Easy Cookies

Pie Crust Cookies 2 Ways

By An Edible Mosaic

Check out the full recipe for directions on how to make pie crust cutouts instead of pinwheels.

Pro tip

Step 1

Whisk together the flour and salt in a large bowl. Add the chilled, diced butter.

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Step 2

Cut the butter into the dry ingredients; it should look crumbly, with some pieces of butter the size of small peas. Drizzle the water in a little at a time, mixing as you go.

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Step 3

Add just enough water so it comes together to form a ball of dough (you may need more or less water). Divide the dough ball into 2 equal parts, wrap them in plastic wrap, and chill.

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Step 4

After chilling, place 1 disk of dough onto a floured work surface. Working from the center out, roll the dough out to a rectangle about 11-12 inches by 16-18 inches.

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Step 5

Brush the dough with melted butter.

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Step 6

Sprinkle on cinnamon sugar.

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Step 7

Starting with one of the shorter sides, roll the dough up as tightly as you can into a tube. Wrap the tube in plastic wrap and chill. After chilling, slice the tubes of dough horizontally into 1/4 to 1/3-inch thick slices.

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Step 8

Arrange the cookie spirals on baking trays and bake until golden, about 15 to 20 minutes at 375F, rotating the trays once halfway through.

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Step 9

Let the cookies cool completely. Use a fork to mix together all ingredients for the icing in a bowl. Drizzle the icing onto the cookies and let it set before serving.

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Flaky, buttery, cinnamon sugar cookies made from pie crust.