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Cinnamon Pecan Pie Crust Cookies

Deliciously flaky cookies filled with a sweet and nutty pecan mixture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 package pie crusts Store-bought or homemade
  • 1/2 cup butter, melted Can be substituted with coconut oil for a vegan option
Filling
  • 1 cup chopped pecans Finely chopped for a uniform filling
  • 1 cup brown sugar Can be substituted with coconut sugar if desired
  • 1 teaspoon cinnamon Enhance flavor with nutmeg or ginger if desired
  • 1 egg for egg wash, optional For a shiny finish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Roll out your pie crusts on a floured surface and cut them into desired shapes.
Filling
  1. In a medium bowl, combine chopped pecans, brown sugar, and cinnamon.
  2. Brush the cut-out shapes with melted butter.
  3. Sprinkle the pecan mixture evenly over the buttered crust shapes.
  4. Optional: Brush edges with egg wash for shine.
Baking
  1. Place cookies on a parchment-lined baking sheet and bake for 10-15 minutes.
  2. Let cookies cool for a few minutes before transferring them to a wire rack.

Notes

Best enjoyed warm. Store in an airtight container for up to 5 days or freeze for 3 months.