Pecan Pie Thumbprint Cookies Recipe

Introduction

Pecan Pie Thumbprint Cookies are a delightful twist on classic thumbprint cookies, featuring a rich pecan pie filling nestled in buttery, soft cookie dough. These treats combine the familiar flavors of pecan pie in a bite-sized form perfect for sharing or enjoying with a cup of tea.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 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. Line two baking sheets with parchment paper or spray them lightly with non-stick cooking spray.
2. Step 2: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until smooth and creamy. Mix in 1 teaspoon of vanilla extract.
3. Step 3: Add the all-purpose flour to the mixer and beat on low speed until just combined. Then increase to high speed until the mixture forms a thick, soft dough.
4. Step 4: Pinch off small portions of dough and roll them into 1-inch balls. Place each ball 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: Gently press your thumb into the center of each dough ball to create a small well. Fill each indentation with about 1/2 teaspoon of the pecan pie filling.
7. Step 7: Bake the cookies for 16 to 18 minutes, or until the filling begins to caramelize and the cookies turn a light golden brown. It’s normal if some filling oozes out during baking.
8. Step 8: Let the cookies cool on the baking sheets for 5 minutes. If any filling has spilled out, spoon it back into the centers of the warm cookies. Then transfer the cookies to a wire rack to cool completely.

Tips & Variations

• Use room temperature butter for easier mixing and a smoother dough texture.
• Try toasted pecans for a deeper, nuttier flavor in the filling.
• If corn syrup is unavailable, you can substitute with honey or maple syrup, though it may slightly alter the texture and sweetness.
• For added flair, sprinkle a pinch of sea salt on top of the filling before baking to balance the sweetness.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep the pecan filling fresh longer, you can refrigerate them for up to a week. Reheat gently in a low oven or microwave for a few seconds if you prefer the filling warm.

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. Allow the dough to soften slightly at room temperature before rolling into balls.

What if I don’t have an electric mixer?

While an electric mixer with a paddle attachment makes mixing easier, you can also use a sturdy wooden spoon or hand mixer. The key is to mix the dough thoroughly until it’s soft and well combined but not overworked.

Pecan Pie Thumbprint Cookies Recipe

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4.7 from 121 reviews

Delight in these irresistible Pecan Pie Thumbprint Cookies featuring a tender buttery cookie base filled with a rich, caramelized pecan pie filling. Perfectly baked to golden perfection, these cookies combine the nostalgic flavors of pecan pie in bite-sized treats ideal for any occasion.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or spraying with non-stick cooking spray to ensure the cookies do not stick.
2. Make Cookie Dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until the mixture is smooth and creamy. Then add the vanilla extract and mix until incorporated.
3. Incorporate Flour: Gradually add the all-purpose flour to the butter mixture. Begin at low speed just until combined, then increase to high speed and continue beating until a thick, soft dough forms. Using the paddle attachment ensures the dough achieves the correct texture required for these cookies.
4. Shape Cookies: Pinch off small portions of dough and roll them into 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheets to allow for even baking.
5. Prepare Pecan Pie Filling: In a medium mixing bowl, whisk together the brown sugar, light corn syrup, melted butter, and vanilla extract until smooth. Stir in the chopped pecans thoroughly to combine the filling evenly.
6. Create Thumbprints and Fill: Lightly press your thumb into the center of each dough ball to create a small well. Spoon about 1/2 teaspoon of the prepared pecan pie filling into each indent, taking care not to overfill.
7. Bake Cookies: Place the baking sheets in the preheated oven and bake the cookies for 16-18 minutes. The cookies are done when the edges start turning light golden brown and the filling begins to caramelize on top. Some filling may melt out; it can be spooned back into the wells while the cookies are still warm.
8. Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes to set the filling. Then transfer them carefully to a wire rack to cool completely before serving or storing.

Notes

• If some pecan pie filling leaks during baking, scoop it up with a spoon and press it back into the cookie centers while warm.
• Ensure butter is softened but not melted for best dough texture.
• Cookies can be stored in an airtight container for up to one week.
• For added texture, lightly toast pecans before mixing into the filling.

Keywords: pecan pie cookies, thumbprint cookies, holiday cookies, pecan dessert, bite-sized cookies