Pecan Snickerdoodles
Elevate your cookie game with these irresistible Pecan Snickerdoodles, a delightful twist on the classic cinnamon-sugar favorite. Featuring toasted pecans folded into a buttery, cinnamon-kissed dough, these cookies combine warm spices with nutty richness for the ultimate chewy treat. Rolled in a sweet cinnamon-sugar coating and baked to perfection, they boast perfectly crisp edges with soft, tender centers. Ready in just 30 minutes and yielding two dozen cookies, this recipe is ideal for holiday gatherings, after-school snacks, or whenever you crave a comforting dessert with a gourmet twist. Perfectly spiced, nutty, and utterly satisfying—these pecan snickerdoodles will quickly become a family favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 227 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 315 grams All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 120 grams Chopped pecans, toasted
- 2 teaspoons Ground cinnamon (for coating)
- 50 grams Granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the toasted pecans.
In a small bowl, mix together the ground cinnamon and granulated sugar for coating.
Scoop out about 1.5 tablespoons of dough and roll into balls. Then, roll each ball in the cinnamon sugar mixture until completely coated.
Place the coated dough balls onto the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your chewy and nutty pecan snickerdoodles!
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 14.9 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 114 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.
