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–+ servings
leaf shaped pie crust cookie rolled in cinnamon sugar
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Pie Crust Cookies

5 from 2 votes
prep 25 minutes
cook 15 minutes
1 hour
total 1 hour 40 minutes
Serves 50 cookies
These pie crust cookies are made using my super simple and versatile flakey pastry made with 3 main ingredients - flour, butter and water. Cut them out in any shape, freeze, bake and toss in cinnamon sugar.
Servings 50 cookies

Equipment

Ingredients

  • 120 mL cold water
  • 15-30 mL bourbon, or any spirit (you can't taste it)
  • 300 grams all-purpose flour, spooned and leveled
  • 227 grams salted butter, cold
  • 1 egg , for egg wash
  • 200 grams granulated sugar
  • 2 tsp ground cinnamon

Method

  1. Place the alcohol in a measuring cup and add the cold water. Place it in the freezer while you prepare the other ingredients.
    15-30 mL bourbon or any spirit (you can't taste it), 120 mL cold water
  2. Place the flour in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter.
    300 grams all-purpose flour spooned and leveled
  3. Add the cubed butter to the flour in the freezer, for 5-10 minutes.
    227 grams salted butter cold
  4. Remove the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
  5. While the food processor is on, stream in the water mixture just until it starts to come together. Start with only 1/3 cup of water and use up to 2/3 cup (total with the alcohol) if needed, I usually do 1/2 cup + 1 Tbsp(ish). You want the dough to be kinda crumbly but stick together when you press on it.
  6. Remove the dough from the food processor, press it together so it all sticks together. Wrap it in plastic wrap and refrigerate it for an hour.
  7. Onto a floured surface, roll out one disc of the pie crust at a time, until it's between 1/8-1/4 inch thick. Use cookie cutters or pie cutting designs to cut out as many shapes as you can. Work quickly so the dough doesn't get warm.
  8. Place each cookie on a plate or tray and freeze until completely solid. Preheat the oven to 425F (212C) (I do convection).
  9. Once they're solid, beat an egg with a fork until it's loose and smooth. Use a pastry brush to brush all the cookies before baking (this is optional but makes them brown and shiny).
    1 egg for egg wash
  10. Bake for about 10-15 minutes, depending on their size, until lightly browned. Let them cool for a few minutes. Mix the cinnamon with the sugar and then roll the cookies in the cinnamon sugar.
    200 grams granulated sugar, 2 tsp ground cinnamon

Notes

  1. You can sub some of the flour for other types of flours for different flavors
  2. You can brown some or all of the butter but make sure the final amount is the same in weight as the ingredients requires. 
  3. You can use less water and more alcohol to bring in a bourbon flavor if desired.
  4. Re-rolling the pie crust and cutting more cookies out will make them less tender/more tough.

Nutrition

Calories: 71kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 31mgPotassium: 9mgFiber: 0.2gSugar: 4gVitamin A: 118IUVitamin C: 0.003mgCalcium: 3mgIron: 0.3mg
Course: Dessert
Cuisine: American
Keyword: cinnamon cookies, pie crust, pie crust cookies