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Pecan Pie Cut-Out Cookies

Pecan Pie Cut-Out Cookies

5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Chill time 4 hours
Servings 20 cookies


Pecan Cookie

  • 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

Royal Icing

  • 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.

Royal 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.