Glazed Pie Crust Cookies
These decadent mini glazed pie crust cookies are a fun and tasty treat and perfect for satisfying your sweet tooth!
I stumbled upon this tasty recipe, The Country Cook, for glazed mini pie crust cinnamon rolls. They were fun to make, and smelled fantastic while they baked, and turned out to be more like cinnamon roll pie crust cookies than an actual cinnamon roll. Regardless, we all enjoyed these glazed pie crust cookies, and they made being stuck at home with snow & freezing rain a little more bearable.
Glazed Pie Crust Cookies
Cookies:
- 2 store-bought pie crusts (allow them to warm up on the counter for a few minutes before unrolling)
- 4 tbsp melted salted butter
- brown sugar
- 1½ tsp ground cinnamon
Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk, to taste
- ½ tsp vanilla extract
How to Make Glazed Pie Crust Cookies
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Make the cookies by unrolling the pie crust and placing it on a large cutting board. Brush the pie crust with half of the melted butter.
Combine the brown sugar and cinnamon in a small bowl until very well combined.
Sprinkle half of the brown sugar & cinnamon mixture evenly over the buttered pie crust, leaving a 1/2-inch border along half of the pie crust edge facing away from you.
Start tightly rolling the crust over the filling. When you come to the end, press the seams together very well.
Cut into ½-inch pieces, discarding the end pieces, if desired. Place the mini pie crust cookies, cut side up, on the prepared baking sheet.
Bake the cookies by placing them into the oven and bake for 15-18 minutes, until lightly golden brown.
Allow to cool for 5 minutes on the baking sheet, then move to a wire cooling rack to cool completely.
Meanwhile, repeat the process with the remaining pie crust, butter, and brown sugar & cinnamon mixture.
Make the glaze by combining the powdered sugar, milk, and vanilla in a bowl, and mix until smooth & creamy.
Once the cookies have completely cooled, drizzle them with the glaze and serve. Enjoy.
Equipment
Ingredients
Cookies:
- 2 store-bought pie crusts allow them to warm up on the counter for a few minutes prior to unrolling
- 4 tbsp salted butter, melted
- brown sugar
- 1½ tsp ground cinnamon
Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk to taste
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Make the cookies by unrolling the pie crust and placing it on a large cutting board. Brush the pie crust with half of the melted butter.
- Combine the brown sugar and cinnamon in a small bowl until very well combined.
- Sprinkle half of the brown sugar & cinnamon mixture evenly over the buttered pie crust, leaving a ½-inch border along half of the pie crust edge facing away from you.
- Start tightly rolling the crust over the filling. When you come to the end, press the seams together very well.
- Cut into ½-inch pieces, discarding the end pieces, if desired. Place the mini pie crust cookies, cut side up, on the prepared baking sheet.
- Bake the cookies by placing them into the oven to bake for 15-18 minutes, until lightly golden brown.
- Allow to cool for 5 minutes on the baking sheet, then move to a wire rack to cool completely.
- Meanwhile, repeat the process with the remaining pie crust, butter, and brown sugar & cinnamon mixture.
- Make the glaze by combining the powdered sugar, milk, and vanilla in a bowl, and mix until smooth & creamy.
- Once the cookies have completely cooled, drizzle them with the glaze and serve. Enjoy.
They look GREAT! Cinnamon filling is a favourite.