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
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.
Video
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.