Cinnamon Pecan Spice Cookies
These Pecan Cookies bring in the best flavors of pecan, cinnamon and nutmeg! Pecan cookie recipes like this one are soft and chewy, and perfect for a fall get together!
Servings: 24 serving
Cost: $8
Ingredients
Cookies:
- ½ cup (60g) pecans, chopped small
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups (155g) all-purpose flour
Icing Drizzle:
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- 3-5 tablespoons half and half or cream
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Place pecans in a small frying pan and heat over low heat, stirring occasionally, until they are fragrant. This will just take a few minutes, do not walk away from the stove or they’ll burn. Remove from heat to cool.
- Cream butter and sugar with a hand or a stand mixer until fluffy, 1-2 minutes.
- Add baking powder, cinnamon, nutmeg, salt, egg and vanilla and mix until smooth.
- Slowly mix in flour, then stir in ¼ cup pecans.
- Drop ¾-1 tablespoon sized balls 3 inches apart on prepared baking sheets (cookies will spread so give them room). Bake 11-13 minutes, or until no longer glossy and edges are firm. Let stand on cookie sheets at least 5 minutes before removing.
- Icing: whisk powdered sugar with cinnamon, then whisk in cream until smooth and desired consistency. Drizzle over cooled cookies and sprinkle with remaining nuts.
Video
Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 53mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 140IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg
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