What are pecan pie cookies?

Pecan pie cookies are a hybrid of pecan pie and cookies. They feature a soft, buttery cookie base with a sweet, caramelized pecan topping. They are easy to make and don’t require a pie crust, making them a simpler alternative to traditional pecan pie.

How do you make pecan pie cookies?

Making pecan pie cookies involves preparing a shortbread-style cookie dough, creating a pecan pie filling with brown sugar, butter, and pecans, and then assembling and baking the cookies until golden brown. The full step-by-step recipe can be found in part three of this guide.

Can I use store-bought pecan pie filling for these cookies?

Yes, store-bought pecan pie filling can be used as a shortcut. However, it may be sweeter and less flavorful than homemade filling. If using store-bought filling, consider adding a pinch of cinnamon, a splash of vanilla extract, or some extra chopped pecans to enhance the flavor.

Are pecan pie cookies gluten-free?

Traditional pecan pie cookies contain all-purpose flour, so they are not gluten-free. However, you can make them gluten-free by using a 1:1 gluten-free flour substitute or almond flour. Be sure to check all ingredients for gluten contamination.

How should I store or freeze pecan pie cookies?

Pecan pie cookies can be stored in an airtight container at room temperature for up to four days. They can also be refrigerated for up to a week. To freeze them, store them in a freezer-safe bag with parchment paper between layers. They will stay fresh in the freezer for up to three months.

The Best Pecan Pie Cookies Recipe

Description

These Pecan Pie Cookies bring the rich, caramelized flavor of classic pecan pie into a bite-sized treat! With a buttery shortbread base and a gooey pecan filling, these cookies are perfect for holidays, gatherings, or whenever you’re craving a comforting, nutty dessert. They are easy to make and absolutely irresistible!

Ingredients

Scale

For the Cookie Base:

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt

For the Pecan Filling:

1 cup chopped pecans
½ cup brown sugar, packed
¼ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)

Instructions

Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the flour and salt, stirring until a soft dough forms. Cover and refrigerate for 30 minutes to firm up.
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the Cookies: Roll the dough into 1-inch balls and place them on the baking sheet. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
Make the Pecan Filling: In a small saucepan over medium heat, combine brown sugar, heavy cream, vanilla extract, and cinnamon (if using). Stir until smooth and bubbly, about 2-3 minutes. Remove from heat and mix in the chopped pecans.
Fill the Cookies: Spoon about ½ teaspoon of the pecan filling into each cookie indentation.
Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 30 minutes (including chilling time)
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American