Pecan Pie Cookies

Dessert tables are perhaps one of the best parts of any holiday food spread. Portable, miniature versions of classic holiday desserts, such as pecan pie cookies, are among our favorites. While an old-fashioned slice of pecan pie is always a delight, sometimes a smaller mini pie is what the occasion calls for.

The base for these cookies is a classic vanilla-flavored drop cookie dough that stays soft, chewy and moist. Before baking, each dough ball gets a pecan pie-like filling in the middle (similar to our favorite thumbprint cookie recipes). The result is a sweet, nutty, portable version of everyone’s favorite holiday pie recipe.

Ingredients for Pecan Pie Cookies

• Shortening: This recipe for pecan pie cookies benefits from shortening because its neutral flavor allows the brown sugar flavor to shine. Functionally, shortening is key because it yields a softer cookie that holds its shape during baking, ensuring none of the yummy pecan pie filling oozes out.
• Brown sugar: Brown sugar in both the dough and filling gives the pecan pie cookies recipe a subtle molasses flavor and yields a softer, chewier cookie that is perfectly moist.
• Egg: Eggs provide essential fat for a tender crumb but also for structure so the cookies hold their shape during baking.
• Vanilla: Using the best vanilla extract ensures a flavorful cookie; imitation vanilla isn’t quite the same.
• Dry ingredients: A classic combination of all-purpose flour, baking powder and salt provides structure, acts as a leavening agent and enhances the flavors in the cookie dough.
• Pecans: You can’t have pecan pie cookies without plenty of pecans. Buy the nuts in pieces or whole and chop them yourself.
• Heavy whipping cream: A touch of cream makes the filling for the cookies wonderfully rich.
• Frosting: Frosting is optional, but swirling on your preferred flavor will add some festive flair (and look like the dollop of whipped cream often served with real pecan pie).

Directions

Step 1: Cream the shortening and brown sugar

Preheat the oven to 350°F. In a large bowl, cream the shortening and brown sugar until light and fluffy, five to seven minutes. Add the egg and vanilla and beat until well incorporated.

Editor’s Tip: The same principles for creaming butter and sugar apply to creaming the sugar and shortening.

Step 2: Mix the dry ingredients, then combine

In a separate medium bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, stirring to combine them evenly.

Editor’s Tip: Don’t overmix the dough—it’s a common cookie-making mistake. Mix just until no dry patches of flour remain. Otherwise, you may overwork the gluten in the flour, resulting in tough cookies.

Step 3: Roll into balls and make wells

Divide and shape the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets.

Next, using the end of a wooden spoon handle, make a 1/2-inch-deep indentation in the center of each ball.

Step 4: Make the filling

In a small bowl, combine the pecans, brown sugar and whipping cream.

Then, carefully spoon the mixture into each indentation.

Editor’s Tip: Do not overfill the cookies with filling. As the cookies bake, the filling will bubble and may overflow onto the sheet pan and burn.

Step 5: Bake and cool

Bake the pecan pie cookies for 9 to 11 minutes or until lightly browned on the edges. Remove promptly and cool for one minute on the sheet pan before removing to wire racks to cool completely. Top with frosting, if desired.

Editor’s Tip: Once completely cooled, pipe a small rosette of your favorite vanilla frosting onto each cookie’s top for an extra-sweet finish.

Pecan Pie Cookie Variations

• Drizzle with caramel: If you’ve made caramel pecan pie, then you know that a sweet drizzle of homemade salted caramel sauce would take this pecan pie cookies recipe to the next level of yum.
• Swap in walnuts: If you don’t enjoy pecans or have none available, you can make these cookies with walnuts instead.
• Make it sandwich-style: Sandwich two pecan pie cookies around your favorite filling. Vanilla or butter pecan ice cream would be a total dream. For a non-frozen filling, consider creamy caramel frosting or even pumpkin mousse.
• Add coconut: Pecans and coconut are another heavenly pairing. For this variation, stir 3/4 cup shredded sweetened coconut (unsweetened for a less sweet flavor) into the filling mixture. If desired, add a teaspoon of coconut extract to the dough.

How to Store Pecan Pie Cookies

Like other cookie recipes, these pecan pie cookies can be stored in an airtight container at room temperature for up to five days.

Can you freeze pecan pie cookies?

Yes! We love freezing cookies to preserve their peak freshness for later enjoyment. To freeze this pecan pie cookie recipe, let the cookies fully cool, then layer them into an airtight food storage container. Separate layers of cookies with parchment to prevent them from sticking. Freeze for up to three months. To enjoy, defrost overnight at room temperature until completely thawed.

Can you make these pecan pie cookies ahead of time?

Yes, you can make the pecan pie cookie dough and the filling ahead of time and store them in the refrigerator for up to two days. When you’re ready to make the cookies, let the dough and filling sit at room temperature for at least 30 minutes. Then proceed with recipe: Roll the balls, create the indent, add the filling and bake.

Pecan Pie Cookie Tips

Should you toast the pecans for these cookies?

While it’s not required, toasting the pecans before using them in this recipe is a great way to boost their flavor. To toast the pecans, you have a few options with these shockingly easy ways to toast nuts. One of our favorites is the classic oven method. Simply spread the nuts in an even layer on a parchment-lined sheet pan. Bake for 5 to 10 minutes or until fragrant. Keep a close eye on the pecans as they toast and do not walk away to avoid burning them.

To cool, remove promptly to a bowl. Don’t allow the nuts to cool on the baking pan, as they will continue to toast and may burn. Burned pecans develop an unpleasant, bitter flavor.

Why are my pecan pie cookies dry?

A few factors can cause dry cookies. First, incorrectly measuring your flour can cause too much flour in the dough, often resulting in drier, denser cookies. Second, overbaking your cookies can also lead to dry pecan pie cookies. Always start on the low end of the baking time range, as ovens vary and sometimes your oven may be running hot.

Can I use butter instead of shortening for this recipe for pecan pie cookies?

Possibly. As mentioned, the benefit of using shortening vs. butter for pecan pie cookies is that it helps the dough retain its shape better (thus preventing the pecan pie filling from spilling out). To experiment with using butter instead of shortening, chill the cookie dough before baking. We recommend chilling it for two to three hours before rolling it into balls and filling, then chilling it for another 30 minutes before baking as an added insurance policy. The cookies will have a richer butter flavor if made this way, but they may not have quite as soft a texture.