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Pecan Pie Thumbprint Cookies on a Christmas tree shaped platter surrounded by ornaments.
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5 from 1 vote

Pecan Pie Thumbprint Cookies

Pecan Pie Thumbprint Cookies have all the goodness of pecan pie in cookie form. The most perfect buttery shortbread cookie dough is filled with a gooey pecan pie filling to create these festive cookies.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 28 cookies
Calories: 137kcal

Ingredients

For the Thumbprint Dough

  • ¾ cup butter softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

For the Filling

  • ¾ cup chopped pecans
  • ¼ cup packed light brown sugar
  • cup heavy cream
  • 1 tablespoon light corn syrup
  • ½ teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine the flour and salt. Beat the dry ingredients into the creamed mixture until slightly combined and crumbly. Finish by mixing with a wooden spoon to form a soft dough.
  • Roll or scoop the dough into 1-inch balls (you should have about 28), and place them 2-inches apart on the prepared baking sheet. Make an indention in the center of each cookie by gently pressing your thumb in the center.
  • In a separate small mixing bowl, combine the filling ingredients. Add about 1 teaspoon of the filling in the indentation of each cookie.
  • Bake for 10 to 12 minutes or until lightly browned around the edges.
  • Remove the cookies from the oven and allow them to cool for 3 minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

Storage
Store the completely cooled Pecan Pie Thumbprint Cookies between sheets of wax or parchment paper in an airtight container at room temperature for up to 3 to 4 days. For longer storage, refrigerate for up to a week.
Freezing Unbaked Thumbprints
Once you form the balls of dough, place them on a baking sheet lined with wax or parchment paper and freeze them until firm. Transfer the cookie balls to a freezer bag or other airtight container and freeze for up to 3 months.
When ready to bake, thaw the dough completely in the refrigerator. Once thawed, form the indentations and continue with the recipe as directed to fill and bake.
Freezing Baked Thumbprints
Place the cooled cookies on baking sheets lined with wax or parchment paper and freeze for an hour or two, until form. Transfer the frozen cookies to a freezer bag or other airtight container and freeze for up to 3 months.
To thaw, remove them from their packaging and allow them to thaw in a single layer at room temperature.

Nutrition

Calories: 137kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 69mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg