Pecan Snickerdoodles
These soft and chewy pecan snickerdoodles are laced with crunchy pecans and rolled in cinnamon sugar.
Servings: 24
Ingredients
- 3 cups (375g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon, divided
- ½ teaspoon salt
- 1 cup (227g) unsalted butter softened but not melted
- 1 ½ cups (300g) granulated sugar, divided
- ½ cup (100g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (130g) chopped pecans
- whole pecans for topping
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Whisk together the flour, 1 teaspoon cinnamon, baking soda, cream of tartar, and salt. Set aside.
- In a small bowl, stir together 1 teaspoon of cinnamon and ½ cup granulated sugar and set aside.
- Using an electric mixer (stand or hand mixer), mix the softened butter together with the granulated and brown sugars until combined. Add in the eggs and vanilla. Mix until combined.
- Stop the mixer and scrape down the sides and bottom of the bowl. In two additions, add in the half of the flour mixture at a time. Mix on low until incorporated then add in the remaining half. Mix until combined.
- Stir in the pecans.
- Use a large cookie scoop to portion the cookie dough into equal sizes (about 3 tablespoons each) and roll into balls.
- Roll the cookie dough balls in the cinnamon sugar mix and place on the prepared baking sheets, at least two inches apart. Place a whole pecan on tap then gently pat the dough balls down with the palm of your hand.
- Bake for about 10 minutes. The centers should be puffy and the edges just set and slightly browned around the edges. For a chewier center,rap the bottom of the baking sheet on the oven rack to encourage the cookies to flatten slightly.
- Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack.