Description
Turtleback Cookies are a delightful treat made with spiced cake mix, chopped toasted pecans, and a luscious brown sugar frosting with a hint of cinnamon. These soft, flavorful cookies are baked to perfection and topped with a creamy, rich frosting, making them perfect for holiday gatherings or anytime you crave a comforting, homemade cookie.
Ingredients
Cookies:
- 2 large eggs, at room temperature
- 1 (15.25-oz.) box spice cake mix, sifted
- 1/3 cup neutral oil (such as canola)
- 3 Tbsp. (1 1/2 oz.) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 2/3 cup chopped toasted pecans
Frosting:
- 1/3 cup (2 2/3 oz.) unsalted butter, cubed
- 1/3 cup packed dark brown sugar
- 1/2 tsp. table salt
- 2 1/4 cups (about 9 oz.) powdered sugar, sifted
- 1/4 cup heavy whipping cream
- 1/4 tsp. ground cinnamon
- 1/4 tsp. vanilla extract
Instructions
- Prepare the oven and baking sheets: Preheat your oven to 350°F. Line two large rimmed baking sheets with parchment paper and set them aside to be used later.
- Make cookie dough: In a large bowl, beat together the eggs, sifted spice cake mix, neutral oil, melted butter, and vanilla extract using an electric mixer on medium speed until the mixture is smooth, about 1 minute. Be sure to scrape down the sides of the bowl as needed. Next, fold in the chopped toasted pecans evenly. Cover the dough and refrigerate it until slightly firm, about 15 to 30 minutes.
- Scoop Cookies: Using a 1 1/2-tablespoon cookie scoop, portion the chilled dough into 24 balls. Place the dough balls at least 2 inches apart on the prepared baking sheets and gently press each ball to about 1/2-inch thickness, roughly 2 inches wide.
- Bake Cookies: Bake one baking sheet at a time in the preheated oven for 10 to 11 minutes, or until the edges are just set but the centers remain soft. Allow the cookies to cool on the baking sheet on a wire rack for 5 minutes before transferring them to the wire racks to cool completely for 30 to 45 minutes. Repeat with the remaining dough on the second baking sheet.
- Make Frosting: While the cookies cool, prepare the frosting by combining the cubed butter, dark brown sugar, and table salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring frequently; once boiling, continue to cook and stir for 2 more minutes. Remove the pan from heat and whisk in the sifted powdered sugar, heavy cream, ground cinnamon, and vanilla extract until the frosting is smooth. If necessary, beat the frosting with an electric mixer on medium speed for about 1 minute to achieve a smooth consistency.
- Frost Cookies: Spread about 1 tablespoon of frosting evenly over each fully cooled cookie. If the frosting becomes too firm to spread, gently warm it over low heat until it reaches the desired consistency. Let the frosted cookies stand at room temperature until the frosting is set, about 15 to 30 minutes.
Notes
- Make sure the eggs are at room temperature before mixing to help create a smooth dough.
- Refrigerating the dough slightly firms it, making it easier to scoop and shape.
- Use parchment paper on baking sheets to prevent sticking and ease cleanup.
- If frosting firms too much while spreading, gently rewarm it to soften without melting.
- Cookies keep well in an airtight container at room temperature for up to 3 days.
- For extra flavor, consider adding a pinch of nutmeg to the frosting.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
