White Chocolate & Pecan Spiced Cookies

Spiced autumnal cookies with white chocolate chips, chopped pecans and a cinnamon icing drizzle

Course Dessert

Cuisine European

Keyword Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 343kcal

Author thebakingexplorer

75 g Icing sugar
½ tsp Cinnamon
10 ml Water You may not need it all, or you may need a little more so add it slowly

Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a few baking trays (or however many you own) with baking paper
Mix the butter, caster sugar and light brown soft sugar together ideally in an electric stand mixer with the paddle attachment
Add the egg and vanilla extract, and mix them in until well combined
Mix in the plain flour, baking powder, salt, bicarbonate of soda and mixed spice
Then mix in the pecans and white chocolate chips
Divide the cookie dough into portions, roll them into balls using your hands. Chill them for 30 minutes in the fridge for thicker cookies, or bake them straight away for flatter cookies
When you're ready to bake, put them onto lined baking trays, leave space between the cookies as they will spread
Bake the cookies for 12-14 minutes until they are golden brown around the edges, leave them on the tray for at least 5 minutes (althought 10 minutes is ideal) before carefully removing and placing on racks to cool fully
Once the cookies are fully cool, mix the decoration ingredients together. Add the water slowly as you may not need it all. I like to put the icing into a small piping bag to control the drizzle, or you can use a fork and flick it over the cookies
Store in an airtight container and eat within 3 days. They can also be frozen for up to 3 months

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I really recommend using light brown soft sugar in this recipe if you can, but if you can't get hold of it caster sugar or golden caster sugar will work well as a replacement.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
Weigh out and chop up the pecans up before you start, then you can add them straight to the cookie dough when you get to that step of the recipe.
I used white chocolate chips in this recipe, you can also chop up a bar of white chocolate into small chunks.
Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, cloves, pimento, and ground ginger. If you can't get hold of it, use a pumpkin spice mix instead. Or try 1 tsp cinnamon, ½ ground ginger, ¼ ground nutmeg, ¼ ground cloves.
For the best flavour, make sure to use a good quality vanilla extract and not an essence.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.