Cinnamon Sugar Pie Crust Cookies

So first things first, I had a little star-shaped cookie cutter that I wanted to play with, hence the reasonmine are stars. If you have a cute little cookie cutter (about 1-inch in size) I say go for it. I’ve included two methods below; one if you’re feeling fancy and using a cutter, and another if you just want some cinnamon sugar cookies right away and can’t be bothered with cuteness (typically the latter is me)!

If you’re using a cookie cutter, first preheat your oven to 375 F. Line a baking sheet with parchment paper or a Silpat and set aside.

Unroll the dough on a lightly floured work surface; the great thing about this is it’s already rolled into a perfectly thin piece and so these first cutouts will be really pretty. Using the cookie cutter, cut out as many cookies as you can from the first roll. Place them on the baking sheet. They won’t expand too much so you can place them pretty close together. Smush (technical term) the rest of the dough together, roll it out to a similar thinness, and repeat until you don’t have any dough left.

In a bowl whisk together the sugar and cinnamon. Brush the cookies with milk and sprinkle evenly with the cinnamon sugar. Bake at 375 F for 10 minutes until they’re golden brown. Remove pan from oven and set it on a rack. Let cookies cool slightly before devouring!

If you’re using the easy method, first preheat your oven to 375 F. Line a baking sheet with parchment paper or a Silpat and set aside. Unroll the dough and brush the entire surface with the milk. In a bowl whisk together the sugar and cinnamon, then sprinkle evenly with the cinnamon sugar. Using a pizza cutter or a sharp knife cut the dough into 1-inch pieces and place on the baking sheet about an inch apart. Bake at 375 F for 10 minutes until they’re golden brown. Let them cool slightly before devouring!