Soft Easy Pecan Pie Cookies

These Soft and Easy Pecan Pie Cookies are your shortcut to all the cozy flavors of classic pecan pie with none of the fussiness of pie crust. They turn gooey, nutty pecan pie filling into a tender cookie that is just begging to be shared. Whether you want to impress at a holiday table or need a sweet after-dinner snack, this recipe is all about buttery texture and rich, caramel-y goodness with every bite.

I made these for a last-minute cookie swap and everyone thought I’d been baking all day. The batch disappeared before the coffee finished brewing.

Gather Your Ingredients

• Unsalted butter: use high quality European style if you can find it for an extra rich crumb
• Brown sugar: gives a deep molasses flavor and helps keep cookies moist
• Plant-based or regular milk: just one tablespoon for softness and flexibility
• Pure vanilla extract: rounds out flavors make sure it is real vanilla for best results
• All-purpose flour: choose unbleached for a more tender treat
• Baking powder: ensures a little lift so cookies do not get too dense
• Salt: brings out every other flavor do not skip it
• Chopped pecans: fresh is key check for freshness and avoid rancid ones
• Light corn syrup: gives that signature pecan pie stickiness makes the filling glossy
• Extra brown sugar: gives depth to the topping
• Melted unsalted butter: binds and enriches the topping
• Vanilla extract: again to tie it all together
• Optional tweaks: you can tweak the butter down a bit or add extra flour if you notice too much spreading after baking

How to Make It

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit. Line two baking sheets with either parchment paper or a silicone baking mat to prevent sticking

Mix the Butter and Sugar:

Cream the softened butter and brown sugar in a large mixing bowl. Use a hand or stand mixer and beat until the mixture is almost pale and fluffy which takes two to three minutes

Add Wet Ingredients:

Add the milk and vanilla to your creamed butter and sugar. Mix on low until everything is fully combined for a smooth batter base

Combine Dry Ingredients:

In a separate bowl whisk together the flour baking powder and salt. Make sure these are fully blended so you avoid clumps in your dough

Form the Dough:

Slowly add the flour mixture into the wet ingredients. Beat just until a cohesive dough forms. Do not overmix or you risk tough cookies

Make the Pecan Filling:

In a medium bowl combine chopped pecans light corn syrup brown sugar melted butter and vanilla. Stir thoroughly until every pecan is coated and saucy

Shape Cookies:

Scoop out heaping tablespoons of dough onto your prepared baking sheets spaced at least two inches apart. Flatten them gently with your fingers or a spoon to create a shallow well for the pecan filling

Fill and Bake:

Spoon a generous amount of the pecan filling into each well. Slide the trays into the oven and bake for thirty to forty five minutes. Watch for the cookies to turn golden and the filling to bubble

Cool to Perfection:

Let the cookies cool on their trays for at least five minutes before moving to a rack. This helps them firm up without breaking apart

The way pecans toast in the oven and get buttery always takes me back to family holidays. Every bite reminds me of my grandmother’s pecan pie cooling on the windowsill while we waited impatiently to dig in.

Flavor Boosters

If corn syrup is out of reach you can swap in pure maple syrup or golden syrup for a slightly different but equally delicious filling. For dairy-free folks, use non-dairy butter and any plant-based milk. For a gluten-free version select your favorite all-purpose gluten-free blend but check the texture as you may need a tablespoon or two more or less flour to get to the right consistency.

Serving Suggestions

Pile these on a holiday cookie tray or bring them along to your next potluck. They are a real showstopper with coffee or bourbon on a cozy night. For a breakfast treat I sometimes warm one gently and add a little dollop of whipped cream.

Creative Twists

Try mixing in toasted walnuts or chopped dried cranberries around the holidays. A pinch of cinnamon or nutmeg in the dough gives extra warmth perfect for winter baking.

Test one cookie to check spreading before baking a whole tray. These cookies freeze so well and can be made ahead for any gathering.

Common Questions About This Recipe

→ How can I prevent my cookies from becoming too flat?

If the dough spreads too much, try reducing the butter slightly or add an extra 1–2 tablespoons of flour before baking.

→ What type of pecans work best in these cookies?

Fresh pecans are recommended for the best flavor and texture. Avoid using stale nuts to prevent bitterness.

→ Can I prepare the dough in advance?

Yes, you can refrigerate the dough for 15–20 minutes if it's sticky, or store it for up to a day before baking.

→ How should I store the finished cookies?

Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

→ Can I add extra flavor to these cookies?

Sprinkle a pinch of sea salt over the cookies after baking to enhance the sweetness of the pecan filling.