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Pecan pie thumbprint cookies, a festive and easy holiday treat, are pictured showcasing their buttery cookie base and gooey pecan filling.
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.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
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.