If you’ve got 15 minutes you can make ‘homemade’ rolled-out cookies! *Bonus* These Pie Crust Cookies are lower in sugar than regular sugar cookies.
It’s Healthy Kitchen Hacks Wednesday – the day we share our favorite time-saving kitchen tricks and cooking shortcuts to help you make healthy and delicious meals.
Now…onto today’s featured Healthy Kitchen Hack:
PIE CRUST COOKIES (VIDEO):
When I was growing up, my mom used to give my sisters and me her scraps of pie dough after she’d rolled out her pie crust. We used cookie cutters to shape the dough into cookies, sprinkled them with cinnamon-sugar, and baked them into sweet Pie Crust Cookies.
Now that I’m a mom, these easy, peasy cookies have ‘saved’ me many times since – anytime I need a quick batch of cookies. My kids can even make them start-to-finish. (And there’s no flour involved, so the mess is kept to a minimum!)
And yes, I use boughten pie crust. Pillsbury is my favorite brand. Pie Crust Cookies are also lower in sugar and calories:
- 1 undecorated Pie Crust Cookie – About 60 calories and 0 grams sugar
- 1 undecorated regular sugar cookie – About 80 calories 5 grams sugar
How to Make Pie Crust Cookies
Here are the simple steps.
1.Unroll the refrigerated pie crust dough, no need to flour the counter. Cut out cookies using cookie cutters.
2. Just peel away dough and the cookies remain.
3. Place cookies on parchment paper-lined baking sheets. Decorate with colored sugar – this is the only added sugar – so sprinkle as lightly or as liberally as you please. Add dried cranberries, cinnamon imperials, or chocolate chips (as above) or other candies/dried fruits.
4. Bake just 8 minutes. Fill your cookie jar!
Happy holiday baking! Here are a few more of our favorite Christmas cookies…..Print
Pie Crust Cookies
Last minute home-decorated cookies are only 15 minutes away. These have less sugar than regular sugar cookie cut-outs.
- Yield: about 2 dozen 1x
- 1 box (2 per package) refrigerator pie crust
- Toppings: dried cranberries, raisins, cinnamon imperials, chocolate chips, colored sugar, Vanilla Sugar
Let pie dough sit on the counter for 15 minutes to warm a bit after being in the refrigerator. This will help dough unroll smoothly. Meanwhile, line 2 rimmed baking sheets with parchment paper.
Unroll dough on (un-floured) counter. Using cookie cutters, cut out shapes. (No need to flour cookie cutters before cutting shapes.)
Place cookie shapes on prepared baking sheets. Top with toppings.
Bake in a 400° oven for 8 minutes, until edges just begin to turn golden.
Cookie shapes larger than about 4-inches, may take an extra minute to bake.