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Close-up of pecan pie cookies on a white plate in a modern kitchen
Taha Ayad

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.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup unseasoned butter softened
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups plain flour
  • ¼ teaspoon salt
  • ¾ cup chopped pecans toasted
  • ½ cup brown sugar
  • ¼ cup corn syrup or maple syrup
  • 2 tablespoons heavy cream
  • 1 tablespoon butter
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Method
 

  1. Cream together butter and sugar until light and smooth.
  2. Mix in vanilla extract, then fold in flour and salt until a soft dough forms.
  3. Roll dough into balls and press an indentation in the center of each cookie.
  4. Chill for 30 minutes while preparing the filling.
  5. In a small saucepan, heat brown sugar, syrup, cream, and butter until slightly thickened.
  6. Remove from heat, stir in vanilla, salt, and toasted pecans, and let cool briefly.
  7. Spoon filling into each cookie indentation.
  8. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
  9. Cool on a wire rack before serving.

Notes

  1. Toast the pecans for 5–7 minutes for deeper flavor.
  2. Chilling the dough prevents spreading during baking.
  3. Maple syrup can replace corn syrup for a natural sweetness.
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