I love cookies.  and I seriously LOVE pie.

These cookies are like the stars aligned.

Pie Crust Cookies.  So simple, dusted in sugar and bake in less than 10 minutes.  You don’t even have to wait for them to cool, I recommend eating them warm.

My grandma Martin, who you have heard me speak of before, always had “left over” pie crust when she made pies.  I was always especially happy when said pie was my favorite, Chocolate Meringue Pie. She would roll the “extra” dough out on a cookie sheet and sprinkle it with cinnamon and sugar, and bake it til it just started to brown.  I am not sure what I liked more?  Her pies or that special crust she made just for me?

That’s why these cookies are so great.

You can use your own crust recipe, or just use a store bought one.

Roll it out and cut it into your desired shapes.

Lay the cutouts on a cookie sheet lined with parchment paper and poke holes in them with a fork. (this helps them to not get big air bubbles in the middle)

Spritz them with a little butter and dust them with sugar.  You can use the traditional cinnamon sugar, or you can make your own flavored sugar from extracts you have at home right now.

Click HERE to learn How.

This particular day, I made the stars and dusted them  in Lemon and Almond Sugar, and rolled out the round ones you see here a little thicker and dusted them in vanilla sugar.

Yield: 4 dozen

Pie Crust Cookies

Print

Pie crust cut into cookie shapes and dusted with flavored sugar.

Prep Time 5 minutes

Cook Time 9 minutes

Total Time 14 minutes

Ingredients

• 1 box (2 per package) Refrigerator Pie Crust
• 1 cup sugar
• spray butter

Instructions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Unroll pie crust and gently roll to make flat and even, taking care not to roll too thin.

Using cookie cutters or the rim of a glass, cut shapes and transfer to cookie sheet.

With the tines of a fork, poke holes in the cookies.

Spritz the cookies with spray butter and dust with plain or flavored sugar.

Bake for 7-9 minutes (baking time will depend on how thin your crust is, my thick cookies took 9 1/2 minutes, my thin ones were done in 7 minutes)

Don't let the edges turn brown.

Remove and cool on wire racks.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving:Calories: 33 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 15mg Carbohydrates: 6g Fiber: 0g Sugar: 4g Protein: 0g

Nutrition isn't always accurate.

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela