Pecan Pie Cookies
These pecan pie cookies combine the buttery texture of shortbread with a rich, gooey pecan filling. They’re the perfect bite-sized twist on the classic Southern pecan pie, ideal for holidays, cookie exchanges, or cozy baking days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unseasoned butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups plain flour
- 1/4 teaspoon salt
- 3/4 cup chopped pecans, toasted
- 1/2 cup brown sugar
- 1/4 cup corn syrup or maple syrup
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Cream together butter and sugar until light and smooth.
- Mix in vanilla extract, then fold in flour and salt until a soft dough forms.
- Roll dough into balls and press an indentation in the center of each cookie.
- Chill for 30 minutes while preparing the filling.
- In a small saucepan, heat brown sugar, syrup, cream, and butter until slightly thickened.
- Remove from heat, stir in vanilla, salt, and toasted pecans, and let cool briefly.
- Spoon filling into each cookie indentation.
- Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
- Cool on a wire rack before serving.
Notes
- Toast the pecans for 5–7 minutes for deeper flavor.
- Chilling the dough prevents spreading during baking.
- Maple syrup can replace corn syrup for a natural sweetness.