Elephant Ear Cookies

I am with #CreativeCookieExchange today, bringing you fabulous cookies, all with the wonderful theme of Cinnamon!! I wanted a quick cookie this time and something that I had not made at home before but have seen in many bakeries, so I thought I would try a go at Cinnamon Pecan Elephant Ear Cookies!

They are possibly the easiest cookie you can make. You say, really? Yup, all the magic is done for you with puff pastry. They are fast and can be made ahead of time on a cookie tray, then pop them into the oven and you have wonderful cinnamon, delicious cookies, baked and ready to serve. A perfect, quick, and easy holiday idea!!

Hubby could not believe how easy these were to put together. A quick whirl of the nuts, cinnamon and sugar in the food processor, a quick roll of defrosted puff pastry and you are on your way to making Cinnamon Pecan Elephant Ears!!

What do Elephant Ears taste like?

They are crunchy, crispy, flaky, sweet, nutty and best of all cinnamony!! Add these to your holiday baking and cookie swaps and you will be the belle of the ball!

Elephant Ear Cookies

Tara Noland

Cinnamon Pecan Elephant Ears are simple to make using frozen puff pastry. The combination of cinnamon, pecans, and sugar make these a wonderful treat any time!

4.82 from 22 votes

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Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Course Cookies

Cuisine American

Servings 18

Calories 30 kcal

Ingredients

 

• 1/2 lb. 250 gm. frozen puff pastry, defrosted
• 1/2 cup pecans
• 1 Tbsp. brown sugar
• 1 Tbsp. white sugar
• 1 tsp. cinnamon

Instructions

 

• Preheat oven to 425F. In a food processor whirl the pecans, sugars and cinnamon together and set aside. Roll out the puff pastry to a rectangle of about 14×20".
• Sprinkle with the nut mixture to the ends. Roll the long side stopping in the center and roll the other side to meet it. Cut into 1/4-1/2" slices.
• Place slices on an ungreased cookie sheet and bake for 6-8 minutes, turn over and bake the other side for the same time, 6-8 minutes or until golden brown. Place on a cookie rack to cool.

Nutrition

Serving: 1Calories: 30kcalCarbohydrates: 2gFat: 2gPolyunsaturated Fat: 2gSodium: 2mgSugar: 1g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

The recipe was adapted from The 250 Best Cookie Recipes by Esther Brody.

Are we the only ones who start craving cinnamon when the weather gets colder? We can’t be! And we are talking anything sold under the word cinnamon–cassia, “true Cinnamon”, Ceylon Cinnamon, Vietnamese Cinnamon–if it is sold as cinnamon it is what we want! Check out all of our cinnamon cookies below! Hint: A lot of them could be used for your holiday cookie table!

• Browned Butter Snickerdoodles by Karen’s Kitchen Stories
• Cinnamon Chocolate Star Cookies by Baking Yummies
• Cinnamon Crunch Cookies by 2 Cookin’ Mamas
• Cinnamon Dusted Orange Icebox Cookies by The Spiced Life
• Cinnamon Oatmeal Cookies with White Chocolate Glaze by Our Good Life
• Cinnamon Pecan Elephant Ears by Noshing With The Nolands
• Cinnamon Roll Cookies by A Baker’s House
• Cinnamon Sugar Cookies by Magnolia Days
• Cinnamon Walnut Icebox Cookies by Hezzi-D’s Books and Cooks
• Cream Cheese Cinnamon Roll Cookies by Food Lust People Love
• Polvorones by Oven Delights
• Speculoos (Dutch Windmill Cookies) by Upstate Ramblings