The ultimate comfort cookie! This perfect cookie-pie crust hybrid is so easy for fall desserts and snacks. Every bite is soft, buttery and full of cinnamon-sugar goodness. Baked with just 3 ingredients in under 10 minutes!
The word “comfort” and these cookies are absolutely synonymous to me. When I was a kid, these were my first-ever baking attempt, and first success. How could you mess up with such simple ingredients, after all? The aroma from the oven as they bake still envelops me in anticipation!
These wonderful cookies are nothing terribly unique, but rather a special family tradition that I have been meaning to share with you for years. However, I’ve never had the patience to purposely bake these cookies with the intent of photographing them. And not just devouring hot from the baking sheet.
This is a first!
I started making these cookies from pie crust trimmings leftover from holiday pies. I still do with my scraps! Double the excitement, since you get two delicious baked treats from one batch of pie dough.
My family used mostly refrigerated pie dough, which works just as well, but the real goodness comes from a buttery, flaky homemade crust. This crust is my favorite. It is so simple to make, foolproof even, and I have had nothing but perfect pies ever since. And perfect pie crust cookies!
Kids love these little treats, too. There is something about the taste with a glass of milk that totally transports me to my childhood home. These cookies are such a simple comfort, and so easy.
I know you will love them, whether you use a whole pie crust to bake a batch, or make ’em mini with your next pie dough trimmings!
3-Ingredient Cinnamon Sugar Pie Crust Cookies
Ingredients
- 1 pie crust, homemade (here's my fave) or store-bought
- 3 Tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- On a floured surface, roll out pie crust into an approx. 12-inch x 8-inch rectangle. Sprinkle all over with sugar and cinnamon.
- Starting at short end, roll crust until you have a tightly rolled log. Slice into 1-inch wide cookies. Place on prepared baking sheet.
- Bake for 8-10 minutes, until pie crust is cooked but slightly underdone. Let rest on baking sheet for a few minutes, before transferring to a wire rack to cool completely.
- Enjoy!
From looking at the pictures, these cookies do not look to be 1″ thick. Also do you roll the pie crust out in a rectangle rather than a circle? Would you be so kind as to clarify these two points. They look very good and I want to try them soon. Thank you.
They look yummy! I could definitely use a few of these today!
The pie crust shrinks slightly as it bakes, so yes, the rounds you cut are initially 1″. Yes, roll into a rectangle. The recipe has been updated.
I definitely love some cinnamon, I would have a hard time stopping at 1 or 12 of these ;-)
Oh my gosh! You brought back some sweet memories! My mom use to make these with her left over pie crust and I loved them!! I haven’t thought about these in years!
I think I will start a new tradition for my grandsons! I may have to make some tomorrow!
oooooh I love how simple yet…impressive these cookies are! and omg yes i would 100% want to devour them warm from the oven straight off the cookie sheet!
You brought back memories for me, too! I remember making these with my mom with pie crust scraps. Wow!
Made these tonight and everyone liked them. They was gone 10 mins after they got out the oven. I love how simple they are. Will make them again. Thank you!!
my Mom use to do this too. think I will get a pie crust and make these
May we have your pie crust recipe? I always made some little flat pieces with cinnamon and sugar for the kids with left over dough. I will try this, looks good!
This was my favorite as a little girl….my mother would use the left over pie dough, she’d roll it out..butter the dough and sprinkle sugar and cinnamon in good amounts over the buttered dough and roll it…then she would again butter the top and repeat with cinnamon and sugar. and finally slice the dough and place in a pan and bake at 325 degrees until that are done and not doughy. I’m 71 now and I still love them, in fact made them last evening. My girls make them now…for their children….we called them Bunkies.
My mom use to make these but she would spread butter on cookie dough before the cinnamon & sugar.
We always called them pinwheels.
A one day delicious treat!
I spread some melted butter on dough so that the sugar and cinnamon could stick better. I also added some crushed pecans. When they were done, I lightly drizzled with Nutella.
I’m heading to the kitchen right now to give these a try.
Delicious!!! :D
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My nan used to make these! This is exactly like the French Canadian cookies she calls “pets de soeur” (Nun farts lol). They’re tasty, and it’s really a great way to use up pie crust
Made these today, I did butter the raw dough and also crushed up pecans, in a ziplock with the rolling pin so they would not be in large pieces, and then sprinkled on top of the cinnamon and Splenda (for sugar free). I used the butter to help moisten, since sugar free baking tends to be a little dry. Wife and kids loved them. Nailed it.
How many does it make?
I learned how to make these from my husband’s grandmother and have always made them with my left over pie crust. They are a family favorite! We call them “ roly polys”
These are my favorite cookie. My grandma used to make them for me. I don’t know which I miss worse my grandma you, or her cookies!
These look great, still trying to figure out though, how you can get 10-15 1″ cookies from an 8″ long roll which is what you’d get if you rolled short end to short end.
My Mom made these from left over sugar cookie dough at Christmas. What a treat. I’m gonna do them with pie crust.
My mom made these when we were little with left over pie dough and called them snicker doodles, we loved them,
Great memories!
In our family they were called Kiss-Me-Quicks. I love all the different names here in the comments.
We use to make these when I was a kid. My mom called them something in French, but I ant remember what it was. Does anyone know? I would know it , if I see it, but may not be able to translate it to English
. I sure did have fun making them, and I honestly HATED to be trapped in the kitchen. Oh the memories, just thinking about these little warm, sweet yummy things make me feel like Christmas is coming. FAMILY TIME FUN.
Are you supposed to use ALL the cinnamon sugar mix?? It’s sooo much!
It’s the perfect amount for these cookies.
My mom always made these from leftover pie dough. She was French Canadian and she called them por tieres (sp). I continued the tradition. We butter the dough first though and then add sugar and cinnamon.
I put an egg wash on these (also left over from my pie) and sprinkled some sea salt on top. It added a delicious salty-sweet flavor. so yummy!
How do you store them? How far in advance can I make them? Thanks. Can’t wait to make them.
I used a leftover refrigerated pie crust and mine never grew to the size of the picture shown.
My grandma called these kiss-me-quicks and we always made them with scraps from oue holiday pies…. *mwah*
I also used a refrigerated pie crust and they just shrunk, never grew to the size shown. What did I do wrong?
Used refrigerated crust. Started with tiny rounds and ended with tiny rounds. Not worth rolling out the dough.
What do you use to cut the cinnamon rolls into cookies? I’m wondering if you could use dental floss to cut each cinnamon cookie out. I have a recipe that’s been in the family for probably 50 years. They are actually a yeast roll. I have rolled out the dough and made cinnamon rolls very similar to what you were talking about. I have used floss to kind of give you an even cut Instead of a wobbly whatever when you use a knife. I’m just curious about using dental floss. Thank you