These pumpkin spice sugar cookies are a great way to kick off the fall baking season! Make a traditional sugar cookie extraordinary with pumpkin spice! This is a simple recipe that is not only easy to make, but is also a big hit for those who like pumpkin pie spice. We like to make baking affordable for everyone, so we make smaller batches so you don't have to use a lot of ingredients to try a new recipe.

Step-By-Step Instructions

Below, we will teach you how to make these fabulous pumpkin spice sugar cookies in just four simple steps. Let's get baking!

Step 1: Gather your Ingredients

Whenever you begin any recipe, it is a great idea to make sure you have all the supplies on hand. Being in the middle of a recipe only to discover you have run out of pumpkin pie spice for your pumpkin spice sugar cookie recipe can be a bit disappointing. By simply gathering up all your ingredients ahead of time, you not only ensure you have all the ingredients on hand, but you also ensure you don't accidentally omit an ingredient by accident. How often do you misread a recipe or forget to put in a key ingredient because you became distracted? This one simple step can save you a lot of frustration in all your baking adventures.

Step 2: Combine your Dry Ingredients

Well, most of them. Normally, a cookie recipe says to combine all of your dry ingredients. But we are going to withhold the spices for now and only combine the flour, baking soda and salt. If you have a whisk or sifter, this will ensure your cookies are tender and chewy.

Step 3: Mix the Wet Ingredients - Cream the Butter and Sugar (and Spices!)

Now we want to cream the butter, spices and sugar together. We are going to take our softened butter and beat it with the spices and sugar. By beating the spices into the butter, you will release the fragrance and flavor into the cookies. The fat in the butter hydrates the spices and the sugar beats it into the butter evenly and wakes them up. By adding the spices in this step, you get a more flavorful cookie. I recommend you do this for any recipe with spices you want to really shine.

Have you ever wondered why they consider sugar, which is dry, a wet ingredient? Sugar is considered a wet ingredient in baking due to its hygroscopic nature. Hygroscopic refers to the ability of a substance to attract and absorb moisture from the surrounding environment. Sugar maintains moisture, improves texture and tenderness. Baking is all about science and getting the right proportions.

Now you want to add in the vanilla and egg, and beat them until they are smooth. The mixture should look like this. Some find it easier to add the vanilla first and others the egg. Whatever you do, make sure you use room temperature eggs or it will chill the butter into lumps and you'll have less tender and chewy cookies.

Step 4: Prepare and Bake your Cookies

If your cookie dough is really sticky, pop it into the fridge while you preheat your oven. Once your oven has preheated, place spoonfuls of cookie dough a couple inches apart (about 5cm) so they have room to spread and bake. If you place them too close together, they will connect and become a giant gooey mess. Too far apart and they can over bake or brown too quickly.

Bake 8 - 12 minutes or until edges are lightly golden brown. This is sometimes difficult to see with the spices. A better way to tell when a cookie is fully cooked? Take its temperature!  The center of most chewy cookies should reach between 190°F - 195°F (88°C - 91°F) when they are ready. Above that and they become firm and dry as they cool. Below that and they can be too wet and gooey in the center. Let the cookies cool on the baking sheet for 2-3 minutes. You want them to finish setting on the cookie sheet or they will fall apart, but you don't want them to set too long or they will begin to stick as they cool.

After a few minutes, remove the cookies from the pan to wire rack to finish cooling.

And that is all there is to making a great pumpkin spice sugar cookie!

Substitutions and Tips

Here are some common substitutions and tips for this pumpkin spice sugar cookie recipe.

• Feel free to add more pumpkin pie spice if you want. We do not recommend going above 1 1/2 tsp (3g) as the cinnamon in the spice can become bitter in larger amounts for some individuals.
• Swap the vanilla extract for imitation vanilla with great results. Don't have either? It can be left out as the spices will give a nice flavor.
• Margarine can be used in place of butter.  Swap equal amounts.  Vegetable spread is not recommended due to the low fat and high water contents.  
• Try adding chopped nuts or dried fruit into the cookie dough. You can use up to 1 cup total, which is about 113g.

Storage

These cookies store for up to week or more and seem to get better tasting with age! Make sure to cool them completely before storage as moisture will cause cookies to mold.

Store in an airtight container for 5 – 10 days. When stored in an airtight container, make sure to store with similar style of chewier cookies as these can soften shortbread varieties. The cookies may also be stored tightly wrapped in the freezer for up to 3 months.

Likewise, the dough can be stored in the refrigerator up to 3 days or in the freezer for 3 – 6 months when properly wrapped. I like to portion out the cookie dough onto a baking sheet and chill it in the freezer for one hour before transferring to an air tight container or freezer bag. Then you can bake them frozen. You just add 3 -5 minutes to the baking time.

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Pumpkin Spice Sugar Cookies

This is a pumpkin spice sugar cookie that is easy to make and a fall favorite! Made with pumpkin pie spice, this easy sugar cookie recipe warms up the holiday baking season.

