Irresistible Pecan Pie Cookies: The Ultimate Bite-Sized Holiday Dessert

Imagine your favorite holiday pie, but in a perfectly portable, delightfully buttery cookie form. These exquisite pecan pie cookies offer just that – a harmonious blend of a tender, crumbly shortbread base crowned with a rich, sweet, and nutty pecan pie filling. They are remarkably easy to prepare, making them an ideal choice for festive holiday gatherings, joyous cookie exchanges, or even thoughtful homemade gifts.

This holiday season, if you’re searching for a treat that truly stands out without demanding hours in the kitchen, these adorable pecan pie cookies are your answer. Forget the fuss of rolling out pie crusts; these thumbprint-style cookies deliver all the iconic flavor of a classic pecan pie in a convenient, handheld package. They’re a fantastic alternative to traditional pies, perfect for those who love a dessert that’s both elegant and easy to enjoy.

The foundation of these delightful cookies is inspired by a beloved shortbread thumbprint cookie recipe. To elevate the flavor profile and ensure a wonderfully moist and tender crumb, we’ve specifically chosen to incorporate brown sugar into the dough, moving beyond simple granulated sugar. This subtle change adds a depth of caramel-like sweetness that perfectly complements the nutty filling.

Speaking of the filling, it’s a wonderfully straightforward pecan pie mixture that comes together effortlessly in a single bowl. Once baked into the cozy nooks of the shortbread cookies, it transforms into an incredibly rich and gooey center, tasting uncannily like a warm slice of pecan pie, complete with its signature texture and aromatic spices.

Beyond their incredible taste, these cookies boast excellent keeping qualities. They remain fresh and delicious at room temperature for several days, making them a superb make-ahead dessert option. Whether you’re planning a large holiday gathering, participating in a festive cookie exchange, or preparing a charming edible gift for friends and family, these pecan pie cookies are guaranteed to be a hit!

Why You’ll Fall in Love with These Pecan Pie Cookies

These cookies aren’t just a dessert; they’re a celebration of flavor and convenience. Here’s why they’ll become a staple in your holiday baking repertoire:

• Effortless Elegance: They look impressive but are surprisingly simple to make, bypassing the complexities of traditional pie baking.
• Perfectly Portioned: Each cookie is a delightful, individual serving, ideal for parties and gatherings where finger foods are preferred.
• Iconic Flavor, New Form: All the classic, comforting flavors of pecan pie are concentrated into a buttery, bite-sized treat.
• Holiday Versatility: Excellent for cookie platters, dessert tables, school events, or even just a cozy evening treat.
• Make-Ahead Friendly: Both the dough and the baked cookies store beautifully, allowing you to prepare them in advance and reduce holiday stress.
• Shareable & Giftable: Their robust nature and appealing appearance make them perfect for gifting during the festive season.

Essential Recipe Ingredients

Crafting the perfect pecan pie cookie starts with high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is crucial:

• Unsalted Butter: For the cookie dough, unsalted butter is highly recommended. This gives you precise control over the overall salt content of your cookies, allowing the other flavors to shine without being overwhelmed. If salted butter is all you have on hand, simply omit the ¼ teaspoon of salt called for in the cookie dough recipe. Ensure your butter is at room temperature before you begin; this is key for achieving a smooth, well-combined dough.
• All-Purpose Flour: This provides the essential structure and body for your cookies. Correctly measuring flour is paramount for achieving the desired crumbly-yet-tender texture. To avoid adding too much flour, which can result in dry, dense, or crumbly cookies, always spoon your flour into the measuring cup and then level it off with the back of a knife. Never scoop directly from the container, as this compacts the flour and adds excess.
• Light Brown Sugar: Used in both the rich cookie dough and the gooey pecan filling, light brown sugar contributes significant flavor and moisture. Its molasses content gives the cookies a subtle caramel note and helps them stay wonderfully soft. If you find yourself without brown sugar, you can easily make your own brown sugar substitute by combining granulated sugar with a small amount of molasses.
• Large Egg Yolks: These are critical for preventing the shortbread cookies from becoming overly crumbly or crunchy. Egg yolks add richness and tenderness to the dough, binding the ingredients together beautifully. Don’t discard those leftover egg whites! They can be repurposed for other recipes, such as making fluffy meringues or delicious candied pecans to sprinkle over ice cream or salads.
• Pecans: You’ll need raw pecans for this recipe, which will toast beautifully as the cookies bake, intensifying their nutty flavor. You have the option to purchase pecan halves and chop them to your desired size, or for convenience, you can opt for pre-chopped pecans. Aim for a medium chop for the best texture in the filling.
• Heavy Whipping Cream: This ingredient is vital for creating a truly luxurious and rich pecan pie filling. Ensure it has at least 36% milk fat content for the best results. The heavy cream adds an unparalleled creaminess and deepens the overall flavor of the filling, mimicking that classic pie experience.
• Pure Vanilla Extract: A classic flavor enhancer, vanilla extract beautifully complements both the buttery cookie dough and the sweet pecan filling, adding warmth and aromatic complexity. Use a good quality pure vanilla extract for the best flavor.
• Ground Cinnamon: Just a pinch of ground cinnamon adds a delightful warmth and depth of flavor to the pecan pie filling. It enhances the sweet and nutty notes, bringing a subtle spice that makes these cookies feel truly autumnal and festive. You can also experiment with a tiny hint of nutmeg or allspice for a slightly different warm spice profile.

