Ingredients
Scale
- Your favorite pie crust. This is my favorite recipe.
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Roll out however much pie crust you have available to about ¼ inch thick. Cut the crust into triangles or whatever shape cookie you would like. Place cookies on a parchment lined baking sheet. They should not be touching but don’t need to be spaced far apart as they do not spread. Refrigerate for at least 1 hour and up to overnight.
- After the cookies have been chilled, mix the sugar and cinnamon in a small bowl. You may need more or less cinnamon sugar depending on how many cookies you have. Sprinkle cookies generously with cinnamon sugar. Press it gently into the cookies. If there is some cinnamon sugar on the tray, press the underside of the cookies in it, this will help them to caramelize.
- Bake for 20-30 minutes, rotating halfway through until firm and golden brown. Cookies may be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 10 minutes.
- Prep Time: 1 hour
- Cook Time: 30 minutes