Turn Pie Crust Scraps into Delicious Cookies: A Simple Recipe
Have you ever made a pie and been left with a pile of pie crust scraps? Don’t throw them away! Those seemingly insignificant scraps can be transformed into delectable, buttery, and satisfying cookies. This recipe is not only a fantastic way to reduce food waste but also a surprisingly easy and quick way to create a delightful treat. Forget complex dough recipes – this pie crust cookie recipe is all about simplicity and maximizing flavor from what you already have. Whether you’re a seasoned baker or a kitchen novice, you’ll be amazed at how simple and rewarding this recipe is. These cookies are perfect for satisfying a sweet craving, enjoying with a cup of coffee or tea, or even serving as a fun and unexpected addition to a dessert platter. So, gather your pie crust scraps, and let’s get baking!
Why This Recipe Works
This recipe works because it cleverly repurposes an already flavorful base. Pie crust, whether homemade or store-bought, is designed to be rich, buttery, and flaky. By adding a few simple ingredients, we can amplify these qualities and turn the crust into a delightful cookie. Here’s why it’s so effective:
* **The Butter Power:** The high butter content in pie crust creates a tender and melt-in-your-mouth texture. It also contributes significantly to the overall flavor.
* **Simplicity is Key:** Using pre-made or leftover pie crust eliminates the need to create a cookie dough from scratch. This saves time and effort.
* **Versatility:** The recipe is incredibly adaptable. You can customize the flavors by adding different spices, extracts, sugars, and toppings.
* **Waste Reduction:** As mentioned earlier, this recipe helps reduce food waste by utilizing pie crust scraps that would otherwise be discarded.
* **Quick and Easy:** The entire process, from gathering ingredients to enjoying the finished cookies, takes minimal time.
Ingredients You’ll Need
This recipe is incredibly forgiving, so don’t worry about precise measurements. Use what you have on hand and adjust to your liking. Here’s a general guideline:
* **Pie Crust Scraps:** Enough to make about 12-15 cookies (about 1 cup loosely packed).
* **Melted Butter:** 2-3 tablespoons (optional, for brushing or drizzling)
* **Granulated Sugar:** 1/4 – 1/2 cup (adjust to your sweetness preference).
* **Cinnamon:** 1/2 teaspoon (or other spices like nutmeg, cardamom, or pumpkin pie spice).
* **Optional Toppings:** Coarse sugar, sprinkles, chopped nuts, chocolate chips, jam, lemon zest.
**Ingredient Notes:**
* **Pie Crust:** You can use homemade or store-bought pie crust. If using store-bought, make sure it’s not already heavily sweetened.
* **Sugar:** Granulated sugar works best for coating the cookies. You can also use brown sugar for a slightly richer, molasses-like flavor.
* **Spices:** Cinnamon is a classic choice, but feel free to experiment with other spices. A pinch of ground cloves or ginger can add warmth and depth.
* **Butter:** Melted butter adds extra richness and helps the sugar adhere to the cookies. You can skip it if you prefer.
* **Toppings:** The possibilities are endless! Use whatever you have on hand and enjoy experimenting with different flavor combinations.
Equipment You’ll Need
* **Rolling Pin:** For rolling out the pie crust scraps.
* **Baking Sheet:** To bake the cookies on.
* **Parchment Paper or Silicone Baking Mat:** To prevent the cookies from sticking.
* **Small Bowl:** For mixing the sugar and spices.
* **Pastry Brush (Optional):** For brushing the cookies with melted butter.
* **Cookie Cutters (Optional):** For creating fun shapes.
Step-by-Step Instructions
Here’s a detailed guide to making these delicious pie crust cookies:
**Step 1: Preheat the Oven**
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup easier.
**Step 2: Gather and Prepare the Pie Crust**
Gather your pie crust scraps. If they are very cold, let them sit at room temperature for a few minutes to soften slightly. This will make them easier to work with.
**Step 3: Roll Out the Pie Crust**
On a lightly floured surface, gently roll out the pie crust scraps. You can combine the scraps into a single sheet or roll them out individually. Aim for a thickness of about 1/8 inch.
**Step 4: Cut Out the Cookies**
Using cookie cutters or a sharp knife, cut out the cookies in your desired shapes. If you don’t have cookie cutters, you can simply cut the dough into squares, rectangles, or triangles. Re-roll any scraps and cut out more cookies until all the dough is used.
**Step 5: Prepare the Sugar Mixture**
In a small bowl, combine the granulated sugar and cinnamon (or other spices). Mix well to ensure the spices are evenly distributed.
**Step 6: Brush with Butter (Optional)**
If you’re using melted butter, brush the tops of the cookies lightly with the butter. This will help the sugar adhere better and add extra richness.
**Step 7: Sprinkle with Sugar Mixture**
Sprinkle the tops of the cookies generously with the sugar mixture. Gently press the sugar into the dough to help it stick. If you’re using other toppings like sprinkles or chopped nuts, add them now.
**Step 8: Bake the Cookies**
Carefully transfer the cookies to the prepared baking sheet. Arrange them in a single layer, leaving a little space between each cookie.
Bake for 8-12 minutes, or until the cookies are golden brown around the edges. The baking time will vary depending on the thickness of the cookies and your oven.
