This recipe puts a much needed spin on the classic sugar cookie Snickerdoodle. The added dimention of toffee and chopped pecans enhances and really bumps up this cookie into a whole other realm. Best of all, the cinnamony, sugary goodness is the perfect accompaniment to a hot cup of coffee or steamy hot cocoa.
Ingredients:
1 cup softened, unsalted butter1 3/4 cups granulated sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1 cup chopped toffee pieces
1/2 cup chopped pecans
2 teaspoons cinnamon
Method:
Preheat oven to 375 degrees. Line a cookie sheet with tin foil or parchment paper. In a small bowl, stir together 1/4 cup sugar and the cinnamon. Set aside.
In a large mixing bowl, beat the room temperature butter and 1 1/2 cups of the sugar with an electric mixer on high for 2-3 minutes, until fluffy. Scrape down the bowl. Add in the cream of tartar, baking soda and salt. Mix until combined. Add in the eggs and vanilla and mix until combined. Slowly add in the flour on low speed until fully incorporated. Lastly, add in the toffee pieces and chopped pecans.
With an ice cream scoop, scoop dough into small balls and shape them by rolling them in a circular motion in your hands. Roll dough balls in the cinnamon sugar mixture to coat. At this point you can refrigerate balls for up to 3 days prior to baking or place well wrapped cookie dough balls in the freezer for future use. Place balls 2 inches apart on the prepared cookie sheet. Bake 10-12 minutes, or until edges are golden brown. Let cool and then enjoy.
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