Decorated sugar cookies get a fun and nutty twist that is perfect for the holiday season. Pecan Pie Cut-Out Cookies taste as good as they look!
I received product samples from sponsor companies to aid in the creation of the #ChristmasCookies Week recipes. All opinions are mine alone.
Cut-out sugar cookies are a must for all our holidays. After creating my adorable Pumpkin Pie Cut-Out Cookies, I wanted to try pecan pie, but in decorated sugar cookies. Pecan Pie Cut-Out Cookies are perfect for any Fall or Winter Celebration!
Pecan Pie Cut-Out Cookies:
Decorated sugar cookies are among my favorite type of cookie. In addition to my traditional cookies, I have also played with flavoring the dough recipe. I used pumpkin powder and pumpkin pie spice for the pumpkin pie cookies. I am also experimenting with apple cider and hot chocolate for some upcoming Winter recipes. I can’t decide which one I like the best, as they are all delicious!
These cookies start with my regular cookie base, plus some fun extras. Millican Pecan Company shipped some of their pecans for my recipes. I used both pecan meal and pecan halves for this recipe. Butter rum flavoring and a small amount of brown sugar helps add more flavor to the recipe
I use meringue powder when making Royal icing. It can be found in any craft store with a baking section, online, and in some grocery store. I not only use royal icing for cookie decorating, but also for cakes, like my Purple Velvet Halloween Layer Cake. There are different consistencies to be aware of when using royal icing – stiff, to piping, to flooding. Practice makes perfect when it comes to knowing and using these royal icings for cookies.
Tools, Tips, and Tricks for Pecan Pie Cut-Out Cookies:
- My Amazon Cookie Tools Store has lots of my favorite cookie-making tools, piping tips and gel food color.
- If you’re not comfortable using a tipless bag, piping tips are a great way to start cookie decorating
- Use an adjustable rolling pin, because this is such an easy fix for even baking!
- I used 3 different gel colors for the cookies – chocolate brown and a mix of warm brown/ivory for the pie crust.
- Sweet Sugarbelle is a decorated cookie guru. I love her adorable designs, and she has great tips and tricks for decorating and icing consistency.
Pecan Pie Cut-Out Cookies
- 3 cups all-purpose flour
- 1/4 cup Millican Chopped Pecans
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 3 tablespoons heavy whipping cream
- 1 teaspoon butter rum extract
- 1 teaspoon vanilla extract
- 3 tablespoons meringue powder
- 4 cups powdered sugar
- 5 tablespoons water
- 1 teaspoon clear vanilla extract
- 1 tablespoon corn syrup
- chocolate brown gel food color
- warm brown gel food color
- ivory gel food color
- Millican pecan halves
Pecan Pie Cookie Dough
- Place flour, baking powder, salt, sugar, brown sugar, and pecan meal into a large mixing bowl. Whisk together briefly. Cut in butter using a pastry blender.
- In a small bowl or measuring cup, whisk egg, heavy cream, butter rum extract, and vanilla together. Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
- Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it, place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
- When ready to make cookies, heat oven to 400F, roll out to 3/8 inch thick. Using a candy corn cookie cutter, cut out and place on a parchment-lined baking sheet.
- Bake for 5-8 minutes (or 9-12 minutes on an Airbake cookie sheet or until just barely golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.
- Make sure the bowl and whip from your stand mixer is completely clean and grease-free. If necessary, wipe down with a paper towel and lemon juice.
- Combine meringue powder, powdered sugar and water in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until incorporated, add in corn syrup, then beat on medium high for 5 minutes.
- Once royal icing is whipped to desired consistency, separate it into two different bowls. About 2/3 of the icing will be tinted chocolate brown. Add water, a teaspoon at a time, until desired flood or 20-second icing consistency.
- For the pie crust color, mix a small amount of warm brown with ivory to get desired color. Add a small amount of water to the pie crust color, so you have an easy flowing, but still stiffer consistency icing.
- Place icing into piping bags. (You can use tipless or a #2 piping tip. Place the pie crust icing into a piping bag fitted with a #104 petal tip. Cover the open tips with a wet paper towel while piping the pumpkin.
- Outline and flood the entire cookie with chocolate brown icing. Place pecan half on each cookie. Let dry completely. Pipe the pie crust, with the small side facing out. Let dry completely.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Brown Butter Thumbprint Cookies by Food Above Gold
Buttered Pecan Shortbread Cookies by Cheese Curd In Paradise
Candy Cane Whoopie Pies by Strawberry Blondie Kitchen
Cherry Pecan Shortbread Rounds by Family Around the Table
Chocolate Cherry Cookies by Sweet Beginnings
Chocolate-Dipped Christmas Butter Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Christmas Crinkle Cookies by Blogghetti
Christmas Pecan Bar Cookies by Intelligent Domestications
Cinnamon Roll Blondies by Hezzi-D’s Books and Cooks
Dark Chocolate Dipped Citrus Spice Shortbread by The Spiffy Cookie
Easy Italian Pizzelles by Frugal & Fit
Ginger Spice Cookies by Red Cottage Chronicles
Kahlua Hot Chocolate Cookies by Books n’ Cooks
Linzer Cookies by Palatable Pastime
Neiman Marcus Cookie Recipe by Everyday Eileen
Pecan Pie Cookies by Daily Dish Recipes
Pecan Pie Cut Out Cookies by Love and Confections
Prize 1 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2 – Adams Extract Prize Pack
Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.
Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.
I love this recipe and I’m excited to try the pumpkin pie recipe. I searched for your basic sugar cookie recipe but I could not find it would you be able to provide a link or that recipe to me? Also, you mentioned an apple cider recipe if you have that one available I would love to try it as well. Thank you
Hi Gloria! So glad you liked this recipe. It is one of my Fall favorites. Here is my regular sugar cookie recipe. https://www.loveandconfections.com/christmas-rosette-sugar-cookies/ I am hoping to blog the apple cider recipe this coming Fall.