I baked these Maple Pecan Shortbread Cookies for a holiday cookie swap and they disappeared faster than I could plate them. Buttery, lightly maple-scented shortbread with a gentle crunch from pecans — they’re a cozy, crowd-pleasing cookie that’s as good with a mug of coffee as it is on a dessert tray. If you like nut-forward classics, this recipe is an easy riff on pecan sandies with a warm maple twist; for another maple-pecan treat, see my take on maple-pecan oatmeal cookies.

Why you’ll love this dish

Short, crisp, nutty and faintly spiced — these cookies hit several comfort-food notes at once. They’re:

Easy to make ahead: dough logs chill and wait in the fridge.
Perfect for gifting: slice-and-bake logs make uniform cookies every time.
Great for crowds: the recipe yields about 28 cookies and scales well.
Versatile: swap extracts or nuts to suit dietary preferences.

“Buttery, maple-kissed shortbread with just enough pecan crunch — the new holiday staple.” — a friend who requested the recipe twice.

If you enjoy variations of shortbread, you might also like the richer crunch in toffee pecan shortbread cookies.

Step-by-step overview

This recipe is a slice-and-bake shortbread. You’ll cream butter and powdered sugar, flavor the dough with maple and vanilla plus a touch of cinnamon, fold in chopped pecans, form the dough into two logs, roll them in coarse sugar and pecans, chill, slice and bake. Chilling is key — it firms the dough so slices stay neat and the cookies keep a tender, crumbly texture.

Gather these items

1 ½ cups (3 sticks) salted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon maple extract
½ teaspoon ground cinnamon
3 cups all-purpose flour
¾ cup finely chopped pecans (for the dough)
3 tablespoons coarse sugar (for rolling)
¼ cup finely chopped pecans (for rolling)

Notes on ingredients and swaps:

Butter: salted is called for; if using unsalted, add a pinch of fine salt (about ¼ teaspoon).
Maple extract provides concentrated flavor; for a more natural note, use 1 tablespoon pure maple syrup and omit the extract, but reduce other liquids slightly if needed.
Coarse sugar gives a pretty sparkle and crunch; raw turbinado or even sanding sugar work well.
For a gluten-free option, try a tested 1:1 all-purpose gluten-free flour blend and expect a slightly different crumb — similar to my almond flour shortbread cookies experiments.

Step-by-step instructions

Preheat nothing yet — start by creaming. In the bowl of a stand mixer, beat the softened butter on medium speed for about 1 minute until smooth.
Add the powdered sugar and beat until the mixture becomes light and creamy, 1–2 minutes. Scrape the bowl once.
Add the maple extract and vanilla extract; mix briefly until combined.
Sprinkle in the ground cinnamon, then add the flour a little at a time. Mix on low until the dough is mostly together and no large streaks of flour remain.
Fold in ¾ cup finely chopped pecans by hand so they distribute evenly without overworking the dough.
Turn the dough onto a lightly floured surface. Bring it together gently and shape into two logs about 10 inches long and 2 inches in diameter.
Mix the coarse sugar and remaining ¼ cup chopped pecans on a small plate. Roll each log in the mixture so the exterior is evenly coated.
Wrap each log tightly in plastic wrap. Refrigerate for at least 1 hour — this chills the fat and makes slicing clean.
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Unwrap the logs and slice each into 14 equal pieces (about ½ inch thick). Place the rounds on the prepared sheet, spaced about 1 inch apart.
Bake for 14–17 minutes, until the edges just begin to turn golden. Avoid overbaking to keep the center tender.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These shortbread cookies shine with simple pairings:

Classic: coffee or black tea for breakfast or an afternoon pick-me-up.
Dessert platter: add softer elements like whipped cream or salted caramel sauce for dipping.
Holiday tray: pair with spiced nuts and dried fruit for contrast.
Ice cream sandwich: press a scoop of vanilla or maple ice cream between two cookies and freeze briefly for a chilly treat.

For a chocolate-forward pairing, try them alongside bakery-style milk chocolate pecan cookies for variety on a cookie tray: milk chocolate pecan cookies.

Storage and reheating tips

Room temperature: store baked cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking.
Refrigeration: not necessary for short-term storage and can dry them out. Only refrigerate if your kitchen is very warm; return to room temperature before serving.
Freezing: wrap the unbaked logs in plastic, then foil, and freeze for up to 3 months. Slice and bake from semi-frozen, adding a minute or two to bake time. Baked cookies freeze well in an airtight container for 2–3 months; thaw at room temperature.
Food safety: since these are low-moisture baked goods, spoilage risk is low, but check for off smells or mold before eating after long storage.

Helpful cooking tips

Don’t overmix once the flour goes in — overworking develops gluten and makes shortbread tough.
Chill time matters: very cold logs slice cleaner and spread less in the oven. If logs get soft while slicing, pop them back in the fridge for 10–15 minutes.
Uniform slices: use a sharp serrated knife and a gentle sawing motion. For even rounds, mark the log with light indentations every ½ inch before slicing.
Toast pecans lightly in a dry skillet for 4–5 minutes for deeper flavor; cool completely before chopping and adding.
If you prefer a subtler maple presence, halve the maple extract and add 1 teaspoon of pure maple syrup for balance.

Flavor swaps

Chocolate-dipped: half-dip cooled cookies in melted dark or milk chocolate and chill until set.
Citrus-maple: add 1 teaspoon finely grated orange zest to the dough for bright contrast.
Nut swaps: use chopped walnuts or hazelnuts instead of pecans.
Gluten-free: use a commercial 1:1 gluten-free flour blend and add 1–2 tablespoons extra powdered sugar to help with structure.
Vegan: replace butter with a firm vegan butter and ensure powdered sugar is vegan; texture will vary slightly.

FAQ

Q: How long does the dough need to chill?
A: At least 1 hour. Chilling solidifies the butter so slices stay tidy and cookies hold their shape. If you’re short on time, a 30-minute chill in the freezer will help, but the texture is best after a full hour.

Q: Can I make the dough ahead of time?
A: Yes. Wrapped logs will keep in the fridge for 2 days or in the freezer for up to 3 months. Slice and bake from chilled or semi-frozen.

Q: What’s the best way to get even slices?
A: Mark the log every ½ inch before slicing, use a sharp serrated knife, and saw gently rather than pressing down.

Q: Can I use pure maple syrup instead of maple extract?
A: Yes — swap ½ teaspoon extract for 1 tablespoon pure maple syrup, but omit or reduce any other liquid in a wet recipe. Because this is a low-liquid dough, the extract is preferred for a concentrated flavor without changing texture.

Q: Why did my shortbread come out crumbly or dry?
A: Overbaking or using too much flour will dry them out. Also, if butter was too cold, the dough may not have come together cleanly; if too warm, cookies may spread. Aim for tender, not sandy, crumbs.

Conclusion

These Maple Pecan Shortbread Cookies are buttery, gently spiced, and simple to scale for gifts or gatherings. They’re a great make-ahead cookie and a lovely twist on classic pecan sandies. For another similar inspiration, check this recipe for Easy Maple Pecan Shortbread Cookies (Pecan Sandies), or explore a glazed version with slightly different techniques at Glazed Pecan Shortbread Cookies | Emma Duckworth Bakes.