Pie Crust Cookies Recipe
Introduction
Pie crust cookies are a delightful way to turn simple pie dough into sweet, tender treats. With a sprinkle of cinnamon sugar on top, these cookies are perfect for a quick snack or a light dessert.
Ingredients
- 3 cups all-purpose flour (390 grams)
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup cold unsalted butter
- 1/2 cup ice cold water
- 1 tablespoon white vinegar
- Granulated sugar and cinnamon (for sprinkling on the top)
Instructions
- Step 1: Preheat your oven to 350ºF (175ºC).
- Step 2: Sift the flour and salt into a large bowl. Cut in the shortening and cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Step 3: In a separate cup, mix the ice cold water and white vinegar. Add this liquid to the flour mixture and gently mix until the dough just comes together and is easy to handle.
- Step 4: Lightly flour your work surface and divide the dough into two discs. Roll out one disc to about 1/8 to 1/4 inch thick. Use cookie cutters to cut shapes, then repeat with the second disc and re-roll any scraps.
- Step 5: Place the cut-out cookies on a baking sheet lined with parchment paper. Sprinkle the tops lightly with a mixture of granulated sugar and cinnamon if you like a sweet topping.
- Step 6: Bake for 10-12 minutes. Watch closely to avoid browning—the cookies should remain soft and tender when done.
Tips & Variations
- Use chilled butter and shortening for a flakier texture that mimics classic pie crust.
- For extra flavor, add a teaspoon of vanilla extract to the water and vinegar mixture before mixing into the dough.
- Try rolling the dough slightly thicker for chewier cookies, or thinner for crispier ones.
- If you prefer, swap half of the all-purpose flour for whole wheat flour for a nuttier taste.
Storage
Store the pie crust cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat slightly in a warm oven to restore softness, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use just butter instead of shortening?
Yes, you can use all butter, but shortening helps create a flakier texture. Using only butter will make the cookies richer but might affect tenderness slightly.
Will these cookies be crispy or soft?
When baked without browning, these cookies remain soft and tender. If you prefer them crispier, bake a bit longer until golden around the edges.
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Pie Crust Cookies Recipe
- Total Time: 27 minutes
- Yield: About 24 medium cookies 1x
Description
Pie Crust Cookies are delicate, buttery treats made from a simple pie crust dough, rolled thin and cut into charming shapes. Sprinkled with cinnamon sugar and baked to soft perfection, these cookies offer a tender texture and a subtle sweetness, perfect for tea time or a light dessert.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (390 grams)
- 1/2 teaspoon salt
- granulated sugar and cinnamon (for sprinkling on the top)
Fats
- 1/2 cup shortening
- 1/2 cup cold unsalted butter
Wet Ingredients
- 1/2 cup ice cold water
- 1 tablespoon white vinegar
Instructions
- Preheat the oven: Set your oven to 350ºF (175ºC) and allow it to fully preheat while you prepare the dough.
- Mix dry ingredients and fats: Sift together the flour and salt into a large bowl. Add the shortening and cold butter, then cut them into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Add wet ingredients and form dough: In a separate cup, combine the ice cold water and white vinegar. Pour this mixture into the crumbly flour mixture and gently mix just until the dough comes together and holds when pressed.
- Roll out dough and cut cookies: Lightly flour your counter, divide the dough into two discs, and roll out one disc at a time to about 1/8 to 1/4 inch thickness. Use cookie cutters to shape your cookies. Re-roll any leftover scraps to cut more cookies.
- Prepare for baking: Place the cut cookies on a baking sheet lined with parchment paper. Sprinkle the tops with a mix of granulated sugar and cinnamon to add sweetness and a hint of spice.
- Bake the cookies: Bake for 10 to 12 minutes, keeping an eye on them to ensure they do not brown. The cookies should remain soft and tender once baked.
Notes
- Do not overmix the dough to keep the cookies tender and flaky.
- Use very cold butter and water to achieve the best pie crust texture.
- Adjust the thickness of the dough to your preference; thinner dough will yield crispier cookies.
- These cookies are best eaten fresh but can be stored in an airtight container for a few days.
- The vinegar helps tenderize the dough without affecting flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pie crust cookies, cinnamon sugar cookies, easy cookie recipe, buttery cookies, soft cookies, pie crust dough cookies
