Pecan Pie Cookies

Hey friends! I am so excited to share this recipe for THE BEST Pecan Pie Cookies.

Do you love the rich, buttery, and nutty flavor of a classic pecan pie? But hate the hassle of making a full-size one? Then you’ll love these cookies.

This recipe takes everything you love about that iconic holiday dessert and packages it into a perfect, handheld cookie. The result? A buttery, crisp cookie base that gives way to a soft, gooey, deeply flavorful pecan filling. It’s a match made in heaven and a wonderful way to enjoy a taste of Thanksgiving any time of the year.

The secret? We’re using a thumbprint cookie as our inspiration. They’re known for their simple dough and beautiful, well-like shape. My version uses a straightforward cookie dough that bakes up perfectly to hold our delicious pecan topping. I’ve also incorporated some of my favorite pro tips to make sure your cookies are a surefire hit, from a perfectly textured dough to a filling that stays exactly where it should.

Recipe Overview

This is an easy recipe for any baker, from a beginner to an expert. With a little bit of planning, you can have a batch ready for a gathering or just a cozy night in.

• Prep and Cook Time: This recipe is incredibly fast! You’ll spend about 10 minutes on prep work and another 10 to 12 minutes on baking. The total time from start to finish is just about 22 minutes.
• Servings and Scaling Tips: This recipe yields 24 servings. If you’re planning for a larger crowd, I recommend doubling the recipe to ensure you have plenty to go around.
• Difficulty Level: Easy. This is a great recipe for beginners!
• Equipment Needed: You’ll need a stand mixer or a hand mixer, mixing bowls, and a couple of baking sheets.
• Make-Ahead/Meal Prep Options: You can prepare the filling up to 3 days in advance and store it in the fridge.¹ The cookies can also be made ahead and stored, or the dough can be frozen for later use.

Ingredients

The magic of these cookies lies in a few simple, high-quality ingredients that come together to create a deeply satisfying flavor.

Ingredient	Measurement	Notes
Butter	1 cup (softened)	I always use unsalted butter so I can control the salt content. Make sure it’s at room temperature for the perfect creamy texture.
Brown Sugar	1 cup	Packed brown sugar adds a deep, molasses flavor that’s essential for that “pecan pie” taste.
All-Purpose Flour	2 cups	Standard all-purpose flour works perfectly for a soft, yet sturdy cookie base.
Chopped Pecans	1 cup	I recommend chopping your pecans finely, as this helps them fit neatly into the thumbprint indentations. You can also use pecan halves if you prefer.
Egg	1 large	Make sure your egg is at room temperature to help it incorporate seamlessly into the dough.
Vanilla Extract	1 tsp	A good quality vanilla makes a huge difference here.
Baking Powder	1 tsp	This gives the cookies a perfect rise without spreading too much.

Substitutions and Variations:

• Pecans: While the name is “Pecan Pie Cookies,” you can easily substitute other nuts like walnuts or almonds if you prefer.
• Gluten-Free: You can try using a 1-to-1 gluten-free baking flour blend in place of all-purpose flour.
• Dairy-Free: Substitute the butter with a high-quality vegan butter stick and use a plant-based milk or cream substitute in the filling.
• Nutmeg & Cinnamon: The original recipe is perfect as is, but if you want to add a little extra spice, a pinch of ground cinnamon or nutmeg can enhance the warm, holiday flavor.

Step-by-Step Method

Let’s walk through this together. It’s a simple process, but paying attention to a few key details will make all the difference.

First, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, get your dry ingredients ready. In a medium bowl, whisk together your 2 cups of flour and 1 teaspoon of baking powder. This ensures everything is evenly distributed.

Now, for the magic of the cookie dough! In a separate, larger mixing bowl (I use my stand mixer for this), cream together the softened butter and brown sugar. You’re looking for a light and fluffy consistency—it should look almost like a cloud. This usually takes about 2-3 minutes. Don’t rush this step, as it’s key to a tender cookie.

Next, add the egg and vanilla extract to the creamed mixture. Beat until everything is fully incorporated and the mixture is smooth and glossy. At this point, the mixture will have a rich, sweet aroma that hints at the deliciousness to come.

Now, let’s bring it all together. Gradually add your dry ingredients to the wet mixture. I like to do this a little bit at a time, mixing on low speed until the flour is just combined. You don’t want to overmix at this stage; overworking the dough can lead to a tough, dry cookie. Stop mixing as soon as you no longer see any flour streaks.

Finally, fold in your chopped pecans. Use a spatula for this to avoid breaking up the nuts too much. The dough will be a little crumbly, but that’s perfectly normal.

Now for the fun part! Drop tablespoonfuls of dough onto your ungreased baking sheets. Then, use your thumb or the back of a small measuring spoon to make a little indentation in the center of each cookie. This is the “pie” part of our cookies.

Place the cookies in your preheated oven and bake for 10-12 minutes. Keep a close eye on them. You’ll know they’re ready when the edges are a beautiful golden brown and the center is just set. The smell of toasted pecans and brown sugar will fill your kitchen—that’s your cue!

Once they’re baked, let them cool for a few minutes on the baking sheet before transferring them to a wire rack. This allows them to firm up perfectly.

Variations & Customization

• Different Textures: For a chewier cookie, consider adding an extra egg yolk to the dough. To prevent the cookies from spreading too flat, you can add some cornstarch to the dough.
• Fancy vs. Everyday: For a fancier touch, you could drizzle the cooled cookies with a simple powdered sugar glaze or melted chocolate. For an everyday treat, they are perfect just as they are.
• Seasonal Adaptations: During the holidays, add a pinch of cinnamon or nutmeg to the dough to make it even more festive.

Serving & Storage

These cookies are a joy to serve and a breeze to store.

Plating Suggestions: Arrange them on a festive platter or in a nice cookie box. Their beautiful thumbprint shape and rich color make them look impressive without any extra fuss.

Storage Instructions: Store the cooled cookies in an airtight container at room temperature for up to 5 days.

Make-Ahead and Freezing Guidance: The unbaked dough can be frozen for up to a month. To bake, simply thaw in the fridge and proceed with the instructions. The baked cookies also freeze beautifully for up to a month. Simply thaw them at room temperature before serving.

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