These Cinnamon Cookie Squares are as simple as they get! You are only 6 ingredients and 15 minutes away from one of these perfect squares.
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Y’all have no idea what I went through to finally land on this simple, yet oh-so-tasty Cinnamon Cookie Squares. I put off my seventh day until yesterday…yes…yesterday. But before I tell you the story, including two cookie disasters, let’s recap on our other 6 days of Christmas Cookies!
Mocha Mint Chocolate Chunk Cookies
Chocolate Chip Ginger Cookies
Peppermint Chocolate Chip Chocolate Cookies
Cinnamon Vanilla Bean Sugar Cookies
Raspberry Thumbprint Cookies with Lemon Drizzle
Mint Chocolate Thumbprint Cookies
Ok, lets talk cookie disasters…I had been trying to figure out what cookie to use for today, and I had this really great vision…a classic Christmas spritz cookie.
At least the thought was good.
My aunt came over and we broke out her cookie press. She had not used it before so I made the recipe that was in the recipe book, included with the press, you know so that the cookies turn out perfectly….First off, have you ever used a cookie press?
I’m pretty sure that you should be certified to use one. It took so many tries to try and get the dough to actually release from the press, and actually stick to the cookie sheet. Second off, the recipe that was in the recipe book, included with the press didn’t turn out…not one little bit.
Although they tasted yummy, the dough just melted. It was disaster number one.
Disaster number two was a gingerbread sable recipe that I had found online. I combed through SO many looking for the one that would hold up to stamping.
I’ve had several cookie stamps that I’ve been wanting to try, and decided why not stamp cookies on the same day as using the cookie press. Yea, mistake.
The dough was pretty, they smelled delicious, and they held up beautifully in the oven. They tasted awful. I really wanted to cry.
I was honestly not sure what I was gonna share with y’all today. Thankfully my aunt was there to rescue me!
She mentioned to me about a cookie recipe that her mother used to make, and that we could go over to her house and make them. As much as I really didn’t want to make more cookies, third time is a charm, right?
Right, so, let’s go! I am SO glad that we were hanging out today, because without her recipe I would have been toast.
This recipe is as simple as I’ve ever seen. They bake in no time and taste amazing.
One of my favorite parts? 6 ingredients!
Five of those are in almost everyone’s home at all times. The pecan is just the icing on the cake so to speak. It’s the 6th ingredient you may need to buy. But really, even without the pecan they taste amazing.
This recipe is for all of those looking to get a great tasting cookie ready in no time!
- 2 sticks butter, room temperature
- 1 cup sugar
- 1 egg, seperated
- 2 cups flour
- 4 teaspoons cinnamon
- 22 pecans
- Preheat oven to 375 degrees. Butter an 11X9 inch baking pan and set aside. In a small bowl mix together the flour and cinnamon together. Set aside.
- In a mixing bowl attached to a stand mixer, cream together the butter and sugar for 2 minutes, or until light and fluffy. Add the egg yolk, beat until mixed. Slowly add the flour cinnamon mixture until a soft dough forms. Press the dough into the bottom of the pan evenly. Use your fingers/hand or the bottom of a glass.
- Place the pecans on the dough, leaving enough room to slice into squares. (don't slice them yet) Whisk the egg white up and brush the top of the dough and pecans with the egg white. Bake for 10 to 12 minutes. Allow to cool for about 8 minutes. Slice into squares, with the pecan in the center of each. Continue to cool in the pan until completely cool.
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 165 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 70mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 2g