If there’s a cookie that captures the magic of nostalgia, warmth, and a melt-in-your-mouth experience, it’s Pecan Shortbread Cookies. These little golden rounds combine buttery richness with the gentle crunch of finely chopped pecans, creating a treat that’s both comforting and elegant. Whether you’re reminiscing about family gatherings or looking to impress guests at your next get-together, Pecan Shortbread Cookies will be the star of your dessert table—and the secret is just how easy they are to make from scratch.
Ingredients You’ll Need
There’s a delightful simplicity behind every perfect batch of Pecan Shortbread Cookies, and each ingredient pulls its weight for taste, texture, and even a hint of color. It’s a classic case of less being oh-so-much more, where the quality of what you add really shines through in each bite.
- Unsalted Butter (1 cup, softened): The foundation of every great shortbread cookie, butter brings that signature richness and delicate crumb.
- Granulated Sugar (1/2 cup): Adds just the right amount of pure sweetness and helps create a tender texture.
- Light Brown Sugar (1/4 cup, packed): Brings subtle caramel notes that perfectly complement the pecans.
- Vanilla Extract (1 teaspoon): Rounds out the flavors with pure aromatic warmth—don’t skip it!
- All-Purpose Flour (2 cups): Gives structure while still letting the cookies stay wonderfully delicate.
- Salt (1/4 teaspoon): Just a pinch brightens all the other flavors and adds balance.
- Finely Chopped Pecans (1 cup): The star ingredient for nutty goodness in every bite—try toasting them for extra flavor.
- Extra Granulated Sugar (for sprinkling): Adds a sparkle and a hint of crystal crunch on top of each cookie.
How to Make Pecan Shortbread Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C), ensuring even baking from the first batch to the last. Line a baking sheet with parchment paper so your cookies release effortlessly—and cleanup is a breeze.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar. You’re aiming for a fluffy, pillowy mixture—this step is key for getting those classic melt-in-your-mouth Pecan Shortbread Cookies. A hand mixer or stand mixer will make this creamy magic quick work, but old-fashioned elbow grease works too.
Step 3: Add Vanilla
Mix in the vanilla extract, letting it swirl through the butter and sugar. This touch adds an inviting aroma that fills your kitchen before you’ve even popped the cookies in the oven.
Step 4: Combine with Flour and Salt
Gradually add the flour and salt to the wet mixture. Take your time—adding it slowly will help you avoid overmixing. The dough should come together but remain tender and soft, not sticky or tough.
Step 5: Fold in the Pecans
Stir in the finely chopped pecans, distributing them throughout the dough. If you want to take your Pecan Shortbread Cookies to superstar status, toast the pecans before chopping for an extra layer of nutty depth.
Step 6: Shape and Chill the Dough
Divide your dough into two portions and shape each one into a log, about two inches in diameter. Wrap them tightly in plastic wrap and refrigerate for at least an hour. Chilling is what helps you get perfect rounds and that signature shortbread snap when baked.
Step 7: Slice and Bake
Unwrap your chilled dough logs and slice them into 1/4-inch rounds. Arrange the slices on your prepared baking sheet, leaving about an inch of space between each. Sprinkle the tops lightly with extra granulated sugar for a sparkling finish. Bake for 12 to 15 minutes, or until the edges are beautifully golden.
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for about five minutes, then transfer them to a wire rack to finish cooling completely. This step is crucial—they’re delicate when hot, but will set up with that perfect tender crumb as they cool. It’s hard to wait, but it’s worth it!
How to Serve Pecan Shortbread Cookies
Garnishes
Dress up your Pecan Shortbread Cookies with just a dusting of powdered sugar for a wintry, festive look—or try a drizzle of melted dark chocolate for extra decadence. For a playful twist, add an extra pecan half on top of each cookie before baking to celebrate the nutty core of this cookie.
Side Dishes
These cookies are a dream alongside a good cup of coffee or a steaming mug of tea. For a dessert platter, pair them with fresh berries, tangy lemon curd, or even a scoop of creamy vanilla ice cream. Pecan Shortbread Cookies are versatile and play well with other sweets or simple drinks.
Creative Ways to Present
For gifting or entertaining, layer the cookies in a clear glass jar with parchment rounds between each layer. Wrap logs of unbaked dough with a pretty ribbon as a homemade food gift—just include baking instructions! On a dessert tray, stack them in a tower or arrange in concentric circles for maximum visual delight.
Make Ahead and Storage
Storing Leftovers
Keep your baked Pecan Shortbread Cookies in an airtight container at room temperature, where they’ll stay fresh for up to a week. Their sturdy nature also makes them perfect for packing into lunchboxes or sharing in care packages.
Freezing
Pecan Shortbread Cookies are freezer-friendly. Store them baked (once completely cool) in a single layer or between sheets of parchment in an airtight container for up to three months. You can also freeze the raw dough logs—just thaw slightly before slicing and baking as usual for cookies on demand.
Reheating
If you like your cookies a little warm, a very quick reheat in a 300°F oven for 2 to 3 minutes revives their delicious aroma and slight crispness, making them taste bakery-fresh once again.
FAQs
Can I use salted butter instead of unsalted?
Yes! If you use salted butter, simply reduce or omit the added salt in the recipe. Taste as you go, since some salted butters vary a lot in saltiness.
How finely should I chop the pecans?
Chop them fairly fine so they blend right into the dough, but not so small that they turn to powder. Aim for small pieces that distribute easily and add even texture throughout your Pecan Shortbread Cookies.
Can I make the dough ahead of time?
Absolutely! The dough for Pecan Shortbread Cookies loves being made ahead. It actually benefits from chilling, so you can mix and refrigerate the logs up to two days in advance, or freeze for longer storage.
Do I need to toast the pecans?
It’s optional, but recommended! Toasting intensifies the nutty flavor and adds an extra layer of depth to the cookies. Just bake chopped pecans at 350°F for about 5–8 minutes, stirring once, until fragrant.
How do I get perfectly round cookies?
After shaping the dough into logs, roll them back and forth on the counter occasionally as they firm up in the fridge—this helps keep the shape perfectly round. If any flatten during slicing, simply reshape with your fingers before baking.
Final Thoughts
There’s so much to love about making and sharing Pecan Shortbread Cookies at home: the simplicity, the rich buttery flavor, and the joy they bring with every bite. I hope you’ll treat yourself to a batch soon—your kitchen will smell incredible, and every nibble is pure comfort. Happy baking!
Print
Pecan Shortbread Cookies Recipe
- Total Time: 35 minutes (plus chilling)
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Pecan Shortbread Cookies are a delightful treat with a buttery and nutty flavor that pairs perfectly with a cup of tea or coffee. They are easy to make and perfect for any occasion.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- Extra granulated sugar for sprinkling
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the vanilla extract. Gradually add the flour and salt, mixing until just combined. Stir in the chopped pecans.
- Chill the Dough: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour until firm.
- Bake the Cookies: Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet about 1 inch apart. Sprinkle the tops lightly with granulated sugar. Bake for 12 to 15 minutes or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to one week.
- These cookies freeze well.
- For extra flavor, toast the pecans before adding them to the dough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
