These Pecan Pie Thumbprint Cookies are a fusion of flavors combining Southern pecan pie and buttery homemade cookies into one irresistible treat.
Easy Pecan Pie Thumbprint Cookies Recipe
When it comes to pecan pie, there's no end to the way it can be transformed into other desserts. In my world, just like my love of banana pudding, my theory is, why on earth should we limit that flavor combination to only one dessert. Pecan pie is served year-round in the South, but it reaches a crescendo around the holidays. Rightly so, it makes a spectacular addition to the dessert table for family, church and office gatherings.
How to Make the Best Pecan Pie Thumbprint Cookies Recipe
- Ingredients you'll need to make homemade Pecan Pie Thumbprint Cookies: All purpose flour, baking powder, butter, salt, vanilla extract, light brown sugar, large eggs, chopped pecans and heavy cream.
- Kitchen gadgets you'll need: A stand mixer or a hand mixer, a nut chopper or a sharp knife and chopping board, sheet pans, mixing bowls, a small saucepan, measuring cups and spoons, a whisk to sift the dry ingredients and a cookie scoop or small ice cream scoop.
- When making cookies, soft room temperature butter combines the best with the dry ingredients.
Once the cookie dough is made, it's important to chill the dough to allow the fat in the dough to firm before rolling into balls. Otherwise, they will spread too much when baking.
You can use a small scoop to divide the dough or a tablespoon, if needed. It's important to keep them uniform in size.
The yield for this recipe like any cookie recipe, can vary slightly. You will be able to get around 32-36 cookies from this batch, depending on how the cookie dough is divided.
When baking in batches, keep the cookie dough chilled between each batch to prevent them from spreading too much.
The chopped pecans for this recipe are easier to work with if you use the size you'd find in the baking section of the grocery store. Finely chopped is best.
When making the center thumbprint for the filling, you don't have to feel like you should flatten the cookie. The cookie will naturally spread while baking. Think along the lines of an indentation that's bowl-like to hold the filling.
- Store baked Pecan Pie Thumbprint Cookies chilled in the refrigerator for up to 4 days.
More Southern Pecan Pie Recipes to Make
There are no shortage of ways to incorporate pecans into savory and sweet recipes. A few additional desserts you may like to try:
- Classic Southern Pecan Pie is a must-make.
- You'd pay top dollar in a bakery for this Pecan Pie Cheesecake made even better at home.
- Pecan Pie Mini Muffins are a two-bite treat you can serve for breakfast, brunch or as a mid morning snack.
- Chocolate Bourbon Pecan Pie infused with Kentucky bourbon.
- Pecan Pie Bars are the perfect handheld dessert bar.
- Brown Butter Pecan Pie Cupcakes from Food Network.
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Helpful Kitchen Items:
Pecan Pie Thumbprint Cookies
- Cookie Dough:
- ¾ cup salted butter
- 1 cup packed light brown sugar
- 2 teaspoon pure vanilla extract
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Pecan Pie filling:
- 1 cup chopped pecans
- ½ cup packed light brown sugar
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- To make cookie dough: Using an electric mixer, cream together butter, brown sugar and vanilla beating at high speed for about 3-5 minutes or until fluffy and light beige in color. Add egg, beat well.
- In a separated bowl, use a whisk to sift together flour, baking powder and salt. With mixer on low speed gradually add dry ingredients to creamed mixture beating just until fully combined.
- Cover and chill dough for 30-45 minutes. Use a small scoop or a tablespoon to divide the dough. Shape dough into approximately 1 ½ inch balls, placing at least 2 inches apart on prepared pans. (Make sure there are no cracks and dough is smooth)
- To make the filling: In a small bowl, mix together pecans, brown sugar, cream and vanilla.
- To fill: Use your thumb to make an indentation in the center of each dough ball, rotating to hollow out slightly. Fill with 1 rounded teaspoon of filling. (You can also use a teaspoon or the back of a small scoop to hollow)
- Bake for 10-12 minutes or just until lightly golden. Cool on pan for 2-3 minutes. Remove to a cooling rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 3 days.