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–+ servings
Sourdough pecan pie cookies recipe.

Sourdough Pecan Pie Cookies

Amy Duska
These sourdough pecan pie cookies taste just like pecan pie! Easy to make with your sourdough discard, these soft and tender cookies are topped with a gooey pecan pie filling for a festive holiday cookie!
5 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 15 cookies

Ingredients
 

Cookie Dough Ingredients

  • 8 tablespoons (113 g) unsalted butter room temperature
  • ¾ cups (150 g) granulated white sugar
  • 1 large egg room temperature
  • 1 teaspoon (5 g) vanilla extract
  • ¼ cup (50 g) sourdough starter discard room temperature
  • 2 ½ cups (300 g) all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder

Pecan Pie Filling

  • 1 tablespoon water
  • 2 teaspoons corn starch
  • 3 tablespoons unsalted butter
  • 2 tablespoons corn syrup
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans

Instructions
 

  • Preheat oven to 350°F (176° C) and line a baking sheet with parchment paper or a silicone baking mat.
  • Make the Pecan Pie Filling: Combine the cold water and cornstarch in a small bowl, stirring until smooth and silky, and set aside. In a saucepan, melt the butter over low heat. When it starts to bubble, stir in the chopped pecans, brown sugar, corn syrup, and vanilla extract. Cook gently for about 1 to 2 minutes, stirring continuously.
    When the mixture begins to bubble again, pour in the cornstarch slurry and stir to combine. Continue cooking for 2 to 3 more minutes, or until the mixture thickens and looks shiny. Remove from heat and let it cool slightly while you prepare the cookie dough.
  • Mix wet ingredients: In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract and sourdough starter discard and beat until combined.
  • Add dry ingredients: Whisk the all-purpose flour, salt, and baking powder in a medium bowl. Add the dry ingredients to the wet ingredients, and use a spatula or wooden spoon to incorporate them. When the mixture becomes too difficult to mix with a wooden spoon, switch to using your hands. Press the dough together until it becomes a stiff dough.
  • Shape the cookies: Use a cookie scoop to portion about 2 tablespoons of dough and roll it into a smooth ball. Place the dough ball on the prepared baking sheet, then press the center with your thumb or the back of the cookie scoop to create a small well. Spoon about ½ teaspoon of pie filling into the center and sprinkle chopped pecans on top. Repeat the process with the remaining dough.
  • Bake: Bake the cookies for 13-15 minutes. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

  • The dough can be refrigerated before baking for up to 24 hours. Shape cookies prior to chilling or allow the dough to come to room temperature before shaping.

How to Store

Let cookies cool completely before storing. Once cooled, place them in an airtight container with layers separated by parchment paper to prevent the gooey pecan filling from sticking.
Room Temperature: Store at room temperature for up to 3 days. They’ll stay soft and tender, but if your kitchen is warm, the filling may get a bit sticky.
Refrigerator: Keep them in the fridge for up to 1 week. Bring them to room temperature before serving so the texture softens again.
Freezer: Place the cookies in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months. Thaw at room temperature before enjoying.

Nutrition

Serving: 1cookieCalories: 239kcalCarbohydrates: 31gProtein: 3gFat: 12g