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–+ servings
pie crust cookies using a food processor

Pie Crust Cookies

Flakey, buttery, tender cookies made from pie crust in a food processor!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Course Dessert
Cuisine American
Servings 20

Equipment

Ingredients
  

  • 2.5 cups flour 300 grams
  • 1 cup butter, cold and cut into cubes 2 sticks
  • 1 teaspoon salt
  • ⅓ cup water, ice cold 80 mL
  • 1 egg + 1 tablespoon water egg wash
  • 1.5 teaspoon cinnamon
  • ¼ cup sugar

Instructions
 

  • Put the flour, sugar (if using) and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the cubed butter and quick pulse 3-5 times until butter is broken up into pieces the size of large peas.
  • Slowly begin to add ⅓ water and then while still pouring, run the food processor until all the water has been added and mixture begins to come together (mixer will actually begin to make a different sound), but stop before it forms a complete ball. Some crumbs are okay.
  • Turn dough out onto a clean surface and roll out pie dough to be just under ¼” (0.6cm) thick
  • Top dough with additional sheet of parchment paper and refrigerate for 30 minutes.
  • Use cookie cutters to cut out cookies and transfer them to baking sheet, spacing at least 1” (2.5cm) apart
  • Use a pastry brush to lightly brush all over the surface of each cookie with egg wash
  • Sprinkle generously with cinnamon/sugar mixture
  • Transfer to the center rack of 375F (190C) oven and bake for 18-20 minutes, or until cookies are just beginning to turn light golden brown. Allow to cool on baking sheet for several minutes before enjoying.
Keyword best store bought sugar cookies, easy cookies, easy holiday baking, no candy thermometer, pie crust, pie crust cookies, thanksgiving recipes
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