Piggies (Sugar and Cinnamon Pie Dough Cookies) Recipe - Allrecipes.com
Piggies (Sugar and Cinnamon Pie Dough Cookies) Recipe
  • READY IN 40 mins

Piggies (Sugar and Cinnamon Pie Dough Cookies)

Recipe by  

"Crumbly sugar and cinnamon cookies that you can make as fast as they disappear. My father told me about these cookies that his mother used to make. When she made a pie, she would take the excess dough and make these simple cookies. You don't have to make a pie first, all you need is pie dough. My father loves when I make them for him, and I think you will be hard-pressed to find someone who doesn't. My father said she called them Piggies. That's what I call them."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    40 mins


  1. Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray, or line with parchment paper.
  2. Mix flour and salt together in a bowl, and use a pastry cutter to cut in 1/3 cup of shortening until the mixture forms pea-size balls. With a fork, form a small well in the center of the mixture, and pour in water, a couple of teaspoons at a time, and stir with the fork to mix in the water and form a dough. Incorporate each addition of water before adding the next, until about 3/4 of the flour mixture has formed a stiff dough. Work a little more water in with your hands, and shape the dough into a ball.
  3. Working on a well-floured work surface with a floured rolling pin, roll the dough out into a rectangle about 12 by 16 inches, and about 1/8-inch thick. Spread 1 tablespoon of shortening over the surface of the dough with a soft spatula, and sprinkle sugar all over the dough square. Sprinkle the dough with cinnamon. Pick up a long edge of dough, and tightly roll the dough into a log shape. With a sharp knife, slice the log into 3/4-inch thick slices. Place the slices onto the prepared baking sheet.
  4. Bake in the preheated oven until the cookies are lightly browned and sizzling on the bottom, about 8 minutes. Cool on paper towels; freeze extras for later.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2010

The first time I made this, it turned out terribly. The cookies were a thick, chalky, doughy mess. The next time I had leftover pie crust (not from this recipe, actually a storebought roll-out kind since I was in a rush, eek!) I rolled out the leftovers, spread it with crisco, mixed some extra crisco, cinnamon and sugar together, and spread the paste onto the cookies, rolled, and sliced. I sliced them about 1/4" thick instead of 3/4", sprinkled a little extra cinnamon-sugar mixture on top and baked for 6 minutes at 425 degrees. They came out tiny and crispy and flaky with a caramelized bottom... absolutely irresistible and impossible to stop eating! Fantastic recipe, the main thing is SLICE VERY THIN BEFORE YOU BAKE!

Most Helpful Critical Review
Sep 25, 2011

i tried this recipe just now n it came out well....

Aug 18, 2010

These are originally a french canadain recipe...generally filled with brown sugar for the classic sugar pie. these rolls are called "pette de soeur" which means "nun's farts" little sweet bursts from heaven. everything french canadian was religiously associated. enjoy!

Jun 23, 2010

I grew up with these! My mum made them every time she made pie, or anything that involved pie crust. They are a fantastic, tasty way to use up left over crust! We always called them "pinwheels". She used brown sugar instead of white and butter instead of the shortening inside.

Oct 26, 2012

I am french Canadian and I grew up with these tasty bites. The secret is to brush the dough very lightly with either butter or water to make the sugar and cinnamon stick. We have used brown sugar, white sugar and hot chocolate mix for different variations. Yummmmm!

Dec 22, 2010

Childhood memories! My mom made these every time she made pie, which was often. I've made them as well since then, and I'm 65, so it's been many batches of "piggies" (which we called "thingies" - but I like "piggies" better). As time has gone on, I've jazzed them up by using a combination of white and brown sugar and I add chopped pecans or walnuts to the cinnamon-sugar mixture. I make an entire extra batch of pie crust dough just to make these. They are delicious - and very easy.

Sep 30, 2010

A lovely way to use piecrust; in fact, I even used a piecrust just to make these cookies!

Jul 26, 2010

I used to make these when I was a teenager. I got the recipe from home ec class. We made these one day in class and they went over big time. I lost the recipe many, many years ago. Thanks for publishing this. Got my first boyfriend with a plate of these.


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  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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