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 2 dozen

Calories 83.9kcal

Ingredients

• 1 ⅓ cups (200g) flour
• ¾ cup (150g) sugar
• ½ cup (113g) softened butter
• 1 large (50g) egg
• 1 tsp (5mL) vanilla
• 1 tsp (2g) pumpkin pie spice
• ½ tsp (3g) baking soda
• ¼ tsp (1.25g) salt

Instructions

• Preheat oven to 375°F (190°C.)
• Combine flour, baking soda and salt in small bowl.
• In large bowl, beat softened butter, pumpkin pie spice and sugar until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended. 
• Drop 1 tbs of batter onto cookie sheet 2" (5cm) apart. If the dough is extremely sticky and difficult to scoop, chill for 20 - 30 minutes.
• Bake 8 - 12 minutes or until edges are golden brown.  Center of cookies should reach between 190°F - 195°F (88°C - 91°C) when ready. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Nutrition

Serving: 1cookie | Calories: 83.9kcal | Carbohydrates: 11.5g | Protein: 1g | Fat: 3.9g | Saturated Fat: 2.4g

This Jammy Biscuits Recipe is made with a shortcrust pastry dough to have a short and tender crumb structure and has a jammy center of your favorite flavored jam. Raspberry is the most popular as it has a bit of bite to balance out the sweetness of jams and jellies. The biscuits should snap when well baked but melt in your mouth. They should have a firm, yet delicate structure to them. The cookies themselves are very lightly sweetened to help balance out the sugary centers of jam or jelly. Jammy Biscuits are sometimes erronously referred to as Jammie Dodgers, a famous linzer biscuit that is a shortcake filled with strawberry or raspberry jam. Although very similar, these jammy biscuits are made with a shortcrust pastry dough and is missing that iconic almond flavoring. This is a bonus for those that cannot eat nuts as you can get a close cousin to those lovely British biscuits. Here in the States, these are often called sandwich jelly cookies or jam filled butter cookies recipe. Kind of a boring name compared to Jammy Biscuits, isn't it? Let's get started making these delectable delights.

Step-By-Step Instructions

Below, we will teach you how to make this jammy biscuits recipe with a few simple steps. As with all good recipes, it starts with butter and sugar.

Step 1: Cream the Butter and Sugar

You can make these by hand, with an electric hand or stand mixer, or even a food processor. We recommend making shortbread and shortcrust pastry doughs by hand whenever possible. It will ensure you have a tender cookie that snaps under pressure and melts in your mouth. You want to cream together the butter, sugar and salt until well blended. You do not want to create a lot of air for this recipe. That's another reason I prefer to make these by hand.

Step 2: Separate an Egg

You'll only need the egg yolk for this recipe. The egg white would make the cookie chewy like a sugar cookie not like the shortbread or shortcrust texture we are after. You can use the egg white to make an omelette or try your hat at meringue kisses.

Step 3: Combine the Remaining Wet Ingredients

Next, we will beat in that egg yolk until it is smooth and the batter no longer looks curdled. Then you mix in the vanilla. Not too bad so far, right?

Step 4: Add in the Dry Ingredients

There's only one for this recipe: the flour. Pour it all in at once and be prepared to use some muscles. Stir until you get a mixture that resembles wet sand or breadcrumbs. It should hold it's shape easily when squeezed together and still crumble under pressure. Stop mixing at this step. If you are using an electric mixer, use a low speed until you see the same results.

Step 5: Chilling the Dough

Turn the dough onto a clean work surface. You will see various sizes at this stage.

Now begin to squeeze the dough together until it forms a ball. Flatten the dough into a round disk about 1" (2.54cm) tall and wrap in plastic wrap. You now need to chill the dough at least 2 hours or until firm. If you have the time, overnight is ideal for this recipe as it will develop the flavors.

Step 6: Roll out the Dough

Bring the chilled dough to just below room temperature. Start with a clean work surface. Sprinkle about 1 teaspoon (3g) or so of flour on your surface. Add more flour as needed to prevent the dough from sticking to the counter.

Roll dough out 1/8" (3mm) thick. Using a 3" (8cm) round cookie cutter, cut out dough.

For half the rounds, use at least a 1" (2.54cm) cookie cutter to cut out the center.

It will look like this. You can use any shape or size you like for the center. The larger the shape, the more jam will show through and the fewer calories the cookie will have!

Repeat this process until you run out of room for the cookie cutter.

Gather up the scraps, shape into a ball, roll out and continue to cut out cookies until you run out of dough. If the dough becomes too soft or sticky to work with at any time, cover and chill for 15 - 30 minutes.

Step 7: Bake and Cool

These won't spread much at all, so you can place the cookies pretty close together. Go ahead and bake the cut out shapes as well. They will be delicious, too!

Bake them until they are a light golden color and you just start to see some browning creeping along the edges. You don't want these to get too brown.

After you have let the cookies set for a couple minutes, carefully move them to a wire rack to finish cooling. The cutout tops of the cookies will be very delicate and prone to breaking, so be gentle.

Step 8: Decorate

Make sure the cookies have completely cooled. You want to spread out a thin layer of jam on the solid cookie. Stop about 1/8 - 1/4" (3- 6mm) from the edges. That way the jelly won't seep out on the sides and make a mess.

Carefully place the cutout cookie on top. Because you cut out a shape, this will be a fragile cookie. Don't press too hard or it may snap into pieces.

