Cinnamon Sugar Buttons

These cookies are the answer to using up leftover piecrust scraps, but be prepared-they've become such a hit with my daughters that I often[ whip up homemade piecrust dough just to bake a batch. The tiny button size makes them easy to pack in school lunches or picnic baskets without worrying about them getting crushed.]

Total Time:
30 min
15 min
15 min

12 dozen

  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • All-purpose flour, for rolling out the dough
  • 1 double piecrust, such as Ina Garten's Perfect Pie Crust or store-bought
  • Preheat the oven to 350 degrees F. Line two 11-by-17-inch baking sheets with parchment paper.

  • Add the sugar and cinnamon to a small bowl. Stir with a fork until well blended, and set aside.

  • Lightly flour a counter or cutting board. Roll the dough out to 1/4-inch thick. Use a 1-inch cookie cutter to cut out the cookies (doughnut and biscuit cutters usually come with a small circle cutter in the center). Place the cookies on the prepared baking sheets. Sprinkle the cookies with some of the cinnamon-sugar mixture. Bake, one tray at a time, until golden around the edges, 12 to 14 minutes.

Make a fancier version of this cookie by shaping them into bowties. Cut the rolled out dough into 1 1/2-by-3-inch rectangles. Place the cutouts on a parchment-paper-lined baking sheet. Use your fingers to pinch the center of each rectangle, to form a bowtie shape. Bake until golden around the edges, 15 minutes.

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    This recipe is featured in:

    Back-to-School Made Easy