Cinnamon swirl cookies

If your  mother or grandmother ever made pie growing up, you’ve undoubtedly had these cookies before.

They are simply pie-scrap cookies that you make to use up leftover pie dough. Sprinkle with sugar and spices, roll and bake. When I was little, I thought these were the best cookies I had ever tasted. The flaky dough and the cinnamon-sugar mixture always bring me back to those days when mom would make strawberry-rhubarb pies…

You will shortly see why I had leftover crust to use…but until then, here is how I make my pie-scrap cookies.

WriteGal’s Cinnamon Swirl Cookies

  • Leftover pie dough (homemade)
  • 1/3 c. sugar
  • cinnamon
  • nutmeg
  • allspice

Preheat oven to 350. Mix the sugar with your spices to taste. You could also add cloves or cardamom, but don’t forget to be heavier on the cinnamon. The mixture should be light brown when combined.

Roll out your leftover dough on a floured board and sprinkle evenly with sugar mixture, pressing down to make it stick. Starting on the long end, roll the dough up, then slice into 1/4-inch pieces. Transfer the cookies to a cookie sheet lined with parchment paper or a Silpat. Some of the sugar will spill out, but don’t worry about it. Bake until lightly browned, about 25-30 min. Cool on a rack.

Dare I say these cookies are my favorite thing about making pie? Dare I? Enjoy, friends!

Meow?

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2 responses to “Cinnamon swirl cookies

  1. About how much leftover dough do I use for this recipe? I bought a package of frozen pie crusts and it came with two of them (for if you wanted to make an apple pie withe crust on top, you’d use both). I used one of the crusts for another pie that only required one. Soooo, in the end I have one left. Would that be enough for the measurements in the recipe? Or should I add less brown-sugar-mixture?

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