Description
These soft and buttery thumbprint cookies are filled with a rich, gooey pecan pie center. A perfect bite-sized twist on the classic Southern dessert — ideal for holiday cookie trays or anytime you’re craving something nutty and sweet!
Ingredients
For the Cookies:
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2¾ cups all-purpose flour
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1½ teaspoons baking powder
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1 teaspoon cornstarch
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½ teaspoon salt
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1 cup (16 tablespoons) unsalted butter, room temperature
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¾ cup granulated sugar
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½ cup packed light brown sugar
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1 egg + 1 egg yolk, room temperature
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1½ teaspoons vanilla extract
For the Pecan Pie Filling:
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⅓ cup dark corn syrup (or substitute light corn syrup)
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⅓ cup packed light brown sugar
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3 tablespoons unsalted butter
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¼ teaspoon ground cinnamon
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⅛ teaspoon each: salt, ground cloves, ground nutmeg
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1¼ cups roughly chopped pecans (about ¼-inch chop)
Add Later:
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1 teaspoon vanilla extract
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¼ cup heavy cream
Instructions
Make the Cookie Dough:
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Preheat oven to 350°F (175°C). Line 3 baking sheets with parchment or silicone mats.
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In a medium bowl, whisk together flour, baking powder, cornstarch, and salt.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the egg, egg yolk, and vanilla until well combined.
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Gradually mix in the dry ingredients until fully incorporated.
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Scoop dough into large balls (about 2 tablespoons each), place on baking sheets, and use your thumb or spoon to press an indentation in the center of each. Chill for 15 minutes while you make the filling.
Make the Pecan Filling:
7. In a saucepan over medium heat, combine corn syrup, brown sugar, butter, cinnamon, salt, cloves, and nutmeg. Stir until smooth and bubbly (about 3–5 minutes).
8. Remove from heat. Stir in vanilla, cream, and chopped pecans. Let cool for 5–10 minutes.
Fill and Bake:
9. Spoon 1–1½ teaspoons of the pecan pie filling into the center of each cookie.
10. Bake for 10–12 minutes or until edges are lightly golden.
11. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
You can prep both the dough and filling in advance and refrigerate separately.
Filling will thicken as it cools, making it easier to spoon into cookies.
Cookies stay fresh in an airtight container at room temperature for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Pecan pie cookies, thumbprint cookies, holiday cookies, nutty desserts, Southern treats