Snickerdoodles have long been a favorite cookie. I have previously confessed that it took me a while to warm up to them after my childhood devastation that they didn’t taste like a Snickers. But, as I’ve come to adore all things cinnamon, they’ve moved way up in my cookie ranks.
As you can imagine, I don’t often bake the same things over and over. I love trying new things far too much. But, a good way to revisit old favorites is to do something a bit different with them. The simple addition of pecans and toffee bits turns these cookies into wonderful twist on a classic.
If you thought Snickerdoodles couldn’t get any better, then you haven’t tried these guys. I’m always quick to toss some pecans into my baking. But, the toffee bits are a favorite as well. The combination of the two combined with sweet, cinnamon-y cookies is beyond good.
The edges are a little crispy, and the middles are wonderfully chewy. And, wow, are they addicting! If you don’t want to get yourself into some cookie-eating trouble, you’d better plan to share these.
Yield: about 40 cookies
Prep Time:20 minutes
Cook Time:12 minutes per pan
You’ll love this crunchy, nutty twist on Snickerdoodles!
For the cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup toffee bits
- 1/2 cup chopped pecans
For the cinnamon-sugar:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
To make the cookies:
- Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing until a few streaks of flour remain. Stir in the toffee bits and pecans until the dough is just combined.
- Cover and chill 1 hour.
To make the cinnamon-sugar and assemble the cookies:
- Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
- Mix the sugar and cinnamon in a small bowl until combined.
- Using about 1 & 1/2 tablespoons of dough at a time, shape the dough into balls. Roll each dough ball in cinnamon-sugar.
- Place the cookies on the prepared pans, leaving about 2 inches between cookies. Bake 10 to 12 minutes, or until the edges are lightly browned.
- Cool the cookies on the pan on a wire rack for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Recipe slightly adapted from Better Homes & Gardens.