Cinnamon Pecan Snickerdoodles
Take a cinnamon-sugar classic cookie and add cinnamon pecans and you get a delicious holiday cookie. Cinnamon Pecan Snickerdoodles are crisp and chewy and have so much flavor from the cinnamon pecans.
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks unsalted butter), at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 3/4 cup finely chopped cinnamon pecans (I used Millican Pecan brand)
- 2 tbsp ground cinnamon
- 1/4 cup sugar
Preheat the oven to 400 degrees. Line cookie sheets with parchment paper, silicon baking mats, or lightly spray with non-stick spray.
In a medium bowl, sift together flour, cream of tartar, baking soda, and salt; set aside.
In the bowl of a stand mixture, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.
Add eggs, and beat to combine.
Add dry ingredients, and beat to combine.
Fold in (by hand) the cinnamon pecans). Dough will be stiff. I tend to use my hands to fold on the pecans.
In a small bowl, combine 1/4 cup sugar and the ground cinnamon. Using a 1 1/2 tbsp cookie scoop, form balls of the dough, and roll in cinnamon sugar.
Place about two inches apart on the prepared baking sheets. Flatten slightly. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 - 11 minutes.
Allow the cookies to cool on pans for about five minutes before transferring the cookies to the cooling rack.