Holiday baking can feel overwhelming, but my pecan shortbread cookies make it easy to enjoy classic treats without the stress. With only five ingredients, these pecan Christmas cookies are buttery, nutty, and melt-in-your-mouth delicious. Perfect for cookie exchanges, gift baskets, or just a cozy afternoon snack, these shortbread pecan sandies are a must-make for the season.
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
My pecan shortbread cookies get their delicate texture from powdered sugar, which makes the dough ultra-soft and buttery. Chopped pecans add a nutty crunch that perfectly balances the melt-in-your-mouth shortbread. Even though the dough requires chilling, the cookies are ready in under an hour, so you can enjoy fresh-baked treats quickly.
For holiday baking, these shortbread cookies with pecans are versatile: you can cut them into classic rounds, roll the dough into a log and slice, or even sprinkle a little sugar on top for extra crunch. If you’re after a more traditional pecan sandies look, stick to chopped pecans and classic round shapes. No matter how you bake them, these cookies are always a crowd-pleaser.
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Chill for Clean, Tender Cookies
Chilling the dough is essential for achieving the perfect pecan shortbread cookies. I recommend freezing the cut cookies for at least 15 minutes before baking. This keeps the butter firm so the cookies hold their shape, bake evenly, and develop a tender, buttery crumb. Skipping this step can lead to cookies that spread too thin and lose that signature shortbread texture.
Pecan Shortbread Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Rolling Pin
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 **
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
- Make sure your butter is truly soft (it should leave a light dent when pressed but not feel greasy). This helps the dough come together without needing extra flour.
- 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.
- Lightly toast the pecans in a 350°F oven for 5-7 minutes before adding them to the dough for a deeper, nuttier flavor.
- 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.
- If you chill the dough overnight instead of just 15 minutes, you’ll get even cleaner edges and a more tender crumb.
- To keep cookies even, use guide sticks or two rulers on either side of your rolling pin for a perfect ¼-inch thickness.
- Shortbread shouldn’t brown too much. They’re ready when the edges turn light golden and the centers look set.
- Let them cool completely on a wire rack so they can firm up.
- For a festive touch, dip half of each cooled cookie in melted chocolate and sprinkle with crushed pecans.
How to Make Pecan Shortbread Cookies Step-by-Step
Mix and Shape the Cookies: Preheat your oven to 350°F, line a baking sheet with parchment paper, and set aside. Add ½ cup of room-temperature 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 extract. 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 prepared baking sheet.
Chill and Bake the Cookies: Transfer the cookies to the freezer to chill for at least 15 minutes. Do not skip this step, or your cookies will turn out greasy! Bake the frozen cookies in the preheated oven 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 fully cool before storing.
How to Store and Freeze
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. Let thaw on the counter for about 30 minutes before serving at room temperature for the best taste and texture.
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