Description
Pecan Pie Thumbprint Cookies combine a buttery, soft cookie base with a rich, gooey pecan pie filling, making a delightful bite-sized treat perfect for holidays or any special occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 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
- 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 sticking.
- Make Cookie Dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until combined.
- Add Flour: Gradually add the all-purpose flour to the mixture. Beat on low speed until the flour is just incorporated, then increase to high speed and continue beating until a thick, soft dough forms. Using an electric mixer with a paddle attachment or an electric hand mixer is important to achieve the right dough consistency.
- Shape Cookies: Pinch off small portions of the dough and roll them into 1-inch balls. Place each ball about 1 inch apart on the prepared baking sheets to allow room for spreading.
- Prepare 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 well combined.
- Create Thumbprints and Fill: Lightly press your thumb or the back of a spoon 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 mixture.
- Bake: Bake the cookies for 16 to 18 minutes, or until the pecan filling begins to caramelize and the cookies turn a light golden brown. Some filling might melt out of the cookies during baking – if desired, use a spoon to scoop the spilled filling back onto the warm cookies once they come out of the oven.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Using an electric mixer with a paddle attachment is key to making a soft, well-combined dough.
- Don’t worry if some of the filling leaks out during baking; you can spoon it back onto the cookies while warm.
- Make sure cookies have enough space on the baking sheet to avoid sticking together as they spread slightly.
- Store cooled cookies in an airtight container for up to a week to maintain freshness.
- For extra crunch, toast the pecans lightly before adding them to the filling.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie thumbprint cookies, pecan cookies, thumbprint cookies, holiday cookies, pecan pie filling, baking cookies, dessert cookies
