Go Back

Cinnamon Sugar Pie Crust Cookies

Cinnamon sugar pie crust cookies turn refrigerated pie dough into crisp, golden-edged wedges with a buttery cinnamon-sugar coating. Bake them on parchment-lined sheets for an easy treat ready in minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
cooling 5 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 86
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts
  • 2 tbsp unsalted butter melted
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

  1. Heat the oven to 400°F and line two 18x13-inch rimmed baking sheets with parchment paper.
  2. Unroll both pie crusts on a work surface.
  3. Brush each crust with 1 tablespoon melted butter.
  4. Mix the sugar and cinnamon in a small bowl.
  5. Sprinkle half of the sugar-cinnamon mixture over each crust.
  6. Cut each crust into 12 wedges.
  7. Arrange the wedges on the prepared baking sheets.
  8. Bake for 8 to 11 minutes, rotating the pans halfway through, until the cookies are golden at the edges.
  9. Cool the cookies on the baking sheets for 5 minutes before serving.

Notes

For even browning, rotate the pans halfway through baking. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free option, use a plant-based butter alternative.