How To Master Pecan Pie Cookies: A Step-by-Step Guide

Making these pecan pie cookies is a joy, and with these detailed steps, you’ll achieve perfect results every time.

1. Prepare Your Workspace: Begin by preheating your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking, making cleanup a breeze. Set them aside for when your dough is ready.
2. Cream Butter and Brown Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and a handheld electric mixer, beat the softened unsalted butter until it is smooth and creamy. This should take about a minute. Next, add the light brown sugar and continue mixing for 1 to 2 minutes, or until the butter and sugar are thoroughly combined and lightened in color, creating a fluffy base for your dough. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
3. Incorporate Wet Ingredients: Add the egg yolks, pure vanilla extract, and salt to the creamed butter and sugar mixture. Mix until everything is fully combined. It’s crucial to scrape down the sides and bottom of the mixing bowl with a rubber spatula to guarantee that all ingredients are well-blended and no pockets of unmixed ingredients remain.

3. Add the Flour Gradually: With the mixer on low speed, gradually add the measured all-purpose flour to the wet ingredients. At first, the cookie dough will appear quite crumbly, which is perfectly normal for a shortbread-style dough. Continue mixing, and with a little patience, it will come together into a cohesive dough. If needed, you can stop the mixer and use a sturdy rubber spatula or even your clean hands to help gently work the dough together until it forms a uniform mass. Be careful not to overmix once the flour is added, as this can lead to tough cookies.
4. Scoop, Roll, and Sugar Coat: Using a 1.5-tablespoon cookie scoop (this helps ensure uniform cookie sizes), portion out the cookie dough. Roll each portion between your palms to shape it into a smooth, round ball. Then, gently roll each dough ball in granulated sugar to coat it evenly. This sugar coating adds a lovely sparkle and a delicate crispness to the cookie’s exterior. Place the sugar-coated dough balls onto your prepared baking sheets, leaving a couple of inches between each for even baking.

5. Create the Thumbprint Indentations: Once your cookie dough balls are on the baking sheet, it’s time to create the “thumbprint” where the filling will reside. I find that using the back of a measuring teaspoon is perfect for this, as it creates a consistent and deep enough well. Alternatively, you can use your thumb or the rounded end of a wooden spoon. Gently press down into the center of each dough ball. If the edges of the cookie dough crack a little as you press, don’t worry; simply smooth them back into shape with your fingers.
6. Prepare the Pecan Pie Filling: In a separate medium-sized mixing bowl, combine the chopped pecans, packed light brown sugar, heavy whipping cream, pure vanilla extract, and ground cinnamon. Stir all these ingredients together thoroughly until they are well combined and the mixture forms a thick, sticky consistency. This simple step ensures your filling is perfectly flavored and ready to go.

