Slice of Spice Cookies
Submitted by Jello
Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.
YIELD
2 dozenPREP
25 minCOOK
12 minREADY
60 minThese cookies taste like a cinnamon roll had a baby with a pecan sandie.
Butter and packed brown sugar get creamed until fluffy, then vanilla, flour, and chopped pecans build a rich, nutty dough.
Chill the logs for at least two hours (or freeze them for up to three months), slice into thin rounds, and dip each one into a cinnamon-sugar mixture before they hit the baking sheet.
They bake up crisp on the edges with a slightly chewy center, and that cinnamon sugar coating gives every bite a warm, spiced crunch.
Pro Tips
- Pack the brown sugar firmly. Loose measuring gives you a less chewy, less flavorful cookie
- Chill the dough logs for a full two hours minimum. Shortcuts here mean soft dough that won’t slice cleanly
- Dip only one side of each slice into the cinnamon sugar, or coat both sides if you want a heavier spice crust
- These freeze beautifully as dough logs. Slice while still frozen and bake straight from the freezer, adding a minute or two to the bake time
Ingredients
Directions
Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
Add egg and vanilla; beat well.
Combine flour, soda, and salt; add to creamed mixture, beating well.
Stir in pecans.
Shape dough into two 12-inch rolls; wrap in wax paper, and chill at least 2 hours.
Combine ¼ cup sugar and cinnamon. Unwrap rolls, and cut into ¼ inch slices.
Dip each cookie into sugar-cinnamon mixture and place on ungreased cookie sheets.
Bake at 350℉ (180℃) for 10 to 12 minutes.
Cool slightly on cookie sheets; remove to wire racks to cool NOTE: Dough may be frozen up to 3 months.
Slice dough while frozen, and bake as directed.
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