Cinnamon Pecan Snickerdoodles
Buttery soft, incredibly moist, spiced Cinnamon Pecan Snickerdoodles are a perfect addition to any Christmas cookie platter!
Servings 24 cookies
Calories 192kcal
Ingredients
- 2 ½ cups all purpose flour
- ½ cup Pecan Meal also sometimes called pecan flour
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- ½ teaspoons salt
- 1 cup butter softened
- 1 ⅓ cups granulated sugar
- ½ teaspoons vanilla extract
- 2 large eggs room temperature
- 1 ½ teaspoons ground cinnamon
For Topping
- ⅓ cup granulated sugar
- 1 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, combine the topping ingredients and set aside.
- In a large bowl whisk together the flour, pecan meal, cream of tartar, baking soda and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy. Add vanilla and eggs and beat until well combined.
- Add the flour mixture, a little at a time to the butter mixture until combined.
- Form even balls approximately 1-inch with the dough and roll in cinnamon sugar topping mixture.
- Place evenly on non-stick cookie sheet (we love Anolon!) about 2 inches apart.
- Bake 10-12 minutes. The secret to keeping them soft and moist is to make sure you don't overcook them.
- Allow them to cool just slightly on baking sheet. About 5 minutes.
- Transfer to wire rack to cool completely and then store in air tight container for about 1 week.
Nutrition
Calories: 192kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 161mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 261IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 1mg