Can I use maple syrup instead of corn syrup?

You sure can—I’ve done it many times when I ran out of corn syrup! The flavor gets a lovely autumnal twist, but the texture will be slightly less gooey since maple syrup is thinner. Just don’t use pancake syrup (that’s mostly corn syrup with flavoring anyway—trust me, I learned the hard way). If using pure maple syrup, reduce any other liquid in the filling by a teaspoon to compensate.

How long do pecan pie cookies stay fresh?

In an airtight container at room temp, they’ll stay dreamy-chewy for about 5 days—if they last that long! The filling actually gets more caramelized and delicious on day two. For longer storage, freeze them between parchment layers for up to 2 months. A quick 10-second microwave zap brings back that fresh-from-the-oven magic.

Can I freeze the baked cookies?

Absolutely! In fact, I always stash some away for cookie emergencies (like surprise guests or...Tuesday). Let them cool completely, then layer them with parchment in a freezer-safe container. They’ll keep beautifully for 2 months. No need to thaw—just warm briefly in the oven or microwave when cravings strike.

Why did my thumbprints puff up during baking?

Oh, this happens to everyone at least once! The culprit is usually dough that’s too cold (it rises instead of holding its shape) or over-measured flour. Next time, let your dough sit at room temp for 15 minutes before baking. If the wells still disappear, press them again halfway through baking using the back of a teaspoon. Disaster averted!

Can I make these gluten-free?

Yes—use your favorite 1:1 gluten-free flour blend (I’ve had great results with Cup4Cup). The cookies might spread slightly more, so chill the dough longer. If you’re doing meal planning for dietary needs, these adapt beautifully to gluten-free and vegetarian lifestyles—just check that your corn syrup brand is GF too!

Irresistible Pecan Pie Cookies for 5-Star Holiday Baking

Name: Pecan Pie Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 1 cup all-purpose flour; 1/2 cup brown sugar; 1/4 cup unsalted butter, softened; 1 egg yolk; 1 tsp vanilla extract; 1/2 cup chopped pecans; 1/4 cup corn syrup; 1/4 cup brown sugar (for filling); 1 tbsp melted butter (for filling); 1/2 tsp vanilla extract (for filling)

Pecan Pie Cookies

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Chewy thumbprint cookies filled with a rich pecan pie filling, perfect for holiday tins and cookie exchanges.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, softened
1 egg yolk
1 tsp vanilla extract
1/2 cup chopped pecans
1/4 cup corn syrup
1/4 cup brown sugar (for filling)
1 tbsp melted butter (for filling)
1/2 tsp vanilla extract (for filling)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix flour, 1/2 cup brown sugar, softened butter, egg yolk, and vanilla until a dough forms.
Roll dough into 1-inch balls and place on the baking sheet. Press your thumb into each ball to create a well.
In another bowl, combine chopped pecans, corn syrup, 1/4 cup brown sugar, melted butter, and vanilla for the filling.
Spoon filling into each cookie well. Bake for 12-15 minutes until edges are golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For a chewier texture, slightly underbake the cookies.
Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes to the cooking time.
Use a melon baller for uniform cookie sizes.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 10mg
Fat: 6g
Saturated Fat: 2.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg

Find it online: https://kitchenuser.net/pecan-pie-cookies-recipe-holiday-baking/