Pecan Sticky Bun Cookies

If you combine a pecan sticky bun and a cookie, you would end up with these Pecan Sticky Bun Cookies. Actually, I am not sure because I am not very good at Punnett squares. Although it feels like a very straightforward result. These cookies are an egg-less shortbread base with a brown sugar cinnamon filling. All you have to do is spread the filling on top of your rolled-out dough and roll it up like a cinnamon roll! Technically, the topping is optional…but…is it? If you are looking for some more cinnamon filled recipes, check out my Cinnamon Roll cookies!

So what Exactly Are Pecan Sticky Bun Cookies?

Packed with the gooey caramel essence of a sticky bun and the crisp, satisfying texture of a perfect shortbread cookie, these treats are a super easy and accessible way to enjoy the flavors of a real pecan sticky bun without the fuss of a yeasted dough! These cookies are slightly adapted from the incredibly creative Jonathan Melendez Blog.

The Secret Ingredients That Make Them Irresistible

• Toasted Pecans: Not just a garnish, but the star of the show. These nutty nuggets bring a rich, buttery crunch that elevates the entire cookie experience.
• Brown Sugar Swirl: A sweet brown sugar filled cinnamon-y swirl is in every bite!
• Cinnamon Spice: Because what’s a sticky bun-inspired cookie without that warm, comforting spice?
• Maple Syrup: With just a hint of maple syrup in the topping these cookies have a nutty earthy flavor!

Why Pecan Sticky Bun Cookies Will Change Your Dessert Game

Forget everything you know about boring, one-note cookies. These bad boys are:

• Texture Perfection: Crisp edges, soft center
• Flavor Complexity: Sweet meets nutty meets spicy
• Conversation Starter: Yes, I really do think these are impressive enough to win. a cookie swap. Do I think they are guaranteed to make you the most popular person at any potluck? Yes. Yes, I do.

Pro Baking Tips for Cookie Perfection

1. Toast Your Pecans: Never, ever skip this step. Toasting brings out a depth of flavor that’ll make your taste buds do a happy dance.
2. Chill the Dough: Patience is a virtue. Refrigerating your cookie dough for at least an hour helps develop richer flavors and prevents excessive spreading.
3. Carefully roll up the cookie dough: Listen, these cookies are senstive and slightly fragile, but aren’t we all? Make sure to carefully roll the dough up so there are no cracks. If there are, try to gently push them together with your hands.
4. Don’t Overbake: The magic happens in that sweet spot between golden and just-before-burned.

Pro Tip: Pair with a strong coffee or a cold glass of milk. Thank me later.

Craving these cookies yet? Trust me, you’re not alone.

Pecan Sticky Bun Cookies

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Ingredients

Pecan Sticky Topping

• 4 tablespoons unsalted butter 1/2 stick or 56 grams
• 1/3 cup dark brown sugar 66 grams
• 1/3 cup heavy cream
• 3 tablespoons pure maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 4 ounces toasted pecans roughly chopped

Pecan Sticky Bun Swirl Cookie Dough

• 1 cup unsalted butter 8 ounces, softened
• 1/2 cup light brown sugar 100 grams
• 1 teaspoon vanilla
• 2 teaspoons ground cinnamon
• 2 1/4 cups all-purpose flour 281 grams
• 1/4 teaspoon salt

Cookie Dough Filling

• 2/3 cup light brown sugar 133 grams
• 4 tablespoons unsalted butter 2 oz, softened
• 1 tablespoon ground cinnamon
• 1/4 tsp kosher salt

Instructions

Cookie Dough

• In the bowl of a stand mixer fitted with a paddle attatchment, add the butter and sugar. Cream on medium speed for about 5 minutes, pausing 1/2 way through to scrape the sides of the bowl with a nonstick spatula. Add in the vanilla and mix, scrape down the sides of the bowl again
• Add the flour, salt, and cinnamon to the wet ingredients and mix until a dough forms. Place dough on a clean sheet of parchment paper and place another sheet of parchment on top. It will be slightly sticky so you will use a rolling pin to roll out the dough in between these two parchment sheets. Roll the dough into a rectangle that it about 1/4 inch thick. If this is too thick you won't have nice swirls in the dough! Place the rolled out dough (still in the parchment) in the fridge to firm up for 15-20 minutes while you make the filling.
• In a separate small bowl, add the butter, sugar, cinnamon and salt. Mix with a wooden spoon until smooth and thoroughly combined. Remove the chilled rolled out dough from the fridge. Using an offset spatula, carefully spread the filling on top of the dough. Try to get this layer as smooth and even as possible. Roll the dough into a very tight log, starting at the long end of the rectangle. Wrap the rolled log in cling wrap and let chill in the fridge overnight or at LEAST 4 hours. This is key to making sure the filling doesn't melt out!
• When dough is chilled, preheat oven to 350 F. Line two baking sheets with parchment paper.
• Unwrap the dough and place on a clean work surface. Slice the log into 1/4 inch thick slices, you will need a good sharp knife for this! Place the cookies onto the prepared baking sheets leaving at least 2-inches in between each cookie apart. Bake for 18 to 20 minutes. Let the cookies cool completely.

Make the Topping!

• Place a medium saucepan over low heat. Add the butter, sugar, heavy cream, maple syrup and salt. Stirring constantly, cook the mixture until the butter melts then turn up the heat to medium. Bring the mixture to a full boil while stirring constantly, you don't want the bottom to scorch! After about 5 minutes remove from the heat and add in the vanilla +pecans. Transfer the topping to a heat proof bowl until it is time to use it!
• Once the cookies are cooled, top each one with teaspoon (or more if you wish) of the topping. If the topping is cold, warm it up slightly in a saucepan until it is loose enough to spoon. Once on top of the cookie, let the topping set before packing into any cookie boxes. Enjoy
• Store any extra cookies in the refrigerator in an airtight container. These will last for about 3 days. Alternatively, this dough can be frozen for up to 3 months!