Easy-as-Pie Thumbprint Cookies

Pie thumbprint cookies with various pie fillings
Prep Time
15 min
Cook Time
12 min
About 35 cookies

The holidays are full of indulgence, celebration and endless choices. Eggnog or hot chocolate? Shortbread or gingerbread? Pumpkin or pecan? For those of us who just can’t decide, or just need to try them all, these delightful little cookies are for you. A simple thumbprint cookie is all you need to make these tasty treats that pack all the flavours of your favourite holiday pies.

This way, you can sample all the best seasonal tastes in just a few bites, leaving you lots of room for more delicious sweets. This easy recipe will help you make a batch of decadent lemon, pecan and cranberry pie cookies, but feel free to get creative with more pie-fect fillings like banana cream or apple!



Thumbprint cookies

cup unsalted butter, softened
cup icing sugar, sifted
cup packed brown sugar
tsp almond extract
cups all-purpose flour
tsp salt

Lemon Cream Filling

cup lemon curd
cup whipping cream (35%), whipped

Pecan Pie Filling

Tbsp packed brown sugar
Tbsp unsalted butter
cup pecan halves, chopped
Tbsp liquid honey

Cranberry Pie Filling

cup frozen cranberries
cup sugar
cup water
rosemary sprig, and extra to garnish



See directions for additional prep times.

baking sheet with pie thumbprint cookie dough before filling is added
Step 1

In bowl of stand mixer, beat butter, icing sugar, brown sugar and almond extract until mixture is light and fluffy, about 3 minutes. With mixer on medium-low, beat in flour and salt until just combined.

Step 2

Scoop out 1 Tbsp at a time and roll into balls. Arrange about 1-inch apart on parchment paper-lined baking sheet. Using the tip of your thumb, create deep well into centre of each ball of dough, pinching any cracks that form around the well. Refrigerate until firm, about 15 minutes.

Step 3

Bake in 350ºF oven until light golden on the bottom and no longer shiny, about 12 minutes. If necessary re-shape well with the back of a wooden spoon. Remove to cooling rack; let cool completely.

Step 4

Spoon lemon curd into the centre of the thumbprint cookies.

Step 5

Using piping bag fitted with small star-tipped shape, pipe a small amount of whipped cream on top of lemon curd.

Step 6

In small nonstick skillet over medium heat, combine brown sugar and butter, stirring until butter has melted. Stir in pecans, stirring until coated. Stir in honey. Cook, stirring, until mixture thickens, about 5 minutes. Let cool slightly.

Step 7

Spoon pecan filling into the centre of the thumbprint cookies.

Step 8

In small saucepan, bring cranberries, sugar, water and rosemary sprig to boil. Reduce heat and simmer, stirring occasionally, until cranberries have popped and mixture is chunky, about 10 minutes. Discard rosemary sprig. Let cool.

Step 9

Spoon cranberry filling into the centre of the thumbprint cookies. Garnish with rosemary.

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