The Ultimate Christmas Pecan Pie Cookies: Why I’m Asked to Bake 400 of These Every Year
For the Shortbread Cookie Base:
- 1 cup (2 sticks) Unsalted butter, softened to room temperature
- ½ cup Granulated white sugar
- 2 cups All-purpose flour
- ¼ tsp Fine sea salt
For the Gooey Pecan Pie Topping:
- 1 cup Finely chopped pecans
- ½ cup Packed light brown sugar
- ¼ cup Pure maple syrup (or dark corn syrup)
- 4 tbsp Unsalted butter
- 2 tbsp Heavy cream
- 1 tsp Pure vanilla extract
- A pinch of flaky sea salt (for topping)
Step-by-Step Baking Guide
1. Prep and Toast the Nuts
Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Before adding your chopped pecans to the filling, spread them onto a dry baking sheet and toast them in the oven for 5 minutes until fragrant. Toasting coaxes out the natural oils in the nuts, drastically enhancing the overall depth of the cookie.
2. Form the Shortbread Base
In a stand mixer fitted with the paddle attachment, cream together the 1 cup of softened butter and ½ cup of white sugar on medium speed for 2 minutes until smooth and light. Turn the mixer to low and gradually add the flour and salt, mixing just until a soft dough forms.
3. Shape the Cookie Wells
Scoop the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on your prepared baking sheets. Using your thumb or the back of a rounded teaspoon, gently press a well into the center of each dough ball to create a small rimmed bowl shape. If the edges crack slightly, simply smooth them out with your fingers.
4. Simmer the Pecan Pie Filling
In a small saucepan over medium heat, combine the 4 tablespoons of butter, brown sugar, maple syrup, and heavy cream. Bring the mixture to a gentle boil, stirring constantly, and let it bubble for 1 minute until the sugar is fully dissolved and looks like a shiny caramel syrup. Remove from the heat and stir in the toasted chopped pecans and vanilla extract.
