Butter Pecan Thumbprint Cookies
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If you grew up around holiday cookie trays, these Butter Pecan Thumbprint Cookies will feel familiar in the best way.
They’re my little twist on the Russian Tea Cookies my mother-in-law makes every year, but instead of rolling them in powdered sugar, I add a soft thumbprint and a swirl of buttercream frosting. The dough comes together in minutes, and the cookies bake up tender, buttery, and perfect for gifting or snacking straight off the cooling rack.
I’ve made these cookies many times over the years and love how reliable they are. The base is a simple, buttery shortbread with chopped pecans mixed in, and the frosting adds a little extra holiday charm.
If you’re building a holiday cookie plate, my Sugar Cookies with Sprinkles are another excellent option for color and texture.
For something chocolatey, Chocolate Walnut Fudge is always a favorite this time of year. And if you want an easy, sweet, and salty treat, Toffee Crackers are the one recipe everyone asks for.
Why You’ll Love These Butter Pecan Thumbprint Cookies
- Soft and buttery with a tender shortbread texture.
- Pecans add great flavor without making the dough heavy.
- Made with simple pantry ingredients.
- No eggs or brown sugar.
- Perfect for frosting, powdered sugar, or a sprinkle of chopped pecans.
- Freeze beautifully for holiday prep.
- Quick to mix and just 10 to 12 minutes in the oven.
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When To Thaw Your Turkey!
Ingredients
There isn’t anything complicated about the ingredients needed for Pecan Thumbprint Cookies. These cookies don’t call for any brown sugar or eggs, and the only dry ingredients are salt and all-purpose flour.
- Butter – Room-temperature butter mixes smoothly and gives the cookies their classic, buttery crumb.
- Sugar – Granulated sugar is the only sugar needed.
- Flour – Spoon and level the flour so the dough stays tender.
- Pecans – Chop them small so you get little pieces throughout the dough. Larger chunks can cause cracking.
See the recipe card below for a complete list of ingredients and measurements.
Jill’s Top Tips ✨
- For a more rustic cookie, skip the frosting and roll them in powdered sugar instead.
- Roll the dough into one-inch balls for the best texture and even baking.
- Gently press the thumbprint in the center. If the dough cracks, pinch the edges back together.
- These cookies do not spread so you can place them fairly close together on the baking sheet.
- Let the cookies cool completely before frosting so the buttercream stays firm.
Quick Overview: How to Make Butter Pecan Cookies
- Beat the butter and sugar until creamy, then mix in the vanilla.
- Add the flour and fold in the chopped pecans.
- Roll the dough into small balls, press a gentle indent into the tops, and bake until the bottoms are lightly golden.
- Once the cookies are cooled, swirl a little buttercream frosting into the center and finish with a sprinkle of pecans.
Variations
- Skip the frosting and sprinkle the tops with extra chopped pecans.
- Roll cookies in powdered sugar while still warm for a Russian Tea Cookie style finish.
- Add a splash of almond extract to the dough for extra flavor.
- Toast the pecans before chopping for a deeper, nuttier taste.
Storage and Freezer Instructions
- Room Temperature – Store in an airtight container for up to 5 days.
- Refrigerator – With frosting, the cookies keep well for up to a week.
- Freezer – Freeze unfrosted cookies for up to 6 months.
If freezing dough, roll into balls and freeze on a tray. Store in a freezer bag and thaw in the refrigerator before baking.
FAQ
Cracking usually happens when the dough is too cold, or the pecans are chopped too large. Make sure the dough is soft and press the indent gently.
It’s best to freeze them without frosting. Add the buttercream once the cookies are thawed to keep the texture smooth.
This usually means the flour was overmeasured or the butter was too soft. Spoon and level the flour, and start with room temperature butter, not melted or overly warm.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Butter Pecan Thumbprint Cookies
Ingredients
- 1 ¾ cup Butter Room Temperature
- ½ cup Sugar
- 2 teaspoon Vanilla
- 3 cup Flour
- ½ teaspoon Salt
- ½ cup Chopped Pecans
Buttercream Icing
- 1 cup Butter Room Temperature
- 4 cup Powder Sugar
- 2 teaspoon Vanilla
- 3-4 Tablespoon Heavy Whipping Cream
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a stand mixer or large bowl, beat the butter and sugar until creamy.1 ¾ cup Butter, ½ cup Sugar
- Mix in the vanilla.2 teaspoon Vanilla
- Add the flour and salt, then mix in the chopped pecans. The dough should be soft but easy to roll.½ teaspoon Salt, 3 cup Flour, ½ cup Chopped Pecans
- Roll the dough into one inch balls and place on the baking sheet.
- Press a small indent into the top of each cookie using your thumb or the back of a spoon.
- Bake for 10 to 12 minutes, or until the cookies are set and lightly golden on the bottom.
- Move to a cooling rack and cool completely before frosting.
Buttercream Frosting
- Beat softened butter and vanilla until smooth.1 cup Butter, 2 teaspoon Vanilla
- Add powdered sugar gradually, starting on low and mixing until combined.4 cup Powder Sugar
- Scrape the bowl several times to keep the frosting smooth.
- Mix in heavy cream one tablespoon at a time until the frosting is thick and fluffy.3-4 Tablespoon Heavy Whipping Cream
- Pipe or swirl onto cooled cookies.
Love love love this recipe! This is one of may favorite holiday cookies but I also like to make it and keep some batter ready to go in the freezer. I use this to make thumb print cookies (with raspberry or apricot jam) or with powdered sugar for a more traditional cookie.
If you have never tried these get out your mixing bowls! They taste like they come from a high end bakery.