Best 2 Pan Banging Pecan Snickerdoodle Cookies Recipes

Calling all cookie lovers and those with a sweet tooth! Get ready to embark on a delightful journey into the world of Pan-Banging Pecan Snickerdoodle Cookies. This irresistible treat combines the classic flavors of snickerdoodles with the crunchy texture of pecans, creating a symphony of taste and texture that will leave you craving more.

Our collection of recipes offers a variety of takes on this timeless cookie. From classic snickerdoodles rolled in cinnamon sugar to creative variations like maple-pecan and chocolate chip-studded cookies, we have something to satisfy every palate. Whether you're a seasoned baker or just starting out, our easy-to-follow instructions and helpful tips will guide you through the process, ensuring perfect cookies every time.

So gather your ingredients, preheat your oven, and let's embark on this delicious adventure together. Your taste buds will thank you!

Check out the recipes below so you can choose the best recipe for yourself!

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

BUNNY BUTT SNICKERDOODLE COOKIES

Bunny Butt Snickerdoodle Cookies image

Turn store-bought cookie dough into an adorable and subtly spiced Easter treat.

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 8 cookies

Number Of Ingredients 8

Ingredients

One 16.5-ounce tube refrigerated sugar cookie dough
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar
2 tablespoons cream cheese, at room temperature
1 tablespoon whole milk
1 tablespoon granulated sugar
White sprinkles, for decorating

Steps:

Add the cookie dough to a medium bowl, then fold in the flour and 1/2 teaspoon of the cinnamon until well combined. Refrigerate until cold, about 10 minutes.
Set aside 1/3 cup (about 1.6 ounces) of the dough for the tails. Cut the remaining dough into 8 equal pieces (about 1.8 ounces each). Roll each piece into a 9-inch-long rope, pressing a little harder on the ends to make them pointy (these will become the ears). Gather both ends of a rope and loosely twist the rope twice in the middle to create the bunny body, leaving an open loop at the bottom (the tail will go here) and separating the pointed ends at the top to look like ears. Transfer to an ungreased rimmed baking sheet and repeat with the remaining 7 ropes.
Preheat the oven to 350 degrees F.
Divide the reserved dough into 8 equal pieces (about 0.2 ounces each). Roll each piece into a ball and place into the loop of the bunny body. Freeze until very cold, about 20 minutes. Bake until the cookies are set and just turning golden on the bottoms, about 16 minutes. Transfer the bunnies to a wire rack to cool slightly.
Meanwhile, mix the confectioners' sugar, cream cheese and milk in a medium bowl until smooth. Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. While the bunnies are still warm, brush all over with some of the cream-cheese glaze and sprinkle with the cinnamon-sugar. Brush the tails with a little more glaze, then decorate with sprinkles. Let the bunnies cool completely, about 30 minutes. Serve any remaining glaze on the side for dipping.

Tips:

Use high-quality pecans. Fresh, plump pecans will give your cookies the best flavor. If you can't find pecans, you can substitute walnuts or almonds.
Toast the pecans. Toasting the pecans will bring out their flavor and make them more fragrant. You can toast them in the oven or in a skillet over medium heat.
Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
Bake the cookies until they are just set. Overbaking the cookies will make them dry and crumbly. Bake them until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool completely before serving. The cookies will continue to set as they cool. Letting them cool completely will help them hold their shape and prevent them from falling apart.

Conclusion:

These pecan snickerdoodle cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are soft and chewy with a sweet and nutty flavor. The cinnamon sugar coating adds a finishing touch of sweetness and spice. These cookies are sure to be a hit with everyone who tries them!