With holiday baking right around the corner, I’m already exhausted! Luckily, these pecan shortbread cookies are super simple to make with only 5 ingredients. They’re classic, buttery shortbread cookies studded with nutty pecans, and they’re so good! These are the best last-minute cookies for holiday parties and cookie baskets.
I made these pecan shortbread cookies with powdered sugar so they melt right in your mouth. They have a lighter, softer texture than pecan sandies but still have that great nutty flavor. Plus, even with chilling time, they’re ready in under an hour, making this a super simple last-minute dessert recipe.
What’s in This Pecan Shortbread Cookie Recipe?
- Butter: Unsalted butter gives these cookies their undeniably buttery texture and taste. You can use salted butter if you prefer.
- Flour: All-purpose flour gives these cookies structure.
- Powdered Sugar: Sweetens these cookies without making them gritty. For a sandier shortbread dough, use ¼ cup of granulated sugar in place of the powdered sugar.
- Vanilla Extract: Adds rich vanilla flavor to the dough. Feel free to use almond extract instead of vanilla extract for a nuttier flavor.
- Pecans: Add nuttiness and crunch. Pecans are traditional, but you could also use walnuts, hazelnuts, or almonds.
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How to Store
Store leftover pecan shortbread cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Serve cold or at room temperature.
Tips for Success
- Don’t panic if the dough looks crumbly; it will come together as you mix it!
- Don’t overmix the dough or the cookies will become tough.
- Instead of cutting out individual cookies, you can roll the dough into a log and slice it into cookies instead. This may change the bake time slightly.
- Feel free to roll the outside of the cookies in granulated sugar for a little extra crunch!
- I am afraid you cannot skip the chilling step. Otherwise, the butter will be too soft, and it will begin to melt out of the cookies as they bake, leading to thin, oily cookies.
- Freeze unbaked pecan shortbread cookie dough tightly wrapped in plastic wrap in a log shape for up to 3 months. Slice and bake, adding 1-2 minutes to the bake time.
Pecan Shortbread Cookies Recipe
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
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Rolling Pin
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the flour, powdered sugar, and vanilla.½ cup unsalted butter, ¾ cup all-purpose flour, ½ cup powdered sugar, 1 teaspoon pure vanilla extract
- Once the dough starts to come together, add the pecans and mix just until they’re incorporated– you don’t want to overmix!½ cup chopped pecans
- Transfer the dough to a lightly-floured surface and roll it to ¼-inch thick.
- Use a 2-inch cookie cutter to cut the dough into discs, then place them about 2 inches apart on the parchment-lined baking sheet.
- Transfer the cookies to the freezer to chill for at least 15 minutes.
- Bake the frozen cookies for 10-12 minutes, or until they start to turn golden brown on the bottom and edges.
- Transfer the cookies to a wire rack and allow them to cool before storing.
Notes
How to Make Pecan Shortbread Cookies Step-by-Step
Make the Dough: Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside. Add ½ cup of unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add ¾ cup of all-purpose flour, ½ cup of powdered sugar, and 1 teaspoon of vanilla. Once the dough starts to come together, add ½ cup of chopped pecans and mix just until they’re incorporated– you don’t want to overmix! Transfer the dough to a lightly-floured surface and roll it to ¼-inch thick. Use a 2-inch cookie cutter to cut the dough into discs, then place them about 2 inches apart on the parchment-lined baking sheet.
Bake the Cookies: Transfer the cookies to the freezer to chill for at least 15 minutes. Bake the frozen cookies for 10-12 minutes, or until they start to turn golden brown on the bottom and edges. Transfer the cookies to a wire rack and allow them to cool before storing.
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!