Best Cinnamon Pecan Cookies Recipes

CINNAMON CHIP, CRANBERRY AND PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well.
• In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes.
• Note: This recipe has been updated and may differ from what was originally published or broadcast.

CARAMEL PECAN CINNAMON ROLL COOKIES

Steps:

• Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
• Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Scoop dough by rounded tablespoons onto a baking sheet.
• Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
• Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

PECAN CINNAMON GERMAN DROP COOKIES

Steps:

• 1. Combine first 5 ingredients. Mix with a spoon. Shape into 1 inch balls, and place on a parchment paper. Bake 20 MINUTES, IN A PRE-HEATED 350 DEGREE OVEN.
• 2. COMBINE POWDERED SUGAR WITH THE CINNAMON. SIFT THIS MIXTURE OVER THE WARM COOKIES, OR ROLL COOKIES IN THE MIXTURE. MAKES 5 DOZEN.... WONDERFUL LITTLE COOKIES! Foto..1/2 without powdered sugar and cinnamon.

CINNAMON-TOFFEE PECAN COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in cinnamon, nutmeg and vanilla until well blended. Stir or knead in pecans and toffee bits. On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
• Bake 11 to 14 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks.

CINNAMON PECAN COOKIES

Steps:

• 1. Pre heat oven to 350 Mix first 5 ingredients in a LARGE bowl with a hand mixer on medium speed.
• 2. In a smaller bowl mix Flour, baking soda, cinnamon and salt with a wooden spoon.
• 3. Mix dry bowl into wet.
• 4. Fold in pecans gently.
• 5. Grease a cookie sheet lightly
• 6. Roll dough into 1 inch balls then LIGHTLY press flat on greased cookie sheet. Press 1 pecan half into the top of each cookie.
• 7. Bake 10-12 minutes per batch Cool 20 minutes.

CINNAMON-PECAN RUGELACH COOKIES

Steps:

• There are many different ways to shape the cookies, a streamlined technique is the best. Roll the chilled dough into a circle, then use a knife or a pizza cutter to slice the cinnamon-sugar topped circle of dough into 16 wedges. Then roll the rugelach up into crescents. Sift the flour into a large bowl. Add the butter, then use a pastry cutter or 2 butter knives to cut the butter into the flour until fully incorporated and the mixture resembles small peas. In a small bowl, whisk together the egg yolk and sour cream, then add to the flour mixture. Mix well to form a dough. Shape the dough into a disc, then dust with flour. Divide the disk into thirds, then wrap each piece in waxed paper. Refrigerate for several hours or overnight. Meanwhile, to prepare the filling, in a food processor, combine both sugars, the pecans and cinnamon. Pulse until finely ground, then set aside. When ready to assemble, heat the oven to 37F. Line a baking sheet with parchment paper. Work with one piece of the dough at a time, leaving the others in the refrigerator until needed. On a lightly floured surface, roll out each piece of dough into a circle about 1/8 inch thick and 12 to 13 inches around. Sprinkle a bit of the filling over the dough, then use a rolling pin to gently press the topping into the dough. Use a paring knife or pizza cutter to cut the circle into 16 wedges (make 8 cuts across the circle). One at a time, roll up each wedge starting with the wide end. Gently curl the ends inward to resemble a croissant. Sprinkle a bit of the filling over the rolled rugelach, then place on the prepared baking sheet. Repeat with the remaining wedges, then repeat the entire process with the remaining thirds of the dough. Bake for 25 to 30 minutes, or until browned on top and the sugar has melted and caramelized around the sides of the cookies. Transfer to a wire rack to cool. Store in airtight containers.