Sourdough Pie Crust Cookies

Sourdough Pie Crust Cookies are a delightful twist on traditional treats, offering a buttery, flaky texture with the subtle tang of Sourdough. Crafted from scratch using Sourdough pie crust, these cookies are rolled thin, cut into charming shapes, and baked to golden perfection.

Each bite strikes a perfect balance between crispiness and melt-in-your-mouth tenderness, making them irresistibly snackable. Whether dusted with cinnamon sugar, glazed with a hint of vanilla, or left plain to showcase their natural flavor, these cookies are versatile enough to enjoy as a snack, dessert, or an elegant accompaniment to coffee or tea.

Ideal for holiday gatherings or as a unique gift, these are a creative way to elevate the joy of Sourdough baking!

Sourdough Pie Crust Cookies Ingredients

• Sourdough Pie Crust
• Chai, Cinnamon Sugar, or Pumpkin Pie Spice

Preparing the Sourdough Pie Crust Cookies

1. First, if using frozen pie dough, allow it to thaw in the refrigerator overnight.
2. Next, preheat the oven to 425 degrees Fahrenheit.
3. Then, lightly dust the counter and then place the pie dough on top of it.
4. Next, using a rolling pin, roll the pie crust dough out to 1/2-inch thickness.
5. Then, using stamping or 3D cookie cutters, press and cut the dough into the desired designs.
6. Next, reroll the dough into a ball, roll it out into 1/2-inch thickness, and repeat the cookie cutter step until all of the dough is used.
7. Finally, place the cut-out dough onto parchment-lined or nonstick baking sheets.

Baking and Serving the Sourdough Pie Crust Cookies

1. Once the oven is preheated, place the sheets of Sourdough Pie Crust Cookies into it.
2. While the cookies are baking, pour 1/4 c. of Chai, Pumpkin Pie, or Cinnamon-Sugar spice into a small mixing bowl.
3. Next, bake the cookies for 12-18 minutes, depending on the thickness of the dough.
4. Then, remove the cookies from the oven; place them onto the stove.
5. Next, sprinkle the spice of your choice over the tops of the hot cookies.
6. Then, allow the cookies to cool slightly before transferring to a wire, cooling rack.
7. Finally, once cooled to the touch, place them in/on a festive bowl or plate, or spread them across a charcuterie board; devour!

Storing the Sourdough Pie Crust Cookies

To store any leftovers (although there may not be any left…), place them in an airtight container and on the counter for up to 5 days.

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Sourdough Pie Crust Cookies

Yield: 24-60 Cookies

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

Sourdough Pie Crust Cookies are a delightful twist on traditional treats, offering a buttery, flaky texture with the subtle tang of Sourdough. Crafted from scratch using Sourdough pie crust, these cookies are rolled thin, cut into charming shapes, and baked to golden perfection.

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Ingredients

• 1/2 - 1 Batch of Sourdough Pie Crust
• 1/4 c. Organic Chai, Cinnamon Sugar, or Pumpkin Pie Spice

Instructions

Preparing the Sourdough Pie Crust Cookies

1. First, if using frozen pie dough, allow it to thaw in the refrigerator overnight.
2. Next, preheat the oven to 425 degrees Fahrenheit.
3. Then, lightly dust the counter and then place the pie dough on top of it.
4. Next, using a rolling pin, roll the pie crust dough out to 1/2-inch thickness.
5. Then, using stamping or 3D cookie cutters, press and cut the dough into the desired designs.
6. Next, reroll the dough into a ball, roll it out into 1/2-inch thickness, and repeat the cookie cutter step until all of the dough is used.
7. Finally, place the cut-out dough onto parchment-lined or nonstick baking sheets.

Baking and Serving the Sourdough Pie Crust Cookies

1. Once the oven is preheated, place the sheets of Sourdough Pie Crust Cookies into it.
2. While the cookies are baking, pour 1/4 c. of Chai, Pumpkin Pie, or Cinnamon-Sugar spice into a small mixing bowl.
3. Next, bake the cookies for 12-18 minutes, depending on the thickness of the dough.
4. Then, remove the cookies from the oven; place them onto the stove.
5. Next, sprinkle the spice of your choice over the tops of the hot cookies.
6. Then, allow the cookies to cool slightly before transferring to a wire, cooling rack.
7. Finally, once cooled to the touch, place them in/on a festive bowl or plate, or spread them across a charcuterie board; devour!

Storing the Sourdough Pie Crust Cookies

To store any leftovers (although there may not be any left...), place them in an airtight container and on the counter for up to 5 days.

Nutrition Information:

Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 27Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 0g