If you love the cozy, warm flavors of autumn, then you are going to adore this Cinnamon Pecan Pie Crust Cookies Recipe. These delightful little treats combine a buttery, flaky base with the perfect kiss of cinnamon sugar and a crunchy pecan perched right in the center. They’re like a mini pecan pie captured in cookie form, perfect for sharing with friends or sneaking a few for yourself. Each bite is a comforting hug of spice and nutty goodness that’s simply irresistible.
Ingredients You’ll Need
This Cinnamon Pecan Pie Crust Cookies Recipe relies on a handful of simple but incredibly important ingredients. Each one plays a crucial role in delivering that melt-in-your-mouth texture and nostalgic flavor that will keep you coming back for more.
- Prepared all-butter pie crust (approximately 250 grams): The foundation of these cookies, providing rich, flaky layers that practically melt on your tongue.
- White sugar (2 tablespoons): Adds just enough sweetness to balance the spice without overpowering.
- Ground cinnamon (2 teaspoons): Infuses the cookies with that classic warm spice note that sings with every bite.
- Large egg (1): Helps bind everything together and gives a gorgeous golden color when brushed over.
- Water (1 teaspoon): Lightens the egg wash for easy brushing and perfect shine.
- Whole pecans (25): A crunchy centerpiece that complements the flaky dough and cinnamon sugar perfectly.
- All-purpose flour, for dusting: Keeps your workspace non-stick and makes rolling out dough a breeze.
How to Make Cinnamon Pecan Pie Crust Cookies Recipe
Step 1: Roll and Cut the Dough
Start by dusting your workspace with some all-purpose flour to prevent sticking. Roll out your prepared pie crust dough evenly to about 3 millimeters thick. Then, cut the dough into strips approximately 8 centimeters wide. From those strips, slice triangles roughly 6 centimeters long. Don’t toss those scraps — gather them, reroll gently, and cut out a few more triangles. This step gives your cookies their charming shape and ensures a perfect, flaky base.
Step 2: Add Decorative Edges
Using the tines of a fork, gently press small indented lines along the base of each dough triangle. This little detail not only makes the cookies look extra special but also adds a classic pie-crust texture that’s fun to bite into. It’s these small touches that make this Cinnamon Pecan Pie Crust Cookies Recipe feel truly homemade.
Step 3: Chill the Cookies
Place your dough triangles on a parchment-lined baking sheet, leaving space between each. Pop them into the refrigerator for at least 60 minutes. Chilling is essential here to help the dough firm up so it bakes into perfectly flaky cookies without spreading or losing shape.
Step 4: Prepare the Cinnamon Sugar Mix
While your cookies chill, combine the white sugar and ground cinnamon in a small bowl. This blend will sprinkle on top to give every cookie that irresistible sweet-spicy crunch, elevating the flavor beautifully.
Step 5: Make the Egg Wash
Beat the large egg with a teaspoon of water in a separate bowl until smooth and well combined. This egg wash will be brushed over each triangle for a lovely golden sheen and to help the cinnamon sugar stick perfectly.
Step 6: Assemble and Bake
Preheat your oven to 163°C (325°F). Remove the chilled dough from the fridge and brush each triangle with the egg wash, being careful to cover the surface evenly but not the decorative edges. Generously sprinkle the cinnamon sugar mix over each piece, avoiding the fringes. Lastly, press a whole pecan right in the middle of each triangle, giving it a gentle push to make it stick.
Bake on the center rack for 20 to 25 minutes or until they turn a gorgeous deep golden brown. Once done, transfer them to a wire rack to cool completely—this final stage is key to achieving that perfect crunch and flaky texture every time.
How to Serve Cinnamon Pecan Pie Crust Cookies Recipe
Garnishes
These cookies are beautiful on their own, but adding a light dusting of powdered sugar can make them look festive and even more inviting. For a bit of extra flair, drizzle melted white chocolate or caramel over them just before serving for a sweet finish that pairs wonderfully with their cinnamon pecan flavor.
Side Dishes
Pair these cookies with a warm cup of spiced chai tea or a creamy latte for the ultimate cozy experience. They also complement vanilla ice cream or a dollop of whipped cream perfectly, turning a simple cookie into a delightful dessert moment.
Creative Ways to Present
Arrange the cookies on a rustic wooden board surrounded by cinnamon sticks and whole pecans for a stunning autumn-inspired display. You could also stack them in a clear glass jar with layers of cinnamon sugar for a charming gift idea that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cinnamon Pecan Pie Crust Cookies Recipe treats fresh by storing them in an airtight container at room temperature. They will stay crisp and delicious for up to 3 days, making them perfect for enjoying throughout the week or bringing along as a sweet snack.
