Pecan Pie Thumbprint Cookies are a crispy shortbread cookie filled with a pecan pie filling and baked until golden and crispy. These cookies are buttery and addicting, it's hard to eat just one!
This Pecan Pie Thumbprint Cookie recipe is an excellent cookie to make for the holidays. I love to include them in cookie platters and they are sturdy enough to ship to family and friends.
Pecan Pie Is A Holiday Family Favorite
My whole family loves Pecan Pie. And, while I love it myself, it can be too much sweet at once. A lot of times, just 2 or 3 bites is enough to make me happy. But, my kids love it and with their sweet tooth they have no problem eating a whole piece on their own!
These Pecan Pie Thumbprint Cookies however are totally different. I am a cookie fan to begin with. When I am offered cake, pie, or cookies, I always would choose a cookie. What I love about this cookie recipe is the fact that while they have a pecan pie filling, they don't have so much that it makes the cookie overwhelmingly sweet.
I also love that the pecan pie filling is baked in the thumbprint cookie. By doing so, the sugar in the pecan pie filling melts and crystallizes and is so, so delicious! No ooey gooey filling making your fingers sticky. Just crispy, buttery, sweet goodness!
What You Need To Make Pecan Pie Thumbprint Cookies
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*Please see the recipe at the end of the post for full ingredient list and instructions*
Butter
Brown Sugar
Granulated Sugar
Flour
Vanilla Extract, this is my favorite brand.
Cookie Scoop, I have this tablespoon sized cookie scoop that gets a lot of use in my home!
Baking Sheet, I have this one and it is my favorite baking sheet ever!
Parchment Paper to line the baking sheet.
Tips and Substitutions
- Don't skip the dough refrigeration, it is crucial to have a cookie ball that holds its shape well when placed in the hot oven.
- If the pecan pie filling hardens before its time to fill the thumbprint holes, microwave it for 30 seconds.
- Make a deep thumbprint well in the cookie ball to allow for a good portion of pecan pie filling
- Substitute chopped walnuts for the pecans
Other Christmas Cookie Recipes You May Like
Chocolate Peppermint Bark Cookies
Eggnog Thumbprint Cookies
*If you made these Pecan Pie Thumbprint Cookies, please give them a star rating*
Pecan Pie Thumbprint Cookies
Ingredients
FOR THE FILLING
- ⅓ cup light brown sugar packed
- ¼ cup light corn syrup
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- ¾ cup chopped pecans
FOR THE COOKIES
- 2 cups flour
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
MAKE THE PECAN PIE FILLING
- In a small saucepan over medium heat, stir together the brown sugar, corn syrup, butter, vanilla, and pecans until sugar is dissolved.
MAKE THE COOKIE DOUGH
- In a large bowl beat the butter till softened. Add sugar and brown sugar and beat till fluffy. Add the egg, vanilla, and salt and beat well. Add the flour and beat till well mixed. Cover and chill about 1 hour.
SHAPE AND BAKE
- Preheat the oven to 350 degrees. Shape the dough into 1-inch balls. Place 2 inches apart on a parchment paper-lined baking sheet. Press down centers with thumb.
- Place 1 ½ teaspoons filling in the center of the cookie to fill the hole from the thumbprint. Bake 12 minutes or till done. Remove from oven and cool completely on wire racks.
Video
Notes
Tips and Substitutions
- Don't skip the dough refrigeration, it is crucial to have a cookie ball that holds its shape well when placed in the hot oven.
- If the pecan pie filling hardens before its time to fill the thumbprint holes, microwave it for 30 seconds.
- Make a deep thumbprint well in the cookie ball to allow for a good portion of pecan pie filling
- Substitute chopped walnuts for the pecans
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