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Cinnamon Pecan Snickerdoodles on plate with cookie canister in background
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3.84 from 6 votes

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.
Author: Lisa Kerhin


  • 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)

Cinnamon-Sugar mixture:

  • 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.