If desired, sprinkle the tops with powdered sugar. The powdered sugar will absorb into the jam and disappear. This will leave just the cookie dusted with the sugar.

Substitutions and Tips

Here are some common substitutions and tips for this jammy biscuits recipe.

• Instead of jam, try nutella, peanut butter or another nut butter of your liking.
• For a rich and decadent cookie, try filling with chocolate ganache. Or perhaps your favorite buttercream frosting.
• Use any type of jam or jelly you like. Perhaps even a lemon curd would be a refreshing alternative.
• Margarine can be used in place of the butter. Do not use vegetable oil spread. You need at least 80% fat for these to turn out pleasant.

Storage

These jammy biscuits really taste best eaten within the first day, but sometimes you need to store them for future use. Store for 3-5 days in an airtight container. These cookies tend to become soggy in the center and crumbly with age, so we recommend enjoying them within a couple days. Even though these cookies do have jam or jelly in the center, the consensus is it is safe to store them at room temperature due to the high sugar content of most jams and jellies. If in doubt or using a homemade jam with less sugar content, store them in the refrigerator in an airtight container and bring to room temperature to serve.

Jammy biscuits should be frozen prior to filling with the jam. Store in an airtight container and freeze for up to 3 months. Defrost for several hours in the container on the counter. Once the cookies are fully thawed, fill with your favorite jam or jelly.

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Jammy Biscuits Recipe

This is a sweetened shortcrust pastry used to make old fashioned biscuits and is filled with your favorite jam or jelly.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 10

Calories 163.1kcal

Ingredients

• 1 cup + 2 tbs (168.75g) flour
• ⅓ cup (42g) powdered sugar
• ½ cup (113g) softened butter or margarine
• 1 large (20g) egg yolk
• ½ tsp (2.5mL) vanilla
• ⅛ tsp (.625g) salt
• ¼ cup (80g) jam

Instructions

• Cream together softened butter or margarine, sugar and salt.
• Beat in egg yolk and vanilla until smooth.
• Add in flour mixture. Mix until a soft dough begins to form.
• Pat into a round disc about 1" (2.54cm) thick. Wrap in plastic wrap and chill until firm, about 2 hours or overnight.
• Bring dough to slightly below room temperature. Roll dough out 1/8" (3mm) thick. Using a 3" (8cm) round cookie cutter, cut out dough. For half the rounds, use at least a 1" (2.54cm) cookie cutter to cut out the center.
• Place cookies on an ungreased baking sheet about 1/2" (1.27cm) apart. Next, chill 15 minutes or until firm.
• Bake 12 - 16 minutes or until edges are lightly golden brown. Let sit in pan for 2 minutes and then carefully remove to wire rack to finish cooling. Cool completely before filling.
• Stir up jam with a spoon to make it more fluid. Carefully spread on one of the solid rounds, stopping 1/4" (6mm) from the edges. Carefully place the round with the center cut out on top.

Notes

The total calories will vary depending on the size of the cutout shape.

Nutrition

Calories: 163.1kcal | Carbohydrates: 18.3g | Protein: 1.6g | Fat: 9.3g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g

Thumbprint cookies are one of those old-fashioned yet classic recipes. It is a soft buttery shortbread cookie rolled in toasted chopped nuts and topped with a dollop of your favorite jam in the center. The cookie is not very sweet much like a traditional shortbread which helps balance out the sugar in the jammy center. These are what we used to call Grandma's cookies as they tend to be favored more by those that aren't sugar cookie fiends.

As we grow older ourselves, these have become a fast favorite of ours. They are more of a European cookie that doesn't rely on sugar for flavor, but rather has nuances of rich butter, a crunchy nutty exterior and a sweet-toothed center. These are the perfect cookie for those that aren't looking for a sugar high.

Step-By-Step Instructions

Below, we will teach you how to make these delectable thumbprint cookies. They aren't difficult to master, but they do have a few steps along the way. Let's get started baking.

Step 1: Toast and Chop Nuts

The first thing you will need to do is toast some nuts. What kind you want to use is entirely up to you. Traditionally, pecans or walnuts were often used depending on the region as they were plentiful and cheap. Nowadays with the access to all kinds, you may want to try out almonds, peanuts, hazelnuts or cashews just to name a few. However, for our tutorial we will use pecans. Lay them out in a single layer and bake them until you start smelling them. That's when you know they are ready. You then need to let them cool completely before going on to the next step.

Next, chop the nuts into fine pieces. This will take a while by hand. A food processor, nut chopper or blender does this job in seconds with a few pulses. We like to take things slow. We find the process of making the cookies by hand soothing. Which method do you prefer? Slow and easy or fast and furious?

Whatever method you choose, the nuts should ultimately look similar to this when you are finished chopping them up. Some pieces will be slightly smaller than others and that is okay.

Step 2: Separate an Egg

Once you have the nuts all chopped up, set them aside and move onto the next step. We need to separate the eggs. Use a slightly larger bowl for the egg white. This part was easy.

Step 3: Cream Butter and Sugar

Now, we cream together the butter and sugar. Make sure the butter is soft and pliable but not greasy and melted. And you don't want to put a lot of air into this recipe or the cookies will taste dry. This is a common mistake for beginners. A good way to ensure this is to make them by hand. If you want to use a mixer, that's okay, just beat everything on a low speed.

