Name: Sourdough Pecan Pie Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 tablespoons unsalted butter (room temperature); 3/4 cups granulated white sugar; 1 large egg (room temperature); 1 teaspoon vanilla extract; 1/4 cup sourdough starter discard (room temperature); 2 1/2 cups all-purpose flour; 1/2 teaspoon fine sea salt; 1/2 teaspoon baking powder; 1 tablespoon water; 2 teaspoons corn starch; 3 tablespoons unsalted butter; 2 tablespoons corn syrup; 2 tablespoons light brown sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans

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Why Make This Recipe

Sourdough Pecan Pie Cookies are delightful little treats that bring the cozy spirit of homemade desserts right to your kitchen. They combine the nutty richness of pecans and the tangy flavor of sourdough starter. Plus, these cookies are a fantastic way to use up any sourdough discard you have hanging around. If you’re looking for something sweet that’s a bit different, these cookies are a perfect choice. You may also enjoy knowing that they pair wonderfully with a cup of coffee or tea, making them ideal for any gathering. If you’re interested in trying more recipes that use sourdough discard, check out these breakfast cookies!

How to Make Sourdough Pecan Pie Cookies

Ingredients:

8 tablespoons unsalted butter (room temperature)
3/4 cups granulated white sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
1/4 cup sourdough starter discard (room temperature)
2 1/2 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 tablespoon water
2 teaspoons corn starch
3 tablespoons unsalted butter
2 tablespoons corn syrup
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Sourdough Pecan Pie Cookies

Directions:

Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper or a silicone baking mat. You may also find Easy Sourdough Snickerdoodle Cookies useful.

Make the Pecan Pie Filling: Start by combining cold water and cornstarch in a small bowl, stirring until it’s smooth and silky. Set this 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 1 to 2 minutes while stirring continuously. As soon as it bubbles again, pour in the cornstarch slurry and stir to combine. Keep cooking for another 2 to 3 minutes, until the mixture thickens and looks shiny. Remove it from heat and let it cool slightly while you prepare the cookie dough.

Mix Wet Ingredients: In a large mixing bowl, beat the butter and sugar together using an electric mixer until it’s light and fluffy, about 2-3 minutes. Add in the egg, vanilla extract, and sourdough starter discard, mixing until combined.

Add Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking powder. Gently fold these dry ingredients into the wet ingredients using a spatula or wooden spoon. Once it gets too difficult, switch to using your hands to press the dough together until it’s stiff.

Shape the Cookies: Use a cookie scoop to portion out roughly 2 tablespoons of dough and roll it into a smooth ball. Place it on the prepared baking sheet. Use your thumb or the back of the cookie scoop to create a small well in the center. Spoon about 1/2 teaspoon of pie filling into this well and sprinkle some chopped pecans on top. Repeat this process until you’ve used all the dough.

Bake: Pop those cookies into the oven and bake for 13-15 minutes. Once baked, allow them to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

How to Serve Sourdough Pecan Pie Cookies

These cookies are best served warm but are also delightful at room temperature. They make a charming addition to any dessert table and are sure to impress your friends and family. Pair them with a scoop of vanilla ice cream for an extra special treat! They’ll remind you of home and comfort, much like a cozy slice of chicken pot pie.

How to Store Sourdough Pecan Pie Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week – if they last that long! If you want to keep them longer, you can freeze the cookies before baking. Just wrap them tightly and pop them in the freezer. When you’re ready to bake, simply bake from frozen, adding a few extra minutes to the baking time.

Tips to Make Sourdough Pecan Pie Cookies

Use room temperature ingredients: It ensures they blend better, creating a smoother dough.
Chop the pecans finely: This allows more flavor to mix in and gives each cookie a nice texture.
Don’t skip the cooling time: Letting the cookies cool on the baking sheet helps them firm up.

Variation

Feel free to mix things up! You can substitute the pecans for walnuts or even chocolate chips if you want a sweeter cookie. And if you’re feeling extra adventurous, try adding a dash of cinnamon to the cookie dough for a warm spice flavor.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes, but you may need to adjust the flour and liquid slightly, as active starter has more moisture.

Q: What’s the best way to prepare the pecans?
A: Toasting the pecans in a dry skillet for a few minutes can enhance their flavor. Just keep an eye on them to prevent burning!

Q: How can I tell when the cookies are done?
A: The edges should be lightly golden, and the centers may look a bit soft; they will firm up as they cool.

Sourdough Pecan Pie Cookies

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Conclusion

Sourdough Pecan Pie Cookies are a delightful twist on classic flavors. If you’re looking for something special to make with your sourdough, this recipe is a winner. For an inspiring variation on pecan cookies, check out this recipe!