Pecan Pie Cookies (Pecan Tassies)
This pecan pie cookies recipe turns the flavors of a classic pie into buttery cookies with a golden brown crust and gooey pecan pie filling. Made with soft cookie dough and baked in mini muffin tins, each bite delivers that nutty, melt-in-your-mouth sweetness the holiday season calls for. They can be made with gluten free or regular flour and this recipe includes lactose free options!
Equipment
- mini muffin tin
- flour sifter
- Hand Mixer or Stand Mixer
Ingredients
For the Dough
- ¾ cup lactose free sour cream or regular sour cream
- 1 cup lactose free butter softened
- 2 cups gluten free all purpose flour sifted; can use regular all purpose flour
For the Filling
- 1 ⅓ cup chopped pecans can also use walnuts
- 2 large eggs beaten
- 1 ½ cups coconut sugar
- 2 tablespoon lactose free butter softened
- 1 tablespoon vanilla extract
Instructions
- Toast the Pecans (Optional but Recommended). For deeper flavor, spread chopped pecans on a baking sheet and toast at 350°F for 5 to 7 minutes, stirring once halfway through. Let them cool slightly before mixing into the filling ingredients. This step enhances the nutty flavor and adds a subtle crunch to the cookie base.
- Mix the Dough. In a large bowl or bowl of a stand mixer, cream together softened butter and sour cream on low speed until smooth. Gradually add the sifted flour, about ½ cup at a time, until a soft cookie dough forms. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Prepare the Filling. While the dough chills, whisk together the eggs, coconut sugar, butter, and vanilla extract in a medium bowl until smooth. Fold in the chopped toasted pecans using a silicone spatula until evenly coated.
- Preheat and Prep. Preheat your oven to 350°F. Lightly grease two 12-cup mini muffin tins (or line with parchment paper rounds if you prefer). These tins are essential for achieving the perfect cookie form and buttery crust.
- Shape the Dough. Pinch off a tablespoon of dough and roll it into a ball. Press each piece into the muffin cup, forming a small shell similar to a pie crust. You can use your fingers or a shot glass to press the dough down evenly into the tin. Just be sure not to make the dough too thin or the filling may seep through.
- Fill and Bake. Spoon about one teaspoon of pecan filling into the center of each cookie. Bake for 15 to 20 minutes, or until the crust turns a light golden brown and the filling looks set.
- Cool. Remove from the oven and let the cookies cool in the pan for 5 minutes before transferring them to a wire rack. Allow to cool completely before serving or storing in an airtight container.
Notes
Expert Tips & Tricks
- Chill the dough: Cold cookie dough holds its shape better in the mini muffin tin and creates that perfect buttery crust without spreading.
- Use a shot glass: My Grammy’s secret weapon! It’s the easiest way to press the dough evenly into each cup with no fancy tools required.
- Watch for color cues: Your best indicator of doneness is a light golden brown crust around the edges and a set filling. Every oven runs a bit different, so check at the 15-minute mark.
- Skip the corn syrup: Coconut sugar and vanilla extract give the filling rich flavor without needing corn syrup or refined sugar.
- Store smart: Once cooled, transfer cookies to an airtight container lined with parchment or wax paper. They’ll stay fresh at room temperature for a couple of days or in the fridge for up to two weeks.
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