What’s Cookin’ – Cinnamon Swirl Pie Crust Cookies
September 2025 Recipe…
Flaky pie crust and sticky cinnamon sugar combine to make these irresistible cookies. These pie crust cookies are full of satisfying texture and visual detail, and are incredibly simple to make. These Cinnamon Swirl Pie Crust Cookies pair well with a hot cup of coffee or are delicious just on their own for a special treat. Enjoy!
Prep Time: 15 minutes || Chill time: 1 hour
Bake Time: 20 minutes || Makes: 24-30 Cookies
Ingredients:
Pie Crust:
- 2 cups flour
- 1/2 tsp. salt
- 1/4 cup sugar
- 1 cup butter, cold and cubed
- 1/2 T vanilla
- 1/4 cup milk
- 1-2 T cold water (if needed)
Filling:
- 1/4 cup brown sugar
- 1 T cinnamon
- 1 T butter, melted
Directions:
Step 1: In a large bowl, add the flour, salt and sugar and mix well until combined. Add the cold, cubed butter and incorporate into the flour mixture using a pastry cutter until small pea-sized chunks form. Add the vanilla and milk to the flour mixture and gently mix until all the ingredients come together to form a dough. (If the dough seems too dry, add 1-2 T cold water to help bring it together.)
Step 2: Prepare a lightly floured surface. Shape the dough with your hands until it comes together to form a ball and put it on the lightly floured surface. Use a rolling pin to roll the dough out into a rectangular shape about ¼-inch thick.
Step 3: Prepare the filling by adding the cinnamon and brown sugar to a small bowl and mixing together; set aside. Melt the butter in a microwave-safe container and use a pastry brush to evenly brush it onto the surface of the rolled dough. Leave about an inch of dough untouched around the edges. (This will help the cookies stay together better when rolled.) Pour the cinnamon sugar mixture over the dough and use your hands to smooth it out evenly on the buttered area.
Step 4: To form the cookies, begin rolling the dough at one of the short edges. Work slowly and roll the dough tightly until you reach the other end. When you have reached the other end, gently press the edge of the dough into the roll to help it stay together. Wrap the rolled dough in plastic wrap and place in the refrigerator to chill for at least 1 hour.
Step 5: Once the dough is chilled, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Remove the dough from the plastic wrap and use a knife to cut ½-inch thick slices for cookies. Place the cut slices about an inch apart on the cookie sheet and bake for 18-20 minutes or until the cookies are lightly browned. Let the pie crust cookies cool on the baking sheet before transferring to a cooling rack. Store in an airtight container to keep fresh for several days.
