Pie Crust Cookies (VIDEO)

For the Cookie shape

The pie dough must be cold when you handle it and form the cookies, just like when you make pies

Roll out the leftover pie dough on a floured surface or between 2 silicon baking mats until it's flat and about ¼" / 6mm thick

Cut out cookie shapes using a cookie cutter. You can use any shape you like and you don't need special pie crust cookie cutters.

Place the cutout cookies on the prepared baking sheet leaving enough space in between them to ensure that they don't spread into each other as they bake

Brush the cut pie dough cookies with the egg wash and then sprinkle with cinnamon and sugar

For the Pinwheel shape

The pie dough must be cold when you handle it, just like when you make pies

Roll out the leftover pie dough on a floured surface or between 2 silicon baking mats until it's flat and about ¼" / 6mm thick

Dust the rolled-out rectangle generously with cinnamon and sugar until it is fully covered.

Tightly roll the pie dough until it looks like a long log. Then slice it into pinwheel shape cookies and then place each cookie onto the prepared baking sheet or inside a baking tray

Brush the top of each pinwheel cookie with eggwash using a pastry brush prior to baking

Baking

The cookie cutter style cookies bake at 190C (375F) for 15 minutes and the pinwheels also bake at 190C (375F), but for 30 minutes. Both pie dough cookie types will begin to turn golden brown when fully baked.

Allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling

Store them in an airtight container at room temperature for up to 5 days or in the fridge for up to 9 days