Once the sugar and butter is combined, you want to add in the egg yolk and vanilla. Beat again until the mixture is smooth and no longer looks curdled. Don't over-mix as you don't want air in the batter; you just want it cohesive. It should look like the picture below.

Step 4: Add in the Flour

Now is the time to add in the flour. You want to mix it throughly until it begins to form a clumping dough, much like wet sand. Again, just mix until it comes together and at a low speed if you are using a mixer.

Step 5: Chill and Shape the Dough

At this stage, you need to look at your dough. Did the butter get too warm as you worked and it looks a bit greasy? That's okay. If the dough is too soft to roll, chill the dough covered for twenty minutes or until firm. You can even leave it overnight for the flavors to really develop. You want to roll a generous tablespoon of dough (approximately 18 - 19 grams) into a ball.

Step 6: Prepare the Cookies

Whisk the egg whites until they start to foam up with a fork. One at a time, dip each ball of cookie dough into the egg whites and then roll it into your chopped nuts.

After you have all of your cookies rolled out and coated well, take your thumb and press down in the center of each ball of cookie dough. You can also use the handle of a spoon but the thumbprints make them special. This will form an indentation or a "thumbprint" well for the jam to nestle into nicely. Dollop a spoonful of your favorite jam into each little thumbprint.

Step 7: Bake

Once your oven has preheated and come up to temperature, you are ready to bake! You want to bake these cookies until the edges are a light golden brown and the center is set. If you are using a thermometer, the center of the cookie should read between 180 - 185F (82 - 85C.)  The cookies will be buttery soft and flaky and the jam will be piping hot.

Step 8: Cool

Let the cookies rest for two to three minutes on the baking tray before removing them to a wire rack to finish cooling. These are best eaten after they've fully cooled as the flavor develops more. If desired, dust the tops with powdered sugar. The powdered sugar will eventually absorb into the jam and you'll only see a dusting left on the edges.

And that is all there is to making thumbprint cookies! Aren't they just darling to look at? These are one of our favorite classic cookies that you don't see that often these days. Why not make them a tradition for your family?

Substitutions and Tips

Here are some common substitutions and tips for this thumbprint cookie recipe.

• Instead of pecans, you can use walnuts, peanuts, almonds, or any type of nut you enjoy!
• Toasted coconut is frequently used instead of toasted nuts for the outside.
• Use any type of jam or jelly you like. Perhaps even a lemon curd would be a refreshing alternative.
• Margarine can be used in place of the butter. Do not use vegetable oil spread. You need at least 80% fat for these to turn out pleasant.
• Brown sugar is often used in place of granulated white sugar. Try them both!
• Bake the cookies without jam. Let them cool completely and fill with ganache or buttercream frosting.
• Sometimes there will be extra nuts depending on how finely you chopped them. Instead of pouring all the nuts into your container, reserve 1/2 of them back and add more as needed. This way, you can use any remaining for future projects.

Storage

Most cookies taste best eaten within the first few days, but sometimes you need to store them for future use. Thumbprint cookies store for 3-7 days in an airtight container. They tend to become soggy in the center and crumbly with age, so we recommend enjoying them within a couple days or so. Even though these cookies do have jam or jelly in the center, the consensus is it is safe to store them at room temperature due to the high sugar content of most jams and jellies. If in doubt or using a homemade jam with less sugar content, store them in the refrigerator in an airtight container and bring to room temperature to serve.

Thumbprint cookies freeze best raw and prior to filling with the jam. Prepare the cookie dough as directed and stop after you have created the indentation with your thumb. Freeze the cookies on a tray lined with parchment or wax paper. Once frozen, transfer the raw cookie dough to a freezer bag or an airtight container suited for freezing. Store the dough in the freezer 1-3 months.

When you are ready to bake the frozen cookie dough, place the cookies on a baking sheet as directed and add the jam. You will need to extend the baking time 3 - 5 minutes for frozen cookie dough. For best results, thaw dough overnight in the fridge prior to baking.

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Thumbprint Cookies

These are soft buttery shortbread cookies with a dollop of your favorite jam in the center. They are an old-fashioned yet classic cookie that never goes out of style.

Prep Time 45 minutes minutes

Cook Time 18 minutes minutes

Chill 20 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 18 cookies

Calories 121kcal

Ingredients

• 1 cup (150g) flour
• ¾ cup (85g) finely chopped nuts
• ½ cup (113g) softened butter
• ¼ cup (50g) sugar
• 1 large (50g) egg, separated
• 1 tsp (5mL) vanilla extract
• ⅛ tsp (.625g) salt
• 3 tbs (60g) jam

Instructions

• Preheat your oven to 350F (180C.)
• Separate one large egg. Set aside.
• Spread the nuts whole on a baking sheet and bake 8-12 minutes or until they are fragrant and a light golden brown. Cool the nuts completely and chop finely with a knife. You can also pulse the nuts in a food processor or blender until fine. Place the chopped nuts in a shallow bowl, on a plate, or in a plastic bag and set aside.
• In a large bowl, cream softened butter, sugar, and salt. If using salted butter, reduce the salt by half. Beat in egg yolk and vanilla until no longer curdled and smooth.
• Fold in the flour and mix until just combined. Roll a generous tablespoon of dough (18g) into a ball. If the dough is too soft to roll into balls, cover and chill dough 20 minutes or until firm.
• In a small bowl, whisk the egg white until foamy. Dip each ball of cookie dough, one at a time, into the egg white and promptly roll in the chopped nuts. Place them on a baking sheet approximately 2" (5cm) apart. Using your thumb, press down in the center of each ball of cookie dough until you form an indentation or well.

