Pecan Pie Thumbprint Cookies
Pecan Pie Thumbprint Cookies combine buttery shortbread with a sweet pecan filling. Easy to make, rich, and perfect for the holidays.
There is something about pecan pie that always feels special, especially around the holidays. I wanted to take that same buttery, caramel-nut flavor and turn it into a treat that you could enjoy anytime. These Pecan Pie Thumbprint Cookies have all the warmth of the classic pie but in a bite-sized form that is perfect with a cup of coffee.
When I first made them, the kitchen smelled like toasted pecans and brown sugar. The soft cookie base pairs perfectly with the gooey pecan filling, and my family could not stop reaching for more. My wife said they tasted like Christmas in a cookie, and my son called them “fancy but cozy,” which made me smile.
Now these cookies have become a staple in our home. I make them for cookie exchanges, bake sales, and family gatherings, and they never last long. They are rich but not too sweet, buttery but not heavy, and easy enough to bake on a quiet Sunday afternoon.
Questions You May Have About This Recipe
Can I make the dough ahead of time?
Yes. You can make the dough up to two days in advance and keep it refrigerated until you are ready to bake.
Can I freeze the cookies?
Yes. Once baked and cooled, freeze them in a single layer for up to two months. Thaw at room temperature before serving.
Do I need to toast the pecans?
Toasting the pecans before chopping brings out their flavor and gives the filling a deeper taste.
What if I do not have corn syrup?
You can use honey or maple syrup as a substitute, but the texture may be slightly softer.
Can I double the recipe?
Yes. These cookies are great for gifting, so doubling the batch is a smart idea if you plan to share.
What You Need to Make Pecan Pie Thumbprint Cookies
For the Cookie Dough
1 cup unsalted butter, softened
½ cup brown sugar, packed
1 teaspoon vanilla extract
2 cups all purpose flour
¼ teaspoon salt
For the Pecan Filling
¾ cup finely chopped pecans
¼ cup brown sugar
¼ cup light corn syrup
1 tablespoon melted butter
½ teaspoon vanilla extract
How to Make Pecan Pie Thumbprint Cookies
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, beat butter and brown sugar until creamy. Add vanilla and mix well.
Gradually add flour and salt until dough forms. Roll dough into 1-inch balls and place them 2 inches apart on the baking sheets.
Use your thumb or the back of a teaspoon to make an indent in each cookie.
In a small bowl, mix pecans, brown sugar, corn syrup, melted butter, and vanilla. Spoon a small amount into each cookie indent.
Bake for 12 to 14 minutes until lightly golden.
Let cookies cool on the sheet for 5 minutes before moving to a rack to cool completely.
Tips
For the best flavor, use fresh pecans instead of pre-chopped ones.
Press the indent gently so the cookie does not crack.
Chill the dough for 15 minutes before baking to help the cookies keep their shape.
Store in an airtight container at room temperature for up to four days.
Warm slightly before serving to bring back that fresh-baked taste.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These cookies are amazing. My husband said they taste exactly like mini pecan pies.” Martha C.
⭐️⭐️⭐️⭐️ “Delicious and easy to make. I took them to a party and came home with an empty plate.” Linda F.
⭐️⭐️⭐️⭐️⭐️ “Perfect for the holidays. The filling set beautifully and the texture was spot on.” Teresa W.
⭐️⭐️⭐️⭐️ “Loved them warm out of the oven. I will make a double batch next time.” Judy R.
⭐️⭐️⭐️⭐️⭐️ “So rich and buttery. Everyone thought I bought them from a bakery.” Barbara L.
Printable Recipe
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Pecan Pie Thumbprint Cookies
A buttery shortbread cookie filled with a sweet, nutty pecan mixture that tastes just like mini pecan pies.
Ingredients
- For the Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ¼ teaspoon salt
- For the Pecan Filling
- ¾ cup finely chopped pecans
- ¼ cup brown sugar
- ¼ cup light corn syrup
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat butter and brown sugar until creamy. Add vanilla and mix well.
- Gradually add flour and salt until dough forms. Roll dough into 1-inch balls and place them 2 inches apart on the baking sheets.
- Use your thumb or the back of a teaspoon to make an indent in each cookie.
- In a small bowl, mix pecans, brown sugar, corn syrup, melted butter, and vanilla. Spoon a small amount into each cookie indent.
- Bake for 12 to 14 minutes until lightly golden.
- Let cookies cool on the sheet for 5 minutes before moving to a rack to cool completely.
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