Pecan Shortbread Cookies
Add Preferred SourceThese Pecan Shortbread Cookies are buttery, crisp, and packed with finely chopped pecans. With a tender crumb and a lightly crunchy pecan-sugar coating, they’re an easy slice-and-bake cookie that works just as well for the holidays as it does for everyday baking.
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These are classic cookies. They’re easy to make, are melt-in-your-mouth delicious, and theory have a light crunch from both the cookie and the pecans.
These are a great cookie for holiday cookie exchanges, or to keep hidden in the back of your freezer so that the kids can’t find them. That’s where I keep them, and then when I’m craving a bite of something sweet, they’re there and waiting.
Ingredients
For the Cookies
- Unsalted butter – Yes, there’s a lot of butter in this recipe.
- Brown sugar – Not packed, you don’t want these cookies to be too sweet.
- Granulated sugar – White sugar, don’t worry if there are a few lumps.
- Vanilla extract – Pure or artificial vanilla work just fine.
- All-purpose flour – Just lightly spoon it into your cup measure. No sifting needed!
- Cinnamon – Fresh cinnamon has the best flavor.
- Salt
- Finely chopped pecans – For the best flavor, toast them lightly before adding them to the batter.
For the Coating
- Finely chopped pecans – Toast them for more flavor.
- Turbinado sugar – Also called Sugar in the Raw.
How to Make Pecan Shortbread Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Cream the butter, the brown sugar, and the granulated sugar until smooth and creamy. Mix in the vanilla extract.
Add the flour, the cinnamon, and the salt. Mix just until combined, scraping the bowl as needed. Stir in the chopped pecans until evenly distributed.
Shape the dough into a log about 8–10 inches long and 2 inches in diameter. Wrap tightly and refrigerate for about 4 hours, or until firm.
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
Combine the turbinado sugar and the chopped pecans in a shallow dish. Roll the chilled dough log in the mixture to coat the outside.
Slice the dough into ½-inch rounds and place them cut-side down on the prepared baking sheets, leaving space between each cookie. Sprinkle with any remaining coating, if desired.
Bake for 12–14 minutes, until the cookies are set and lightly golden. Let cool briefly on the baking sheets before transferring to a rack.
Chef Jenn’s Tips
- Chill the dough fully so the cookies hold their shape when sliced.
- Finely chopped pecans give the best texture and even flavor.
- For clean slices, wipe the knife between cuts.
Serving Ideas
Serve with coffee, tea, or hot cocoa. These cookies also work well on holiday cookie trays or as an easy homemade gift. Serve them alongside Peanut Butter & Jelly Thumbprint cookies at a potluck, or after a hearty casserole for dinner.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days.
Pecan Shortbread Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup finely chopped pecans
For the Coating
- ¼ cup turbinado sugar
- ¼ cup finely chopped pecans
Instructions
- Cream the butter, the brown sugar, and the granulated sugar until smooth with electric hand beaters or in the bowl of your stand mixer. Scrape down the sides as needed. Mix in the vanilla extract.
- Add the flour, the cinnamon, and the salt; mix until just combined, then stir in the pecans.
- Shape the dough into a log, wrap tightly in plastic wrap, and chill for 4 hours or overnight.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll the dough in the pecan-sugar mixture, slice into ½-inch rounds, and arrange on the baking sheets.
- Bake for 12–14 minutes, cool slightly, and serve.
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.
