Pecan Pie Cookies
These cozy Pecan Pie Cookies combine toasty pecans, brown sugar richness, and a hint of corn syrup for a delightful treat reminiscent of classic pecan pie.
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour
- ½ cup brown sugar Packed
- ¼ cup granulated sugar
- ½ cup unsalted butter Can substitute with vegan butter
- ¼ cup chopped pecans Fresh pecans recommended
- ¼ cup corn syrup For chewiness and glossy finish
- ¼ cup coconut cream Can substitute with non-dairy milk
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add in the coconut cream and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped pecans.
- Drop spoonfuls of the cookie dough onto a parchment-lined baking sheet, leaving about 2 inches between cookies.
Baking
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 3–4 days at room temperature or freeze for up to 3 months. Variations include a pecan pie-style topping or adding mini chocolate chips.