PECAN PIE COOKIE BITES

I can almost smell the woodsmoke and see the twinkling lights just thinking about Christmas at my grandmother’s house. Every year, she’d have a massive spread, but the star of the show for me was always her pecan pie. It was pure magic. This recipe for Pecan Pie Thumbprint Cookies Easy Holiday Treat is my attempt to capture that same warm, comforting flavor in a perfectly poppable bite. Today, I’m sharing all my secrets for the most delightful Pecan Pie Thumbprint Cookies Easy Holiday Treat you’ll ever make, and I promise they’ll become a new holiday tradition for you and your family!

Let’s Bake Some Holiday Magic: Pecan Pie Thumbprint Cookies

Hello, my baking buddies! Are you ready to dive into a recipe that’s as festive as it is delicious? I’m absolutely thrilled to share this one with you. These Pecan Pie Thumbprint Cookies are not only incredibly easy to make, but they also pack all the comforting flavors of pecan pie into a cute, bite-sized cookie. Trust me, these will disappear faster than you can say “Happy Holidays!”

I know the holiday season can get crazy busy, but that’s exactly why I adore this recipe. It’s straightforward, uses simple ingredients, and doesn’t require any fancy equipment. Plus, they’re perfect for gifting, potlucks, or just enjoying with a cup of hot cocoa on a chilly evening. So, let’s gather our ingredients and get ready to fill our kitchens with the irresistible aroma of pecan pie!

Why You’ll Love These Pecan Pie Thumbprint Cookies

• Easy to Make: Seriously, these are foolproof. The dough comes together quickly, and the filling is a simple mix-and-stir.
• Festive and Fun: The thumbprint design makes them extra special and perfect for holiday gatherings.
• Portable and Shareable: These are ideal for cookie swaps, potlucks, or as a sweet treat to bring to a holiday party.
• That Pecan Pie Flavor: All the deliciousness of pecan pie in a cookie! What’s not to love?
• Make-Ahead Friendly: You can make the dough ahead of time and bake them fresh when you’re ready.

Ingredients You’ll Need

Okay, let’s talk ingredients. Here’s what you’ll need to create these little pecan pie gems. Don’t worry, most of these are pantry staples!

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is nice and soft, but not melted. This will ensure a tender cookie.
• 1/2 cup granulated sugar: Adds sweetness and helps create a crisp edge.
• 1/2 cup packed light brown sugar: Brown sugar adds moisture and a lovely caramel flavor.
• 1 large egg: Binds the dough together.
• 1 teaspoon vanilla extract: Enhances all the flavors. Use the good stuff, if you have it!
• 2 1/4 cups all-purpose flour: Provides the structure for the cookies.
• 1/2 teaspoon baking soda: Helps the cookies spread slightly and become tender.
• 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.

For the Pecan Pie Filling:

• 1 cup chopped pecans: The star of the show! I like to use coarsely chopped pecans for a nice texture.
• 1/4 cup packed light brown sugar: Adds sweetness and that classic pecan pie flavor.
• 1/4 cup corn syrup: Helps the filling bind together and adds a glossy shine. Light or dark corn syrup works!
• 2 tablespoons unsalted butter, melted: Adds richness and flavor.
• 1 large egg yolk: Adds richness and helps the filling set.
• 1/2 teaspoon vanilla extract: A little extra vanilla never hurt anyone!
• Pinch of salt: Balances the sweetness.

Step-by-Step Instructions: Baking Time!

Alright, let’s get baking! I’m going to walk you through each step, so don’t worry, even if you’re a baking newbie, you’ve got this!

Making the Cookie Dough:

1. Cream the butter and sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. You want it nice and airy!
2. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
5. Chill the dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This will help prevent the cookies from spreading too much in the oven.

Making the Pecan Pie Filling:

1. Combine the ingredients: In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, egg yolk, vanilla extract, and salt. Stir until well combined. This filling smells amazing!

Assembling and Baking the Cookies:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Shape the dough: Roll the chilled dough into 1-inch balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie.
3. Make the thumbprints: Use your thumb (or the back of a small spoon) to gently press an indentation into the center of each cookie.
4. Fill the cookies: Spoon about 1 teaspoon of the pecan pie filling into each thumbprint.
5. Bake: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the filling is set.
6. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips and Tricks for Perfect Pecan Pie Thumbprint Cookies

Okay, my friends, let’s talk about some tips and tricks to ensure your cookies are absolutely perfect. I’ve learned a few things over the years, and I’m happy to share them with you!

