Do you ever feel the need to eat only the pie crust to satisfy your sweet buttery carb craving?? But then feel like a jerk for picking out all the filling cuz someone went through a whole lot of trouble to make you pie?? I know at least one person in my life who has a thing for plain pie crust, and I have a perfectly sweet and buttery solution for you, pie crust cookies!! Completed with cinnamon sugar sprinkling no less cuz I just can’t resist cinnamon sugar.
This recipe is almost identical to my go to pie crust, except it has just a bit more sugar since there will be no sweet pie filling. But there will be cookies, and if that’s good enough for you, it’s good enough for me. They are so tiny and easy to eat… so be extra careful not to eat the whole batch in one sitting, they are made with butter after all. I had to try really hard not to keep reaching for them…
So I said last time we were binge watching Sons of Anarchy, we finally finished season 7… can’t believe it’s OVER! We only started getting into the show just last year. Thanks to instant streaming, seven seasons went by in just a couple of months. 😛 When Ryan used to work for a radio station in LA, they would have these motorcycle riding events and he told me the SOA actors would show up and ride. How cool would it be if we were fans of the show back then… Now, every time we see a group of motorcycle riders on the street, we would be like “It’s the Sons of Anarchy!”
It’s been a fun packed weekend for us, birthday party, lunch with the cousin, movies… Hope you guys had a good one too! And enjoy MLK day if you have the day off! 🙂
Pie Crust Cookies
For cookie dough:
- 1 ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 stick unsalted butter – cold and cubed
- 3 tablespoon cold water
For egg wash & sugar top:
- 1 large egg
- 1 tablespoon water (or milk)
- 1 tablespoon granulated sugar
- ¼ teaspoon cinnamon
- Add flour, sugar and salt in the food processor fitted with the dough blade and pulse a few times to mix.
- Cube the butter and add to the flour mixture. Make sure butter is cold. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together.
- Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Roll the dough out to about ⅛” thick. Use a fluted edge or round cookie cutter about 2” or smaller and cut out the cookies. Reshape the left over dough and roll out to ⅛” again and keeping cutting out cookies until finish.
- (Optional) Punch holes around the perimeters of the cookies with a toothpick.
- Place the cookies on a parchment paper lined baking sheet and place the baking sheet in the freezer or refrigerator if your freezer is not big enough.
- Preheat the oven to 400°F.
- Beat 1 egg with 1 tablespoon of water or milk for egg wash, mix 1 tablespoon of sugar with ¼ teaspoon of cinnamon for the sugar topping.
- When the oven is ready, remove baking sheet from freezer or refrigerator, brush the top of the cookies with egg wash and sprinkle generously with cinnamon sugar.
- Bake for 12 – 14 minutes until golden brown.
- Remove from the oven, let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.