Hi everyone! This is Aida from The Crafting Foodie. Today I’m sharing these amazing Pie Crust Cookies that are buttery, flaky, and crisp, and they’re so easy to make. Plus they are perfect for Thanksgiving and the upcoming holiday season!
To make these, you’ll need some pie crust. I made homemade pie crust, but you can also use pre-made (and even pre-rolled) pie crust from the refrigerated section of the grocery store.
After rolling out the pie pastry, you can use any mini-cookie cutters to cut shapes out of the pie crust. I used these leaf cutters with vein details.
If you want vein details but don’t have these cutters, you can use a regular cookie cutter and add details with the blunt side of a paring knife. Once the shapes are cut out, place the pie crust cookies on a baking sheet lined with parchment paper or a silicone baking mat.
Once the pie crust cookies are cut out, the dough must be chilled before baking. I placed the baking sheet into the freezer for 15 minutes. Chilling the dough ensures that the butter pastry will retain its shape as you bake it.
After chilling the cookies, brush them with some milk. Then sprinkle them with cinnamon sugar. For the cinnamon sugar, I mixed 1/2 cup of granulated sugar with 1 teaspoon of ground cinnamon.
Then bake the pie cookies in a preheated 400 degree F oven for about 10 minutes. You’ll know the pie cookies are done when the bottoms of the cookies are a golden brown.
And there you have it – flaky, buttery, crisp pie crust cookies! You can use these to garnish other desserts, or you could serve them on their own. My daughters ate them by the handful, dipping them into some homemade whipped cream.
These Pie Crust Cookies will definitely be on our Thanksgiving table, and they may make an appearance or two during the holidays!
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