Y’all…I have no words for these cookies. They are THAT good. It’s actually a little scary how this few ingredients can make something THIS good.
We had some refrigerated pie crust left over from Easter and I wasn’t sure what to do with it. Then these happened. Melt in your mouth is truly the only way to describe these, and while you don’t need the glaze…you really need the glaze. Just trust me.
1 refrigerated pie crust
2 tbsp melted butter
1/3 cup brown sugar
½ tbsp cinnamon
½ cup powdered sugar
½ tsp vanilla
1-2 tbsp milk
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Mix brown sugar and cinnamon together.
- Roll out pie dough and brush with melted butter.
- Sprinkle brown sugar and cinnamon mixture over the pie dough, spread in an even layer.
- Roll the pie crust up tightly and cut half-inch slices with a serrated knife.
- On a lightly floured surface, flatten each slice with a rolling pin. To maintain the swirl shape, gently roll out each slice multiple times, turning the slice each time.
- Transfer cookies to baking sheet and bake for 9-12 minutes or until very slightly golden.
- Remove cookies from oven. Once the brown sugar mixture has cooled slightly and is no longer bubbling, transfer cookies to a cooling rack.
- While cookies are baking, make the glaze by combining powdered sugar, vanilla, and milk. Start with one tablespoon and add more until desired consistency.
- Drizzle cookies with glaze – enjoy! Best served warm.
Makes approximately 15 cookies.
Recipe adapted from Scattered Thoughts of a Crafty Mom.