Pecan Pie Cookies
Enjoy your favorite holiday pie in cookie form! These pecan pie cookies feature a buttery shortbread base filled with a rich pecan pie filling. They’re easy to make and perfect for holiday parties or cookie exchanges!
If you’re looking for a fun and easy treat to make for the holidays this year, ditch the rolling pin and try these adorable pecan pie cookies instead!
To create these cookies, I started with the base from my favorite thumbprint cookies. Instead of using just granulated sugar though, I opted to use brown sugar to add more flavor and moisture.
The filling is a simple pecan pie mixture that you can mix together in one bowl. Once it’s baked in the cookies, it tastes exactly like a slice of pecan pie!
These cookies also keep well at room temperature, so they’re an easy make-ahead dessert option for holiday gatherings, cookie exchanges, or even gifting!
Recipe Ingredients
- Butter: I highly recommend using unsalted butter in the cookie dough so that you can control the amount of salt. If you only have salted butter on hand, just omit the salt in the recipe.
- Flour: This provides the structure for the cookies. It’s also important that you measure your flour correctly by spooning it into the measuring cup, then leveling it off with the back of a knife. Don’t scoop it from the container or you will end up with too much flour and crumbly cookies.
- Light Brown Sugar: This is used in both the cookie dough and filling. If you don’t have any on hand, you can make your own brown sugar substitute using granulated sugar and molasses.
- Egg Yolks: Prevents the cookies from being too crumbly or crunchy. Save those egg whites and use them for making candied pecans!
- Pecans: You’ll need raw pecans for this recipe. You can either buy pecan halves and chop them yourself, or you can purchase pre-chopped pecans.
- Heavy Whipping Cream: Must be at least 36% fat. The heavy cream makes for a richer filling with more flavor!
- Ground Cinnamon: Just a pinch of cinnamon adds warmth and depth of flavor to the filling.
How To Make Pecan Pie Cookies
- Beat the butter and brown sugar until smooth: This can take one or two minutes, you want them to be well combined.
- Add the egg yolks, vanilla, and salt: Mix until fully combined. If needed, stop and scrape around the sides of the mixing bowl to make sure everything is thoroughly mixed together.
- Add the flour: The cookie dough will look crumbly at first, but it will come together as long as you keep mixing! Feel free to use a rubber spatula or even your hands to help work the dough together.
- Scoop and roll the cookie dough: Scoop the cookie dough into 1.5-tablespoon balls, roll the dough between your hands to shape them, then coat in granulated sugar before placing onto parchment paper-lined baking sheets.
- Create a well in the center of each cookie dough ball: I like to use the back of a measuring teaspoon to do this, but you could use your thumb or the end of a wooden spoon.
- Make the pecan pie filling: In a separate bowl, mix together the pecans, brown sugar, heavy whipping cream, vanilla, and cinnamon.
- Fill the cookies: Spoon about 1 heaping teaspoon of pecan pie filling into the center of each cookie. If you have a little leftover, just spoon the rest into any cookies that look like they need a little more.
- Bake: You’ll know the cookies are done when the bottom edges are lightly browned and the filling looks set.
Storage Instructions
Let the cookies cool completely before storing them in an airtight container. They’ll last up to four days at room temperature or three months in the freezer.
You can also prepare the cookie dough, scoop it into balls, and freeze it for up to three months. When you’re ready to fill and bake the cookies, simply thaw the cookie dough in the fridge overnight before proceeding with the rest of the recipe.
Baking Tips
- Bring the egg yolks and butter to room temperature before beginning the recipe. This will help the cookie dough come together more easily. If you need to speed up this process, you can slice your butter into tablespoon-sized pieces and place your eggs in a bowl of warm water for 5 to 10 minutes.
- Be careful not to overfill the thumbprints. If you add too much, the pecan pie filling may ooze out of the cookies as they bake. I find that a little over 1 teaspoon is the perfect amount for each one!
- Let the cookies cool completely before serving. The pecan pie filling will be very hot, so I don’t recommend biting into the cookies until they’ve had time to cool off.
Pecan Pie Cookies
Enjoy your favorite holiday pie in cookie form! These pecan pie cookies feature a buttery shortbread base filled with a rich pecan pie filling. They're easy to make and perfect for holiday parties or cookie exchanges!
Ingredients
Servings: 24 cookies
Cookie Dough
- 1 cup unsalted butter softened (230 grams; 2 sticks)
- ⅔ cup packed light brown sugar (135 grams)
- 2 large egg yolks at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 ⅓ cups all-purpose flour spooned & leveled (290 grams)
- ¼ cup granulated sugar (50 grams)
Pecan Pie Filling
- 1 cup chopped pecans (120 grams)
- ⅓ cup packed light brown sugar (70 grams)
- ¼ cup heavy whipping cream (60 ml)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- To make the cookie dough: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and continue mixing for 1 to 2 minutes or until well combined.
- Mix in the egg yolks, vanilla extract, and salt until fully combined.
- Add the flour and mix until fully combined. The mixture will be a little crumbly at first, but it will come together as you continue mixing it.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, and roll each one into a smooth ball with your hands. Roll in the granulated sugar, then place onto the prepared baking sheets.
- Using the bottom of a one teaspoon measuring spoon, carefully press an indentation into the center of each ball of cookie dough. If the cookie dough cracks a little around the edges, you can smooth it back out with your fingers.
- To make the pecan pie filling: Combine the chopped pecans, brown sugar, heavy whipping cream, vanilla extract, and cinnamon in a separate mixing bowl and stir until fully combined.
- To assemble and bake: Spoon 1 heaping teaspoon of the pecan pie filling into the indentation of each ball of cookie dough.
- Bake for 14 to 17 minutes or until the cookies are set and the bottom edges are lightly browned.
- Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Cookies will freeze well for up to 3 months. Thaw to room temperature before serving.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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Hello Danielle:
It is a pleasure to greet you, I love all your recipes and I have made some that are really delicious and the step by step how you detail the recipes are easy to make.
I would like to make the pecan pie cookies recipe, would it be possible to use almond flour instead of wheat flour or would it change the texture?
Thank you, I’m glad you’re enjoying the recipes! I haven’t tried using almond flour in this recipe, but I think it would probably make the cookies crumbly. You’d likely need to make some adjustments to make it work. It may be best to find a thumbprint cookie base made with almond flour and then you could add the filling from this recipe to that.