Pie Crust 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.
Equipment
- 1 Rolling Pin
- 1 Pie Dish
Ingredients
- 120 mL (1/2 cup) cold water
- 15-30 mL (1-2 Tbsp) alcohol any spirit, I prefer bourbon (you can't taste it)
- 300 grams (2 1/2 cups) all-purpose flour spooned and leveled
- 227 grams (1 cup) salted butter cold
- 1 egg for egg wash
- 200 grams (1 cup) granulated sugar
- 2 tsp ground cinnamon
Instructions
- 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 (1-2 Tbsp) alcohol, 120 mL (1/2 cup) cold water
- Place the flour in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter.300 grams (2 1/2 cups) all-purpose flour
- Add the cubed butter to the flour in the freezer, for 5-10 minutes.227 grams (1 cup) salted butter
- Remove the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
- 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.
- 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.
- 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.
- Place each cookie on a plate or tray and freeze until completely solid. Preheat the oven to 425F (212C) (I do convection).
- 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
- 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 (1 cup) granulated sugar, 2 tsp ground cinnamon
Notes
- You can sub some of the flour for other types of flours for different flavors
- You can brown some or all of the butter but make sure the final amount is the same in weight as the ingredients requires.
- You can use less water and more alcohol to bring in a bourbon flavor if desired.
- 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
Tried this recipe?Let us know how it was!