**Step 9: Cool and Enjoy**
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, they are ready to enjoy! Store them in an airtight container at room temperature for up to 3 days.
Tips for Perfect Pie Crust Cookies
* **Don’t Overwork the Dough:** Handle the pie crust scraps gently and avoid overworking the dough. Overworking the dough can make the cookies tough.
* **Chill the Dough (If Needed):** If the dough becomes too soft and sticky, wrap it in plastic wrap and chill it in the refrigerator for 15-20 minutes before rolling it out.
* **Use a Light Hand with Flour:** When rolling out the dough, use a light hand with flour to prevent the cookies from becoming dry.
* **Watch the Baking Time:** Keep a close eye on the cookies while they are baking. They can burn easily, especially if they are thin.
* **Experiment with Flavors:** Don’t be afraid to experiment with different spices, extracts, and toppings to create your own unique flavor combinations.
* **Make Ahead:** You can roll out the dough, cut out the cookies, and store them in the refrigerator for up to 24 hours before baking. Just make sure to wrap them tightly to prevent them from drying out.
* **Freeze for Later:** Baked cookies can be frozen for up to 2 months. Let them cool completely before freezing, and store them in an airtight container or freezer bag.
* **Use Different Sugars:** Experiment with different types of sugar, such as brown sugar, turbinado sugar, or sanding sugar, for varying textures and flavors.
* **Add Extracts:** A few drops of vanilla extract, almond extract, or lemon extract can add a delightful aroma and flavor to the cookies.
* **Jam Swirls:** Before baking, add a small dollop of your favorite jam to the center of each cookie and swirl it with a toothpick for a pretty and flavorful twist.
Variations and Additions
This recipe is a blank canvas for your creativity. Here are some ideas to get you started:
* **Chocolate Chip Cookies:** Add mini chocolate chips to the dough before rolling it out. Use dark chocolate, milk chocolate, or white chocolate chips.
* **Nutty Cookies:** Add chopped nuts like pecans, walnuts, or almonds to the dough. Toast the nuts before adding them for a richer flavor.
* **Citrus Zest:** Add lemon zest, orange zest, or lime zest to the sugar mixture for a bright and refreshing flavor.
* **Iced Cookies:** Once the cookies are cool, drizzle them with a simple glaze made from powdered sugar and milk.
* **Sprinkle Cookies:** Use colorful sprinkles to decorate the cookies before baking. You can use a single color or a mix of colors.
* **Cinnamon Roll Cookies:** Roll the pie crust scraps into a log with cinnamon-sugar filling, then slice and bake for mini cinnamon roll cookies.
* **Savory Cookies:** Skip the sugar and spices and add grated cheese, herbs, and spices for a savory snack. Parmesan cheese, rosemary, and garlic powder are great options.
Serving Suggestions
These pie crust cookies are delicious on their own, but here are some serving suggestions to elevate your experience:
* **With Coffee or Tea:** Enjoy them as an afternoon treat with a cup of coffee or tea.
* **As Part of a Dessert Platter:** Add them to a dessert platter with other cookies, brownies, and fruit.
* **With Ice Cream:** Serve them alongside a scoop of your favorite ice cream for a decadent dessert.
* **As a Gift:** Package them in a pretty box or tin and give them as a homemade gift.
* **Dipped in Chocolate:** Dip the cooled cookies in melted chocolate for an extra special treat.
* **Layered Dessert:** Use the cookies as a layer in a trifle or other layered dessert.
* **Cookie Crumble Topping:** Crumble the cookies and use them as a topping for yogurt, oatmeal, or ice cream.
How to Store Pie Crust Cookies
To keep your pie crust cookies fresh and delicious, follow these storage tips:
* **Airtight Container:** Store the cooled cookies in an airtight container at room temperature.
* **Layering:** If stacking the cookies, place a sheet of parchment paper between the layers to prevent them from sticking together.
* **Room Temperature:** The cookies will stay fresh for up to 3 days at room temperature.
* **Freezing:** For longer storage, freeze the cookies in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature before serving.
Troubleshooting
Here are some common issues and how to fix them:
* **Cookies are Too Tough:** You may have over worked the dough. Handle the dough gently and avoid over mixing.
* **Cookies are Too Dry:** You may have used too much flour when rolling out the dough. Use a light hand with flour.
* **Cookies are Burning:** Your oven may be too hot. Lower the oven temperature and keep a close eye on the cookies while they are baking.
* **Cookies are Not Spreading:** The dough may be too cold. Let the dough sit at room temperature for a few minutes before rolling it out.
* **Sugar is Not Sticking:** Brush the cookies with melted butter or egg wash before sprinkling with sugar. This will help the sugar adhere better.
Final Thoughts
This pie crust cookie recipe is a testament to the fact that delicious treats don’t have to be complicated or wasteful. With just a few simple ingredients and minimal effort, you can transform leftover pie crust scraps into delightful, buttery cookies that everyone will love. So next time you’re making a pie, remember to save those scraps and give this recipe a try. You’ll be amazed at how easy and rewarding it is to create a homemade treat from something that would have otherwise been discarded. Happy baking!