Pecan Spice Cookies. Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!! Mix shortening, sugar and egg thoroughly. Measure flour by dipping method or sifting. So when I make gluten free, grain free, and dairy free cookies, I want them to taste every bit as good as "normal" cookies…and these Pecan Flour Spice Cookies do!

The key is the toasted pecan flour. These White Chocolate & Pecan Spiced Cookies are THE perfect Autumn cookie! I honestly could eat a whole batch they are so tasty - and I nearly did! You can cook Pecan Spice Cookies using 5 ingredients and 2 steps. Here is how you cook that.

Ingredients of Pecan Spice Cookies

Prepare 1 box of spice cake mix.
It's 2 large of eggs.
You need 1/3 cup of vegetable oil.
It's 1/4 cup of milk.
Prepare 1/2 cup of chopped pecans.

They are brown sugar cookies with the flavours of autumn spices like cinnamon, nutmeg, cloves and ginger. Then I've packed them with sweet white chocolate chips and crunchy chopped pecans. Roll the balls in the sugar mixture. Gently flatten with the bottom of a glass, reshaping the sides if necessary.

Pecan Spice Cookies step by step

Preheat oven to 375°F. Combine all ingredients in a mixing bowl. Drop by rounded tablespoon onto parchment lined baking sheets..
Bake 8-10 minutes. Cookies will appear puffy, they will deflate while cooling. Cool completely on wire baking sheet..

Sprinkle the cookies with the sugar mixture. Cool cookies on a wire rack. In a large bowl, combine butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, spices and salt; gradually add to the creamed mixture and mix well.