Pecan Pie Cookies

A close-up of Pecan pie cookies
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  • Total: 44 mins
  • Prep: 30 mins
  • Cook: 14 mins
  • Refrigeration Time: 90 mins
  • Yield: 4 1/2 dozen (13 servings)
Nutritional Guidelines (per serving)
367 Calories
25g Fat
35g Carbs
4g Protein
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Nutrition Facts
Servings: 4 1/2 dozen (13 servings)
Amount per serving
Calories 367
% Daily Value*
Total Fat 25g 32%
Saturated Fat 12g 61%
Cholesterol 116mg 39%
Sodium 157mg 7%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Protein 4g
Calcium 37mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These scrumptious little cookies are like bite-sized pecans pies. The method to making them is surprisingly easy. It's a great baking project for children around Thanksgiving. If your holiday plans include making batches of cookies to serve or give as gifts, these cookies can be a family occasion. They can be frozen if you want to make them ahead and serve later.

Do plan ahead for the chilling time when you are making this recipe. which comes courtesy of the cookbook Classic Southern Desserts (Oxmoor House). The dough must be chilled for an hour after you make it, then the pecan filling must be chilled for 30 minutes.


  • For the Cookie Dough:
  • 1 cup butter (softened)
  • 1/2 cup sugar
  • 1/2 cup dark corn syrup
  • 2 large eggs (separated)
  • 2 1/2 cups all-purpose flour
  • For the Filling:
  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 3 tablespoons dark corn syrup
  • 3/4 cup pecans (finely chopped)

Steps to Make It

Note: while there are multiple steps to this recipe, these cookies are broken down into workable categories to help you better plan for preparation and cooking.

Make the Cookie Dough

  1. Gather the ingredients.

  2. Make the dough. Beat the butter and sugar at medium speed with an electric mixer until light and fluffy.

  3. Add the corn syrup and egg yolks, beating well.

  4. Gradually stir in the flour. Cover and chill for 1 hour in the refrigerator.

Make the Filling

  1. Gather the ingredients.

  2. Melt the butter in a heavy saucepan over medium heat; stir in powdered sugar and dark corn syrup.

  3. Cook, stirring often until the mixture boils. Remove from heat. Stir in pecans; chill 30 minutes.

  4. Shape the filling mixture by 1/2 teaspoonfuls into 1/4-inch balls; set these aside as they won't be used until after the cookies are baked from the dough prepared in the first step.

Assemble and Bake the Cookies

  1. Preheat the oven to 375 F.

  2. Shape the cookie dough that has been chilling for an hour into 1-inch balls; place each ball 2 inches apart on lightly greased baking sheets.

  3. Beat the egg whites until foamy; brush them on the dough balls.

  4. Bake the cookie dough balls for 6 minutes.

  5. Remove the cookies from the from oven and place a pecan ball in the center of each cookie.

  6. Bake 8 to 10 more minutes or until lightly browned. Let cool 5 minutes on baking sheets.

  7. Remove the cookies to wire racks and cool them completely.

  8. Serve and enjoy!


  • You can freeze these cookies for up to one month if desired. But you may be too tempted to simply start eating them as soon as they have cooled enough to not burn your mouth.

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