Elevate your cookie game with these Crumbl-inspired pecan pie sugar cookies. A soft, buttery sugar cookie base topped with a gooey pecan pie filling creates the perfect blend of sweetness and crunch.
Ingredients
Sugar Cookie Base:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Pecan Pie Filling:
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup light corn syrup
- 2 tbsp unsalted butter, melted
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
- Prepare the Sugar Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined.
- Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
- Scoop 2-tbsp portions of dough, roll into balls, and slightly flatten on the prepared baking sheet. Create a small indentation in the center of each cookie.
- Make the Pecan Pie Filling:
- In a bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, egg yolk, and vanilla extract. Mix until evenly combined.
- Assemble and Bake:
- Spoon about 1 tbsp of the pecan pie filling into the indentation of each cookie.
- Bake for 12–14 minutes, or until the edges of the cookies are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a thicker filling, slightly chill the pecan mixture before spooning onto the cookies.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Perfect for holiday gatherings or gifting!
Nutrition Information (per cookie, based on 20 cookies)
- Calories: 220
- Carbohydrates: 24g
- Protein: 2g
- Fat: 13g
- Saturated Fat: 6g
- Sugar: 14g
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