Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). While it's heating, line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Next, let’s toast the pecans. Place them in a small frying pan over low heat. Stir occasionally until they’re fragrant. This should only take a few minutes, so keep an eye on them to prevent burning. Once toasted, remove from the heat and let them cool.
- In a mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer. Beat until the mixture is fluffy and light, which should take about 1 to 2 minutes.
- Add the baking powder, cinnamon, nutmeg, salt, egg, and vanilla to the mixing bowl. Mix until everything is well combined and smooth.
- Gradually mix in the all-purpose flour until just incorporated. You want a soft dough that’s not too sticky.
- Stir in about ¼ cup of the toasted pecans into the dough. This will give you that lovely nutty crunch in every bite.
- Now it’s time to form the cookies. Using a tablespoon, drop balls of dough about 3 inches apart on the prepared cookie sheets. They will spread while baking, so don’t crowd them.
- Bake in your preheated oven for 11 to 13 minutes. You’ll know they’re done when the edges are firm and they’re no longer glossy on top.
- Allow the cookies to cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar and cinnamon. Gradually whisk in the cream until you reach your desired consistency. Drizzle this over the cooled cookies and sprinkle with any remaining pecans.
Notes
While these cookies are best enjoyed fresh, you can store them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookie dough balls and bake them fresh as needed.