Crumbl Pecan Pie Cookies with Sugar Cookies Recipe
These Crumbl Pecan Pie Cookies with Sugar Cookies combine the classic flaky sweetness of sugar cookies with a rich, buttery pecan pie filling. The base is a soft and tender sugar cookie, topped with a luscious pecan pie filling that offers a perfect balance of sweetness, crunch, and warm spices. Ideal for holiday treats or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 16-18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sugar Cookie Dough
- 1/2 cup butter, softened
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 & 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
Pecan Pie Filling
- 5 tbsp butter
- 2/3 cup brown sugar
- 1 & 1/4 cups chopped pecans
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
- Prepare the Sugar Cookie Dough: In a large bowl, cream together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until light and fluffy. Add the egg and vanilla extract, mixing well to combine. In a separate bowl, whisk together the flour, salt, and baking powder, then gradually add to the wet mixture until a smooth dough forms.
- Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out cookie dough portions and shape them into round flattened discs or your preferred shape. Place them on the prepared baking sheets, leaving some space between each cookie.
- Bake the Sugar Cookies: Bake the sugar cookies for about 10-12 minutes, or until the edges are just set and the bottoms are lightly golden. Remove from the oven and let cool slightly on the baking sheet.
- Prepare Pecan Pie Filling: While the cookies bake, melt the 5 tablespoons of butter in a saucepan over medium heat. Stir in the brown sugar, cinnamon, nutmeg, and salt until the mixture is smooth and slightly bubbly. Remove from heat and stir in chopped pecans, vanilla extract, and heavy cream. Mix well until the filling is creamy and combined.
- Top Cookies with Pecan Pie Filling: When the sugar cookies have cooled slightly but are still warm, spoon a generous amount of the pecan pie filling onto each cookie, spreading it gently to cover the surface.
- Final Bake: Return the topped cookies to the oven for an additional 8-10 minutes at 350°F (175°C) to set the pecan filling. The filling should be bubbling slightly and set but not overly firm.
- Cool and Serve: Remove cookies from the oven and let them cool completely on the baking sheet before transferring to a wire rack. This allows the filling to fully set. Serve as a delicious treat with coffee or milk.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Do not overbake the cookies initially, as they will continue baking with the pecan filling on top.
- Chop pecans to your desired size, smaller pieces offer a more uniform texture, while larger pieces provide more crunch.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a dairy-free version, substitute butter with dairy-free margarine and heavy cream with full-fat coconut milk.
Keywords: Crumbl, pecan pie cookies, sugar cookies, pecan pie filling, holiday cookies, sweet treats, baking recipe