Holiday baking doesn’t have to be stressful. These pecan shortbread cookies are a simple, classic treat made with just five ingredients. Buttery, tender, and studded with chopped pecans, they melt in your mouth and are ideal for cookie exchanges, gift boxes, or a cozy afternoon with tea. The dough is easy to work with, chills quickly, and bakes to light golden perfection in minutes—making them a reliable go-to for holiday baking.
Top Reader Review
- “As soon Becky released this recipe, I immediately went and bought the ingredients! The cookies turned out wonderful. They are light and not too sweet which I like. Next time I’d like to add chocolate chips to the mixture!” – TT
Shortbread Cookies with Pecans
These pecan shortbread cookies rely on powdered sugar for a fine, delicate crumb; the result is an ultra-soft dough that bakes into a tender, buttery cookie. Chopped pecans bring a pleasant crunch and nutty depth that balances the cookie’s melt-in-your-mouth texture. The recipe is forgiving and versatile: you can cut cookies into rounds, shape the dough into a log and slice it, or finish the tops with a light sprinkle of granulated sugar for a delicate crunch. For a classic pecan sandie appearance, keep the pecans coarsely chopped and use a round cutter.
Chill for Clean, Tender Cookies
Chilling the dough is a small but crucial step. Pop the cut cookies into the freezer for at least 15 minutes before baking to keep the butter firm so the cookies hold their shape and bake evenly. Proper chilling prevents excess spreading and helps the cookies develop that classic shortbread crumb. If you have time, chilling overnight yields even cleaner edges and an extra-tender bite.
Pecan Shortbread Cookies Recipe
15 mins
10 mins
15 mins
40 mins
Equipment
- Kitchen scale (optional)
- Baking sheet
- Stand mixer or hand mixer
- Rolling pin
12 cookies
Ingredients
- ½ cup unsalted butter, room temperature (1 stick)
- ¾ cup all-purpose flour
- ½ cup powdered sugar*
- 1 teaspoon pure vanilla extract
- ½ cup chopped pecans**
*Substitute ¼ cup granulated sugar for a sandier shortbread. **Swap walnuts, almonds, or hazelnuts if preferred.
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the room-temperature butter. With the mixer on low, add the flour, powdered sugar, and vanilla slowly, mixing until the dough just begins to come together.
- Add the chopped pecans and mix briefly until incorporated—do not overmix.
- Turn the dough onto a lightly floured surface and roll to about ¼-inch thickness.
- Use a 2-inch cookie cutter to cut discs and place them about 2 inches apart on the prepared sheet.
- Freeze or refrigerate the cut cookies for at least 15 minutes to keep the butter firm before baking.
- Bake the chilled cookies for 10–12 minutes, until the bottoms and edges are a pale golden brown.
- Remove from the oven and transfer to a wire rack to cool completely before storing or decorating.
Notes
Tips:
- Butter should be soft but not greasy; it should give slightly when pressed.
- If dough seems crumbly, keep mixing a little longer—shortbread dough will come together.
- A light toast of pecans (5–7 minutes at 350°F) deepens their flavor.
- Rolling the dough between guide sticks or rulers helps achieve uniform ¼-inch thickness.
- To vary presentation, roll cooled cookies in granulated sugar or dip half in melted chocolate and sprinkle with chopped pecans.
- Chilling the dough overnight produces cleaner edges and a more tender crumb.
Make-Ahead: Freeze unbaked dough wrapped tightly in a log for up to 3 months; slice and bake, adding 1–2 minutes to the bake time.
Storage: Store in an airtight container at room temperature up to 3 days, refrigerated up to 5 days, or frozen up to 1 month. Thaw at room temperature about 30 minutes before serving.
Becky Hardin
How to Make Pecan Shortbread Cookies Step-by-Step
Mix and shape: Preheat oven to 350°F and line a baking sheet with parchment. Cream the butter briefly, then add flour, powdered sugar, and vanilla on low speed until the dough comes together. Fold in chopped pecans and roll the dough to ¼-inch thick. Cut with a 2-inch cutter and arrange on the sheet.
Chill and bake: Freeze or refrigerate the cut cookies for at least 15 minutes. Bake the chilled cookies for 10–12 minutes until the edges turn light golden. Cool completely on a wire rack before storing.
How to Store and Freeze
Keep pecan shortbread cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month. Thaw frozen cookies at room temperature for about 30 minutes to return them to optimal texture and flavor.
More Cookie Recipes to Try
-
Simple Butter Cookies
-
Sprinkle Shortbread Cookies
-
Churro Cookies
-
Iced Lemon Shortbread Cookies