Pie Crust Snacking Cookies

I know that we can all make the argument that all cookies are technically snacking cookies, but for the most part, most cookies tend to be overly sweet, and what kind of a daily snack would that be?  It would be a dream come true, but not really ideal. To me, the optimal snacking cookie would be slightly salty and even more slightly sweet. They’re small and not filling at all. These Pie Crust Snacking Cookies fit the bill because not only are they easy to make—if you can make pie crust then you can most definitely make these—but they’re also the perfect treat to have on hand for whenever you’re feeling snackish or you having company over. Keep them in your cookie jar or in the freezer for later. Either way, I hope you make them soon! Speaking of snacking treats, this snacking cake is also a very good idea. 

Let’s make the dough. This is basically pie dough but flakier because of the egg yolk and milk in the dough, instead of the water. In a large bowl, whisk together the flour, sugar, salt and cinnamon until well-combined.

**Note: The cinnamon gives it a bit more taste than normal, but you can also use nutmeg, all-spices or cloves instead! You just want a tiny amount, enough to give them a distinct flavor, without overpowering it all!**

Add in the cold butter and work in with your hands or a pastry blender until coarse crumbs, the size of peas, form.

**Tip: When cutting in cold butter into doughs, try to work fast so as to not warm up the butter too much. Cold butter makes for flakier pie crusts and/or biscuits!**

In a small bowl, whisk together the egg yolk and milk. Pour into the dry ingredients and stir with a rubber spatula until the mixture comes together to form a shaggy dough. Bring together onto a sheet of plastic and wrap, forming it into a disc. Chill for at least 1 hour or overnight.

Unwrap the dough and place on a lightly floured work surface. Roll out to a large rectangle about 1/2-inch thick. Using a pizza cutter or sharp knife, trim the edges, and then cut into 2×1-inch rectangles. Place on the prepared baking sheets, close together. Using a fork, poke holes to allow steam to escape. Brush with egg wash and bake until golden brown and flaky, about 15 to 18 minutes. Remove from the oven and allow to cool completely.

For the glaze: In a medium bowl, whisk together the powdered sugar, vanilla and enough milk to create a smooth pourable glaze.

**Tip: If it’s too thick, add a splash more milk until desired consistency is reached. Just remember to only add a bit at a time, because you can always add more but you can’t take some back. Well, if it is too thin, you can just add a bit more powdered sugar.**

Color the glaze with a drop or two of food coloring if desired. I used a drop of red to get this pale pink color. Dip the top of each cooled cookie into the glaze, carefully so as to not crush them. Top with sprinkles while still wet. Allow the glaze to set for a few minutes before eating.

The leftovers can be frozen on baking sheets and then transferred to freezer bags for later. Just allow to thaw at room temperature before eating. Although, I have eaten them from the freezer and they’re just as good!

I love having these cooking on hand because they’re tasty and so easy to whip up such a large batch of it. They’re a great treat to have on hand for when family or friends come over.

I’ve taken the best part of pie, which in my opinion is the crust, and have turned them into the best dessert possible. The slightly salty flaky crust is so perfectly balanced with the sweetness from the glaze and of course, the sprinkles just make them better. 

I hope you’ll give this recipe a try, the next time you’re craving a not-so-sweet treat. I’d even recommend doing this with any leftover pie crust scraps you might have if you’re making a pie. It’s always best not to waste anything in the kitchen, whenever possible. Let me know what you think!

Pie Crust Snacking Cookies

These Pie Crust Snacking Cookies are easy to make, which make them great to always have on hand. Flaky cookies topped with a simple glaze and sprinkles

Servings 3 1/2 dozen cookies

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• pinch ground cinnamon
• 1 cup 2 sticks very cold unsalted butter, cubed
• 2 1/2 tablespoons whole milk
• 1 large egg yolk
• 1 large egg whisked with a splash of water

Glaze:

• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk
• desired food coloring optional
• multi-colored sprinkles

Instructions

• In a large bowl, whisk together the flour, sugar, salt and cinnamon until well-combined. Add in the cold butter and work in with your hands or a pastry blender until coarse crumbs, the size of peas, form. Try to work fast so as to not warm up the butter too much.
• In a small bowl, whisk together the egg yolk and milk. Pour into the dry ingredients and stir with a rubber spatula until the mixture comes together to form a shaggy dough. Bring together onto a sheet of plastic and wrap, forming it into a disc. Chill for at least 1 hour or overnight.
• Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
• Unwrap the dough and place on a lightly floured work surface. Roll out to a large rectangle about 1/2-inch thick. Using a pizza cutter or sharp knife, trim the edges, and then cut into 2x1-inch rectangles. Place on the prepared baking sheets, close together. Using a fork, poke holes to allow steam to escape. Brush with egg wash and bake until golden brown and flaky, about 15 to 18 minutes. Remove from the oven and allow to cool completely.
• In a medium bowl, whisk together the powdered sugar, vanilla and enough milk to create a smooth pourable glaze. If it's too thick, add a splash more milk until desired consistency is reached. Color with food coloring if desired. Dip the top of each cooled cookie into the glaze, carefully so as to not crush them. Top with sprinkles while still wet. Allow the glaze to set before eating. Can be frozen on baking sheets and then transferred to freezer bags for later! Enjoy!

Author: The Candid Appetite