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Cinnamon Pecan Cookies

Cinnamon Pecan Cookies




3 dozen cookies


5 minutes


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  • 3/4 cup butter OR margarine, softened
  • 2/3 cup sugar
  • 1/2 cup Beehive® OR Crown® Golden Syrup
  • 1/2 to 1 teaspoon espresso powder, to taste
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups chopped pecans



  1. Beat butter, sugar, corn syrup and espresso powder in a large bowl with electric mixer until creamy. Beat in egg and vanilla.
  2. Combine flour, baking soda, salt and cinnamon in a small bowl; stir into butter mixture. Stir in pecans.
  3. Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets.
  4. Bake in preheated 375°F oven for 8 to 10 minutes. Cool on baking sheet 3 minutes; remove to wire rack to finish cooling.

CHOCOLATE CHIP CINNAMON PECAN COOKIES VARIATION: Stir in 1-1/3 cups dark OR semi-sweet chocolate chips with the pecans.


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