I am so excited that I can participate in Staci Troilo’s first cookie exchange blog group! Thank you, Staci for launching this idea!
My contribution was a Snickerdoodle reimagined!
Here’s my recipe for Pecan Snickerdoodles:
- 3 cups All-Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 and 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 cup (2 sticks) Unsalted Butter (softened to room temperature)
- 1 and 1/3 cups of Granulated Sugar
- 1 large Egg AND 1 large Egg Yolk (room temperature)
- 2 tsp Pure Vanilla Extract
- 1 cup chopped pecans
- 1/3 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- Candied Pecans (I used Trader Joe’s)
Preheat oven to 375 degrees Fahrenheit. Line two large cookie sheets with parchment paper or use silicone baking mats.
Make topping and set aside – mix cinnamon and sugar together. The candied pecans are pressed into the soft cookie as soon as they are removed from the oven.
Make the cookie dough. Whisk together the flour, cream of tartar, baking soda cinnamon, and salt in a medium bowl.
In a large bowl, mix butter and granulated sugar together using your mixer’s high-speed setting until creamy and smooth (about 2 minutes). Add egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a spatula as needed. With the mixer running on low speed, slowly add dry ingredients to wet ingredients in three different parts. Fold in chopped pecans. The dough will be thick and I wound up using my hands to mix in the pecans.
Roll cookie dough into balls (about 1.5 Tablespoons of cookie dough each). Roll the dough balls in the cinnamon-sugar topping.
Arrange 3″ apart on the baking sheets.
Bake cookies for ten minutes. They will be puffy and soft. While they are still warm, press a candied pecan into the center of each cookie.
Allow to cool on the baking sheet for at least ten minutes before transferring them to wire racks.
These are super yummy and a little different from the ordinary Snickerdoodle!