Cinnamon Sugar Crispies
Submitted by speak2jen
Buttery, crisp-edged cookies rolled in cinnamon sugar and topped with a pecan half. Simple pantry ingredients, 30 minutes start to finish, and totally irresistible for snacking or holiday cookie trays.
YIELD
1 batchPREP
20 minCOOK
10 minREADY
30 minThese old-school butter cookies come together with basic pantry staples and deliver a crunchy, cinnamon-kissed bite every single time.
Roll the dough into little balls, toss them in cinnamon sugar, press a pecan half right on top, and bake until the edges go golden and crisp.
They’re the kind of cookie that vanishes from the cooling rack before you can even find a container.
Kitchen Tips
- Chill the dough for 15 minutes if it feels too soft to roll into balls.
- Don’t skip the pecan on top. It adds a toasty crunch that makes these cookies stand out.
- Pull them from the oven when the edges just barely turn golden. They’ll firm up as they cool.
Ingredients
Directions
Heat oven to 375℉ (190℃).
For cookies, in large mixer bowl, combine all cookie ingredients.
Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.
Shape rounded teaspoonfuls of dough into 1-inch balls.
For sugar mixture, in small bowl, combine sugar and cinnamon.
Roll balls in sugar mixture.
Place 2 inches apart on greased cookie sheets.
Place 1 pecan half in center of each cookie.
Bake for 10 to 14 minutes, or until edges are lightly browned.
Remove immediately.
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