  There are 2 methods for making thumbprint cookies. For softer cookies, fill the indent with your favorite jam or jelly. Bake 14 - 18 minutes or until the nuts are golden brown and the jam takes on a mat appearance.

  For a more crisp cookie, par-bake prior to adding the jam.  Bake for 10 minutes, remove from oven, then fill with jam.  Return to oven to bake for another 4-8 minutes.
• The temperature of the cookie should read between 180 - 185F (82 - 85C.) Let cookies cool for 2 minutes on pan and remove to a wire rack to finish cooling.

Notes

Some people like to par-bake the cookies prior to adding the jam to have a more crisp texture.  Bake for 10 minutes, remove from oven, then fill with jam.  Return to oven to bake for another 4-8 minutes.

We recommend using pecans or walnuts for this recipe, but any type of nuts will work splendidly.  Likewise, you can omit them all together.

Use any type of jam or jelly you like.  We really enjoy a triple berry, raspberry and strawberry.  

Nutrition

Serving: 1cookie | Calories: 121kcal | Carbohydrates: 10.1g | Protein: 2g | Fat: 8.5g | Saturated Fat: 3.5g | Monounsaturated Fat: 0.1g | Fiber: 0.5g

Many different types of cookies were baked along the way in an attempt to crack the magic behind this crunchy, delicious addictive cookies. Many came out soft and chewy, others too bland from not enough sugar. Finally, after eating every single keebler pecan sandies in the bag and thinking about shortbread in general, an idea came into our minds.

Shortbread is basically a sugar, fat and flour ratio. But when inspecting the bag, the ingredients gave me a clue. It was looking like it could be a pâte sablée! A pate sablee roughly translates to "sandy dough." We were looking for a copycat keebler pecan sandies recipes. "Sandies" being the key word. See where we are going here?

Looking at the rest of the ingredients, many are the ones that are present in margarine not butter. Things like whey, soy lecithin and the types of oils are common in they typical margarine. So it is very likely they used a margarine or a similar vegetable spread instead of shortening or butter. However, to be sure, several batches were baked with each of the ingredients or a blend of each. Each cookie became a bit closer to the taste and texture of the Keebler pecan sandy recipe. Each type of fat gave a pleasant, yet different quality to the copycat recipe as well.

The shortening ones were too crinkly and too crumbly. Not a nice snap at all. The butter ones are absolutely gorgeous tasting, but are just a bit off on taste. The margarine ones were perfect and spot on to the texture and flavor of the cookie itself. So this would be a good time to try out margarine if you are looking for the closest copycat recipe.

However, if you want to take the flavor up a notch and treat yourself, use either all butter or half butter and half margarine. Put a little of your own magic in these copycat cookies. For instance, since we went to all this trouble, we added quite a bit more pecans than the original. And be sure to thank Gidget for the idea!

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Copycat Keebler Pecan Sandies

Keebler Pecan Sandies is a sweet vanilla shortbread stuffed with finely chopped pecans. This is a copycat recipe for those days you can't find the cookie at the store or are wanting to try to make them on your own. The little elves will be proud of the magic you are baking in the kitchen!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 2 dozen

Calories 100.2kcal

Ingredients

• 1 ½ cups (225g) flour
• ¾ cup (150g) sugar
• ½ cup (113g) softened butter or margarine
• ½ cup (56g) finely chopped pecans
• 2 large (40g) egg yolks
• 2 tsp (10mL) vanilla
• ½ tsp (3g) baking soda
• ¼ tsp (1.25g) salt

Instructions

• Mix salt, baking soda and flour in a small bowl. Set aside.
• Finely chop nuts.
• Cream softened butter or margarine and sugar.
• Beat in egg yolks until smooth.
• Add in flour mixture, nuts and vanilla. Mix until a soft dough begins to form.
• Roll into a 1 1/2" (4cm) log. Wrap in plastic wrap and chill until firm, about 1 hour.
• Preheat oven to 325F (160C.)
• Remove cookies from refrigerator, slice into 3/8" (1cm) rounds. Place on a baking sheet 2" (5cm) apart.
• Bake 15-30 minutes* or until golden brown on the edges. The longer the baking time, the crunchier the cookie. Remove from oven and let sit 2 minutes before moving to a wire rack to cool.

Notes

*You can bake these for 10-14 minutes for a much softer cookie.  It will be crispy on the edges but soft in the middle.  For a crispier and nuttier tasting texture, baking 20 minutes or longer is recommended.

Margarine gives the closest taste to the original cookies as they are using the ingredients commonly found in margarine in their recipe.  Butter or shortening can be substituted for margarine but will result in a slightly different taste and texture.

