Pecan Pie Cookies

Sweeten up your holiday season with pecan pie cookies.

Pecan Pie Cookies Ingredients

This pecan pie cookie recipe is easy to make with basic ingredients. Here's what you'll need:

· Butter: This recipe calls for two sticks of butter — ¼ cup for the filling and ¾ cup for the cookies.· Sugar: You'll need confectioners' sugar for the filling and brown sugar for the cookies.· Corn syrup: Light corn syrup adds sweetness and helps hold the filling together.· Pecans: Of course, you'll need finely chopped pecans for these seasonal cookies!· Flour: All-purpose flour gives the cookie dough structure.· Baking powder: Baking powder acts as a leavener, which means it helps the cookies rise.· Egg: One whole egg lends moisture and helps bind the cookie dough,· Vanilla: A teaspoon of vanilla extract enhances the overall flavor.

How to Make Pecan Pie Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these pecan pie cookies:

1. Cook the first three ingredients over medium heat until the sugar dissolves.2. Stir in the pecans.3. Beat the wet ingredients for the dough together, then gradually add the dry mixture.4. Roll the dough into balls and press it into muffin cups. Fill with pecan filling.5. Bake until the edges are lightly browned.

Can You Make Pecan Pie Cookies Ahead of Time?

Yes! For the most delicious results, prepare the dough and filling a few days ahead of time and store separately in the refrigerator. Prepare according to the recipe.

How to Store Pecan Pie Cookies

Allow the pecan pie cookies to cool completely, then transfer them to an airtight container. Store at room temperature for five to seven days.

Can You Freeze Pecan Pie Cookies?

Yes, you can freeze pecan pie cookies for up to three months. Arrange them in an airtight container or zip-top freezer bag with wax paper between each layer. Thaw in the refrigerator overnight.

Cookdap Community Tips and Praise

“These are not that difficult to make and look amazing,” according to Elle. “They taste even better than they look! I used mini muffin tins so it made 50 cookies that look just like miniature pecan pies!”

“These cookies are incredibly delicious,” raves Kristen. “My family loved them and I couldn’t stop eating them. Tip: Use mini muffins tins and a cookie scooper for the cookie dough. Both are the perfect size for making these tassie cookies.”

“I love this recipe for several reasons,” says Speedinginger. “It converts well to gluten free using Bob’s Red Mill 1-to-1 flour. The cookies look fancy but are really easy to make and they freeze well.”