Get the Recipe:
Toffee-Pecan Snickerdoodles
You'll love this crunchy, nutty twist on Snickerdoodles!
Ingredients
For the cookies:
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup (160 g) toffee bits
- 1/2 cup (60 g) chopped pecans
For the cinnamon-sugar:
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
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 (175°C). 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.
Notes
- Recipe slightly adapted from BHG.
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