If using a dark colored pan, reduce temperature to 300F (150C) to prevent over browning.

 

Nutrition

Serving: 1cookie | Calories: 100.2kcal | Carbohydrates: 11.8g | Protein: 1.5g | Fat: 5.7g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Fiber: 0.3g

She loves the little elves version which is very crisp and just sweet enough. I'm trying to crack the code for her. The flavor of these cookies are spot on to the original. Now we just have to work on texture. In the meantime, enjoy this happy accident! These cookies are simply too delicious not to share the recipe.

Made with butter or margarine, they will have a chewier center. You can substitute for crisco, but the tops will be crinkly and the cookie will be less chewy. More crunchy, but not entirely. If you try vegetable spread, just don't. That version was terrible and only the chickens enjoyed them.

Pecan sugar cookies are easy to make, don't cost a lot of money and taste divine. I recommend you try them today. What are you waiting for? And let's all thank Gidget for this brilliant recipe.

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Pecan Sugar Cookies

Pecan Sandies in a chewier form! By adding an egg to the traditional shortbread cookie, you will get a soft and delicious sugar cookie with pieces of pecans throughout. Easy to make and delicious to eat!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 dozen

Calories 116.6kcal

Ingredients

• 1 ½ cups (225g) flour
• 1 cup (200g) sugar
• ½ cup (113g) softened butter
• ¾ cup (85g) finely chopped pecans
• 1 large (50g) egg
• 1 tsp (6g) baking soda
• 1 tsp (5mL) vanilla
• ¼ tsp (1.25g) salt

Instructions

• Preheat oven to 350F (180C)
• Combine flour, baking soda and salt in small bowl.
• In large bowl, beat softened butter and sugars until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended.  Fold in pecans.
• Drop 1 tbs of batter approximately 2" (5cm) apart on a baking sheet and press down with the back of a spoon.
• Bake 10 - 15 minutes or until edges are golden brown.  Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Nutrition

Serving: 1cookie | Calories: 116.6kcal | Carbohydrates: 14g | Protein: 1.8g | Fat: 6.4g | Saturated Fat: 2.7g | Monounsaturated Fat: 0.1g | Fiber: 0.4g

When it comes to making any type of cookie, the steps are pretty similar. You will sift or stir together your dry ingredients in a separate bowl. Then you will cream together butters and sugars. I recommend adding spices at this point as it really helps develop the flavor. Next, you'll beat in the egg and any remaining liquid. The more you create air at this point, the taller the cookie will be. If you want flat cookies, don't mix too long. Finally, you mix in the flour and any remaining dry ingredients until just combined. You don't want to over-mix in this stage as it leads to a tough cookie. Just mix until you no longer see flour.

So let's start making this wonderful cinnamon chocolate chip cookie recipe below. Feel free to mix up the sugars, swap out the butter for margarine or another type of fat such as shortening and use a different kind of nut. The goal of baking is learning how to make food to suit your palate. And if you want to dress it up? Crack on some salt right as they come out of the oven. It really balances out that sugar.

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Cinnamon Chocolate Chip Cookies

Made with cinnamon, walnuts and semi-sweet chocolate chips, this is not your grandma's classic chocolate chip recipe! Still as easy to make as the original with a more grown up taste. Swap out the walnuts for any kind of nut or leave them out all together.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 dozen

Calories 118.3kcal

Ingredients

• 1 ¼ cups (187.5g) flour
• ½ cup (113g) softened butter or margarine
• ½ cup (113g) semi-sweet chocolate chips
• ½ cup (100g) sugar
• ½ cup (56g) chopped walnuts
• ¼ cup (56g) brown sugar
• 1 large (50g) egg
• 1 tsp (5mL) vanilla
• 1 tsp (2g) cinnamon
• ½ tsp (3g) baking soda
• ½ tsp (2.5g) salt

Instructions

• Preheat oven to 375F (190C.)
• Combine flour, cinnamon, baking soda and salt in small bowl.
• In large bowl, beat softened butter and sugars until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended.  Fold in walnuts and chocolate chips.
• Drop 1 tbs batter onto a cookie sheet 2" (5cm) apart.
• Bake 8 - 12 minutes or until edges are golden brown.  Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Nutrition

Serving: 1cookie | Calories: 118.3kcal | Carbohydrates: 13.9g | Protein: 1.7g | Fat: 6.9g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 0.3g | Fiber: 0.2g

This coconut macaroon recipe with sweetened condensed milk is perfect in our opinion as it gives a depth of flavor and texture you don't get with meringue alone. The texture becomes a bit gooey if you slightly under-bake them which some people adore. If you over-bake them, they don't become dry and brittle like the traditional ones. In our opinion, these are just the right texture for a macaroon. The rice flour is used to keep them gluten free and we found it to be the perfect flavor, but you can use cornstarch or even ordinary all-purpose or plain flour in substitution easily. You can even leave it out. The purpose of the flour is to bind the cookies together a bit more so they retain their shape and don't become too gluey tasting like some of those recipes out there.

