Pecan Shortbread Cookies
I’ve baked these pecan shortbread cookies dozens of times — they’re buttery, nutty, and unfussy. A riff on classic shortbread, this version folds in chopped pecans for crunch and a toasty flavor that’s perfect for holiday platters, afternoon tea, or a simple cookie swap. If you like shortbread with a little crunch and deep butter flavor, this recipe is the one I reach for. For an even simpler shortbread, try the buttery 3-ingredient shortbread I use when time is tight.
Why you’ll love this dish
Pecan shortbread is a small cookie with a big punch: rich butter, a delicate crumb, and the warm, slightly sweet note of pecans. It’s:
- Quick to mix — no creaming for long, no chilling-heavy dough if you’re short on time (though chilling improves slicing).
- Great for gifting — the log shape chills well and slices into beautiful rounds for boxes or tins.
- Versatile — dress them with a dusting of powdered sugar, a drizzle of chocolate, or a sprinkle of coarse sea salt.
“The perfect balance of buttery melt and crunchy pecan — a holiday classic in our house.”
If you’re testing different shortbreads for a cookie tray, pairing these with a simpler sugar cookie like the 3-ingredient sugar cookies makes an elegant, contrasting selection.
Step-by-step overview
This recipe is straightforward: cream butter and sugar, fold in flour and salt until the dough is crumbly, add chopped pecans, form a log, chill, slice, and bake. Expect active prep of about 15 minutes, plus chilling (1 hour) and 14 minutes baking per sheet. Chilling makes cleaner slices and helps the cookies hold their shape while baking.
What you’ll need
- ¾ cup (1½ sticks) unsalted butter, softened (room temperature, not melted)
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- 1¾ cups all-purpose flour
- 1½ cups chopped pecans
Notes and substitutions:
- Butter: For the richest flavor use European-style butter if available; otherwise unsalted is perfect. If you only have salted butter, reduce added salt to ¼ teaspoon.
- Pecans: Lightly toast whole pecans in a dry skillet for 3–5 minutes to deepen flavor, then chop.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and chill the dough slightly longer to help it hold together.
Step-by-step instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, sugar, and vanilla until creamy and smooth. Use a hand mixer or stand mixer on medium speed — about 1–2 minutes.
- Add the flour and salt. Mix on low speed just until the dough becomes thick and crumbly. Avoid over-mixing; you want a tender crumb.
- Fold in the chopped pecans with a spatula until they’re evenly distributed.
- Shape the dough into a 2-inch diameter log. Wrap tightly in plastic wrap and chill for 1 hour in the refrigerator, or freeze for 20 minutes if you need to speed things up. Chilling firms the butter and makes cleaner slices.
- Unwrap and slice the chilled log into ¼–⅓-inch thick rounds. Wipe your knife between cuts for neat edges.
- Arrange the slices about 1 inch apart on the prepared baking sheet. Bake for 14 minutes, or until the edges just start to color — watch closely after 12 minutes.
- Transfer the cookies to a wire rack and allow them to cool completely; they firm up as they cool.
Best ways to enjoy it
These pecan shortbread cookies shine with simple pairings:
- A cup of strong coffee or an oolong tea to cut the richness.
- For dessert plates, serve with a smear of fruit preserves or a small scoop of vanilla ice cream.
- Gift them in a tin with a few sprigs of rosemary for a festive touch.
Pairing idea: assemble a cookie tray with contrasting textures—soft chewy cookies, these crisp pecan shortbreads, and a buttery bar or two.
Storage and reheating tips
- At room temperature: Store cooled cookies in an airtight container for up to 5 days. Layer with parchment to prevent sticking.
- Refrigeration: Not necessary unless you live somewhere very warm; refrigeration can dry them out.
- Freezing: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Reheating: Warm briefly in a 300°F oven for 5–7 minutes to refresh the butter aroma; avoid microwaving, which makes them soft.
Safe handling: let cookies cool completely before sealing to avoid condensation and sogginess.
Pro chef tips
- Butter temperature: Softened butter should give slightly when pressed but still hold shape. Too-soft or melted butter makes the dough greasy and spreads in the oven.
- Knife technique: Use a sharp, non-serrated knife and press down in a single clean motion to avoid ragged edges. Chill the log if slices are crumbling.
- Even baking: Rotate the baking sheet halfway through baking if your oven heats unevenly.
- Watch the edges: Shortbread rarely browns much; the edges turning a pale golden is your cue — overbaking makes them dry.
- Mix-ins: Keep mix-ins moderate (1–1½ cups nuts) to maintain the shortbread texture.
For more creative cookie ideas that pair nicely on a holiday platter, check out these brown sugar treats like the brown sugar pop-tart cookies.
Creative twists
- Chocolate-dipped: Dip half the cooled cookie in melted dark chocolate and chill until set.
- Spice it up: Add ¼ teaspoon ground cinnamon or a pinch of nutmeg to the dough for autumn warmth.
- Citrus zest: Stir in 1 teaspoon finely grated orange zest to brighten the flavor.
- Brown-butter pecan: Brown the butter, cool it to room temp, then proceed — the nutty notes pair wonderfully with pecans.
For a gluten-free fall cookie board, try pairing with something like chocolate chip gluten-free pumpkin cookies.
Common questions
Q: Can I make the dough ahead?
A: Yes. Form the log, wrap tightly, and refrigerate up to 48 hours or freeze up to 1 month. Slice and bake from chilled (add a minute or two if still slightly frozen).
Q: Why is my shortbread crumbly after baking?
A: Shortbread is naturally crumbly, but if it falls apart excessively you may have too little butter or overworked the dough. Ensure proper measuring and mix just until combined.
Q: Can I use other nuts?
A: Sure—walnuts or almonds work well. Pecans give a distinct toasty, buttery note but swap freely based on preference or availability.
Q: How do I prevent spreading?
A: Use properly chilled dough and don’t over-soften the butter. If slices are spreading, chill the tray briefly before baking.
Q: Can I reduce sugar?
A: You can decrease sugar slightly, but sugar affects texture and spread. Reduce by no more than 2 tablespoons for best results.
Conclusion
These pecan shortbread cookies are a reliable, buttery crowd-pleaser that travel well and adapt to flavor variations. If you want an alternative technique or inspiration from other bakers, I often consult trusted recipes like Sally’s Pecan Shortbread recipe for a slightly different texture and Gemma’s Butter Pecan Shortbread Cookies for another take on the classic combination.
Pecan Shortbread Cookies
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, sugar, and vanilla until creamy and smooth, about 1–2 minutes.
- Add the flour and salt. Mix on low speed just until the dough becomes thick and crumbly.
- Fold in the chopped pecans with a spatula until they’re evenly distributed.
- Shape the dough into a 2-inch diameter log. Wrap tightly in plastic wrap and chill for 1 hour in the refrigerator, or freeze for 20 minutes.
- Unwrap and slice the chilled log into ¼–⅓-inch thick rounds. Wipe your knife between cuts for neat edges.
- Arrange the slices about 1 inch apart on the prepared baking sheet.
- Bake for 14 minutes, or until the edges just start to color. Watch closely after 12 minutes.
- Transfer the cookies to a wire rack and allow them to cool completely.
