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Cinnamon Pecan Cookie Bars

  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 15 cookies 1x


Cinnamon pecan cookie bars have browned butter, lots of cinnamon, and pecans. They're similar to a snickerdoodle, plus the nuts!


Units Scale
  • 1 cup unsalted butter
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 2 Tbsp cinnamon
  • 1/2 tsp of salt
  • 3/4 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups pecans, chopped


  1. Preheat the oven to 350F.
  2. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook. Let the butter cool for 5-10 minutes before proceeding.
  3. In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
  4. Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous. Fold in 2/3 of the pecans.
  5. Lightly butter an 8x8" or larger baking pan, and line with parchment.
  6. Press the dough into the pan until flat, then gently press in the remaining pecans.
  7. Bake for 30-35 minutes, or until the edges look set and the top is matte.*
  8. Let cool slightly before removing from the pan to cut.


*Baking time here is pretty subjective. You can bake less for a gooey cookie (especially in the middle), or more for a drier cookie. Either way, the edges will be more done than the middle.