Perhaps you'd like to dip these in chocolate? It's really easy. Just melt a bag of chocolate chips with a teaspoon of shortening if you don't want to temper the chocolate. You'll need to place them in the fridge to set if you go this route over tempering, but it's worth it. However, we found these coconut macaroons to be excellent on their own. One thing to note: being a meringue based cookie they are prone to become sticky as they age and in extremely humid environments. Store them in an air tight container and expect them to taste their best on the first day. After about the third day, they will start to become a bit mushy on the inside. This is the nature of macaroons. However, we've yet to see them make it that far.

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Coconut Macaroons

Learn how to make classic coconut macaroons with this simple recipe. They are full of flavor, low in calories and addictive. You'll want to eat a whole plate!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 36

Calories 90.5kcal

Ingredients

• 1 can (14oz) sweetened condensed milk
• 1 pkg (14oz) shredded coconut
• 2 large (60g) egg whites
• 3 tbs (42g) rice, corn or all-purpose flour
• 1 tsp (5mL) vanilla
• ¼ tsp (1.25g) salt

Instructions

• Preheat oven to 350F (180C.)
• In a large bowl, add coconut flakes and toss them with the rice flour. (Any type of flour may be used as a substitute in equal amounts. Rice is the traditional flour used.)
• Stir in sweetened condensed milk and vanilla. Set aside.
• In a separate bowl, beat egg whites and salt until medium peaks form. Fold into the coconut mixture.
• On a well-greased, non-stick or parchment lined cookie sheet, drop heaping tablespoons of batter 1/2" (1.25cm) apart.
• Bake 15-20 or until golden brown. Leave on baking sheet 5 minutes before moving to a cooling rack.
• Store in an airtight container. These are best the same day.

Notes

Due to the meringue, macaroon cookies will naturally become stickier as they age.  They are best eaten the same day and keep up to 4 days depending on the humidity and how you store them.

If you use the rice flour, these are naturally gluten-free.  Be sure to check all ingredients on your packages to ensure no gluten is added for those with dietary restrictions.

 

Nutrition

Serving: 1cookie | Calories: 90.5kcal | Carbohydrates: 12.5g | Protein: 1.8g | Fat: 3.7g | Saturated Fat: 3.1g | Fiber: 1.5g

However, it is easy to replace the whole wheat flour with white flour if you don't have any, don't appreciate the taste or simply want to be a little more naughty. However, I encourage the use of whole grains always for the added nutritional benefits. If you are going to indulge, why not indulge healthier and wiser?

These oatmeal honey pecan cookies are so simple to make, too. Simply cream together the sugars and butter, add an egg, toss in the dry ingredients and fold in the pecans. Want some dried fruit to go with your cookies? No problem. Simply pick up to 1/2 cup and fold it in with the nuts. Feel free to substitute the pecans for other nuts. Or leave them out entirely. But we highly recommend them for both the amazing flavor and nutrition benefits.

In addition, when selecting your oats, try to get a high fiber and good quality. This will keep you more satisfied and fuller. Therefore, you will be less likely to overeat these amazing cookies. And if you like this recipe, try out our honey pecan granola bars. After all, it was the inspiration for this delicious cookie!

So without further ado, let's get to making this fabulous oatmeal cookie recipe, shall we? It really is faster to make and bake than to sit down and read all this text about oatmeal honey pecan cookies!

For more help baking these delicious chewy oatmeal cookies, check out the video below. It will go through the basics quickly so you make these on your own in no time!

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Oatmeal Pecan Cookies

These are a hearty, healthier version of the classic oatmeal cookie. By using whole wheat flour you bring out the nuttiness of the pecans and the oats are well complimented by the addition of more whole grains. Feel free in some dried fruit for an even more traditional oatmeal cookie!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 30 cookies

Calories 106.3kcal

Ingredients

• 1 ½ cups (120g) oats
• 1 cup (113g) pecans
• ¾ cup (113g) whole wheat flour
• ½ cup (113g) softened butter
• ¼ cup (50g) white sugar
• ¼ cup (56g) brown sugar
• ¼ cup (84g) honey
• 1 large (50g) egg
• ½ tsp (3g) baking soda
• 1 tsp (5mL) vanilla
• ½ tsp (2.5g) salt

Instructions

• Preheat oven to 350F (180C.)
• Combine oats, flour, baking soda and salt in small bowl.
• In large bowl, beat softened butter, honey and sugars until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended.  Fold in pecans.
• Drop by rounded tablespoon onto baking sheets 2" (5cm) apart.
• Bake 8 - 12 minutes or until edges are golden brown.  Cool on baking sheet for 3 minutes; remove to wire rack to finish cooling.

Notes

Feel free to add in 1/2 cup of dried fruit such as raisins or cranberries.

Nutrition

Serving: 1cookie | Calories: 106.3kcal | Carbohydrates: 11.5g | Protein: 2.2g | Fat: 6.1g | Saturated Fat: 2.2g | Monounsaturated Fat: 0.1g | Fiber: 1.5g

This is a basic sugar cookie with the addition of cinnamon. Cinnamon is one of those spices that is incredibly good at adding a wonderful flavor without a lot of effort. It is thought to have Germanic or Dutch origins and is also called a snipdoodle cookie.

