- Make Ahead: Cookies can be baked and topped the next day; store dough in fridge.
- Substitutions: Use maple syrup instead of corn syrup for a natural sweetness.
- Serving Suggestions: Serve with coffee or milk for a perfect treat.
- Storage Tips: Store in an airtight container at room temperature for up to 5 days.
- Allergy-Friendly: Substitute pecans with walnuts if preferred.
CRUMBL PECAN PIE COOKIES WITH SUGAR COOKIES
These Crumbl-style pecan pie cookies combine a buttery sugar cookie base with a rich, gooey pecan pie topping. Perfectly sweet and crunchy, they make a delightful treat for holiday gatherings or anytime snacking.
Ingredients
For Sugar Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For Pecan Pie Topping:
- 1 cup chopped pecans
- ½ cup light corn syrup
- ½ cup brown sugar packed
- 2 tablespoons unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Prepare Sugar Cookies:
- Preheat oven to 350°F (175°C). In a bowl, whisk flour, baking soda, baking powder, and salt. In another bowl, cream butter and sugar until light. Beat in egg and vanilla. Gradually add dry ingredients until combined.
Shape Cookies:
- Roll dough into 1-inch balls and place on a lined baking sheet about 2 inches apart.
Bake Sugar Cookies:
- Bake for 8-10 minutes until edges are lightly golden. Remove from oven and slightly flatten each cookie with the back of a spoon.
Prepare Pecan Topping:
- Mix pecans, corn syrup, brown sugar, melted butter, egg, and vanilla in a bowl until combined.
Add Topping:
- Spoon a generous amount of pecan topping onto each cookie.
Bake Again:
- Return cookies to oven and bake for an additional 6-7 minutes until topping is bubbly and set.
Cool:
- Allow cookies to cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.