Pecan Pie Cookies Recipe: Bite-Sized Pecan Pie Cookies for Holiday Baking
I have a soft spot for Pecan Pie Cookies. Growing up, my grandmother would pull a tin of these out of the oven right as the house filled with the smell of brown sugar and butter, and everyone would crowd the kitchen with mugs of coffee and stories. I still make them when I want a little nostalgic comfort or when I need an easy crowd-pleasing dessert for holidays. These cookies marry the buttery, caramelized filling of pecan pie with a tender cookie — a handheld version of a beloved Southern classic that’s perfect any time you crave something sweet and nutty.
Who is this recipe for?
- This recipe is for busy parents, holiday hosts, cookie lovers, and beginners who want an approachable, nostalgic treat.
Core ingredients overview:
- This recipe combines unsalted butter, brown sugar, granulated sugar, all-purpose flour, chopped pecans, corn syrup (or maple syrup for a vegan option), vanilla extract, baking soda, and salt to create buttery, nutty, slightly gooey cookies reminiscent of pecan pie.
Tools & Ingredients
Tools (you will need)
- Large mixing bowl
- Electric mixer or hand whisk
- Medium bowl for dry ingredients
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small bowl for syrup topping
- Cookie scoop or tablespoon
- Spatula
Ingredients (with brief benefits)
- 1 cup unsalted butter (or vegan butter) – adds rich flavor and yields tender cookies
- 1 cup brown sugar – brings caramel notes and moisture
- 1/2 cup granulated sugar – balances sweetness and aids browning
- 2 cups all-purpose flour – provides structure and a light crumb
- 1 cup pecans, chopped – adds crunch, nutty flavor, and healthy fats
- 1/4 cup corn syrup (or maple syrup for vegan) – creates that gooey pecan-pie-like center
- 1 teaspoon vanilla extract – amplifies flavors and adds warmth
- 1/2 teaspoon baking soda – helps the cookies spread and rise slightly
- 1/4 teaspoon salt – enhances all the flavors and balances sweetness
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and both sugars until light and fluffy. Use an electric mixer or a sturdy whisk and be polite to yourself — take your time for a good cream.
- Mix in the vanilla extract, stirring until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Do not overmix.
- Fold in the chopped pecans gently, so they are evenly distributed.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, flattening them slightly with the back of the spoon or your fingers.
- In a small bowl, mix the corn syrup with a little brown sugar and drizzle a small amount on top of each cookie to create that sticky pecan pie flavor.
- Bake for 10–12 minutes or until golden around the edges. Please keep an eye on them — ovens vary.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
FAQ
Q: Can I freeze this recipe?
A: Yes. Freeze unbaked dough scooped into portions on a tray, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.
Q: What can I use instead of corn syrup?
A: You can use maple syrup for a vegan option or light agave nectar. Keep in mind maple syrup adds its own flavor that pairs nicely with pecans.
Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour, and ensure the blend contains xanthan gum for best texture.
Q: How do I make these vegan?
A: Use vegan butter and swap the corn syrup with maple syrup (both listed as options in the ingredients). Confirm your sugar is vegan if that is a concern.
Tips & Tricks
- Toast the pecans lightly in a dry skillet for 3–5 minutes before chopping to deepen their flavor.
- Chill the dough for 15–30 minutes if your kitchen is warm; this helps prevent excessive spreading.
- Use a cookie scoop for uniform cookies so they bake evenly.
- Don’t overbake — remove cookies when the edges are just golden; they’ll set as they cool.
Conclusion
If you want a step-by-step video or a slightly different take, check out THE BEST Pecan Pie Cookies (with VIDEO) on Scientifically Sweet: THE BEST Pecan Pie Cookies (with VIDEO) – Scientifically Sweet. For another classic version and helpful reader notes, see Pecan Tassies (Pecan Pie Cookies) Recipe at Simply Recipes: Pecan Tassies (Pecan Pie Cookies) Recipe. If you’d like variations and pretty photographs for inspiration, visit Pecan Pie Cookies – Sugar Spun Run: Pecan Pie Cookies – Sugar Spun Run.
Enjoy these Pecan Pie Cookies with a warm drink, and please share them with friends and family for the best results.