Tag Archives: cinnamon

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!




I like chocolate just as much as the next female, but in my heart, I would choose a sugar cookie over a cocoa cookie any day. Snickerdoodles are big sugar cookies rolled in cinnamon and sugar – like my favorite childhood treat: cinnamon toast.

They are easy to make, don’t require any butter and have a tasty combination of sweetness, spice and a hint of salt from the dough. I whipped these up while waiting for Jesse to rise one morning.



  • 1 c. shortening
  • 1 1/2 c. sugar
  • 2 eggs
  • 2 3/4 c. sifted flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 3 T sugar

Preheat oven to 400.

Mix shortening, 1 1/2 c. sugar and eggs until thoroughly combined. In a separate bowl, combine flour, cream of tartar, baking soda, salt. Stir into shortening mixture until well mixed. Shape dough into 1-inch balls and roll in a mixture of cinnamon and 3 T sugar. Place balls 2 inches apart on a nongreased cooking sheet. Bake 8-10 min and cool on wire rack.

If you notice the cookies aren’t completely cooked in the middle, feel free to put them back in the oven until they finish. They might get a bit browned on the edges, but they will taste great.

Enjoy with a glass of milk, friends! xoxo