Tis the season for festive flavors and cozy kitchens! As the holiday spirit fills the air, there’s nothing quite like the aroma of freshly baked cookies wafting through your home. If you’re a shortbread enthusiast like me, you’re in for a treat with these Pecan Thumbprint Cookies. These delightful cookies capture the essence of classic shortbread while adding a nutty twist and a touch of holiday magic.

In this post, I’ll share my lightened-up version of Pecan Thumbprint Cookies that doesn’t compromise on taste. Whether you’re looking to indulge in a nostalgic favorite or searching for a new addition to your Christmas cookie lineup, these cookies are sure to become a staple in your holiday baking repertoire. So, preheat your oven, and let’s dive into the world of buttery, nutty goodness!

And if you are looking for even more cookie recipes be sure to check out my collection of Baking recipes.

Three reasons why you need to make this recipe!

It’s a holiday tradition with a twist!

These cookies combine the beloved classic shortbread with a pecan-infused variation, offering a perfect blend of tradition and novelty for your holiday baking.

Even with the tradition, it’s a lighter option.

The recipe features some ingredient swaps to create a lighter version of the traditional cookie, allowing you to enjoy a favorite treat with potentially fewer calories or less guilt.

Pecan Thumbprint Cookies are versatile.

Don’t like pecans? Opt for jam or chocolate as your thumbprint filling.

Recipe Overview:

Serving Size: 1 cookie
Number of Servings: 36
Time to Cook: 1 hour 16 minutes
WW Points Per Recipe: 3 WW points per serving (Click here to view the recipe in the WW app. WW login is required)

Ingredients you need to make Pecan Thumbprint Cookies:

3/4 cup light, reduced-fat butter, softened
1/4 unsweetened apple sauce
1/3 cup sugar
1/3 cup sugar substitute such as stevia
1 tsp vanilla
1 3/4 cup flour

FOR THE FILLING

2 Tbsp brown sugar
2 Tbsp unsweetened apple sauce
1 Tbsp honey
1/3 cup chopped pecans

How to make Pecan Thumbprint Cookies (step by step):

In a bowl, beat together the butter, apple sauce, sugar, stevia, and vanilla. Slowly mix in the flour on low speed.
Shape the dough into a ball, wrap it in saran wrap, and refrigerate for an hour. If the dough feels too sticky you can add a little more flour.
Preheat the oven to 350F and line a large cookie sheet with parchment paper. Add a bit of nonstick cooking spray.
Roll the dough into 1-inch balls and place them on the cookie sheet. Use a finger to press down into the balls to form a small indent in each cookie.
In a small bowl, mix together the ingredinets for the filling. Place about 1 tsp of the mix into each cookie indent.
Bake the cookies in the oven for 16 minutes or until the cookies are golden brown.

Makes 36 cookies. Nutrition info for 1 cookie: Calories 52, Fat 2 g, Saturated fat 1 g, Carbs 8 g, Fiber 0 g, Sugars 3 g, Sodium 17 mg, Protein 1 g.

Different ways to change up this recipe:

If you do not want to use the artificial sweetener/sugar substitute, you can use 2/3 cup of regular sugar. The points should not change.

Tips and Tricks for Making Pecan Thumbprint Cookies:

Store leftover cookies in a sealed container. They will last up to 5 days at room temp. After that, I recommend storing them in the freezer.