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These Pecan Cookies are soft in the center and crunchy around the edges, full of pecans and cinnamon flavor with a cinnamon glaze. One taste and it’ll feel like the fall holidays – you’re going to love this cookie recipe.
Easy Pecan Cookies
I love coming up with new cookie recipes for the holidays and this is one of my favorites recently. I cannot get enough of cinnamon all year, but especially in the fall and Christmas season – and when you add pecans? Even better!
These chewy cookies are super easy to make and are delicious. They are topped with an amazing icing that is subtle, but adds so much to the recipe. Cinnamon Pecan Cookies have everything you expect and more: hints of cinnamon and nutmeg, the perfect texture with a soft center and chewy edges, crispy pecans and loads of flavor.
Ingredients Needed
- Pecans: Chop them small so there’s a bit in every bite.
- Butter: I always use unsalted butter – be sure to soften it.
- Baking Powder: Instead of baking soda, this recipe uses baking powder to keep the cookies soft.
- Cinnamon: Use ground cinnamon along with a little Nutmeg
How to make Cinnamon Pecan Cookies
- Toast pecans in a skillet pan over medium heat. Stir often and don’t walk away from the stove. Remove to cool while making cookie dough.
- Cream room temperature butter and sugar in the bowl of 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 cookie dough balls 3-inches apart on prepared baking sheets (cookies will spread so give them room). I love using a 1 tablespoon cookie scoop for this. Bake 11-13 minutes, or until no longer glossy and light golden around the edges. Let stand on cookie sheets at least 5 minutes before removing to a cooling rack.
- To make the icing, whisk powdered sugar with cinnamon in a large mixing bowl, then whisk in cream until smooth and desired consistency. Drizzle over cooled cookies and sprinkle with chopped pecans.
Expert Tips
- Make sure to keep these cookies a bit apart from each other because they spread during baking.
- Let them cool for a few minutes before serving so they can hold their shape
- Chop your pecans small so there are pecans in every bite.
- No chilling time is needed for this recipe, making them perfect for last minute cookie trays.
- You know your cookies are done when they’re light golden brown around the edges.
- Store cinnamon butter pecan cookies in an airtight container for up to 3 days or freeze for up to a month.
FAQs
Freeze them in an airtight container for 2 months.
Cinnamon Pecan Spice Cookies
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.
Recipe Video
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Last Updated on March 6, 2024
