- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Yield: Makes 28-32 cookies (serving size: 1 cookie)
Nutritional Information
| Calories per serving: 87 | |
|---|---|
| Fat per serving: 4g | |
| Saturated fat per serving: 1g | |
| Monounsaturated fat per serving: 2g | |
| Polyunsaturated fat per serving: 1g | |
| Protein per serving: 1g | |
| Carbohydrates per serving: 12g | |
| Fiber per serving: 0.0g | |
| Cholesterol per serving: 5mg | |
| Iron per serving: 0.0mg | |
| Sodium per serving: 71mg | |
| Calcium per serving: 17mg |
Ingredients
- 1 (16.5-ounce) package refrigerated sugar cookie dough
- 1/4 cup packed light brown sugar
- 1/4 cup finely chopped pecans
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Preparation
Preheat oven to 350°; place rack in center of oven. Freeze sugar cookie dough 1 hour. Remove from freezer, and place on cutting board. Cut dough into 1/4-inch slices (about 28-32 slices); arrange 2 inches apart on 2 parchment paper-lined baking sheets. Combine brown sugar, chopped pecans, cinnamon, and, if desired, nutmeg in a small mixing bowl. Top cookies with 3/4 teaspoon streusel. Bake 12 minutes or until edges are crisp and browned. Let cool on baking sheet 3 minutes; remove to a wire rack to cool completely.
Reference: Cinnamon Streusel Crisps