Cinnamon Sugar Pie Crust Cookies Recipe

There’s something wonderfully nostalgic about the scent of cinnamon and sugar baking in the oven. It instantly fills the kitchen with warmth, making any day feel like a special occasion. Cinnamon Sugar Pie Crust Cookies are the kind of treat that feels timeless—simple, comforting, and endlessly versatile. They’re perfect for cozy evenings when you want something sweet without much effort, for holiday gatherings where everyone appreciates a homemade touch, or even as an afternoon snack paired with a cup of tea or coffee.

This recipe has roots in many home kitchens where leftover pie dough was never wasted. Instead, creative bakers sprinkled the scraps with cinnamon sugar, rolled them up, and baked them into golden little bites. Over time, those humble beginnings turned into a recipe worth celebrating on its own. Today, we’re turning that tradition into a full-fledged dessert: flaky, buttery cookies with a crunchy sugar topping and a swirl of cinnamon flavor. Whether you’re new to baking or simply looking for an easy sweet treat, these cookies are guaranteed to win hearts.

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Why You’ll Love Cinnamon Sugar Pie Crust Cookies

When it comes to simple yet satisfying recipes, this one tops the list. Here’s why these cookies are worth making again and again:

• Minimal ingredients: You only need a few pantry staples—pie crust, cinnamon, sugar, and butter.

• Quick to prepare: No waiting hours for dough to chill or rise; this recipe is ready in less than 30 minutes.

• Perfect for leftover dough: If you’ve just finished making a pie, don’t toss the scraps—turn them into cookies.

• Kid-friendly baking project: Easy steps and delicious results make this recipe ideal for baking with children.

• Versatile treat: Serve them with coffee, tea, hot chocolate, or even as a sweet addition to holiday cookie trays.

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Ingredients

For these cookies, you’ll only need simple ingredients you likely already have on hand.

• 1 refrigerated or homemade pie crust (about 9-inch size)

• 2 tablespoons unsalted butter, melted

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

• Pinch of salt

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Directions

Prepare the Oven

The first step to creating perfect Cinnamon Sugar Pie Crust Cookies is preparing your oven properly. Preheating is more than just a formality—it ensures that your cookies bake evenly from the moment they go in. Set your oven to 375°F (190°C). This temperature strikes the perfect balance: hot enough to crisp the edges and caramelize the sugar, but not so hot that the delicate pie crust burns.

Lining your baking sheet is also key for both convenience and results. Use parchment paper or a silicone baking mat. Parchment keeps the cookies from sticking and makes cleanup a breeze, while silicone mats are reusable and provide even heat distribution. If you skip this step, you risk cookies clinging to the pan or browning unevenly.

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Mix the Cinnamon Sugar

The magic of these cookies lies in their sweet and fragrant topping. In a small mixing bowl, combine the granulated sugar, ground cinnamon, and a pinch of salt. Stir until everything is evenly blended. The sugar provides sweetness and crunch, while the cinnamon brings warmth and a cozy aroma. Don’t underestimate the salt—it may be just a pinch, but it enhances the flavors, making the sweetness more pronounced.

For a richer flavor, consider using slightly coarse sugar, such as turbinado, which adds texture and a subtle molasses note. If you prefer, you can also adjust the cinnamon to suit your taste. A little more will give you a spicier cookie, while less will keep the flavor milder.

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Prepare the Pie Crust

Now it’s time to work with the dough. Roll out your pie crust on a lightly floured surface to prevent sticking. Aim for about ⅛-inch thickness; too thin and the cookies may burn quickly, too thick and they may end up doughy. If you’re using leftover scraps from pie-making, gather them gently, press them together, and roll into a smooth rectangle.

This step is where you can get creative with shape and size. While rectangles make rolling easier, don’t worry if your dough is a little uneven—it will still bake into delicious cookies. If you’re making your own crust from scratch, chill it briefly before rolling to keep the butter firm, which helps create a flaky texture.

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Brush with Butter

Butter is more than a binder in this recipe—it’s the key to flavor and texture. Melt a few tablespoons of unsalted butter and use a pastry brush to lightly coat the rolled-out crust. The melted butter allows the cinnamon sugar mixture to stick while also infusing the dough with richness.

Be sure not to overdo it; too much butter will cause the cookies to spread excessively during baking. A light, even coat is all you need. If you don’t have a pastry brush, you can use the back of a spoon or even your fingers to spread the butter carefully across the surface.

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Sprinkle and Roll

Once the crust is brushed with butter, generously sprinkle your cinnamon sugar mixture across the top. Spread it evenly to cover every corner so each cookie will be packed with flavor. Don’t be afraid to go heavy-handed—this is the defining flavor of the recipe.

Starting from one of the long edges of the dough, roll it up tightly into a log, much like a jelly roll. Rolling tightly ensures that the swirl inside each cookie is well-defined and prevents gaps from forming. A looser roll can cause the cookies to unravel during baking.

