Pecan Pie Cookies
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Pecan Pie Cookies are the perfect handheld version of everyone’s favorite holiday dessert! These bite-sized treats deliver all the rich, buttery flavors of a traditional pecan pie but with a less sugary kick, making them perfect for those who want a more balanced sweetness. Ideal for parties, gatherings, or just a quick dessert fix!
Desserts are easily some of my favorites, especially cookie recipes! Be sure to try some other fan favorites like my Chocolate Pecan Pie, Pumpkin Snickerdoodle Cookies, and Candied Pecans!
Why You’ll Love This Recipe
- Handheld Treats: All the flavors of pecan pie in a convenient, easy-to-eat cookie form—perfect for snacking or serving at gatherings.
- Less Sweet: These cookies are not as sweet as traditional pecan pie, making them ideal for those who prefer a more balanced flavor.
- Perfect for Holidays: Great for holiday parties, cookie swaps, or festive gatherings when you want a unique twist on a classic dessert.
If you’re a fan of pecan pie, then this Pecan Pie Cookies recipe is about to become your new obsession. My husband has officially dubbed these the best cookies of all-time, and honestly, he’s having a very hard time sharing. These bite-sized treats deliver all the gooey, buttery, nutty goodness of a pecan pie, but in a cookie form that’s way easier to make (and eat).
Perfect for when you’re craving that caramelized flavor without committing to a full pie, they’re also less sweet than the classic dessert. Whether it’s for a holiday gathering or a cozy night in, these cookies are going to be a crowd-pleaser—if my husband doesn’t eat them all first!
Ingredients You Need
Luckily, this recipe for pecan pie cookies is fairly straightforward. I used a sugar cookie base and topped them with a buttery pecan topping that is so good you’ll be eating it by the spoonful.
- Butter: Use softened butter for a smooth dough, and melted butter for the topping to bind the brown sugar and pecans.
- Sugars (Granulated and Brown Sugar): Granulated sugar gives the cookies a crisp edge, while brown sugar adds moisture and a rich flavor. In the topping, brown sugar caramelizes with butter for that classic pecan pie taste.
- Powdered Sugar: Adds a melt-in-your-mouth texture to the dough. Sift it to avoid clumps.
- Oil: Keeps the cookies soft and fresh, even after baking.
- Eggs: Room temperature eggs mix more easily, creating a smoother dough.
- Sour Cream: Adds moisture and balances the sweetness, keeping the cookies soft and tender.
- Vanilla: Enhances the flavor of both the dough and the pecan topping.
- Flour: Provides structure to the cookies. Mix gently to keep them light and tender.
- Baking Soda: Helps the cookies rise, giving them a soft, chewy texture.
- Pecans: Chop finely for even distribution and a satisfying crunch.
- Cream: Adds richness to the topping and helps create a smooth, caramel-like texture.
- Cinnamon & Salt: Cinnamon adds warmth, while a pinch of salt balances the sweet richness of the topping.
How To Make Pecan Pie Cookies
Here’s a quick look at how to make this pecan cookie recipe. It’s super easy, and the result? Irresistible bite-sized treats!
- Preheat and Prep: Preheat the oven to 350°F and line two baking trays with parchment or a silicone mat.
- Mix the Wet Ingredients: In a mixing bowl, combine butter, brown sugar, and granulated sugar. Beat until creamy. Then, add powdered sugar, oil, eggs, sour cream, and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, and baking soda. Add to the wet mixture and mix until dough forms.
- Form the Cookies: Scoop 3 tablespoons of dough, roll in sugar, and flatten slightly with a glass to create a small indentation.
- Bake: Bake for 8 minutes and allow the cookies to cool on the pan.
- Make the Topping: Heat butter, brown sugar, and pecans in a pot until sugar dissolves. Stir in vanilla, cream, cinnamon, and salt. Spoon onto cooled cookies and enjoy!
Storage and Freezing Instructions
Storage:
Store this pecan cookies recipe in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week. Just bring them to room temperature before serving for the best flavor and texture.
Freezing:
To freeze the cookies, allow them to cool completely after baking and topping. Place them in a single layer on a baking sheet and freeze for about 1-2 hours, or until firm.
Once frozen, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When ready to enjoy, thaw the cookies in the refrigerator or at room temperature.
Expert Recipe Tips:
No need to chill the dough: This recipe is quick and easy with no chilling time required, so you can get baking right away.
Add a chocolate drizzle: For an extra indulgent twist, drizzle melted chocolate over the cookies once the pecan topping has set. It’s a fun way to level up the flavor!
Check for doneness: The cookies are ready when the edges are slightly golden, but the centers remain soft. They will firm up as they cool, so don’t worry if they seem underbaked at first.
Cool on the tray: Allow the cookies to cool completely on the baking tray. This gives the pecan topping time to set and makes them easier to handle.
Store-bought pecan pie filling: Short on time? You can substitute store-bought pecan pie filling for homemade. Just spoon it onto the baked cookies and enjoy!
Recipe FAQs
While making your own dough is recommended for the best flavor and texture, you can use store-bought sugar cookie dough as a shortcut. Just note that the texture may be slightly different, and you might need to adjust baking times.
Chopped, toasted pecans work best for this recipe. Toasting the pecans brings out a deeper, nuttier flavor that pairs perfectly with the sweet topping. You can buy pre-chopped pecans or chop whole pecans yourself.
Yes! You can make the dough and store it in the fridge for up to 24 hours before baking. You can also prepare the topping ahead of time and store it in an airtight container in the fridge. Assemble and bake the cookies when you’re ready.
These cookies stay fresh for up to 3 days when stored in an airtight container at room temperature. You can also refrigerate them to keep them fresh longer, up to 5 days.
For extra crispy cookies, bake them a few minutes longer or increase the temperature slightly (375°F) for the last couple of minutes. Just be careful not to burn the edges!
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Pecan Pie Cookies
Ingredients
Cookies:
- 1 cup butter (softened)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar (plus more for rolling)
- 3/4 cup powdered sugar
- 1/2 cup oil
- 2 large eggs
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 5½ cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Pecan Topping:
- 5 tablespoons butter
- 2/3 cup brown sugar
- 1¼ cup pecans (chopped)
- 1 teaspoon vanilla extract
- 1/3 cup cream
- 1/4 teaspoon cinnamon
- pinch salt
Instructions
Cookie:
- Start by preheating your oven to 350°F. Line two baking trays with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- In a large mixing bowl fitted with the paddle attachment (or using a hand mixer), combine 3/4 cup brown sugar, 1/2 cup granulated sugar, and the butter. Mix on low to medium speed for about 3 minutes until everything is well combined and creamy. This is your base for the cookies.
- Once the butter and sugar mixture is smooth, add in the powdered sugar, oil, eggs, sour cream, and vanilla. Mix again on low speed, scraping down the sides of the bowl as needed to ensure everything is evenly incorporated.
- In a separate, smaller bowl, whisk together the flour, 1 teaspoon of salt, and baking soda. This helps distribute the leavening agents evenly throughout the dough.
- Gradually add the dry flour mixture to the butter mixture. Mix until the dough forms. Be careful not to overmix—stop as soon as it all comes together.
- Scoop about 3 tablespoons of dough and roll it into a ball. Roll each ball in the remaining 1/4 cup of granulated sugar to coat the outside. Place the dough balls onto your prepared baking trays, leaving about 1/2 inch of space between each cookie.
- Gently press the top of each cookie with the bottom of a glass or cup to flatten it slightly and create a small indentation in the center. This is where your topping will go later.
- Bake the cookies in the preheated oven for 8 minutes. They should be soft but not too browned. Let the cookies cool on the tray completely before adding the topping.
Topping:
- In a small pot, melt the butter and stir in the brown sugar and chopped pecans. Heat over medium heat until the sugar is fully dissolved and the mixture looks smooth and caramel-like. Remove the pan from the heat and stir in the vanilla, cream, cinnamon, and a pinch of salt.
- Return the pot to low heat and cook the topping until it thickens slightly. Once the topping is ready, spoon about 1-2 tablespoons onto the indented area of each cooled cookie. Let the topping set before serving.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
