Easy Maple Pecan Shortbread Cookies
I first made these maple pecan shortbread cookies on a rainy afternoon when I wanted something buttery, nutty, and just a little bit cozy. They’re a slice-and-bake style shortbread that’s lightly scented with maple and cinnamon, studded with pecans, and rolled in crunchy pecan sugar so each bite has a tender crumb and a satisfying snap. Make them for holiday cookie trays, afternoon coffee, or anytime you want an easy cookie that looks special without fuss. If you like classic versions, this recipe sits right beside other favorites like classic pecan shortbread with a modern maple twist.
Why you’ll love this dish
These cookies feel elevated but are shockingly simple. There’s no chilling and rolling individual cookies—just shape two logs, chill, slice, and bake. The maple extract gives a deeper, warmer sweetness than plain vanilla, while the toasted pecans add crunch and toasty flavor. They’re a great make-ahead cookie too: slice the logs and bake day-of, or keep the logs refrigerated for up to four days.
“Small effort, big payoff — every plate at my holiday party disappeared within an hour.” — a happy tester
If you want a gluten-free take on maple-pecan flavors, check out this gluten-free maple pecan oatmeal cookies for another crowd-pleasing option.
Step-by-step overview
Before you get into the details, here’s the workflow so you know what to expect:
- Cream butter and powdered sugar, then flavor with maple and vanilla.
- Stir in cinnamon and flour until mostly combined; fold in chopped pecans.
- Shape the dough into two logs, roll them in coarse sugar + pecans, and chill.
- Slice chilled logs and bake until edges are golden.
- Cool briefly on the pan, then transfer to a rack.
This recipe is mostly assembly and chill time. Active hands-on time is under 30 minutes; most of the rest is refrigeration and baking.
What you’ll need
- 1 ½ cups salted butter, softened (3 sticks)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- ½ teaspoon ground cinnamon
- 3 cups all-purpose flour
- ¾ cup finely chopped pecans (for the dough)
- 3 tablespoons coarse sugar (for rolling)
- 1/4 cup finely chopped pecans (for rolling)
Notes: If you’re out of maple extract, a little extra vanilla plus a teaspoon of maple syrup will work, but the dough may be slightly softer. For a nuttier flavor, toast the pecans briefly in a dry skillet before chopping. For another shortbread inspiration and technique comparison, see this pecan shortbread recipe guide.
How to prepare it
- Make the dough: In a stand mixer bowl, beat the softened butter for 1 minute until smooth. Add powdered sugar and beat another minute until light and creamy.
- Flavor: Add maple and vanilla extracts and mix briefly. Add ground cinnamon and start adding the flour. Mix until the flour is mostly incorporated; the dough will look shaggy — that’s fine.
- Add pecans: With the mixer on the stir setting, fold in the ¾ cup finely chopped pecans until evenly distributed. Expect a thick dough.
- Form logs: Lightly flour a clean surface. Turn the dough out and gently bring it together into a disc without overworking. Divide into two equal pieces. Roll each piece into a 10-inch log about 2 inches in diameter.
- Roll in pecan sugar: In a small bowl, combine the coarse sugar and the 1/4 cup finely chopped pecans. Spread the mixture on the work surface and roll the logs in it so they’re fully coated.
- Chill: Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour (longer is fine). Chilled logs slice more cleanly. You can make the logs up to 4 days ahead and keep them refrigerated.
- Bake: Preheat oven to 350°F and line a baking sheet with parchment paper. Remove one log from the fridge and slice it into 14 equal pieces with a sharp knife. Place the slices 1½ inches apart on the prepared sheet. Optionally, sprinkle remaining pecan-sugar over the tops.
- Finish: Bake for 14–17 minutes or until edges turn golden. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
These instructions emphasize short, direct actions so you can move quickly through each step.
Best ways to enjoy it
- Serve warm with a mug of coffee, black tea, or a maple latte for extra maple depth.
- Plate on a holiday cookie tray with dark chocolate-dipped pecans and citrus shortbread for contrast.
- Crumble over vanilla ice cream as a nutty, maple streusel.
- Pack in wax paper between layers for gift boxes — they keep a neat shape if chilled before wrapping.
How to store & freeze
- Room temperature: Store in an airtight container for up to 5 days. Keep layers separated with parchment or wax paper.
- Refrigerator: Store wrapped logs up to 4 days before slicing and baking.
- Freezer (unbaked logs): Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge before slicing.
- Freezer (baked cookies): Freeze baked cookies in a single layer on a tray; once solid, transfer to an airtight container for up to 3 months. Thaw at room temperature or warm briefly in a 325°F oven for 3–5 minutes.
Always cool cookies completely before sealing to avoid condensation and sogginess.
Pro chef tips
- Use a bench scraper when turning the dough to keep handling minimal and prevent warming the butter.
- Chill fully — partially chilled logs will smear when sliced. If your kitchen is warm, chill an extra hour.
- Slice with a very sharp knife. Wiping the blade between cuts gives cleaner edges.
- For even browning, rotate the baking sheet halfway through baking.
- For more toasty flavor, toast pecans for 5–7 minutes at 350°F and cool before chopping.
If you’re experimenting with similar pecan cookies, you might like the techniques shown in this butter pecan cookie recipe for more nut-forward ideas.
Creative twists
- Chocolate chip upgrade: Fold 1/2 cup mini dark chocolate chips into the dough.
- Citrus-maple: Add 1 tsp grated orange zest to the dough for bright notes.
- Brown-butter variation: Brown the butter, chill until solid, then use in place of softened butter for nutty depth.
- Spice it up: Add 1/4 tsp ground nutmeg or cardamom with the cinnamon.
- Vegan swap: Replace butter with a firm vegan butter and powdered sugar with a vegan powdered sweetener; results may vary slightly in texture.
Common questions
Q: Can I use store-bought chopped pecans or do I need to chop them myself?
A: Store-bought chopped pecans are fine as long as they’re not salted or sugared. If they’re uneven, give them a quick pulse in a food processor for a uniform texture.
Q: My dough was crumbly — what went wrong?
A: Shortbread dough can be crumbly if it’s too dry or the butter is too firm. Let butter soften a touch longer and mix until the dough starts to come together. A teaspoon of milk or maple syrup can help bind very dry doughs.
Q: How thick should the cookie slices be?
A: Slice the chilled logs into about 14 pieces per log — that makes each cookie roughly ½ inch thick. Thicker slices need a minute or two more in the oven.
Q: Can I skip the pecan-sugar coating?
A: Yes. The coating adds crunch and visual appeal, but plain-sliced shortbread is still delicious.
Q: Are these safe to make ahead for a party?
A: Absolutely. The logs can be made and refrigerated up to 4 days before baking, which makes these ideal for advance prep.
Conclusion
If you want another take on slice-and-bake pecan shortbread, the version at Little Spice Jar’s pecan shortbread is a great reference. For a comparable maple-pecan slice-and-bake approach with a different spice profile, see Grits and Gouda’s maple pecan cookies.
Maple Pecan Shortbread Cookies
Ingredients
For the dough
- 1.5 cups 1 ½ cups salted butter, softened (3 sticks)
- 1 cup 1 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 teaspoon ½ teaspoon maple extract
- 0.5 teaspoon ½ teaspoon ground cinnamon
- 3 cups 3 cups all-purpose flour
- 0.75 cup ¾ cup finely chopped pecans (for the dough)
For rolling
- 3 tablespoons 3 tablespoons coarse sugar (for rolling)
- 0.25 cup 1/4 cup finely chopped pecans (for rolling)
Instructions
Make the dough
- In a stand mixer bowl, beat the softened butter for 1 minute until smooth.
- Add powdered sugar and beat another minute until light and creamy.
- Add maple and vanilla extracts and mix briefly.
- Add ground cinnamon and start adding the flour. Mix until the flour is mostly incorporated; the dough will look shaggy.
Add pecans
- With the mixer on the stir setting, fold in the ¾ cup finely chopped pecans until evenly distributed.
Form logs
- Lightly flour a clean surface. Turn the dough out and gently bring it together into a disc without overworking.
- Divide into two equal pieces. Roll each piece into a 10-inch log about 2 inches in diameter.
Roll in pecan sugar
- In a small bowl, combine the coarse sugar and the 1/4 cup finely chopped pecans.
- Spread the mixture on the work surface and roll the logs in it so they're fully coated.
Chill
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour.
- Chilled logs slice more cleanly and can be made up to 4 days ahead.
Bake
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Remove one log from the fridge and slice it into 14 equal pieces with a sharp knife.
- Place the slices 1½ inches apart on the prepared sheet and optionally sprinkle remaining pecan-sugar over the tops.
- Bake for 14–17 minutes or until edges turn golden.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
