Pecan Thumbprint Cookies

These pecan thumbprint cookies are easy to make and taste wonderful! They’re perfect for holiday parties – or any day of the year, really.

Autumn is finally here and what better way to celebrate than with a batch of fresh baked pecan thumbprint cookies! These simple, yet delectable cookies are perfect all Holiday season long – from Thanksgiving dinner right through to Christmas parties and New Years celebrations.

It’s fall and I’m feeling all cozy. I always get so excited when the leaves start to change color. I love this time of year because it means pumpkin spice lattes, sweater weather, and plenty of baking!

There is nothing better than filling your home with the scent of baked goods. Seriously.

Fall is the perfect time to bake. The leaves are changing, pumpkin spice lattes are back on menus, and there’s a crisp chill in the air that makes you want to snuggle up inside for hours. Fall also means it’s time for all of your favorite Thanksgiving desserts!

We’re kicking off this season with an easy pecan thumbprint cookies recipe that I am sure will be a big hit!

Why are My Thumbprint Cookies Cracking?

For thumbprints that don’t crack, be sure to roll your dough in your hands until the balls are smooth and firm.Then gently press in the center to make sure it doesn’t crack.

It is best to make your “thumbprint” immediately after rolling each cookie as the dough will stiffen and be more prone to cracking after it has rested.

How Do I Keep my Thumbprint Cookies from Spreading

• For perfectly soft cookies that don’t spread, be sure to carefully measure out your flour by scooping and levelling. Never ever pack your flour, and always be sure to take the time to accurately measure. If you have a kitchen scale, that is best!
• You will also want to make sure you don’t skip on the chill time!
• Make sure your cookie sheet has cooled completely before placing your next batch of cookies, otherwise the butter will start melting before they can start baking, and they’re much more likely to spread.
• Use a cookie scoop to make sure your cookies are all uniform in size.

How to Store Thumbprint Cookies

Pecan Thumbprint cookies can be stored in a sealed airtight container or ziplock bag for up to one week.

How to Freeze Pecan Thumbprint cookies – Place pecan thumbprints in a single layer on a cookie sheet and freeze. Once frozen, stack cookies securely in a freezer-safe container or ziplock bag.

About the Ingredients for Pecan Thumbprint Cookies

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with dense cookies.

Salt – Helps to balance all the flavours and make em shine.

Egg – Make sure you have room temperature eggs to start with.

Sugar – Just granulated sugar.

Butter – Unsalted is best but I usually just use salted butter. Either is fine.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Cream – Milk works too if you don’t have any heavy cream.

Pecan – You want pecan halves.

Looking for More Cooking Recipes Perfect for Fall Baking?

Check out some of my favourite fall favourite cookie recipes.

Tender Oatmeal cookies get a makeover in this Cinnamon Apple Oatmeal Cookies recipe. They are sure to be a new favourite cookie.

 These Caramel Apple Cider Cookies feature an apple cider spiced cookie stuffed with ooey gooey caramel!

These apple pie cookies are a bite size dessert with all the flavour of apple pie!

How to Make Pecan Thumbprint Cookies

Yields: 20-24 Cookies | Prep time: 15 Mins | Cook time: 12 Mins | Chill time: 2 hrs

Ingredients:

For the cookies:

• 1 ½ all-purpose flour, sifted
• ¼ tsp salt
• 1 large egg
• 1 cup granulated sugar
• ½ cup butter, softened
• 1 tsp vanilla extract

For the Filling:

• 1 cup granulated sugar
• ½ tsp salt
• 4 tbsp heavy cream
• 4 tbsp water
• 20-24 pecans

Directions:

For the cookies:

In a bowl, mix together flour and salt. Set aside.

In a larger bowl, mix together egg and sugar. Add butter and vanilla extract and mix thoroughly.

Slowly add flour into wet ingredients and mix until cookie dough forms.

Cover bowl with plastic and chill in the refrigerator for a minimum of 2 hours.

Once the dough has chilled, remove from the refrigerator.

Line a baking sheet with parchment paper and preheat oven to 350 degrees.

Roll cookies into one-inch spheres, and place them on the lined baking sheet, at least 2 inches apart. (about 15 could fit on one pan, so it is suggested to bake in separate batches).

Using the back of a rounded teaspoon, lightly press a cavity in the center of each cookie.

Bake for 7 minutes and remove from oven.

Use the same teaspoon to press into each cavity even further (careful it’s hot!)

Place back into oven and bake for an additional 4-5 minutes.

Remove from oven and allow to cool on a wire rack.

For the topping:

In a small sauce pan, mix together sugar, salt, heavy cream and water.

Boil contents over high heat and then lower to medium. Stir for about 2 minutes or until thick.

Remove from heat and add vanilla extract. Mix.

Carefully scoop the caramel into the center of each cookie and top with a pecan.

Allow to set for 3-4 minutes. Serve and enjoy!