Pecan Pie Cookies

Pecan Pie Cookies feature a sweet shortbread cookie topped with classic pecan pie flavors. 

Pecan Pie Cookies feature a sweet shortbread cookie topped with classic pecan pie flavors.

Did you know that April 14th is National Pecan Day? There’s a food holiday for everything, and you know what? Food bloggers love to celebrate them all. I’m particularly excited about today’s selection of recipes from my blogger friends. While I was excited to host, I ended up striking out with the first recipe I made for this event. And it was much more difficult for me to come up with a recipe I was excited about – I wanted to make a non-dessert. Didn’t happen, but I’m thrilled to see some of the more savory uses for pecan below. I can’t wait to try them, and make up my own for next year!

Pecan Pie Cookies feature a sweet shortbread cookie topped with classic pecan pie flavors.


These Pecan Pie Cookies were something I had made (and blogged) years ago. These cookies were a winner when I first made them (and the second and third time, shortly after the first). I thought these cookies would become one of my holiday favorites. But then I kind of forgot about them, and when I remembered them, I got sidetracked with trying out new recipes. National Pecan Day was a good excuse to make and enjoy the cookies again (and update the lousy photos that were originally published with this recipe).

And now on to the cookies… These Pecan Pie Cookies have the wonderful sweetness of pecan pie filling, but without all of the gooeyness that I don’t care for in traditional pecan pie. The cookies stay very soft for a few days and freeze amazingly well. So make them today, save them for Thanksgiving holidays, but just make them.

Print
Pecan Pie Cookies feature a sweet shortbread cookie topped with classic pecan pie flavors.

Pecan Pie Cookies

Pecan Pie Cookies feature a sweet shortbread cookie topped with classic pecan pie flavors.

Course Dessert
Cuisine American
Author Liz

Ingredients

Ingredients for the Cookie:

  • 1 c. brown sugar packed
  • 3/4 c. butter at room temperature
  • 1 egg
  • 1 tsp. vanilla
  • 2 c. all-purpose flour
  • 1 tsp. baking powder

Ingredients for the Pecan Filling:

  • 1 c. chopped unsalted pecans
  • 1/2 c. brown sugar packed
  • 1/3. heavy whipping cream
  • 1 tsp. vanilla

Instructions

Make the Cookies:

  1. In a large bowl, beat at medium speed sugar, butter, egg, and vanilla until creamy. (It will take a few minutes for dough to come together.) 
  2. Lower speed and add in flour and baking powder, beating until combined.
  3. Chill for 1 hour, to prevent dough from spreading too much when baked. 

Make the Filling: 

  1. Just before removing dough from refrigerator, preheat oven to 350°F and line two baking sheets with parchment paper. Set aside. 
  2. Then, combine all filling ingredients in a bowl, mixing well.

Assemble and Bake the Cookies: 

  1. Remove dough from fridge. Roll dough into 1 1/4-inch balls, placing the balls 2 inches apart on the cookie sheet.
  2. Using your thumb, make an indentation in the center of each cookie, rotating your thumb to deepen and widen the indentation slightly.
  3. Fill each cookie - indentation with 1 teaspoon of filling. I made all the cookies at once (using parchment paper on the counter for those that didn't fit on my cookie sheet) so that if there was extra filling, I could spread it around.
  4. Bake for 8-12 minutes, until lightly browned.
  5. Let sit on cookie sheets for a minute or two before transferring to a cooling rack to cool completely. Store in an airtight container at room temperature. 

Recipe Notes

Makes 2-3 dozen cookies.

Recipe Notes: 

          • These cookies freeze well. Freeze for up to 3 months in an airtight container, with wax paper between layers.

This recipe was adapted from Land o’ Lakes via Beantown Baker.

This post was updated in April 2018. 

Pecan Pie Cookies feature a sweet shortbread cookie topped with classic pecan pie flavors.
Print Friendly, PDF & Email

3 thoughts on “Pecan Pie Cookies”

Leave a Reply

Your email address will not be published. Required fields are marked *