A sweet and nutty treat!
Who doesn’t love a classic thumbprint cookie? It’s sweet, buttery, and has a delightful surprise in the center. While jam is usually used as the filling, this version takes it up a notch with crunchy chopped pecans. Trust me, it’s a delicious alternative that you must try this holiday season!
These Pecan Thumbprint Cookies are incredibly easy to make. The cookie dough comes together in just a few minutes with basic baking ingredients. Roll the dough into small balls, coat them in granulated sugar, and make an indentation in the center with your thumb. Pop the dough balls in the freezer for a short while, and meanwhile, let’s prepare the scrumptious pecan filling.
The filling is made with powdered sugar, corn syrup, and butter – creating a luscious coating for the chopped pecans. Can you already taste the deliciousness?
Once the cookie dough is nicely chilled, spoon the cooled pecan filling into the center of each cookie. Place them in the oven and bake until the edges start turning golden brown. Once they’re done, let the cookies cool down a bit, and get ready to indulge. These treats are perfect with a tall glass of milk!
Pecan Thumbprint Cookies Recipe
Makes 24 cookies | Prep Time: 20 minutes | Cook Time: 10 minutes | Inactive: 30 minutes | Allergens: Eggs
These cookies are not only delicious, but they also make a difference. By sharing this recipe, you’re making mealtime meaningful. 100% of the Share to Care sponsor fees fund meals for families in need. Learn More
Ingredients
- 1 cup butter (2 sticks), room temperature
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 ¼ cup flour
- 2 teaspoons cornstarch
- 1 teaspoon salt
- ⅓ cup granulated sugar, for rolling
Filling
- 1/4 cup powdered sugar
- 3 tablespoons corn syrup
- 3 tablespoons butter
- 1/2 cup finely chopped pecans
Preparation
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and creamy.
- Add egg yolk and vanilla, mix until fully combined.
- In a small bowl, sift together flour, cornstarch, and salt. Slowly mix the dry ingredients into the wet mixture until just combined. The dough will be crumbly.
- Use your hands to roll the dough into smooth 1 ½ tablespoon-sized balls. Roll the balls in the remaining ⅓ cup of granulated sugar. Press your thumb into the center of each cookie dough ball to create an indent.
- Place the dough balls in the freezer for 30 minutes.
- While the dough chills, prepare the filling: Add powdered sugar, butter, and corn syrup to a small saucepan. Bring the mixture to a gentle boil, stir in the chopped pecans, then remove from heat. Allow the filling to cool until the cookie dough is ready to bake.
- Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper. Arrange the cookies at least 2 inches apart and spoon the filling into the center.
- Bake for 9-11 minutes or until the cookies are just starting to turn golden.
Enjoy these delightful Pecan Thumbprint Cookies, and spread the joy by sharing the recipe!