• Don’t overmix the dough: Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix until just combined.
• Chill the dough: Chilling the dough is crucial for preventing the cookies from spreading too much in the oven. Don’t skip this step!
• Use softened butter: Softened butter creams more easily with the sugar, creating a light and airy dough.
• Don’t overfill the thumbprints: Too much filling can cause the cookies to spread and become messy. A teaspoon is the perfect amount.
• Bake until lightly golden brown: The cookies should be lightly golden brown around the edges when they’re done. They will continue to set as they cool.
• Cool completely: Let the cookies cool completely before storing them. This will prevent them from becoming soggy.

Variations to Spice Things Up

Want to get a little creative? Here are some fun variations to try:

• Chocolate Chips: Add 1/2 cup of mini chocolate chips to the cookie dough for a chocolatey twist.
• Spices: Add 1/2 teaspoon of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor.
• Bourbon: Add 1 tablespoon of bourbon to the pecan pie filling for an extra layer of flavor (adults only, of course!).
• Salted Caramel: Drizzle the cooled cookies with salted caramel sauce for an extra decadent treat.
• Different Nuts: Substitute walnuts or almonds for the pecans in the filling.

Storing Your Pecan Pie Thumbprint Cookies

These cookies are best stored in an airtight container at room temperature. They’ll stay fresh for up to 3-4 days. You can also freeze them for longer storage. Just make sure they’re completely cooled before freezing.

To freeze, place the cookies in a single layer on a baking sheet and freeze for about 30 minutes, or until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 2-3 months.

When you’re ready to eat them, simply thaw them at room temperature for a few hours.

While you’re in the holiday spirit, be sure to check out my recipe for APPLE CINNAMON COOKIES – another easy and delicious treat that’s perfect for gifting! And if you’re a true apple fan, you absolutely HAVE to try the CARAMEL APPLE COOKIE PERFECTION, they are to die for. Speaking of apple, have you tried the Apple Pie Cookies? They’re like mini apple pies in cookie form! And if you’re looking for even more caramel apple goodness, you’ll fall in love with these Caramel Apple Cookies. For a truly decadent treat, you absolutely HAVE to try my Gooey Caramel Apple Cookies they’re an explosion of fall flavors. If you prefer a chewier cookie, you should check out my Chewy Caramel Apple Cookies, because it is truly easier than pie.

Get Ready to Impress!

And there you have it! My easy and delicious Pecan Pie Thumbprint Cookies. I just know you’re going to love them, and so will everyone you share them with. This holiday season, let’s fill our homes with the warmth of freshly baked cookies and the joy of sharing them with loved ones.

So, grab your apron, gather your ingredients, and let’s get baking! I’m confident that you will bake the best pecan pie cookies anyone has ever tasted and you will be the hit of the holidays!

Lady Maria

Pecan Pie Thumbprint Cookies

These Pecan Pie Thumbprint Cookies capture the essence of classic pecan pie in a delightful, bite-sized treat. Easy to make and perfect for the holiday season, these cookies are sure to become a new family favorite, ideal for gifting, potlucks, or enjoying with a warm drink.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/4 cup packed light brown sugar
• 1/4 cup corn syrup
• 2 tablespoons unsalted butter, melted
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Equipment

• Large bowl
• medium bowl
• Stand mixer or electric hand mixer
• whisk
• measuring cups and spoons
• baking sheet
• Parchment paper or silicone baking mat
• Plastic wrap
• wire rack
• Small spoon or thumb

Method

 

1. In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
6. In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, egg yolk, vanilla extract, and salt. Stir until well combined.
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Roll the chilled dough into 1-inch balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie.
9. Use your thumb (or the back of a small spoon) to gently press an indentation into the center of each cookie.
10. Spoon about 1 teaspoon of the pecan pie filling into each thumbprint.
11. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the filling is set.
12. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, chill the dough for at least 30 minutes to prevent excessive spreading. Don’t overmix the cookie dough; mix until just combined. Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 2-3 months. For a chocolatey variation, add 1/2 cup of mini chocolate chips to the cookie dough. Consider adding a tablespoon of bourbon to the pecan filling for an adult twist.