Sugar Cinnamon Pie Crust Pinwheel Cookies
These Sugar Cinnamon Pie Crust Pinwheel Cookies are buttery, crisp, and perfectly caramelized. Made with flaky pie crust, cinnamon, and sugar, they’re a nostalgic, easy-to-make treat that turns simple ingredients into irresistible bite-sized cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 48 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 pie crusts (homemade or refrigerated)
2 tbsp butter, melted
1 1/2 cups white sugar, divided
Ground cinnamon, to taste
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly coat with cooking spray. Place 1 cup of sugar in a bowl or large bag for coating later.
- Unroll or roll out pie crusts on a lightly floured surface. Brush evenly with melted butter.
- Sprinkle the remaining 1/2 cup sugar evenly over both crusts, followed by a generous dusting of ground cinnamon.
- Roll each crust into a log (not too tightly), then slice into 1/2-inch rounds. Arrange slices cut-side down on the prepared baking sheet, spacing slightly apart.
- Bake for 15–20 minutes, until golden and the sugar is bubbling and caramelized. Let cool on the baking sheet for 5 minutes, then transfer to a rack.
- Once cooled, roll each cookie in the reserved sugar for a sparkling finish. Serve and enjoy.
Notes
Brush butter with a hint of vanilla or almond extract for extra flavor.
Add chopped nuts or drizzle with glaze for a more indulgent variation.
Use pumpkin or apple pie spice for a festive holiday twist.
Store in an airtight container for up to 1 week or freeze for up to 2 months.
Re-crisp in a 325°F oven for 3–5 minutes before serving.
Nutrition
- Serving Size: 2 cookies
- Calories: 64
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg
