Introduction to Pecan Pie Cookies
I’ve often found myself in need of a quick dessert solution that delights everyone at the table. That’s where my Pecan Pie Cookies come in! These little gems capture all the rich, nutty flavors of traditional pecan pie, but in a fun and easy-to-eat cookie form. Imagine biting into a soft cookie that melts in your mouth, with a luscious pecan filling tucked inside. They make for a perfect treat when you’re short on time, yet want to impress family and friends. Let’s dive into this easy recipe together!
Why You’ll Love This Pecan Pie Cookies
Pecan Pie Cookies are the ultimate sweet solution for busy days. Not only are they quick to make, but they’re also bursting with flavor that’ll remind you of your favorite holiday dessert. With every bite, you’ll enjoy the perfect blend of crunchy pecans and sweet syrup filling. Plus, they store well, making them a fantastic treat to have on hand when unexpected guests drop by. Who doesn’t love a warm cookie waiting for them?
Ingredients for Pecan Pie Cookies
These delightful Pecan Pie Cookies are made with a mix of pantry staples and a few special ingredients that come together to create a truly mouthwatering treat. Let’s break down what you’ll need:
- Unsalted butter: This forms the base of your cookie. Softened butter helps create that melt-in-your-mouth texture.
- Granulated sugar: Sweetness is essential, and this white sugar adds the perfect amount of sweetness to balance the flavors.
- Light brown sugar: It contributes rich caramel notes and moisture, enhancing the overall taste of the cookies.
- Egg: Acts as a binder, helping to hold the ingredients together while also adding a subtle richness.
- Vanilla extract: A must-have for flavor! It elevates the sweetness and brings warmth to each bite.
- All-purpose flour: This is the essential building block for your cookie structure and gives them that perfect chewy texture.
- Baking powder and baking soda: These leavening agents help your cookies rise and become nice and fluffy.
- Sea salt: A pinch of salt highlights the sweetness and balances the flavors beautifully.
- Chopped pecans: Toasted pecans are optional, but they add an amazing crunch and enhance that classic pecan pie flavor.
- Corn syrup: This ingredient gives that delightful gooey filling akin to traditional pecan pie.
- Heavy cream: Adds creaminess to the pecan filling and makes it luscious.
- Flaky sea salt: For garnishing, this elevates the cookie’s flavor, giving you that extra burst of deliciousness with every bite.
For exact quantities, check the bottom of the article where you can find the full recipe available for printing. Happy baking!
How to Make Pecan Pie Cookies
Making Pecan Pie Cookies is a joyful journey filled with delicious aromas and simple steps. Let me guide you through each stage, ensuring you create cookies that taste as delightful as they sound!
Step 1: Cream the Butter and Sugars
Begin by creaming together your softened unsalted butter and the granulated and light brown sugars. Use an electric mixer for about 2-3 minutes until the mixture is light and fluffy. This step is crucial! It creates a textured base that helps your cookies stay tender and soft. If you don’t have a mixer, a sturdy whisk and some elbow grease will work too.
Step 2: Add Egg and Vanilla
Now it’s time to add the large egg and vanilla extract. Beat these ingredients into the creamed mixture until they’re well combined. The egg binds everything, while the vanilla brings a warm, delightful aroma that screams comfort. Trust me, this step makes a noticeable difference!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt. Each ingredient plays a special role: flour provides structure, baking powder and baking soda give your cookies that delightful lift, and salt enhances the sweet flavors. Gradually mix these dry ingredients into your wet mixture, stopping as soon as everything is just combined. Overmixing can lead to tough cookies, and no one wants that!
Step 4: Chill the Dough
Cover your cookie dough and place it in the refrigerator for at least 1 hour. Chilling the dough helps it firm up, resulting in beautifully shaped cookies that don’t spread too much while baking. I often use this time to sip my coffee or catch up on a favorite show. It’s like waiting for a surprise—only it’s homemade cookies!
Step 5: Prepare Pecan Filling
For the filling, combine your light brown sugar, dark brown sugar, light corn syrup, and unsalted butter in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture turns smooth. Then add the vanilla extract, fine sea salt, chopped pecans, and simmer for about 3 minutes. This warm, gooey filling is what truly elevates your cookies. Finally, carefully stir in the heavy cream and allow it to cool slightly until thickened.
Step 6: Shape and Bake Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Now, roll the chilled dough into balls about 1½ tablespoons each. Roll them in granulated sugar for sweetness. Place them on the baking sheet, spacing them about 2 inches apart. Use the back of a tablespoon to flatten each ball slightly and create a well in the center. Bake the cookies for 7 minutes, then gently spoon approximately 1 teaspoon of pecan filling into each well. Return to the oven for an additional 6-7 minutes. Your cookies should turn golden at the edges and be soft in the center. Allow them to cool on the sheet before transferring them to a wire rack. Trust me, the wait is worth it!
