Turtle Snickerdoodles

Turtle Snickerdoodles are soft cinnamon cookies topped with chocolate caramel Rolos and a pecan.  Perfect for your Christmas cookie plate!

Christmas time is filled with delicious cookies being made and exchanged left and right. This year I joined a group of awesome bloggers in a recipe swap.  The recipe for these yummy Turtle Snickerdoodles is brought to you by Home. Made. Interest.  A website run by two friends (Kat & Melinda) sharing their yummy recipes, fun crafts, beautiful decorating, and great party ideas.   Head over to their site to get my recipe for Frosted Cashew Cookies.  To see all the cookies/bloggers in on the exchange go HERE!

Chocolate turtles are one of my favorite Christmas candies.  I just love the combination of chocolate, buttery caramel, and nutty pecans.  Seriously, I’ll take turtle anything!  Turtle sundae’s, turtle brownies, turtle cupcakes, turtle cookies…

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And let’s talk about Rolos– I am a big fan of them.  Along with a box of my favorite chocolates from See’s Candies, Santa always made sure to fill my stocking with a bag of them.  This year I’ll have to use them to make these cookie again.

You are going to love these simple soft cookies!  Plus, they are small so you can totally come back for seconds (and will very much want to).  Have a Merry Christmas with these delcious cookies!

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Turtle Snickerdoodles

Prep Time 20 minutes

Cook Time 32 minutes

Total Time 52 minutes

Servings 48

Author Garnish & Glaze

Ingredients

• 2 3/4 cup all-purpose flour
• 1/2 teaspoon Salt
• 2 teaspoon baking powder
• 1 cup butter unsalted, room temp.
• 1 1/2 cup Sugar
• 2 eggs large
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• 1 7oz bag of Pecan halves
• 1 bag Rolo or other chocolate and caramel candies

Instructions

1. Preheat oven to 400F.
2. In a mixing bowl cream butter and sugar together until smooth.
3. Add eggs one at a time, mixing until just combined.
4. Add vanilla and continue mixing.
5. In a separate bowl combine flour, baking powder, cinnamon, and salt.
6. Add flour mixture to butter mixture and beat until the dough is smooth.
7. Refrigerate for 30 minutes - 1 hour.
8. Line a baking sheet with parchment paper or a silpat mat.
9. Roll dough into 1 inch balls and gently press down on them with the bottom of a glass, or the palm of your hand to flatten them slightly.
10. Bake for 6 minutes, then remove cookies from oven and press an unwrapped rolo into the center of each cookie.
11. Place cookies back in the oven for 2 minutes.
12. Remove from oven and press a pecan half into each roll, flattening it.
13. Move cookies to a wire rack and let cool completely.
14. Store in an airtight container.

Craving more caramel and pecans?

Homemade Christmas Caramels

Caramel Pecan Carrot Cupcakes

Caramel Apple Blondies