My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Wednesday, November 14, 2018

Snickerdoodle Cookies

{ Prep Time: 70 mins (60 mins in freezer) / Cook Time: 12 mins / Difficulty: Easy / Yields: 28 cookies }

1 (16.5oz) package refrigerated sugar cookie dough
1/4 cup light brown sugar, packed
1/4 cup finely chopped pecans
3/4 tsp ground cinnamon
1/4 tsp nutmeg (optional)

1. Freeze cookie dough for 1 hour.
2. While you're waiting on the dough to chill, chop pecans in a small food processor; and cut parchment paper to fit onto your baking sheet. About 10 mins before your dough is ready, go ahead and preheat your oven to 350ยบ. Make sure rack is in center of oven.
3. Remove dough from freezer and place on a cutting board. Cut dough into 1/4" slices (about 28 slices); arrange 2" apart on parchment paper-lined baking sheet.
4. For topping: combine brown sugar, pecans, cinnamon and nutmeg (if desired) in a small mixing bowl. Top cookies with 3/4 tsp each.
5. Bake 12 mins or until edges are crispy and light brown. Cool on baking sheet for 3 mins; then transfer to a wire rack to cool completely.

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