Pie Crust Cinnamon and Sugar Cookies

 

This holiday cookie that will take you back to your childhood. Classic flavors and a light flakey crust make the Pie Crust Cinnamon and Sugar Cookies a classic.

 

Ingredients

2 Pie Crusts Refrigerated

1/4 Cup Melted Butter

1 Cup Sugar

2 Tbs Cinnamon

Powdered Sugar Garnish

 

Instructions

Heat the oven to 400°F.

Roll down the refrigerated pie crust onto a lightly floured board and roll it into a square using a rolling pin. You don't have to push too hard; instead, start in the middle and work your way outwards to get a more square form.

Melted butter should be brushed over the pie crust.

Combine cinnamon and sugar in a mixing basin.

Apply the cinnamon-sugar mixture over the pie crust. Cover all the way around.

Roll the pie crust firmly and seal the ends with melted butter, pinching to shut.

Log roll should be sliced. The slices should be 1/2-3/4in thick. Per pie crust, you should receive 12-14 cookies. Place on a baking sheet. Because these cookies do not spread as much as regular cookies, you can fit a lot on a cookie sheet.

9-12 minutes in the oven Alternatively, cook till golden brown. Leave to cool after removing from the oven. Sprinkle with powdered sugar (optional)