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Pecan Pie Cookies are an easy thumb print cookie recipe that tastes like pecan pie! This soft brown sugar cookie is filled with a pecan pie mixture and are perfect for your holiday cookie platters.
I first made these cookies back in the early 2000s and have been making them ever since. Pecan pie is one of my favorite flavors so making them into cookies is absolutely up my alley.
Cookies are my major downfall all year, but especially during the holidays. I love to make them, to freeze them, then snack on them all month long. It’s way too easy to grab a cookie or three out of the freezer and snack on them. These pecan pie cookies are actually good straight out of the freezer…not that I’m admitting it’s me who figured that out.
These pecan pie cookies are a soft brown sugar thumbprint cookie filled with a pecan pie mixture and they’re soft and super flavorful. You won’t be able to eat just one!
Ingredients You Need
- Brown Sugar: Needed for the cookie and the filling. The cookie stays so soft from the brown sugar.
- Butter: Use unsalted butter that’s been softened.
- Egg, Salt: Regular cookie ingredients
- Baking Powder: Instead of soda, we use baking powder in these – it keeps them soft and puffy.
- Flour: Use all purpose flour and measure it correctly.
- Pecans: Chop them small!
- Heavy Whipping Cream: this gives it the delicious creamy filling texture.
How to make Pecan Pie Cookies
- Cream butter with brown sugar in a large bowl until smooth. Then mix in egg and salt.
- Add baking powder and flour and mix dough with a hand mixer or stand mixer fitted with the paddle attachment until smooth and creamy.
- Scoop cookie dough balls and place on baking sheet. Roll between your palms to make a ball. Make a thumbprint in the cookie balls.
- You simply mix brown sugar with pecans and heavy cream to make the filling. Place a bit of filling in each cookie, then bake.
Expert Tips
- Chop the nuts small. The thumbprints aren’t very big so you want to be sure to fit the maximum amount of filling in each cookie. I like to chop them fine.
- Heavy cream is best but if you don’t have it, you can use milk or non-dairy milk, just use less of it. You’ll use about 3-4 tablespoons if you’re using heavy whipping cream, but only about 2 tablespoons if you’re using regular or dairy-free milk.
- Bake until the bottoms are golden and they’ll stay soft for a few days.
- Freeze for up to one month.
Pecan Pie Cookies
Recipe Video
Ingredients
For the Cookies
- 1 cup (200g) packed brown sugar
- ¾ cup (170g) unsalted butter , softened
- 1 large egg
- 1 teaspoon vanilla
- 2 cups (248g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the filling:
- 1 cup (60g) finely chopped pecans
- ½ cup (100g) packed brown sugar
- 2-4 tablespoons (30-60ml) whipping cream or milk (see note)
- 1 teaspoon vanilla
- Pinch salt
Instructions
- Heat oven to 350°. Line two cookie sheets with parchment paper or silicone baking mats.
- Beat brown sugar, butter, egg, and vanilla at medium speed (using a hand or stand mixer) until creamy. Reduce speed to low; add flour, baking powder, and salt. Beat until well mixed.
- Shape dough into 2 tablespoon balls. Place 2 inches apart onto parchment lined cookie sheets. Make an indentation in each cookie with your thumb or the back of a wooden spoon, rotate it to hollow the cookie out slightly.
- Make the filling: stir pecans, brown sugar, salt, and vanilla. Add 2 tablespoons whipping cream or milk. Stir until thick mixture forms, adding a bit more cream or milk as necessary. (If you use milk, you’ll need only about 2 tablespoons. If you use cream you might need more.) It should be too wet, just a thick mixture.
- Scoop about 1 rounded teaspoon of mixture into the center of each cookie. Chill 20 minutes.
- Bake for 10-12 minutes, or until the cookies are baked and just starting to turn golden. Cool slightly before removing from cookie sheet.
- Store in an airtight container for up to three days or freeze for up to one month.
Recipe Notes
Recipe Nutrition
Other pecan pie recipes you might like:
- Pecan Pie Fudge
- Apple Pecan Pie Baked Brie
- Pecan Pie Baklava
- Pecan Pie Bars by Brown Eyed Baker
- Pecan Pie Muffins by The Cookie Rookie
I made this recipe twice and each time following the recipe exactly as it stated they came out flat as a pancake. Something is wrong with the flour ratio in this recipe. 🙄 frustrating!!
Can you let me know what kind of butter you used?
Incredible cookies! Texture is amazing, A pillowy moist shortbread, its not overly sweet. My butter was just barely room temperature. I imagine very soft butter might cause more spread. My dough was firm. My cookies held their shape and cooked into a puffy round pillow surrounding the caramelized pecan center. They’re amazing and I’m not the only one who appreciates them. I should’ve made a double batch.
So glad you enjoyed them!
Cookies came out flat. Refrigerated batter for an hour and they still came out flat.
Did you make any substitutions? What kind of butter did you use?
I have made these pecan pie cookies twice . My son in law just loves them!
Love baking cookies.
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