Print

Pecan Pie Thumbprint Cookies

Pecan Pie Thumbprint Cookies
Print Recipe

Pecan Pie Thumbprint Cookies are a delightful fusion of buttery cookies filled with a rich, gooey pecan pie filling. These cookies combine the classic warmth and nutty flavors of pecan pie with the nostalgic charm of thumbprint cookies, making them perfect for holiday celebrations, casual treats, or any special occasion. Easy to make and customizable, they offer a perfect blend of textures and flavors that are sure to become a crowd favorite.

Ingredients

Scale

Cookie Dough Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 2 cups (240g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/4 teaspoon salt

Pecan Pie Filling Ingredients

  • 1 cup chopped pecans, lightly toasted
  • 1/2 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup light corn syrup or pure maple syrup

Optional Variations

  • Mini chocolate chips (for chocolate lovers twist)
  • Nutmeg and ground ginger (for spiced up version)
  • Coconut oil and flax egg (for vegan adaptation)

Instructions

  1. Prepare the Cookie Dough: Begin by creaming the softened butter with granulated sugar and brown sugar until light and fluffy. Mix in the egg yolk and vanilla extract until fully incorporated. Gradually add milk and sifted all-purpose flour along with salt, folding gently until a smooth dough forms. Chill the dough briefly to firm up before shaping.
  2. Shape and Create Thumbprints: Roll the chilled dough into 1-inch diameter balls and place them on a lined baking sheet, spacing them adequately apart. Use your thumb or the back of a spoon to press an indentation into the center of each ball to create space for the filling.
  3. Prepare the Pecan Pie Filling: In a bowl, combine chopped toasted pecans, brown sugar, cinnamon, salt, and light corn syrup or maple syrup. Mix until the filling becomes sticky and cohesive, capturing the essence of traditional pecan pie.
  4. Fill and Bake: Spoon the pecan pie filling generously into each thumbprint indentation on the cookie dough balls. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the cookies turn golden and the caramelized filling bubbles gently.
  5. Cool and Enjoy: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to fully set. This ensures the filling firms up and the cookies maintain their perfect texture for serving.

Notes

  • Use room temperature butter for easier blending and a smoother dough.
  • Do not overfill each thumbprint; about one tablespoon of filling per cookie prevents spillage during baking.
  • Chilling the dough before baking prevents excessive spreading, keeping the cookies shapely.
  • Lightly toast pecans before mixing to enhance their natural flavor and crunch.
  • Store cookies in an airtight container at room temperature to preserve freshness and chewiness.

Nutrition

Keywords: pecan pie cookies, thumbprint cookies, pecan pie thumbprint cookies, holiday cookies, nutty cookies, pecan dessert

Find it online: https://marygourmet.com/pecan-pie-thumbprint-cookies/