Desserts

Cinnamon Pecan Pie Crust Cookies

Name: Cinnamon Pecan Pie Crust Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 teaspoon vanilla extract; 1/2 cup chopped pecans; 1 teaspoon ground cinnamon

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These Cinnamon Pecan Pie Crust Cookies taste like buttery pie crust with a warm cinnamon crunch and nutty pecan bite. They smell like a cozy kitchen and melt lightly on your tongue. The texture is crisp at the edges and tender inside. If you like nut-forward cookies, try a richer variation like Brown Butter Bourbon Pecan Chocolate Chunk Cookies for another delicious twist on pecan treats.

Recipe Information

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: about 24 cookies
Difficulty Level: Easy

Nutrition Information

Approximate per cookie (1 of 24)

Calories per serving: 90 kcal
Protein: 1 g
Carbohydrates: 8 g
Fat: 6 g
Fiber: 0.5 g
Sugar: 2 g
Sodium: 25 mg

Why Make This Cinnamon Pecan Pie Crust Cookies

These cookies are a fast way to enjoy the flavor of pecan pie without making a whole pie. They use simple pantry ingredients and come together quickly. The cinnamon adds a warm spice, while the pecans add crunch and a toasty flavor. They are perfect for snack plates, holiday trays, or a cozy afternoon with tea or coffee.

How to Make Cinnamon Pecan Pie Crust Cookies

This recipe follows a straightforward method: combine dry ingredients, cut in butter until crumbly, fold in pecans and cinnamon, shape, and bake. The dough is easy to roll and bakes to a light golden color. Work gently to keep the texture tender.

Ingredients:

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Measure out ingredients so everything is ready.

Step 2: Mixing

In a bowl, mix the all-purpose flour, granulated sugar, and salt until well combined. Add the softened unsalted butter and the vanilla extract. Use a fork or a pastry cutter to mix until the mixture becomes crumbly and starts to hold together.

Step 3: Baking

Stir in the chopped pecans and the ground cinnamon until evenly distributed. Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 1 inch apart. Flatten each ball slightly with a fork to create a simple pattern. Bake for 10–12 minutes, or until the edges turn lightly golden.

Step 4: Finishing

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely. The cookies will crisp slightly as they cool.

How to Serve Cinnamon Pecan Pie Crust Cookies

Serve these cookies at room temperature. They pair beautifully with black coffee, chai tea, or a glass of milk. Arrange them on a dessert platter with fresh fruit for parties, or pack a few in a small box as a thoughtful homemade gift.

How to Store Cinnamon Pecan Pie Crust Cookies

At room temperature: Keep cookies in an airtight container for up to 5 days.
In the refrigerator: Store in an airtight container for up to 10 days; bring to room temperature before serving for best texture.
To freeze: Freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.

Expert Tips for Perfect Cinnamon Pecan Pie Crust Cookies

Use cold or room-temperature butter that’s soft enough to mix but not melted. Over-soft butter can make the dough greasy.
Chop pecans uniformly so the texture is even in each bite.
Don’t overwork the dough; mix just until it holds together to keep the cookies tender.
Flatten cookies gently with a fork to create even thickness for consistent baking.
Rotate the baking sheet halfway through baking if your oven has hot spots.
For extra flavor, toast the pecans lightly in a dry skillet for 2–3 minutes before chopping.

Delicious Variations

Brown Butter: Brown the butter and cool slightly before mixing for a nutty, caramel flavor.
Maple Cinnamon: Replace 1 tablespoon of granulated sugar with 1 tablespoon of maple syrup and reduce a small amount of butter if needed.
Chocolate-Dipped: Dip half of each cooled cookie in melted dark chocolate and let set on parchment.
Orange Zest: Add 1 teaspoon orange zest to the dough for a bright citrus note.
Gluten-Free: Substitute a 1:1 gluten-free flour blend and chill the dough slightly if it feels sticky.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes. Wrap the shaped dough balls and refrigerate for up to 24 hours before baking. You can also freeze the shaped balls for up to 3 months and bake from frozen, adding an extra minute or two to the baking time.

Q: My cookies spread too much. What went wrong?
A: Likely the butter was too soft or the dough was overworked. Chill the dough for 15–30 minutes before shaping. Also make sure you’re measuring flour correctly—too little flour can cause spreading.

Q: Can I use a different nut instead of pecans?
A: Yes. Walnuts or almonds work well. Toast them lightly for more flavor. Adjust chopping size so the texture stays balanced.

Q: Are these cookies crisp or soft?
A: These cookies are crisp around the edges and tender inside, similar to a pie crust. If you prefer them softer, slightly underbake by 1 minute and store in an airtight container with a slice of bread to maintain softness.

Q: Can I reduce sugar or use a sugar substitute?
A: You can reduce the sugar slightly, but it will affect texture and browning. If using a sugar substitute, choose one designed for baking and follow package conversion guidance. Some substitutes may change spread and moisture.

Q: How can I make the cookies more visually festive?
A: Sprinkle a light dusting of powdered sugar after cooling, or press a pecan half on top of each cookie before baking. A pinch of coarse sugar on top before baking adds sparkle.

Conclusion

Give these Cinnamon Pecan Pie Crust Cookies a try for a quick treat that tastes like a little slice of pie. They are easy to make, fragrant, and great for sharing. For another simple pie-crust-style cookie idea with a deep pecan flavor, see Easy Pecan Pie Crust Cookies – The Foodie Affair. Enjoy baking and savor the warm smell of cinnamon and toasted pecans filling your kitchen.