Pie Crust Cookies (Leftover Pie Dough Pinwheels)

Here's a confession: the scraps are my favourite part of making pie. After every Thanksgiving pie, there's always a pile of leftover dough, and instead of throwing it away, I turn it into pie crust cookies. Flaky, buttery little cinnamon-sugar swirls (or jam-filled bites) that bake in 10 minutes. It's an old-fashioned, waste-nothing treat, and the perfect thing to nibble with coffee the day after the big feast.

Why you'll love pie crust cookies

• Uses up leftover dough, so nothing goes to waste.
• Ready in 15 minutes (plus a quick chill).
• Flaky, buttery and crisp, like the edge of a pie.
• Endless flavour options: cinnamon sugar, jam, Nutella or cheese.

Ingredients

• Leftover pie dough (homemade or store-bought), about 8 oz (225 g), or 1 store-bought crust
• 2 tbsp (28 g) unsalted butter, melted
• 3 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 egg, beaten with 1 tbsp milk (egg wash)
• Coarse sugar, for sprinkling (optional)

Optional fillings: jam, Nutella, Biscoff spread or dulce de leche

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking tray.
2. Roll. Press the scraps together and roll them out into a rectangle about 1/8 inch (3 mm) thick.
3. Fill. Brush with melted butter and sprinkle evenly with the cinnamon sugar (or spread with a thin layer of jam or Nutella, leaving a small border).
4. Roll up. Roll tightly from the long side into a log. Chill for 15 minutes to make slicing easy.
5. Slice into 1/2-inch (1 cm) rounds and place them on the tray, cut side up.
6. Finish. Brush with egg wash and sprinkle with coarse sugar.
7. Bake for 10–14 minutes, until golden and crisp. Cool for a few minutes before eating (the filling gets hot!).

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Alla's tips

• Re-roll gently. Press the scraps together rather than kneading, to keep them flaky.
• Chill before slicing. Cold dough cuts into neat pinwheels instead of squashing.
• Thin layer of filling. Too much jam or Nutella bubbles out and burns.
• Watch them closely. Thin dough bakes quickly, and every oven is different.
• No leftover dough? Use a store-bought pie crust; it works perfectly.
• Freeze your scraps. Wrap leftover dough after every pie and keep it in the freezer until you have enough.

Variations

• Jam pinwheels: raspberry or apricot jam instead of cinnamon sugar.
• Chocolate: Nutella with a sprinkle of sea salt.
• Savoury: grated parmesan, black pepper and thyme, for cheesy crackers.
• Cut-outs: cut shapes with cookie cutters, brush with egg wash and sprinkle with cinnamon sugar.

Storage

Keep in an airtight container at room temperature for up to 3 days. Re-crisp in a warm oven for 3–4 minutes.

FAQ

Can I use store-bought pie crust? Yes. Roll it out and follow the same steps.

Why did my cookies spread? The dough got too warm. Chill the log for 15 minutes before slicing and baking.

Can I freeze leftover pie dough? Yes. Wrap it tightly and freeze for up to 3 months, then thaw in the fridge overnight.

Can I make these ahead? Roll and fill the log, wrap and keep it in the fridge for up to 2 days, then slice and bake.

What else can I make with pie crust scraps? Mini hand pies, cheese crackers or decorative cut-outs to top your next pie.

Why are they called "roly-polys"? In many families, these little rolled dough treats have a nickname: roly-polys, pinwheels or crust cookies. They're all the same idea!

More recipes to try

• Classic Apple Pie
• Classic Pumpkin Pie
• Cinnamon Buns (Bulochki)
• Biscoff Stuffed Cookies

Hugs, Alla xox

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