You’ll get compliments on these cookies!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 cookies |
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- ½ cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon rum-flavored extract
- ½ cup chopped pecans (Optional)
- 12 pecan halves (Optional)
- 1 pinch coarse salt, or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Combine flour, white sugar, brown sugar, cinnamon, and baking soda together in a bowl, breaking up any large lumps of brown sugar. Stir butter, egg, vanilla extract, and rum-flavored extract into flour mixture until dough forms; add chopped pecans and mix until well blended. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Press a pecan half on top of each ball.
- Bake in the preheated oven until edges of cookies are golden brown, 9 to 11 minutes. Sprinkle salt onto each cookie and gently press each with the back of a spatula to set the salt.
- A very nice upgrade is to drizzle a little fresh orange glaze on the top of each cookie after they have cooled half-way.
Nutrition Facts
| Calories | 233 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 129 mg |
| Sugars | 18 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very light and soft cookies; loved them! I used dark rum instead of rum extract (as I didn’t have any) and went with the recommended amount of 3 tbsps. You really couldn’t taste it; it just added a depth of flavor and sweetness to these cookies. I tried the coarse salt on just a few as I like my cookies sweet: my husband liked those, too! Definitely a winner, and I’ll make them again.
Tastes delicious!!! I love vanilla so I added more…easy recipe.
Absolutely delicious! I had pecans on-hand and wanted something a little different. These cookies are a hit. I did sub maple syrup for the rum extract as seen in another review. Will definitely make these again!
Too sweet and batter was too wet to roll into balls. Came out like pancakes
Very good..I added 1/2 tsp baking powder…they do spread out nicely so make them small and give them room
Nice change for a cookie. Tastes alot like french toast. I used 1TBSP of maple syrup instead of rum, & added 1/2 tsp Baking Powder so they didnt flatten out as much as others said they would. Turned out GREAT. Not a very big batch, though. Double the recipe if you have kids, or they’re for a crowd. Will definitely make again-Great breakfast cookie!!
This is the 3rd time I have made these cookies. I couldn’t stop eating them the first time. I decided to substitute SPLENDA BROWN SUGAR BLEND and SWERVE as my sweeteners. The substitute sweeteners worked very well. Very easy to make. I toasted the pecans as I prefer toasted pecans. This recipe is a keeper.
Delicious! Easy to make and smells amazing! I omitted the 1/2 cup of pecans and it was still delicious and the pecans on top made it seem like a fancy cookie. I didn’t have any coarse salt but will get some for my next batch- might also try a light chocolate drizzle in the future. This will become one of my go-to cookie recipes.
Good flavor, easy to make. Multiple family members say these are a keeper so they will go in the cookie rotation. I don’t think the name fits though, and am trying to come up with a new one.
I followed the recipe and the cookies came out a little flatter then I had expected. My husband liked these cookies more then I did.
I left the pecan halves off the top but thy were still very good
Very good cookie. Great with coffee or hot chocolate.
Mom was up for daughter’s baby shower, loves a cookie after dinner. I saw this recipe and felt it was a perfect match (she likes pecan sandies). The batch came out, taste tested myself before serving and knew I had a winner. Mom nodded in agreement when I served her. I think I will replace the pecan topping with a few mini chocolate chips next time….a personal sweet thing. Sweet and salty is good!
Nice for a change cookie! Halved the sugar as I always do and used dark rum instead of extract.
I’m a little biased here – these cookies are the best I’ve had.