Cinnamon Fiddlestick Cookies make a treat from a treat! We use Priester's Pecans Fiddlesticks to add some sweetness to this delicious cinnamon cookie for a treat everyone will love.
Priester's Cinnamon Fiddlestick Cookies
Cookie making is an art. It is often a task that requires patience and waiting. Just like with our CINNAMON ROLL COOKIES, these cookies have a chill time and do require a bit of patience. But they are totally worth it.
We like making treats from treats and Priester's Pecans are a local, family owned company that has been serving people from all walks of life since 1935. An Alabama home grown company, we love all they stand for and they way they support their community. Not to mention, they have the BEST pecans anywhere!
With this recipe, we use their beloved Pecan Fiddlesticks Candy to make a cookie that is beyond compare.
Ingredients for the Fiddlestick Cookies
The full ingredient list and quantities are listed at the bottom of this post on a printable recipe card.
- Priesters Pecan Fiddlesticks - You can make any old chocolate chip cookie but why be basic? Think outside of the box like we did here by adding something fun that you love to your cookie recipe. Caramel, chocolate and pecans were the draw for this cinnamon cookie base.
- Unsalted Butter - We add what salt we want in for balance so keep that all important butter unsalted for this recipe.
- Brown Sugar - A staple ingredient for most cookies, the molasses helps sweeten and deepen the flavor.
- Granulated Sugar - equal parts of both sugars meld with the butter to puff the cookie to perfect proportions. Say that 5 times fast!
- Eggs - Holding things together for years and years.
- Baking Soda - necessary to help the cookies rise
- Ground Cinnamon - for the perfect Cinnamon flavor. We like to grind our own with our rasp.
- Vanilla Flavoring - we love using Baking vanilla here, more vanilla flavor and less alcohol.
- All Purpose Flour - we add the components for the rise in the cookie manually.
How to Make Them
Like most cookie recipes, this is a labor of love. Creaming the wet ingredients and mixing the dry separately helps make an even cookie.
Preheat oven to 325 degrees Fahrenheit. In a stand mixer or with a hand mixer, cream butter, sugar, brown sugar, eggs and vanilla until well mixed.
Add baking soda, cinnamon and half of the flour. Mix well. Add the other half of the flour and mix again. Stir in cubed fiddlesticks until well combined.
Spoon out cookies on a greased or parchment lined baking sheet about 2 inches apart. Chill for at least 30 minutes.
After chill time is complete, bake for 12-14 minutes. Cool on pan for 10 minutes and transfer to a cooling rack. Enjoy!
Tips for Perfect Cookies
Butter is instrumental in helping the cookies bake up all fluffy. When presented with heat, butter creates air pockets. If it is cold, it takes longer to do this. Softened butter really does mean room temperature so be sure not to get it too soft by melting or trying to speed up the process.
As a general rule, most all wet ingredients always need to be room temperature. Unless specified in the recipe, this is a standard. Baking is an intricate process and when your baked good go into the oven, if the ingredients are cold, the results will take longer or be very different than the intended result.
Salt is a balancer. In most all cookie or sweet baked good recipes, it is called for. Using unsalted butter allows you to be able to control how much salt is added. This is necessary so don't be afraid to do it. Most kosher salts mix in well and melt away into the recipe.
This recipe calls for a chill time of 30 minutes. If you find they are spreading too thin you could always chill for longer or even pop into the freezer for about 15 minutes. This will slow down the spreading process.
A good rule of thumb to help stop the unnecessary spread of the cookies is to allow your sheet pans to completely cool before cooking more on them. This is key in keeping your dough the same temperature when each batch goes into the oven.
I like using a small ice cream scoop to keep the cookies uniform. You can also roll them into balls and lightly press them down to keep them all the same size as well.
Other additions you may like
These beauties will keep in an airtight container in a cool dry place for up to a week. These also make beautiful food gifts given in pretty packages.
Other Great Cookie Recipes
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!
- 1 Cup of unsalted butter, softened
- ¾ cup Brown Sugar
- ¾ cup, Granulated Sugar
- 2 eggs
- 1 teaspoon, baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon Vanilla Flavoring
- 3 cups plain, all purpose flour
- 2 & ½ cups Priesters Pecans Fiddlesticks, cut and cubed
- Preheat oven to 325.
- In a stand mixer or with a hand mixer, cream butter, sugar, brown sugar, eggs and vanilla until well mixed.
- Add baking soda, cinnamon and half of the flour. Mix well. Add the other half of the flour and mix again.
- Stir in cubed fiddlesticks until well combined.
- Spoon out cookies on a greased or parchment lined baking sheet about 2 inches apart. Chill for at least 30 minutes.
- After chill time is complete, bake for 12-14 minutes. Cool on pan for 10 minutes and transfer to a cooling rack. Enjoy!
Nutrition InformationYield 36 Serving Size 1
Amount Per Serving Calories 139Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 41mgCarbohydrates 16gFiber 1gSugar 8gProtein 2g
**Nutritional Values are estimates only