Pecan Pie Thumbprint Cookies Recipe

Introduction

Pecan Pie Thumbprint Cookies combine the rich, buttery goodness of classic thumbprint cookies with a sweet and nutty pecan pie filling. These delightful treats offer a perfect balance of soft cookie dough and caramelized pecan topping, making them an irresistible dessert for any occasion.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup light corn syrup
• 1 tablespoon melted butter
• 1/2 teaspoon vanilla
• 3/4 cup chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or spray them with non-stick cooking spray.
2. Step 2: In the bowl of an electric mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar together until smooth and creamy. Mix in 1 teaspoon of vanilla.
3. Step 3: Add the all-purpose flour and beat on low speed until just combined. Then increase to high speed and beat until a thick, soft dough forms.
4. Step 4: Pinch off small portions of the dough and roll them into 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheets.
5. Step 5: In a medium bowl, whisk together the brown sugar, light corn syrup, melted butter, and 1/2 teaspoon vanilla. Stir in the chopped pecans until well combined to create the pecan pie filling.
6. Step 6: Lightly press your thumb into the center of each dough ball to create a small well. Fill each well with about 1/2 teaspoon of the pecan pie filling.
7. Step 7: Bake the cookies for 16-18 minutes, or until the pecan filling starts to caramelize and the cookies turn light golden brown. It’s normal if some filling seeps out during baking.
8. Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use an electric mixer with a paddle attachment to ensure the dough becomes soft and well combined.
• To prevent filling mess, you can gently scoop any filling that spills out during baking back into the cookie centers while they are still warm.
• For extra flavor, try adding a pinch of cinnamon or nutmeg to the pecan filling.
• Swap pecans for walnuts or chopped almonds if preferred.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in the microwave or oven to soften the filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Let it sit at room temperature for a few minutes before shaping to make rolling easier.

What if I don’t have light corn syrup?

You can substitute with an equal amount of honey or maple syrup, though this will slightly change the flavor and texture of the filling.

Pecan Pie Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

These Pecan Pie Thumbprint Cookies combine buttery, tender cookie dough with a sweet and gooey pecan pie filling center. Perfectly portioned and baked to golden perfection, these cookies offer the classic pecan pie flavors in a delightful bite-sized treat.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: About 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Pecan Pie Filling:

• 1/3 cup brown sugar
• 1/4 cup light corn syrup
• 1 tablespoon melted butter
• 1/2 teaspoon vanilla extract
• 3/4 cup chopped pecans

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or spray them with non-stick cooking spray to prevent the cookies from sticking.
2. Make the Cookie Dough: In an electric mixer bowl fitted with the paddle attachment, beat the softened butter and granulated sugar together until smooth and creamy. Add the vanilla extract and mix again. Gradually add the all-purpose flour, starting on low speed until just combined, then increase speed to high to form a thick, soft dough. Using an electric mixer ensures the dough is perfectly mixed and tender.
3. Shape the Dough: Pinch off small portions of the dough and roll them into 1-inch balls. Space the balls about 1 inch apart on the prepared baking sheets to give them room to spread slightly during baking.
4. Prepare the Pecan Pie Filling: In a medium bowl, whisk together the brown sugar, light corn syrup, melted butter, and vanilla extract until smooth. Stir in the chopped pecans until everything is well combined.
5. Make Thumbprints and Add Filling: Lightly press your thumb into the center of each dough ball to create an indentation. Fill each well with about 1/2 teaspoon of the pecan pie filling, being careful not to overfill to avoid excessive spilling during baking.
6. Bake the Cookies: Bake the cookies in the preheated oven for 16 to 18 minutes, or until the pecan filling begins to caramelize and the cookies turn a light golden brown. Some filling may melt and seep out; this is normal. After baking, you can scoop any spilled filling with a spoon and return it to the cookie centers while they are still warm.
7. Cool the Cookies: Let the cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely. This helps prevent breakage and allows the filling to firm up slightly.

Notes

• Using an electric mixer with a paddle attachment is important for achieving the right dough consistency.
• If the filling bubbles out during baking, simply spoon it back into the thumbprint after baking while the cookies are still warm.
• For uniform cookies, try to make the dough balls and filling amounts consistent in size.
• Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
• Optionally, you can chill the dough if it becomes too soft to handle, but it is designed to be soft yet workable.

Keywords: pecan pie cookies, thumbprint cookies, pecan pie thumbprints, holiday cookies, bite-sized desserts, buttery cookies, pecan filling