👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2
If your pie dough scraps are in small pieces, gently press them together into a rough ball. Avoid overworking the dough to maintain flakiness.
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3
Lightly flour a clean work surface and your rolling pin. Roll out the dough to about 1/8 to 1/4 inch thickness. For crispier cookies, roll thinner. For slightly chewier ones, roll a bit thicker.
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4
Using cookie cutters, a knife, or a pizza cutter, cut the dough into desired shapes (e.g., rounds, squares, strips, stars). Gather any remaining scraps and gently re-roll once more, cutting additional cookies.
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5
Place the shaped dough pieces onto the prepared baking sheet, leaving a little space between each.
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6
In a small bowl, combine granulated sugar and ground cinnamon (if using). If using an egg wash, lightly brush the tops of each cookie. Then, generously sprinkle the sugar-cinnamon mixture over the cookies. If desired, sprinkle with turbinado sugar for extra sparkle and crunch.
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7
Bake for 10-15 minutes, or until the cookies are puffed, golden brown, and crisp around the edges. Baking time will depend on the thickness of your cookies and your oven.
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8
Carefully transfer the baked cookies to a wire rack to cool completely. They will crisp up further as they cool.
💡 Notes
These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for 2-3 days. For a savory version, omit the sugar and cinnamon, and sprinkle with garlic powder, dried herbs, and flaky sea salt instead. Ensure your pie dough is cold for easier handling and flakier results.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
12g
Saturated Fat
7g
Carbs
16g
Fiber
0g
Sugar
7g
Sodium
80mg
Cholesterol
30mg
