Add Preferred SourceThere is something so comforting about classic shortbread, especially the kind that leaves buttery crumbs on your fingertips. I grew up making slice-and-bake cookies with my mom during the holidays, and the first scent that always filled our kitchen was toasted pecans warming in the oven. These pecan shortbread cookies take me right back.
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What I love most about this recipe is how simple it is to prepare, yet how elegant and gift-able the final cookies look. A crisp edge, a tender center, and that sparkly pecan crust make them feel special with almost no effort at all.
A Cozy Seasonal Moment
When the weather cools down and the days start to feel a little softer, a batch of these buttery pecan shortbread cookies feels like the perfect way to slow down. They pair beautifully with warm drinks, fill the house with a nutty aroma, and make an easy homemade treat for fall gatherings or holiday cookie boxes.
Ingredients
How to Make Pecan Shortbread Cookies
Start by creaming the butter and sugars in a stand mixer with the paddle attachment. I love using the stand mixer here because it gives the dough a smooth, even texture without overworking it. Mix until everything looks fluffy and well blended.
Add in the vanilla and mix again until fully incorporated. Then sprinkle in the flour, cinnamon and salt. Let the mixer run just until the dough comes together. Scrape the sides of the bowl with a rubber spatula, which helps make sure no dry pockets remain. Stir in the chopped pecans until evenly distributed.
Lay a sheet of plastic wrap on the counter and use it to help form the dough into a log about 8 to 10 inches long and about 2 inches wide. The wrap helps you shape it neatly without sticking to your hands. Once shaped, wrap it tightly and refrigerate for at least 4 hours until firm. This chill time is essential because it keeps the cookies from spreading while baking.
When ready to bake, preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Parchment ensures even browning and makes cleanup so easy. Combine the turbinado sugar and extra chopped pecans in a shallow baking dish. Roll the chilled dough log through the mixture to coat the outside with a sparkly pecan crust.
Using a sharp knife, slice the log into ½ inch rounds and arrange them cut side down on the baking sheets with a bit of space between each cookie. If you like, sprinkle a little extra pecan sugar on top. Bake for 12 to 14 minutes, just until the centers look set and the edges feel slightly firm. The cookies will finish crisping as they cool.
Serving Suggestions
Enjoy these cookies with a warm mug of coffee, hot cocoa or spiced tea. They make a lovely addition to fall dessert boards or holiday cookie tins. For a festive twist, drizzle with melted chocolate or sandwich two cookies with a smear of caramel.
Storage Tips
Keep the cookies in an airtight container for up to 3 days at room temperature. To freeze, place baked cookies in a zip top bag and store for up to 2 months. You can also freeze the dough log before slicing and bake straight from frozen, adding a minute or two to the bake time.
More Recipes You’ll Love
If you love warm, cozy baking as much as I do, try my Butternut Squash Loaf with Spiced Icing for another autumn favorite. You might also enjoy the Mississippi Mud Pie for a decadent chocolate fix or Sweet Potato Pie, a true Southern classic that never fails to impress at fall gatherings. And if you’re creating a dessert board, my Fall Charcuterie Board pairs beautifully with these shortbread cookies for an easy, elegant spread.
Pecan Shortbread Cookies
Equipment
- Stand mixer with paddle attachment
- Rubber Spatula
- Plastic wrap
- Parchment Paper
- Sharp Knife
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
- 1/4 cup turbinado sugar
- 1/4 cup finely chopped pecans
Instructions
- Cream butter, brown sugar and sugar in a stand mixer until smooth.
- Mix in vanilla.
- Add flour, cinnamon and salt then mix until combined.
- Stir in chopped pecans.
- Form dough into an 8 to 10 inch log and wrap in plastic. Chill 4 hours.
- Preheat oven to 350 degrees and line baking sheets with parchment.
- Combine turbinado sugar and extra pecans then roll chilled dough log in mixture.
- Slice into ½ inch rounds and place on baking sheets.
- Bake 12 to 14 minutes until centers are set.
Notes
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
