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4.78 from 9 votes
Homemade Pecan Pie Thumbprint Cookies are served on a white dish next to a mug of hot chocolate. The thumbprint cookies are dimpled in the middle and filled with a pecan pie filling.
Print Recipe
Pecan Pie Thumbprint Cookies
Prep Time
30 mins
Cook Time
12 mins
 

Homemade Pecan Pie Thumbprint Cookies have a melt-in-your-mouth shortbread-like base filled with a delicious pecan pie filling!

Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Gemma Stafford
Ingredients
For the Filling
For the Cookie Dough
  • 1 cup (8 oz/225 g) butter, softened
  • ¾ cup (6 oz/170 g) granulated sugar
  • ¼ teaspoon salt
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (10 oz/284 g) all-purpose flour
Instructions

  1. Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.

To Make the Filling

  1. In a small bowl, combine the pecans, brown sugar, corn syrup, butter, vanilla extract, and salt until evenly blended. Set aside.

To Make the Cookie Dough

  1. In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer), cream the butter, granulated sugar, and salt on medium-high speed until light and fluffy.

  2. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl to ensure even mixing.

  3. Turn the mixing speed to low and gradually add the flour until just combined.

To Assemble and Bake

  1. Roll rounded tablespoons of dough into balls and place 2 inches (5 cm) apart on the prepared baking sheets.

  2. Press your thumb into the center of each cookie to create a deep indent.

  3. Divide the pecan filling evenly among the cookies.

  4. Bake 10-12 minutes, until pale golden and the filling is beginning to caramelize.

  5. Let cool completely on a wire rack. Store in an airtight container for up to 3 days.