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Pecan Snickerdoodles


6 dozen cookies


2 1/2 cups all-purpose flour
1 cup pecans, finely chopped
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, room temperature
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons granulated sugar
2 teaspoons cinnamon


Preheat oven to 400°F.

In a medium mixing bowl, mix together flour, pecans, cream of tartar, baking soda and salt. Set aside.

In a large mixing bowl, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy. Add eggs and beat until well blended. Add dry ingredients. Beat on low speed until well mixed.

In a small bowl, mix together 2 tablespoons sugar and cinnamon. Roll dough into balls the size of small walnuts, about 1" in diameter. Roll in sugar/cinnamon mixture. Please 2" apart on ungreased cookie sheets. Bake for 10-12 minutes until lightly browned.

Remove from oven and cool on baking sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.

Store cookies in an airtight container for a week or freeze.

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