Classic Butter Pecan Graduation Thumbprint Cookies
These buttery, nutty thumbprint cookies feature a crunchy pecan coating and a sweet jam center, perfect for celebrations and easy to make with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (120 grams) chopped pecans, toasted
- 1/2 cup (160 grams) your favorite jam or preserves (raspberry, apricot, or strawberry recommended)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Set aside to cool.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until fully incorporated, about 1 minute.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture on low speed and mix until just combined. Do not overmix.
- Portion the dough into 1 tablespoon (15 ml) balls and roll each ball gently until smooth.
- Roll each dough ball in the toasted pecans, pressing slightly so the nuts stick well around the surface.
- Place the pecan-coated dough balls on the prepared baking sheet about 2 inches (5 cm) apart.
- Press your thumb or the back of a small spoon firmly into the center of each cookie to create a well, being careful not to flatten the cookie too much.
- Fill each thumbprint with about 1/2 teaspoon (2.5 ml) of your chosen jam.
- Bake for 12-15 minutes until the edges are golden and the jam is bubbly. Start checking at 12 minutes to avoid burning.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use softened but not melted butter for best texture. Toast pecans lightly to enhance flavor. Chill dough for 15 minutes if too soft. Use thicker jams or reduce thin jams by simmering to prevent runny centers. Start checking cookies at 12 minutes to avoid burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5
- Fat: 7
- Carbohydrates: 11
- Protein: 1.5
Keywords: butter pecan cookies, thumbprint cookies, graduation cookies, party treats, homemade cookies, pecan jam cookies