If you ever find yourself with leftover pie crust dough, turning it into cinnamon sugar cookies is a fantastic way to avoid waste while enjoying a delicious treat. I’ve tried this myself and love how versatile it is—you can keep it simple with just cinnamon and sugar, or mix in some apple pie spice or pumpkin spice for that extra autumnal touch. One tip I swear by is using an egg wash before sprinkling your cinnamon sugar mixture—it helps achieve that shiny, golden finish and makes the sugar stick perfectly. I also enjoy using seasonal cookie cutters like leaves or pumpkins to bring more fall spirit to these treats. These cookies bake up quickly at 375°F, usually around 10 to 12 minutes, so it’s a great last-minute snack to whip up when craving something sweet. Plus, pairing them with some warmed apple pie filling gives you those classic fall flavors without the hassle of a full pie. If you want to experiment, try brushing the dough with melted butter before sprinkling on the sugar mixture for a richer flavor. Or, add a pinch of nutmeg or ground cloves to the spice blend to deepen the fall spice profile. These little touches really elevate the cookies. Overall, this recipe is a perfect example of creating cozy vibes in the kitchen with minimal effort and maximum autumnal delight. It’s great for family gatherings, casual fall afternoons, or even as a fun baking activity to get kids involved with the seasonal spirit.