—this helps the cinnamon sugar stick and gives the cookies a golden finish.
- Add cinnamon sugar
- In a small bowl, mix the sugar and cinnamon until evenly combined.
- Sprinkle the mixture generously over the buttered crust, gently pressing it in with your hands so it adheres well.
- Cut and shape the cookies
- Use a knife or pizza cutter to slice the crust into strips, squares, or triangles.
- For twisted cookies, gently twist each strip 2–3 times before placing on the baking sheet.
- Leave about 1 inch (2.5 cm) of space between pieces.
- Bake until golden
- Place the baking sheet on the center rack of the oven.
- Bake for 10–12 minutes, watching closely during the last few minutes, until cookies are puffed and lightly golden around the edges.
- Cool and crisp
- Remove from the oven and let cookies rest on the baking sheet for 3–5 minutes.
- Transfer to a wire rack to cool completely—this is when they become extra crispy.
- Serve or store
- Serve warm or at room temperature.
- Store in an airtight container for up to 3 days.
