Pecan Pie Thumbprint Cookies
These Pecan Pie Thumbprint Cookies are a delightful twist on classic pecan pie, offering all the rich, buttery flavor in a bite-sized cookie. Easy to make and perfect for the holidays, they're guaranteed to impress with their adorable appearance and irresistible taste. They are great for gifting and portion control!
Equipment
- Large bowl
- Medium bowl
- Electric mixer
- Whisk
- Measuring cups and spoons
- Medium saucepan
- Baking sheets
- Parchment paper or silicone baking mats (optional)
- Wire rack
- Spoon or thumb for making indentations
- cookie scoop (optional)
Ingredients
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup honey or light corn syrup
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Pinch of salt
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 1 hour).
- While the dough is chilling, prepare the pecan pie filling. In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar, honey (or corn syrup), and heavy cream. Bring to a simmer, stirring constantly, until the sugar is dissolved.
- Remove from heat and stir in the vanilla extract, chopped pecans, and salt. Set aside to cool slightly.
- Preheat your oven to 350°F (175°C).
- Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls.
- Place the cookie dough balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Use your thumb (or the back of a small spoon) to make a well in the center of each cookie.
- Spoon about 1 teaspoon of the pecan pie filling into each thumbprint.
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the filling is set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients. To prevent cookies from spreading, ensure the butter is softened but not melted, and chill the dough adequately. Store cooled cookies in an airtight container at room temperature for up to 3-4 days or freeze for up to 2 months. Experiment with different nuts like walnuts or almonds, or add a sprinkle of sea salt for a salty-sweet contrast. Chocolate lovers can add 1/4 cup cocoa powder to the cookie dough for a rich flavor.