These Pecan Pie Thumbprint Cookies have the same great flavors of pecan pie, in a handheld buttery cookie. They cookies have the same gooey nutty topping of traditional pecan pie, topped onto a tender shortbread cookie, making them the perfect bite-sized cookie!
These cookies combine two of my holiday favorites, a slice of pecan pie, and buttery thumbprint cookies, into one handheld gooey, pecan cookie that is sure to impress your friends and family! They’re so much easier to make than a whole pie, and easier to eat too!
Why make this recipe
- Buttery and Nutty Flavor – With a lightly sweetened, buttery shortbread base, and a gooey pecan topping these cookies have such a good flavor for pecan pie lovers!
- Handheld Treat – No need for plates and forks, these cookies capture the flavors of pecan pie in just a couple bites.
- Perfect for Cookie Plates – These are perfect for holiday cookie plates, or cookie exchanges. They’ll be a new favorite for everyone you share them with!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Pecan Pie Thumbprint Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – this adds a nice buttery flavor to the cookie base, do not substitute shortening or margarine
- granulated sugar – to sweeten the cookie base
- vanilla extract – adds a nice flavor to the cookie base and pecan filling
- all purpose flour – make sure to fluff the flour, then spoon it into the measuring cup, and level off the top. We don’t want scoop the flour or we will have too much
- salt – to balance out the flavors
- brown sugar – adds sweetness, and a great caramel flavor
- corn syrup – makes the gooey sticky pecan filling
- chopped pecans – toast them before for extra flavor, they add the perfect crunch and flavor
How to make Pecan Thumbprint Cookies
Step 1: Beat together the butter and sugar. Add the butter and sugar to a large bowl and beat them together for a couple of minutes until smooth and creamy. Scrape the sides and bottom of the bowl down as needed. Add in the vanilla extract and stir it into the mixture.
Step 2: Add in the flour and salt and mix them into the dough at low speed until just combined and you have a nice soft dough. Work the last bit together with your hands if needed, and they won’t mix with your mixer.
Step 3: Shape the Cookies. Scoop the dough into 1 TBS portions and roll them into a ball. Place them onto two parchment paper lined baking sheets about 2 inches apart. Gently indent the center of each cookie with your thumb, or the bottom of a round half teaspoon measuring spoon. Cover the pans and place them in the fridge for 1 hour.
Step 4: Make the Pecan Pie Filling. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, and vanilla extract. Add in the pecan pieces and stir them well into the mixture until combined. Carefully spoon the mixture into each of the cookies.
Step 5: Bake the Cookies. Bake the cookies until the bottoms are just turning golden and the filling starts to caramelize on top. Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips and Tricks
- You must chill the dough. This will enhance the flavor of the cookies, but also keep them from spreading too much while baking. Keep one tray of cookies in the fridge while the other bakes, so they stay chilled until ready.
- Avoid Overfilling the cookies. Too much pecan pie filling will spill and make messy cookies and a messy tray while baking. Fill just to the top of your indentation.
Storage Instructions
The cooled cookies will keep well stored in an airtight container for up to 3 or 5 days at room temperature. You can also freeze the cookies by flash freezing them on a baking pan, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then enjoy again.
Pecan Pie Cookies are the ultimate bite sized dessert for the holidays. They’ll be your new favorite way to eat pecan pie, perfect for your Thanksgiving dessert table, cookie exchanges, or any cozy afternoon at home!
More Cookie Recipes
If you try these Pecan Pie Thumbprint Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Pecan Pie Thumbprint Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour **
- 1/2 tsp salt
For the Pecan Pie Filling
- 2.5 TBS brown sugar
- 2 TBS corn syrup
- 1/2 TBS unsalted butter (melted)
- 1/4 tsp vanilla extract
- 1/4 Cup Finely chopped pecans
Instructions
For the Cookie Dough:
- Add the butter and sugar to a large bowl and beat them together for 2 to 3 minutes until creamy. Scrape the bottom and sides of the bowl down as needed. 1 cup unsalted butter, 2/3 cup granulated sugar1 cup unsalted butter, 2/3 cup granulated sugar
- Add the vanilla extract and mix it into the dough until combined. 1 tsp vanilla extract1 tsp vanilla extract
- Add the flour and salt to the dough and mix it together just until combined. Mix with your hands if needed to mix in the last bits of the flour. 2 1/4 cups all purpose flour, 1/2 tsp salt2 1/4 cups all purpose flour, 1/2 tsp salt
- Scoop the cookie dough into 1 TBS sized portions and roll them into balls.
- Place the cookie dough balls onto a lined cookie sheet, 2 inches apart.
- Indent the center of the cookies with your finger, or use the bottom of a round 1/2 tsp measuring spoon to press into the cookie.
- Place the pans in the fridge to chill for 1 hour.
For the Pecan Pie Filling:
- Add the brown sugar, corn syrup, melted butter, and vanilla to a medium bowl and stir them together. 2.5 TBS brown sugar, 2 TBS corn syrup, 1/2 TBS unsalted butter, 1/4 tsp vanilla extract
- Add in the chopped pecans and stir until they are coated in the mixture. 1/4 Cup Finely chopped pecans
- Fill the cookies carefully with the pecan mixture, just to the top of the cookies. Place the pan back in the fridge for 10 minutes.
- Preheat the oven to 350 Fahrenheit while the cookies are chilling.
- Bake the cookies for 10 to 12 minutes, or until the bottoms are lightly browned, and the filling starts to caramelize.
- Remove the cookies from the oven, and let them cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
- You must chill the dough. This will enhance the flavor of the cookies, but also keep them from spreading too much while baking. Keep one tray of cookies in the fridge while the other bakes, so they stay chilled until ready.
- Avoid Overfilling the cookies. Too much pecan pie filling will spill and make messy cookies and a messy tray while baking. Fill just to the top of your indentation.
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