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Slice into Cookies

With the dough rolled, it’s time to slice. Use a sharp knife to cut the log into ½-inch thick pieces. A serrated knife works well if you want to avoid squishing the roll, but any sharp blade will do. Place each slice flat on your prepared baking sheet.

Spacing matters—leave about an inch between cookies to allow for slight spreading as they bake. If you’d like uniform cookies, you can lightly press down on each slice to ensure they’re all roughly the same thickness before baking.

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Bake to Golden Perfection

Slide the baking sheet into your preheated oven and let the cookies bake for 12–15 minutes. The exact time will depend on your oven and how thick you sliced the dough. You’re aiming for a golden-brown color with edges that look crisp but not burnt.

It’s a good idea to check around the 10-minute mark, especially if your oven runs hot. Sugar caramelizes quickly, and while that golden crunch is what you want, it can easily tip over into over-browned if left too long. When done, the cookies should be firm enough to hold their shape but still tender in the center.

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Cool and Enjoy

Once out of the oven, allow the cookies to rest on the baking sheet for about 5 minutes. This brief cooling time helps them firm up and makes transferring easier. Move them carefully to a wire rack to cool completely if you’re planning to store them, or serve them slightly warm if you can’t resist.

Warm cookies offer the best experience—the cinnamon sugar topping will be fragrant, the crust flaky, and the inside tender. These cookies are delicious on their own, but they also pair beautifully with hot drinks or a scoop of ice cream.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Yield: About 16–20 cookies

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Tips for Perfect Cinnamon Sugar Pie Crust Cookies

Use Cold Dough

If you’re working with homemade pie crust, make sure the dough is chilled before rolling it out. Cold dough bakes into flakier, more tender cookies.

Adjust the Sweetness

The beauty of this recipe is its flexibility. Prefer sweeter cookies? Increase the sugar slightly. Want a spicier flavor? Add more cinnamon or even a dash of nutmeg.

Experiment with Shapes

While spirals are traditional, you can also cut the dough into strips, twist them, or use cookie cutters to make fun shapes.

Brush with Egg Wash for Shine

For an extra golden finish, brush the tops of the cookies with a light egg wash (1 beaten egg with 1 tablespoon water) before baking.

Freeze for Later

Make a double batch and freeze the unbaked rolled log. When you’re ready for fresh cookies, just slice and bake straight from the freezer, adding a few extra minutes to the bake time.

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Variations to Try

Chocolate Cinnamon Swirls

Sprinkle mini chocolate chips over the cinnamon sugar mixture before rolling up the dough. The result? A gooey, chocolatey twist on the original.

Nutty Pie Crust Cookies

Add finely chopped pecans, walnuts, or almonds on top of the cinnamon sugar. They’ll toast beautifully in the oven and add crunch.

Pumpkin Spice Version

Swap the cinnamon for pumpkin pie spice to make these cookies extra festive during fall.

Citrus Sugar Cookies

Mix a teaspoon of finely grated orange or lemon zest into the sugar for a bright, zesty flavor that pairs beautifully with tea.

Glazed Cookies

Drizzle the baked cookies with a simple powdered sugar glaze for added sweetness and a bakery-style look.

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Serving Suggestions

With Beverages

These cookies are perfect alongside a warm drink. Pair them with coffee for breakfast, hot chocolate for dessert, or a soothing cup of chai tea.

On Holiday Platters

They make an excellent addition to holiday cookie trays, offering a light, flaky option next to richer treats like brownies and fudge.

As Ice Cream Toppers

Crumble a few cookies over vanilla or cinnamon ice cream for a quick, crunchy topping.

Afternoon Snack

Enjoy them with fresh fruit or yogurt for a lighter snack option.

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Storing Your Cookies

• Room Temperature: Store in an airtight container for up to 4 days.

• Refrigerator: They’ll keep for up to a week when chilled.

• Freezer: Freeze baked cookies in a zip-top bag for up to 2 months. To reheat, warm in the oven for 5 minutes at 300°F (150°C).

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Why This Recipe Works So Well

Cinnamon Sugar Pie Crust Cookies are proof that sometimes the simplest recipes are the most memorable. The pie crust bakes up light and flaky, the butter adds richness, and the cinnamon sugar provides the perfect balance of sweet and spice. Each bite delivers layers of crispness and warmth, making them hard to resist.

Another reason this recipe stands out is its adaptability. You can use store-bought pie crust when you need something quick, or homemade crust if you want to go the extra mile. Either way, the results are consistently delicious.

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Frequently Asked Questions

Can I use puff pastry instead of pie crust?
Yes! Puff pastry will make the cookies extra flaky and layered. Just keep in mind that they’ll rise more in the oven.

Do I have to use butter?
While butter adds the best flavor, you can substitute it with melted coconut oil or margarine if needed.

How do I prevent the cookies from unrolling while baking?
Make sure to roll the dough tightly and place the cookies cut-side down on the baking sheet. Chilling the rolled dough for 10 minutes before slicing can also help.

Can I make these ahead of time?
Absolutely. You can prepare the rolled log of dough a day in advance and refrigerate it. When you’re ready, slice and bake.

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