Pecan Pie Cookies
Tender, cinnamon-spiced butter cookies topped with a sweet, caramel-like pecan pie glaze. Perfect for holiday cookie exchanges or cozy fall baking.
Recipe Overview
| Servings | Prep Time | Chill Time | Bake Time | Total Time | Difficulty |
| 24 cookies | 20 mins | 30 mins | 10–13 mins | ~1 hour | Easy to Moderate |
Ingredients
For the Cookies
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1 cup (226 g) Unsalted butter, softened
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¾ cup (150 g) Granulated sugar
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½ cup (100 g) Packed light brown sugar
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2 large Eggs, room temperature
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2 tsp Pure vanilla extract
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2¾ cups (345 g) All-purpose flour
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1 tsp Baking soda
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½ tsp Salt
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1 tsp Ground cinnamon
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1 cup (110 g) Finely chopped pecans, toasted
For the Pecan Pie Topping
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1 cup (110 g) Finely chopped pecans, toasted
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⅓ cup (67 g) Packed brown sugar
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¼ cup (60 ml) Heavy cream
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2 tbsp Unsalted butter
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1 tbsp Maple syrup
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½ tsp Vanilla extract
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Pinch Salt
Optional Garnish
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Whole pecan halves
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Flaky sea salt or a drizzle of melted dark chocolate
Step-by-Step Instructions
Preheat oven to 350°F (175°C). Spread all chopped pecans on a baking sheet and toast for 5–7 minutes until fragrant, stirring once. Cool completely.
Beat softened butter and both sugars for 2–3 minutes until fluffy. Add eggs one at a time, then vanilla. In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually mix dry ingredients into wet until just combined, then fold in 1 cup of toasted chopped pecans.
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