Butter Pecan Shortbread Cookies

If you’re a fan of buttery, melt-in-your-mouth cookies with a rich, nutty twist, these Butter Pecan Shortbread Cookies are for you! Crisp on the outside, tender on the inside, and loaded with toasted pecans, they’re a delightful treat for holidays, gifting, or a simple afternoon indulgence. With just a few pantry staples and minimal prep, this classic cookie comes together beautifully.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Classic Flavor – Buttery, nutty, and just sweet enough.
Perfect Texture – Crisp edges with a soft, tender bite.
Easy to Make – Only a few simple steps and no fancy equipment needed.
Great for Gifting – These cookies keep well and make a beautiful edible gift.
Make-Ahead Friendly – Dough can be chilled or frozen for later.

Ingredients You’ll Need

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• ¼ cup light brown sugar (adds depth and softness)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• 1 cup chopped pecans, toasted and cooled

Optional for Finishing:

• Extra powdered sugar for dusting
• Melted chocolate for drizzling
• Flaky sea salt for garnish

Tools You’ll Need

• Hand or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Spatula or cookie scoop

Step-by-Step Instructions

Step 1: Toast the Pecans

1. Preheat your oven to 350°F (175°C).
2. Spread chopped pecans on a baking sheet in a single layer.
3. Toast for 5–7 minutes, stirring once, until fragrant.
4. Let cool completely before adding to the dough.

Step 2: Cream the Butter & Sugars
5. In a large bowl, beat the softened butter, powdered sugar, and brown sugar until creamy and smooth (about 2–3 minutes).
6. Add the vanilla extract and mix until combined.

Step 3: Add Dry Ingredients
7. In a separate bowl, whisk together the flour and salt.
8. Gradually add the flour mixture to the creamed butter mixture, mixing on low until fully incorporated.
9. Stir in the toasted pecans using a spatula or wooden spoon.

Step 4: Shape and Chill the Dough
10. Divide the dough into two portions. Roll each into a log about 2 inches in diameter.
11. Wrap each log in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 3 days).
Alternatively: Flatten dough into a disk, wrap, and chill. Then roll and cut into shapes after chilling.

Step 5: Slice and Bake
12. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
13. Slice the chilled dough into ¼-inch thick rounds and place on the baking sheet about 1 inch apart.
14. Bake for 12–14 minutes, or until the edges are lightly golden.
15. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Optional Toppings
16. Once cooled, dust with powdered sugar, drizzle with melted chocolate, or sprinkle with flaky sea salt if desired.

Tips for the Best Shortbread Cookies
Use Real Butter – The rich flavor and texture depend on quality butter.
Don’t Overmix – Once the flour is added, mix just until combined to keep cookies tender.
Chill the Dough – This step helps the cookies hold their shape and enhances flavor.
Even Slices – Use a sharp knife to get uniform cookie rounds for even baking.
Watch the Bake Time – Remove cookies once the edges are golden to avoid overbaking.

Serving Suggestions
Afternoon Tea – These cookies pair perfectly with coffee, tea, or a glass of milk.
Holiday Cookie Tray – Add them to a festive cookie assortment with gingerbread and sugar cookies.
Dessert Platter – Serve alongside fruit and chocolate for a beautiful after-dinner spread.
Gift Boxes – Package in a decorative tin or cellophane bag with a ribbon for the holidays.

How to Store & Freeze

Storing:

• Room Temperature: Store cooled cookies in an airtight container for up to 1 week.
• Refrigerator: Keeps slightly longer, up to 10 days when chilled in a sealed container.

Freezing:

• Dough: Wrap logs tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in fridge before slicing and baking.
• Baked Cookies: Freeze in layers separated by parchment in an airtight container for up to 2 months.

Frequently Asked Questions

1. Can I use pecan halves instead of chopped?
Yes, just chop them yourself for better control of size and texture in the dough.

2. Can I skip the brown sugar?
You can, but the brown sugar adds moisture and a hint of caramel flavor. Replace it with more powdered sugar if needed.

3. Why do my cookies spread too much?
Most likely, the dough wasn’t chilled long enough or the butter was too soft. Chill the dough and make sure your oven is fully preheated.

4. Can I make these without nuts?
Absolutely. Just leave out the pecans and enjoy a classic shortbread cookie.

5. How do I keep them crisp?
Store in a dry container and avoid adding toppings like chocolate if you want maximum crispness.

Final Thoughts
Butter Pecan Shortbread Cookies are the perfect blend of simplicity and indulgence. With their buttery richness and nutty crunch, they’re guaranteed to become a favorite in your cookie rotation. Whether you enjoy them with a warm drink, gift them during the holidays, or keep them stocked for snacking, they’re always a hit.

Try them out and don’t forget to share your thoughts or photos in the comments below. I’d love to see your baking creations!

Preparation Time: 15 minutes
Chill Time: 1 hour
Cooking Time: 12–14 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 160 | Protein: 2g | Carbohydrates: 13g | Fat: 11g | Fiber: 1g | Sodium: 40mg

Print