Best 2 Pan Banging Pecan Snickerdoodle Cookies Recipes

For all the snickerdoodle enthusiasts out there, prepare to tantalize your taste buds with a culinary journey like no other. We bring you the ultimate guide to mastering the art of crafting "Pan Banging Pecan Snickerdoodle Cookies", a delectable treat that will leave you craving more. In this guide, we'll embark on a step-by-step adventure, unveiling the secrets behind perfectly chewy, melt-in-your-mouth cookies infused with the irresistible crunch of pecans and a hint of cinnamon-sugar goodness.

Here are our top 2 tried and tested recipes!

PECAN SNICKERDOODLES

Pecan Snickerdoodles image

Up the ante on classic snickerdoodles with some nutty pecan goodness. These Pecan Snickerdoodles are an easy twist on everyone's favorite cookie.

Provided by My Food and Family

Categories Baking Ingredients

Time 32m

Yield Makes 6 doz. or 36 servings, 2 cookies each.

Number Of Ingredients 9

Ingredients

2-1/2 cups flour
1 cup finely chopped pecans
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine, softened
1-3/4 cups sugar, divided
2 eggs
1 tsp. ground cinnamon

Steps:

Heat oven to 375°F.
Mix first 5 ingredients in large bowl. Beat butter and 1-1/2 cups sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually beat in flour mixture until well blended. Shape into 1-inch balls.
Mix remaining sugar and cinnamon. Roll balls in cinnamon sugar. Place, 2 inches apart, on baking sheets.
Bake 10 to 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

PECAN SNICKERDOODLES

Pecan Snickerdoodles image

Make and share this Pecan Snickerdoodles recipe from Food.com.

Provided by KelBel

Categories Fruit

Time 20m

Yield 24 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 1/2 ounce) roll Pillsbury sugar cookie dough
2 teaspoons ground cinnamon
2 teaspoons vanilla
3/4 cup pecans, chopped

Steps:

Heat oven to 350°F
Spray cookie sheets with cooking spray.
In large bowl, break up cookie dough. Stir or knead in cinnamon and vanilla until well blended. Stir or knead in pecans.
On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
Bake 11 to 14 minutes or until edges are golden brown.
Cool 3 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 110, Fat 6.5, SaturatedFat 1.2, Cholesterol 5.7, Sodium 82.3, Carbohydrate 12.2, Fiber 0.6, Sugar 4.4, Protein 1.1

Tips:

To achieve the best results, make sure to chill the dough before baking. You can chill the dough overnight or even longer if you prefer.
If you don't have a stand mixer, you can cream together the butter and sugar in a large bowl with a hand mixer or a whisk.
Be careful not to overmix the dough, as this will make the cookies tough.
For a chewier cookie, add an extra 1/4 cup of flour to the dough.
For a crispier cookie, bake the cookies for an extra 2-3 minutes.
Feel free to add your favorite mix-ins, such as chopped nuts, dried fruit, or chocolate chips.
Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

Conclusion:

Pan-banging pecan snickerdoodle cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture, sweet and cinnamony flavor, and crunchy pecan topping, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to bake, give these cookies a try!