These chai spice pie crust cookies are a pie crust lover’s dream!
With just 6 more days until Christmas, are you extra busy baking this week?
Some of my favorite holiday traditions started in the kitchen, and baking cookies with my family is at the top of the list. I mentioned some of my favorite Christmas cookies in this post a couple of weeks ago, but there’s another cookie that always brings back memories of holidays at home: pie crust cookies.
When my siblings and I were little, my mom let us use leftover pie crust to make simple cookies. We rolled out the crust and sprinkled it with cinnamon sugar, sliced the dough into strips, rolled them up, and baked them. It was such a fun and easy way for us to get involved in the kitchen while mom was baking pies. And the cookies were always delicious.
The grown-up version uses chai spice instead of cinnamon sugar, giving it a more robust flavor than the cookies I made as a kid, but it’s just as simple and fun to make.
Chai Spice Pie Crust Cookies
1/2 recipe pie crust dough, refrigerated
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/8 tsp. ground black pepper
5 tsp. sugar
Remove the pie crust from the fridge and place on a cooling rack. Let it sit for about 15 minutes so it comes to a cool room temperature. The dough should still be slightly firm, but not so cold and firm that it cracks significantly when rolled. (Note: If the dough feels soft or mushy when held or pressed with your thumb, it has become too warm and will need to be re-refrigerated and cooled down before it can be rolled out.)
In a small bowl, mix the spices and sugar. Set aside. Preheat the oven to 375°F.
Generously sprinkle flour on a pastry cloth or counter and onto your rolling pin so that the dough won’t stick when rolled. Place the pie crust onto the floured surface and roll the dough into a rectangle until it’s about 1/4 inch thick. Using a pizza cutter, cut dough into a rectangle that’s 8 inches long.
Sprinkle the sugar mixture over the rectangle of dough. Slice the rectangle into 1/2 inch wide strips (so each strip should be 8 inches long and 1/2 inch wide). Roll up each strip of dough and gently press the end to seal the spiral.
Re-roll the remaining dough to create a rectangle, sprinkle with sugar and spices, slice into strips, and roll up the dough to create additional cookies.
Place the cookies at least 1 inch apart on a parchment-lined baking sheet. Bake the cookies at 375°F until the crust turns golden brown, about 16 minutes. Let the cookies cool for 10 minutes on the tray before transferring to a wire rack to cool completely.
Pie crust cookies can be stored for up to two days in an air tight container.