These pecan thumbprint cookies are topped with the most delicious chocolate buttercream icing. Easy and quick to make with pantry staple ingredients, these cookies are sure to be the star of any Christmas cookie exchange!
I’ve been busy baking for the 12 Days of Cookies! A few weeks ago, I made these pecan thumbprint cookies with chocolate butter based off of cookies Chris loved in Kansas City.
I have been looking for an opportunity to recreate them and I thought The Great Food Blogger Cookie Swap would be a great way to show off these melt-in-your-mouth pecan cookies!
I mailed these cookies to 3 fabulous bloggers across the US and received a few dozen amazing cookies via mail…it’s no wonder I rush to the mailbox like a child with delight. Okay, back to the buttery baked goodness…
To Make Thumbprint Cookies, You Will Need:
- Butter – Unsalted butter is best, and real butter rather than margerine.
- Powdered Sugar –Also known as confectioners’ sugar. This fine sugar adds sweetness to the cookies and mixes into the dough really well.
- Pecans
- Vanilla Extract – You can make your own, or use store bought. If you buy it, it’s best to use pure vanilla rather than imitation if you can.
- Flour – All purpose flour is best for this recipe, use your favorite brand.
- For the chocolate buttercream icing – Butter, powdered sugar, cocoa powder and heavy cream or milk.
How to Make Pecan Thumbprint Cookies
- Preheat oven to 350 degrees.
- Chop pecans until fine in a food processor. Set aside.
- Beat butter, powdered sugar and vanilla.
- Beat in flour and pecans.
- Roll into balls and use the back of a cookie scoop to make a well.
- Bake 10-12 minutes.
- Beat butter, gradually add in powdered sugar and cocoa. It will be stiff. Use a tablespoon of milk if needed. Pipe onto cookies.
Top Tips To Make Pecan Thumbprint Cookies with Chocolate Butter
- Let the cookies cool too room temperature before adding the icing, and don’t add the icing if you plan on freezing them.
- If the icing is too stiff when you mix it, add a tablespoon of milk or cream to loosen it up slightly.
- Bake the cookies in a pre-heated oven either on cookie sheets or on a parchment lined baking tray.
What Do These Pecan Cookies Taste Like?
The base tastes like an incredible sugar cookie with a hint of pecan. They’re so smooth. They’re topped with a thick chocolate buttercream icing, which I like to call chocolate butter. It’s the perfect compliment. I do have one confession to make – I was a little stingy with the icing. Normally I’d fill the top of the cookie, but I thought these would mail better. Don’t miss my tips to pack and ship cookies if you plan to do so this Christmas.
Can You Make Pecan Thumbprint Cookies Ahead Of Time?
These cookies will easily last for about 5 to 7 days when stored in an airtight container making them perfect for shipping and cookie exchanges. If you like, you can also freeze them: Don’t add the icing and freeze them on a baking tray before transferring to a conatiner or freezer bag. Thaw them at room temperature and add the icing before serving.
Recipe Variations
These cookies really are perfect just as they are, but if you like, you could swap out the chocolate buttercream icing for my Marshmallow Icing or Fluffy Cream Cheese Frosting.
More Cookie Recipes
- Oatmeal Lace Cookies
- Chocolate Chip Pecan Snowball Cookies
- Chocolate Chip Salted Caramel Cookie Bars
- Carmelita Cookies
- Meringue Cookies
- Chocolate Peppermint Cookies
If you try these pecan thumbprint cookies, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
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Pecan Thumbprint Cookies with Chocolate Butter
Ingredients
- 1 cup butter softened
- 2/3 cup powdered sugar
- 1 1/2 cups pecans
- 1 tablespoon vanilla
- 2 1/2 cups flour
- 1/4 cup butter softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa
- 1 tablespoon heavy cream or milk
Instructions
- Preheat oven to 350 degrees.
- Chop pecans until fine in a food processor. Set aside.
- Beat butter, powdered sugar & vanilla.
- Beat in flour & pecans.
- Roll into balls & use the back of a cookie scoop to make a well.
- Bake 10-12 minutes.
- Beat butter, gradually add in powdered sugar & cocoa. It will be stiff. Use a tablespoon of milk if needed. Pipe onto cookies.
Notes
- Let the cookies cool too room temperature before adding the icing, and don't add the icing if you plan on freezing them.
- If the icing is too stiff when you mix it, add a tablespoon of milk or cream to loosen it up slightly.
- Bake the cookies in a pre-heated oven either on cookie sheets or on a parchment lined baking tray.
Nutrition
I usually don’t comment on blogs but these cookies are delicious. Thank you for sharing.
Thank you, Nina! That made my day! Glad you enjoyed them.
These are delicious and very similar to Mclain’s bakery cookies. I doubled the frosting recipe and cut the amount of cocoa in 1/2 to be a lighter chocolate like Mclains:)
Yay! That’s what I was going for! I’m so glad you enjoyed them. Thanks for sharing your tip, Erin! Hope you try more of my cookie recipes!