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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.

Ingredients

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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

Find it online: https://cookedbycleo.com/pecan-pie-thumbprint-cookies-recipe/