Going Nuts For Cinnamon Pecan Cookies!
When it comes to sweets, warm chocolate chip cookies have always been my ultimate fav, but after some recent recipe tweaking, I have a new cookie obsession. These chewy Cinnamon Pecan Cookies are now my go-to fall cookie. The nutty bites of cinnamon perfection are soft & chewy with barely crispy edges.
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This beautiful batch of cookies is loaded with cinnamon & pecans, which makes me feel like fall weather is coming...even though we live in South Louisiana, so I know it's all lies!!! Cooler weather or not, we can still eat our fall feelings with these cinnamon-y sweet treats.
These scratch made cookies are pretty simple and you may even have all of the ingredients already on hand. The first thing you'll want to do is let a stick of unsalted butter come room temperature. In a stand mixer, cream the butter together with 1½ cups of light brown sugar by mixing on a medium/low speed. Stop and scrape out any chunks that get caught up in the whisk along the way.
Add one egg and 1/2 teaspoon of vanilla extract to the butter & brown sugar mixture. Continue mixing on medium/low until everything is combined.
Dissolve 1/2 teaspoon of baking soda in 1 tsp. hot water and add that to your mixer. Next, you’ll want to combine dry ingredients in a separate bowl before they go into the mixer. So in our separate bowl, we'll evenly stir together 1½ cups of all-purpose flour, 1 tablespoon of cinnamon, and 1/2 teaspoon of salt. Slowly add the dry ingredients to the stand mixer, incorporating the dry into the wet, a little at a time.
Finally, you'll add 2 cups of chopped pecans to the mixer and whisk, just long enough for the nuts to make their way into the dough. I love, love, love the pecans in these cookies! They add an amazing crunch and are the perfect complement to the warm cinnamon-y bite of these cookies.
Drop that dough by the spoonful onto a parchment lined baking sheet. You can fit about 12 cookies on a larger baking sheet.
You'll end up with two batches of cookies. That's 24 tasty morsels you can share with your people...or keep all for yourself. Mwahahaha!!!
Bake one batch at a time at 350°F for 10-12 minutes (depending on your oven). I'd say 10 minutes is the sweet spot for the perfect chewy bite! Let them cool on the pan for a couple of minutes before transferring them to a cooling rack.
Don't be fooled! Right out of the oven, the cookies may still look slightly undercooked, but patience is a virtue here. As they cool down, they will tighten up to just the right texture.
Cinnamon Pecan Cookies
Ingredients
- 1 stick unsalted butter, room temperature
- 1½ cups packed light brown sugar
- 1 egg
- ½ tsp. vanilla extract
- 1½ cups all-purpose flour
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F.
- In a stand mixer, cream butter and brown sugar on medium/low speed, stopping to scrape the whisk along the way.
- Add egg & vanilla and continue mixing until combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, & salt. Slowly add to mixer on medium/low speed, a little at a time, again stopping along the way to scrape out the whisk. Be sure not to overmix.
- Add chopped pecans and mix just until nuts are incorporated into the dough.
- Drop by the spoonful onto parchment lined baking sheet (two batches, 12 cookies at a time.
- Bake for 10-12 minutes.
- Let cookies cool on the pan for a minute before transferring to the cooling rack.
Thanks for Chewsing!
Hi, hungry friends! We’re Ashley & Sean, Louisiana natives with a big love of food! We’re a husband and wife dynamic duo who film & photograph people, places & food for a living. Craft Chew is our food photography playground, inspired by our love of tasty chews, craft brews, and a little nod to our furry pup, Chewy! Thanks for stopping by!
