Description
Southern charm meets sweet nostalgia in these yellowhammer cookies, a delightful Alabama treat that whispers stories of homespun comfort. Crisp edges, buttery center, and signature yellow sprinkles make these cookies an irresistible companion for coffee or afternoon tea you’ll savor.
Ingredients
Scale
Primary Ingredients:
- 4 1/2 cups quick-cooking oats
- 3 1/2 cups all-purpose flour
- 2 cups light brown sugar
- 1 1/2 cups (3 sticks/340 grams) unsalted butter, melted and slightly cooled
- 1 cup creamy peanut butter (not natural)
Binding Ingredients:
- 2 large eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 teaspoons vanilla extract
Filling and Garnish Ingredients:
- 1 to 1 1/2 cups powdered sugar
- 2 tablespoons honey
- 1/2 cup (1 stick/115 grams) unsalted butter, softened
- 24 pecan halves
Instructions
- Combine dry ingredients by whisking flour, baking soda, baking powder, and salt in a medium mixing bowl.
- In a separate large bowl, whisk brown sugar, melted butter, eggs, and vanilla until smooth and fully integrated.
- Gradually incorporate dry ingredient mixture into wet ingredients using a wooden spoon, stirring until a uniform dough forms.
- Fold in oats thoroughly, ensuring even distribution throughout the dough. Refrigerate for 1-2 hours to allow ingredients to set and flavors to meld.
- Heat oven to 350°F and prepare two baking sheets with parchment paper for even cookie placement.
- Roll chilled dough into 48 uniform balls, approximately 1.5 inches in diameter. Gently flatten each ball on the prepared baking sheets.
- Place a pecan half on top of half the cookie batch, designating these as the cookie tops.
- Bake cookies for 8 minutes, rotate pans for even heating, then continue baking an additional 8 minutes until edges turn golden brown.
- Transfer cookies to cooling racks, allowing them to reach room temperature.
- Prepare filling by blending peanut butter, honey, softened butter, and powdered sugar in a mixer until light and fluffy. Adjust sugar quantity to achieve desired consistency.
- Match cookie halves by size, pipe or spread filling on bottom cookies, then carefully sandwich with pecan-topped cookies, applying gentle pressure to secure.
Notes
- Refrigerate dough for at least an hour to enhance flavor development and prevent excessive spreading during baking.
- Toast pecans lightly before placing on cookies to intensify their nutty, rich flavor and add extra crunch.
- Use room temperature ingredients like eggs and butter to ensure smoother mixing and more consistent cookie texture.
- For gluten-free version, substitute all-purpose flour with a high-quality gluten-free blend and add 1/2 teaspoon xanthan gum for better binding.
- Prep Time: 1–2 hours
- Cook Time: 16 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 305
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg