Pie Crust Cinnamon Sugar Pecan Cookies Recipe

Introduction

Pie Crust Cookies are a delightful way to use homemade pie dough in a sweet and simple treat. These crisp, cinnamon-sugar topped triangles are easy to make and perfect for an afternoon snack or to share with friends.

Ingredients

• 1 pie crust (use our all butter pie crust recipe)
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon
• 1 egg
• 25 pecans (not toasted)

Instructions

1. Step 1: On a lightly floured surface, roll out the pie dough to about ⅛-inch thickness. Cut the dough into strips approximately 3 inches wide, then slice each strip into 2½-inch-long triangles. Gather and reroll the scraps to cut out more triangles.
2. Step 2: Working with one triangle at a time, use the tines of a fork to gently press small, indented lines along the base. This creates a decorative edge that resembles pie crust.
3. Step 3: Line a large baking sheet with parchment paper and arrange the triangles evenly spaced on it. Chill in the refrigerator for at least 1 hour before proceeding.
4. Step 4: In a small bowl, combine white sugar and ground cinnamon, stirring until evenly mixed.
5. Step 5: In another small bowl, add the egg and about 1 teaspoon of water. Beat with a fork until fully combined to make an egg wash.
6. Step 6: Preheat the oven to 325°F (163°C).
7. Step 7: Brush each triangle with the egg wash. Then evenly sprinkle the cinnamon sugar over the surface, avoiding the decorative fringed edge. Use a generous amount since this is the only sweetness in the cookies. Gently press a pecan into the middle of each triangle.
8. Step 8: Bake for 20 to 25 minutes, or until the cookies turn a deep golden color. Remove the pan and let the cookies cool on a wire rack before enjoying.

Tips & Variations

• For a nut-free option, omit the pecans or substitute with a small slice of dried fruit.
• Use brown sugar instead of white sugar for a richer flavor in the cinnamon sugar blend.
• Ensure the dough stays cold while cutting to maintain crisp edges after baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze in a sealed container for up to 1 month. To reheat, place them in a 300°F (150°C) oven for a few minutes until warm and crisp again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust for this recipe?

Yes, store-bought pie crust works well and saves time if you’re short on prep. Just make sure it’s thawed and chilled before rolling and cutting.

What if I don’t have pecans?

You can substitute pecans with walnuts, almonds, or omit the nuts entirely. The cookies will still be delicious with the cinnamon sugar topping.

Pie Crust Cinnamon Sugar Pecan Cookies Recipe

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★★★★★

4.5 from 144 reviews

• Author: Lila
• Total Time: 1 hour 45 minutes
• Yield: 25 cookies 1x
• Diet: Vegetarian

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Description

These Pie Crust Cookies are a delightful and easy-to-make treat using a simple all-butter pie crust. Rolled thin, cut into triangles, and decorated with a cinnamon sugar mixture and pecans, they bake to golden perfection with a crispy, flaky texture and a subtle sweetness perfect for any occasion.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 pie crust (all butter, homemade or store-bought)

Spices and Sugar

• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Egg Wash

• 1 egg
• 1 teaspoon water

Garnish

• 25 pecans (not toasted)

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Instructions

1. Cut triangles: On a lightly floured surface, roll out the pie dough to about ⅛-inch thickness. Cut the dough into strips approximately 3 inches wide, then slice each strip into 2½-inch-long triangles. Gather and reroll the scraps to cut out more triangles.
2. Make fringe: Work with one triangle at a time and use the tines of a fork to gently press small, indented lines along the base of each triangle. This creates a decorative edge that resembles a pie crust.
3. Chill: Line a large baking sheet with parchment paper and arrange the cut triangles evenly spaced on it. Chill in the refrigerator for at least 1 hour to help the dough firm up for baking.
4. Make cinnamon sugar: In a small bowl, combine the white sugar and ground cinnamon, stirring until evenly mixed for a flavorful topping.
5. Make egg wash: In a small bowl, add the egg and about 1 teaspoon of water, then beat with a fork until fully combined to create a glaze.
6. Preheat oven: Preheat your oven to 325°F (163°C) ensuring it reaches the ideal temperature for even baking.
7. Decorate: Brush each triangle with the egg wash using a pastry brush. Then, evenly sprinkle the cinnamon sugar over each triangle’s surface, avoiding the decorative fringed edge. Use a generous amount of sugar since it’s the primary source of sweetness. Gently press a pecan into the middle of each triangle for texture and flavor.
8. Bake: Place the baking sheet in the oven and bake the cookies for 20 to 25 minutes or until they turn a deep golden color, indicating they are fully cooked. Remove the pan and allow cookies to cool on a wire rack before enjoying.

Notes

• Using a chilled dough and chilling the cut-out triangles before baking helps maintain shape and flakiness.
• The cinnamon sugar topping adds both fragrant spice and sweetness, so adjust sugar amounts only if needed.
• You can substitute pecans with other nuts like walnuts or almonds if preferred.
• Be careful not to overbake; golden edges are a good indicator the cookies are done.
• Store in an airtight container at room temperature for up to 3 days to keep cookies crisp.

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pie crust cookies, cinnamon sugar cookies, easy cookies, pecan cookies, homemade cookies, buttery cookies