Tips for Success
- Make sure your butter is truly softened; it should be pliable but not melted.
- Use fresh ingredients, especially baking powder and baking soda, for the best rise.
- Don’t skip the chilling step—the dough will shape better and prevent excessive spreading.
- Keep an eye on baking time; ovens can vary, so adjust if needed.
- Allow cookies to cool completely for a perfect chewy texture.
Equipment Needed
- Mixing bowls: Use medium and large bowls for mixing dry and wet ingredients.
- Electric mixer: A hand mixer or stand mixer makes creaming butter and sugars easier.
- Parchment paper: Essential for lining your baking sheet; aluminum foil works in a pinch.
- Measuring cups and spoons: Necessary for precise ingredient amounts.
- Spatula: A rubber spatula ensures you scrape every bit of cookie dough from the bowl!
Variations
- Chocolate Pecan Pie Cookies: Add ½ cup of chocolate chips to the dough for a delightful twist on the classic flavor.
- Maple Pecan Cookies: Substitute maple syrup for light corn syrup in the filling for a rich maple flavor that complements the pecans.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour for a gluten-free treat.
- Vegan Pecan Pie Cookies: Replace the egg with ¼ cup of unsweetened applesauce and use vegan butter for a plant-based version.
- Coconut Pecan Cookies: Mix in ½ cup of shredded sweetened coconut for added texture and flavor.
Serving Suggestions for Pecan Pie Cookies
- Pair with coffee: These cookies are delightful when enjoyed with a fresh cup of coffee or tea.
- Top with whipped cream: A dollop of homemade whipped cream takes them over the top.
- Serve warm: Warm cookies are the best! They become even chewier and tastier.
- Presentation: Stack them on a colorful plate for an eye-catching dessert display.
FAQs about Pecan Pie Cookies
Got questions about making these delightful Pecan Pie Cookies? You’re not alone! Here are some common queries I get, along with my best answers:
Can I use different nuts instead of pecans?
Absolutely! While pecans give that classic flavor, feel free to experiment with walnuts or hazelnuts. Just be sure to toast them for that extra crunch!
How do I store leftover cookies?
To keep your Pecan Pie Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months.
Can I make the dough in advance?
You sure can! Prepare the dough ahead of time, wrap it tightly, and keep it in the refrigerator for up to 2 days. When you’re ready, just scoop, bake, and enjoy!
Why are my cookies spreading too much?
If your cookies seem to spread too much, the butter may have been too warm. Make sure your dough is chilled before baking and don’t skip that important step!
Can these cookies be made gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The flavors and textures will remain delicious, ensuring everyone can join in on the fun!
Final Thoughts on Pecan Pie Cookies
There’s something truly magical about baking Pecan Pie Cookies that transforms a simple day into a delightful occasion. The balance of sweet and nutty flavors evokes fond memories of time spent with family during the holidays, while the fun of making them adds a layer of enjoyment to the experience. These cookies are more than just a treat; they’re a way to share love and warmth. Whether enjoyed fresh from the oven or saved for later, they bring smiles to faces and joy to hearts. I can’t wait for you to bake or share these cookies with your loved ones!
Print
Pecan Pie Cookies: A Delightful Treat You Must Try!
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pecan Pie Cookies are a delightful treat that combine the flavors of classic pecan pie in a cookie form, perfect for any dessert lover.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ cups chopped pecans, toasted (optional)
- ½ cup light brown sugar
- ½ cup dark brown sugar
- ¾ cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ⅓ cup heavy cream
- flaky sea salt for garnish
Instructions
- Cream together butter, granulated sugar, and light brown sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix.
- Cover and chill dough in the refrigerator for at least 1 hour.
- Optional step: Preheat the oven to 350°F and toast pecans for 6 to 8 minutes, stirring occasionally, before chopping.
- In a small saucepan over medium heat, combine light brown sugar, dark brown sugar, corn syrup, and butter. Stir occasionally until the sugar is fully dissolved and the mixture is smooth.
- Add vanilla extract, salt, and chopped pecans, then simmer for about 3 minutes, stirring occasionally.
- Remove from heat and carefully stir in the heavy cream.
- Allow the filling to cool for 15 to 20 minutes, or until thickened slightly.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop chilled dough into balls (about 1 ½ tablespoons each) and roll in granulated sugar.
- Place dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Use the back of a tablespoon to slightly flatten each ball and create a shallow well in the center.
- Bake cookies for 7 minutes.
- Remove from the oven and carefully spoon about 1 teaspoon of pecan filling into the center of each cookie.
- Return cookies to the oven and bake for an additional 6 to 7 minutes, until edges are golden and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Top with flaky sea salt, if desired, and serve.
Notes
- To toast pecans, ensure to stir them occasionally to prevent burning.
- Chilling the dough is crucial for better cookie shape and texture.
- Store leftovers in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
