If you love buttery, flaky pie crust, say hello to chai spice pie crust cookies! These easy spiraled cookies - made with pie crust dough, cinnamon sugar, and spices - are a delicious solution for leftover pie crust. Plus it's a fun and easy recipe for baking with kids!
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.
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Chai Spice Pie Crust Cookies
- Total Time: 55 minutes (does not include time to prepare pie crust dough)
- Yield: about 2.5 dozen bite-sized cookies 1x
Description
If you love buttery, flaky pie crust, say hello to chai spice pie crust cookies! These easy spiraled cookies - made with pie crust dough, cinnamon sugar, and spices - are a delicious solution for leftover pie crust. Plus it's a fun and easy recipe for baking with kids!
Ingredients
- ½ recipe pie crust dough (a single pie crust), refrigerated
- 5 tsp. granulated sugar
- 1 tsp. ground ginger
- ½ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- ¼ tsp. ground cloves
- ¼ tsp. ground allspice
- ⅛ tsp. ground black pepper
Instructions
- Remove the pie crust from the fridge and place on a cooling rack. Let it sit at room temperature for about 10-15 minutes so it comes to a cool room temperature. The dough should still be slightly cool and 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 to chill the fat in the dough before it can be rolled out.) Complete steps 2 and 3 while the dough sits.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a small bowl, combine the sugar and spices. Set aside.
- Generously sprinkle flour onto a clean counter/surface or a pastry cloth 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 ¼ inch thick. Using a pizza cutter, trim off the edges to create a rectangle that's 8 inches long.
- Sprinkle the sugar mixture over the rectangle of dough. Again using a pizza cutter, slice the rectangle into ½ inch wide strips (so each strip should be 8 inches long and ½ inch wide). Roll up each strip of dough and gently press the end to seal the spiral.
- Repeat steps 4 and 5 with the remaining scraps of dough to create additional cookies.
- Place the cookies at least 1 inch apart on the prepared baking sheets. Bake the cookies, one tray at a time, until the crust turns golden brown, about 15 minutes. Let the cookies cool for 10 minutes on the tray before transferring to a wire rack to cool completely.
Notes
Storage: Pie crust cookies can be stored in an airtight container at room temperature for up to two days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes per tray
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pie crust cookies, chai, leftover pie crust
This post was updated in September 2020 to include new recipe photos and additional recipe details.
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