Freezing
If you want to save some for later, freeze the baked cookies in a single layer on a baking sheet first. Once frozen solid, transfer them to a freezer-safe container or bag. Properly stored, they’ll keep well for up to 2 months. Just thaw at room temperature when ready to enjoy.
Reheating
To revive that fresh-baked texture, pop your cookies into a preheated oven at 150°C (300°F) for about 5 minutes. This quick warming refreshes the crispness and enhances the nutty, cinnamon aroma, making them feel just out of the oven again.
FAQs
Can I use a homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust works wonderfully in this Cinnamon Pecan Pie Crust Cookies Recipe and adds an extra personal touch. Just make sure it’s well-chilled before rolling for best results.
What if I don’t have whole pecans?
You can substitute with chopped pecans or other nuts like walnuts or almonds. Just press a small cluster firmly onto each cookie so it stays put during baking.
Can these cookies be made gluten-free?
Yes, swap the all-butter pie crust for a gluten-free version and ensure that any additional ingredients are gluten-free certified. The rest of the recipe stays the same—flavor and texture will still shine!
Why do I need to chill the dough before baking?
Chilling the dough firms up the butter and prevents spreading during baking. It helps the cookies hold their shape and bake into that perfect flaky texture that makes this Cinnamon Pecan Pie Crust Cookies Recipe so special.
How should I adjust baking time if my cookies are smaller?
If you cut smaller triangles, reduce baking time by a few minutes and watch closely to avoid over-browning. The edges should be golden and crisp when done.
Final Thoughts
There’s something truly comforting about making and sharing this Cinnamon Pecan Pie Crust Cookies Recipe. It’s simple yet packed with incredible flavor and texture that create the perfect snack or dessert any time of year. So go ahead, roll up your sleeves, and whip up a batch—you’ll be rewarded with warm, flaky bites bursting with cinnamon and pecan goodness. Trust me, once you try these, they’ll become an instant favorite in your recipe collection.
Print
Cinnamon Pecan Pie Crust Cookies Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pie Crust Cookies with Cinnamon and Pecans are a delightful, buttery treat featuring a crisp all-butter pie crust base, dusted with cinnamon sugar and topped with whole pecans. Perfect as a sweet snack or elegant addition to any dessert platter, these cookies combine the warmth of cinnamon with the rich crunch of pecans, baked to golden perfection.
Ingredients
Pie Crust Base
- 1 prepared all-butter pie crust (approximately 250 grams)
- All-purpose flour, for dusting
Flavoring and Topping
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 1 large egg
- 1 teaspoon water
- 25 whole pecans
Instructions
- Roll and Cut Dough: On a lightly floured surface, roll out the pie dough to 3 millimetres thickness. Cut the dough into strips about 8 centimetres wide, then slice each strip into triangles approximately 6 centimetres long. Gather and reroll scraps to cut additional triangles.
- Create Decorative Edges: Using the tines of a fork, gently press small indented lines along the base of each dough triangle to create a decorative edge that adds texture and visual appeal.
- Chill Dough Triangles: Line a large baking sheet with parchment paper and arrange the triangles evenly, spacing them apart. Refrigerate the tray for at least 60 minutes to firm up the dough for better baking results.
- Mix Cinnamon Sugar: In a small bowl, combine the white sugar and ground cinnamon until thoroughly mixed, creating a fragrant sweet topping.
- Prepare Egg Wash: In a separate bowl, beat the egg with 1 teaspoon of water until smooth and well combined, which will be used to brush over the dough for golden color and to help the topping adhere.
- Preheat Oven: Set your oven to 163°C (325°F) to ensure a moderate temperature for even baking without burning the cinnamon sugar.
- Apply Toppings: Brush the surface of each dough triangle with egg wash. Generously sprinkle the cinnamon sugar mixture over each triangle, avoiding the decorative fringes to keep the edges crisp. Press a whole pecan into the center of each triangle to secure.
- Bake Cookies: Place the baking sheet on the center oven rack and bake for 20 to 25 minutes or until the cookies turn a deep golden brown. Remove from oven and cool on a wire rack before serving to allow them to set properly.
Notes
- Ensure the pie crust is well chilled before rolling to prevent sticking and tearing.
- Adjust cinnamon amount according to taste preference for spice level.
- For added flavor, you can toast the pecans lightly before placing them on the cookies.
- Use parchment paper for easy removal and cleanup.
- Store baked cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
