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These Secret Ingredient Christmas Cookies are incredibly delicious! They’re soft snickerdoodles that are packed with pecans, brown sugar and cinnamon flavor!
Scale
Ingredients
- 1 cup (2 sticks) butter
- 1 cup whole pecans
- 1 cup quick one-minute oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 tablespoon vanilla extract
For the Rolling Mixture
- 1/4 cup sugar
- 2 teaspoons cinnamon
Instructions
- Melt butter in a heavy bottomed sauce pan over medium to medium-high heat. Once the butter has melted and begins to foam, start whisking constantly. Once the butter is brown and has a nutty fragrance, transfer to a large mixing bowl to cool.
- Meanwhile, toast the pecans in a large skillet over medium heat. Cook, stirring frequently, for about 4-5 minutes until the pecans are dark brown and smell toasted. Immediately transfer to the bowl of a food processor. Add the oats and pulse until the oats and pecans are smooth and combined. Transfer the mixture to a mixing bowl and whisk in the flour, baking powder and salt until well combined.
- Next add the sugar and brown sugar to the cooled brown butter and beat on medium to medium-high speed for 2-3 minutes. Add the eggs and vanilla and beat for another 2-3 minutes until well combined. Add the flour mixture and beat on low speed until just combined.
- Use a medium (1.5 tbsp) cookie scoop to form dough into balls, then roll in cinnamon sugar mixture. Place on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Cool on a wire rack.