Cream of tartar is considered a key ingredient in this cinnamon sugar cookie, but I'm here to tell you that it's not necessary! Learning how to make snickerdoodles without cream of tartar is also easy. Simply replace it with equal amounts of baking powder. You will get a very similar texture and taste without having to buy an expensive ingredient you rarely use in baking. In fact, my cream of tartar was bought in 2017 and I've only used it a handful of times. However, if you do want to invest in cream of tartar, it will last indefinitely unless it becomes contaminated with other ingredients or wet.

The snickerdoodle seems to be very popular in the Mennonite faith. As a result, that's how I first came to learn about them. Some of my family were Mennonites and would bring dozens of these wonderful cookies to my Great-Grandmother when they came for a visit. Sometimes they would be soft, crinkly and chewy. Other times they would be crisp and crunchy. No matter how they showed up, they were devoured in minutes.

You'll love how easy this recipe is to make. You cream together butter and sugar. Then, fold in the dry ingredients and roll in cinnamon sugar after a brief chilling in the fridge. That's all you have to do! Also, this is a wonderful recipe to make gluten free. Simply replace the flour with your choice of GF flour. So let's get to making classic snickerdoodles right away!

So, do you need more help? Checkout this brief video tutorial which will show you how to make snickerdoodles easily. After that, you'll be making your own in just a few minutes!

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Snickerdoodles Cookie

This is a popular cinnamon and sugar covered sugar cookie. These chewy and crinkly cookies are easy, delicious and fun to make.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill 30 minutes minutes

Total Time 50 minutes minutes

Servings 1 dozen

Calories 108.2kcal

Ingredients

Cookie Dough

• 1 cup (150g) flour
• ½ cup (113g) softened butter
• ½ cup (100g) sugar
• 1 large (50g) egg
• 1 tsp (5mL) vanilla
• ½ tsp (3g) salt
• ¼ tsp (1g) baking powder
• ¼ tsp (1g) cream of tartar*

Topping

• 1 tbs (13g) sugar
• 2 tsp (4g) cinnamon

Instructions

• Preheat oven to 375F (190C.)
• Combine flour, cream of tartar, baking powder and salt in small bowl.
• In large bowl, beat softened butter and sugar until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended.  Chill 30 minutes.
• On a plate or in a plastic bag, stir together sugar and cinnamon. Divide dough into 12 balls. Roll or shake dough in the cinnamon sugar.
• Place dough onto baking sheet 2" (5cm) apart.
• Bake 8 - 12 minutes or until edges are golden brown.  Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

*If you do not have cream of tartar, use 1/2 tsp (2g) baking powder.

Nutrition

Serving: 1cookie | Calories: 108.2kcal | Carbohydrates: 12g | Protein: 2.2g | Fat: 6.1g | Saturated Fat: 2.2g | Monounsaturated Fat: 0.1g | Fiber: 1.5g

Even more, by using half white and half whole wheat flours, you can get your loved ones used to healthy foods with little effort. They taste delicious and are easy to make! Feel free to reduce the amount of one flour for another. There is nothing wrong with taking it slow and easy when learning to eat healthier.

But I'll be the first to say no one seems to realize there is whole grains in these cookies. They are simply that appetizing. I've also often found that when you add any type of nut to a bread it disguises the nuttiness flavor of whole wheat that some people can taste more than others. This makes these cookies the perfect place to sneak in some hearty and wholesome whole grains.

Once you've tried these salted pecan chocolate chip cookies and found you like them, try out our whole wheat classic chocolate chip cookies. Kids will devour them without abandon, so make a double batch. They are so delicious that you'll be asking yourself, "Are you sure there are whole grains in this cookie?"

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Pecan Chocolate Chip Cookies

These pecan chocolate chip cookies uses whole wheat flour to start introducing whole grains into your diet. By using whole wheat flours in sweets, you can get your loved ones used to healthy foods with little effort. They taste delicious and are easy to make!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 dozen

Calories 161.6kcal

Ingredients

• 1 ¼ cups (187.5g) whole wheat flour
• 1 cup (113g) roughly chopped pecans
• ¾ cups (169.5g) chocolate chips
• ½ cup (113g) softened butter
• ¼ cup (56g) brown sugar
• ¼ cup (50g) white sugar
• 1 large (50g) egg
• ½ tsp (3g) baking soda
• ½ tsp (2.5mL) vanilla
• ¼ tsp (1g) salt

Instructions

• Preheat oven to 375F (190C.)
• Combine flour, baking soda and salt in small bowl.
• In large bowl, beat softened butter and sugars until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended.  Fold in chocolate chips and pecans.
• Drop 1 tbs of batter approximately 2" (5cm) apart on a baking sheet.
• Bake 8 - 12 minutes or until edges are golden brown.  While still warm, sprinkle on a generous amount of sea salt onto each cookie. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

When you are first introducing wheat to your diet, start out small.  Try 1/4 cup whole wheat flour and 1 cup white.  Over time, replace more and more of the white flour for whole wheat.  Even if you only get a small amount of whole wheat, you are gaining a lot of nutrients that are otherwise not present.

Nutrition

Serving: 1cookie | Calories: 161.6kcal | Carbohydrates: 16.5g | Protein: 2.7g | Fat: 10g | Saturated Fat: 4.7g | Monounsaturated Fat: 0.1g | Fiber: 2g