Description
Pecan Pie Thumbprint Cookies combine the buttery crispness of shortbread with the rich, gooey delight of pecan pie filling. Featuring a tender, nut-studded dough and a luscious spoonful of sweet pecan jam in the center, these cookies offer a perfect balance of textures and flavors. Ideal for holiday gatherings, afternoon tea, or cozy treats, they are a classic American dessert that’s easy to make and customizable to suit your preferences.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans
Pecan Pie Filling
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- Pinch of salt
Instructions
- Prepare the Dough: Start by creaming softened butter with both brown and granulated sugars until smooth and fluffy. Add vanilla extract and mix until combined. Gradually blend in the flour and salt until you have a soft dough. Fold in the chopped pecans carefully to distribute them evenly without overworking the dough.
- Shape and Chill: Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Gently press your thumb or the back of a teaspoon into the center of each ball to create a deep indentation. Chill the shaped dough in the fridge for at least 30 minutes to help the cookies hold their shape while baking.
- Prepare the Pecan Pie Filling: While the dough chills, mix together chopped pecans, corn syrup, brown sugar, melted butter, and a pinch of salt over low heat until the mixture thickens slightly. Let this filling cool to room temperature before filling the cookies.
- Fill and Bake: Fill each cookie indentation with a spoonful of the pecan pie filling, being careful not to overfill and cause spilling during baking. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cookies are golden around the edges and the filling looks set but still gooey.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack. This helps the filling set firmly, giving you clean, beautiful bites every time.
Notes
- Use room temperature ingredients to ensure smoother dough and better texture.
- Don’t overfill the thumbprints to prevent spills during baking.
- Chill the dough well to maintain shape and enhance flavor.
- Toast pecans lightly to boost nutty flavor and crunch.
- Cool cookies fully before storing to prevent sticky filling.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pecan pie thumbprint cookies, pecan cookies, holiday cookies, nut-studded cookies, pecan pie filling, homemade cookies
