Cinnamon Pecan Sandwiches
Indulge in the cozy flavors of fall with these irresistible Cinnamon Pecan Sandwiches, a dessert that combines buttery, cinnamon-spiced cookies with a luscious cream cheese filling. Featuring finely chopped pecans for a delightful crunch and a hint of vanilla for depth, each cookie is perfectly soft and chewy. The creamy filling, delicately sweetened with powdered sugar and infused with a touch of cinnamon, transforms these cookies into decadent sandwich treats. Ready in under 35 minutes, this recipe is a crowd-pleaser for holiday gatherings, afternoon teas, or simple indulgence. Easy to prepare and packed with warm, comforting flavors, these cookie sandwiches are destined to become a family favorite.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 100 grams brown sugar
- 50 grams granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 2 teaspoons ground cinnamon
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 100 grams pecans, finely chopped
- 120 grams cream cheese, softened
- 60 grams powdered sugar
- 1 tablespoon milk
- 0.5 teaspoons ground cinnamon (for filling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped pecans.
Scoop tablespoon-sized portions of dough onto the prepared baking trays, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Transfer the cookies to a wire rack to cool completely.
To make the filling, beat the softened cream cheese until smooth. Add the powdered sugar, milk, and ground cinnamon, and continue to beat until creamy and spreadable.
Once the cookies are completely cooled, spread a generous amount of the cream cheese filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 18.4 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