7. Fill the Cookies: With the indentations made and the filling prepared, it’s time to bring them together. Spoon about 1 heaping teaspoon of the pecan pie filling into the center of each cookie dough indentation. Be careful not to overfill, as too much filling can cause it to bubble over and spill out during baking. If you have a small amount of leftover filling, simply distribute the remainder among the cookies that look like they could use a little extra, ensuring each cookie is generously filled.
8. Bake to Golden Perfection: Place the baking sheets in your preheated oven and bake for 14 to 17 minutes. The cookies are done when the bottom edges appear lightly golden brown and the pecan pie filling looks visibly set and slightly caramelized in the center. Avoid overbaking, as this can make the shortbread base dry. Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes before carefully transferring them to a wire rack to cool completely. This initial cooling on the sheet helps them firm up and prevents breakage.

Storage Instructions for Freshness

Proper storage ensures your pecan pie cookies remain delicious for as long as possible. Let the cookies cool completely to room temperature before storing them. This prevents condensation from forming inside the container, which can make the cookies soggy.

• Room Temperature Storage: Once cooled, place the cookies in an airtight container. They will stay fresh and delicious at room temperature for up to four days. For best results, you can place a piece of parchment paper between layers of cookies if stacking them, to prevent the filling from sticking.
• Freezing Baked Cookies: For longer storage, pecan pie cookies freeze exceptionally well. Arrange completely cooled cookies in a single layer on a baking sheet and freeze for about an hour, or until firm. Then, transfer the frozen cookies to a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours before serving.
• Freezing Cookie Dough (Make-Ahead Option): You can also prepare the cookie dough in advance and freeze it. After scooping the dough into balls and rolling them in sugar (before making the indentation or adding the filling), arrange them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container, and they will keep for up to three months. When you’re ready to bake, simply thaw the cookie dough balls in the refrigerator overnight, then proceed with creating the wells, filling, and baking as directed in the recipe. This is a fantastic way to have fresh, warm cookies on demand!

Pecan Pie Cookies

5 from 1 rating

Prep Time: 35 minutes mins

Cook Time: 15 minutes mins

Total Time: 50 minutes mins

Enjoy your favorite holiday pie in cookie form! These pecan pie cookies feature a buttery shortbread base filled with a rich pecan pie filling. They’re easy to make and perfect for holiday parties or cookie exchanges!

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Ingredients

Servings: 24 cookies

Cookie Dough

• ▢ 1 cup unsalted butter softened (230 grams; 2 sticks)
• ▢ ⅔ cup packed light brown sugar (135 grams)
• ▢ 2 large egg yolks at room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 2 ⅓ cups all-purpose flour spooned & leveled (290 grams)
• ▢ ¼ cup granulated sugar (50 grams)

Pecan Pie Filling

• ▢ 1 cup chopped pecans (120 grams)
• ▢ ⅓ cup packed light brown sugar (70 grams)
• ▢ ¼ cup heavy whipping cream (60 ml)
• ▢ ½ teaspoon pure vanilla extract
• ▢ ¼ teaspoon ground cinnamon

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Instructions

 

• To make the cookie dough: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and continue mixing for 1 to 2 minutes or until well combined.
• Mix in the egg yolks, vanilla extract, and salt until fully combined.
• Add the flour and mix until fully combined. The mixture will be a little crumbly at first, but it will come together as you continue mixing it.
• Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, and roll each one into a smooth ball with your hands. Roll in the granulated sugar, then place onto the prepared baking sheets.
• Using the bottom of a one teaspoon measuring spoon, carefully press an indentation into the center of each ball of cookie dough. If the cookie dough cracks a little around the edges, you can smooth it back out with your fingers.
• To make the pecan pie filling: Combine the chopped pecans, brown sugar, heavy whipping cream, vanilla extract, and cinnamon in a separate mixing bowl and stir until fully combined.
• To assemble and bake: Spoon 1 heaping teaspoon of the pecan pie filling into the indentation of each ball of cookie dough.
• Bake for 14 to 17 minutes or until the cookies are set and the bottom edges are lightly browned.
• Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Notes

Storage Instructions: Completely cooled cookies may be stored in an airtight container at room temperature for up to 4 days. For extended freshness, store in the refrigerator for up to a week.

Freezing Instructions: Baked pecan pie cookies will freeze well for up to 3 months. Arrange them in a single layer on a baking sheet to freeze solid before transferring to an airtight, freezer-safe container or bag. Thaw to room temperature before serving. Unbaked cookie dough balls (without filling) can also be frozen for up to 3 months; thaw overnight in the fridge before filling and baking.

Cuisine: American

Course: Dessert

Author: Danielle Rye

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