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Cinnamon Streusel Crisps

John Kernick
Prep time 20 mins
Cook time 12 mins
Yield Makes 28–32 cookies (serving size: 1 cookie)

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)

Nutrition Information

  • calories 87
  • fat 4 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 1 g
  • carbohydrate 12 g
  • fiber 0.0 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 71 mg
  • calcium 17 mg

How to Make It

  1. 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.