Cinnamon Fiddlestick Cookies

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. 

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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!

cookies with Priesters pecan package In the background

Tips for Perfect Cookies

Room Temperature Butter

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.

Room Temperature Eggs

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.

Salting the Sweet

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.

How to keep cookies from spreading

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.

Don’t bake with Hot sheet pans

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.

Same Size, Same Shape

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

Storage

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!

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Close-up of Priesters Cinnamon Fiddlestick Cookies stacked on a cooling rack, their aromatic spices tempting your senses. A package of pecans and a nut-covered candy bar rest on a cloth with red stripes in the background, completing this cozy scene.

Cinnamon Fiddlestick Cookies

We use the beloved Priesters Pecans Fiddlesticks candy to create a delicious Holiday cookie. Warm cinnamon accents the chocolate, fudge and pecans of this basic vanilla cookie. Start a tradition in your home by making homemade treats with ready to eat treats!


Prep Time 5 minutes
Cook Time 14 minutes
Additional Time 10 minutes
Total Time 29 minutes
Serving Size 36

Ingredients

  • 1 Cup unsalted butter softened
  • 3/4 cup Brown Sugar
  • 3/4 cup Sugar
  • 2 eggs
  • 1 tsp Baking soda
  • 1 tsp ground cinnamon
  • 1 tbsp Vanilla Flavoring
  • 3 cups plain all purpose flour
  • 2.5 Priesters Pecans Fiddlesticks cut and cubed

Instructions

  • 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!

See How To Make It!

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