Holiday Pecan Pie Cookies
Bring the indulgent flavors of pecan pie to your holiday cookie platter with these irresistible Holiday Pecan Pie Cookies! Featuring a buttery, tender shortbread-like base and a luscious caramelized pecan filling, these bite-sized treats are the perfect combination of rich, nutty, and sweet. A quick thumbprint press creates space for a gooey brown sugar and pecan mixture, making every bite reminiscent of a classic pecan pie. They’re easy to make in just 30 minutes and are a show-stopping addition to any festive spread. Whether served at a holiday gathering or gifted to loved ones, these cookies are sure to be the highlight of the season.
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Recipe Information
Ingredients
- 0.75 cups (softened) Unsalted butter
- 0.5 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 0.25 teaspoons Salt
- 0.5 cups Finely chopped pecans (for topping)
- 0.5 cups Brown sugar (for filling)
- 3 tablespoons Heavy cream
- 2 tablespoons Butter
- 0.5 teaspoons Vanilla extract (for filling)
- 0.75 cups Chopped pecans (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix again.
Gradually mix in the flour and salt until the dough comes together. The dough should be soft but not sticky.
Scoop out 1-inch balls of dough (about 1 tablespoon each) and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. Be careful not to press all the way through.
In a small saucepan over medium heat, combine the brown sugar, heavy cream, and butter for the filling. Stir until the butter is melted and the mixture begins to simmer. Remove from heat and stir in the vanilla and chopped pecans.
Spoon about 1 teaspoon of the pecan filling into the indentation of each cookie. Be careful not to overfill.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges begin to turn golden. Rotate the baking sheets halfway through baking for even cooking.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
3453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 221.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
