Pecan Pie Cookies (Without Corn Syrup)
These pecan pie cookies skip the corn syrup and use maple syrup for a rich, caramel-like filling over a soft cookie base. With crisp edges, gooey centers, and toasted pecans on top, they’re the perfect fall or holiday treat—fast, easy, and full of classic pecan pie flavor.
Servings: 12 Cookies
Ingredients
For the Cookie Base:
- ½ cup unsalted butter softened
- ½ cup brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
- *optional 1 tablespoon of pure maple syrup for color and added flavor.
For the Topping:
- ⅓ cup chopped pecans
- 2 tbsp brown sugar
- 1 tbsp pure maple syrup
- ½ tbsp melted butter
- Pinch of cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, cream together the butter and brown sugar until smooth.
- Add the egg yolk and vanilla extract, mixing until smooth.
- Stir in the flour and salt with a wooden spoon until fully combined.
- Roll the dough into 1-inch balls and flatten slightly with a measuring spoon.
- In a small bowl, mix the chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, cinnamon, and salt until well combined.
- Spoon 1 tsp of the pecan topping onto each flattened cookie.
- Bake for 10 - 12 minutes, or until the edges are golden and the pecan topping is bubbly.
- Allow the cookies to cool completely on the pan before transferring them to a wire rack.
Notes
- Use softened butter for easy mixing and smooth dough.
- Flatten the dough balls with a measuring spoon or shot glass slightly before adding the topping for even baking and for a compartment for the filling to not seep out of the cookies.
- Add a tablespoon of maple syrup to the cookie dough for a caramelized flavor and golden color.
- Allow the cookies to cool fully before transferring to maintain their shape and texture.
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