I still remember the first time I made these pecan shortbread cookies — the house smelled like butter and toasted nuts for hours. These are dense, crumbly rounds with a delicate melt-in-your-mouth texture and a crunchy pecan bite. They’re perfect for holiday cookie plates, afternoon tea, or when you want an easy-but-elegant treat that stores well. If you like slice-and-bake shortcuts, try this Easy Pecan Sandies slice-and-bake for another quick option.

Why you’ll love this dish

Shortbread gets its charm from simplicity: few ingredients, big flavor. These pecan shortbreads add toasted nuts for contrast and a turbinado sugar roll for sparkle and crunch. They’re forgiving to make, great for gifting, and freeze beautifully for make-ahead baking.

“Buttery, nutty, and perfectly crisp at the edges — these cookies vanished in one sitting.” — a quick kitchen test review

If you want a richer chocolate edge on a nutty base, I often turn to a recipe for bakery-style milk chocolate pecan cookies for inspiration when playing with add-ins.

How this recipe comes together

Toast the pecans briefly to boost flavor and cool them completely.
Cream butter and confectioners’ sugar until smooth.
Fold in flour and chopped pecans to form a shortbread dough.
Shape into a log, chill so slices hold their shape, then egg-wash and roll in turbinado sugar.
Slice and bake until golden. The whole process is mostly hands-off once the dough chills.

Gather these items

3/4 cup chopped pecans
10 tablespoons unsalted butter, softened (about 1 1/4 sticks)
1/2 cup confectioners’ (powdered) sugar
2 teaspoons vanilla extract
Scant 3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour, plus extra for dusting
1 egg yolk, beaten (for egg wash)
1/4 cup demerara or turbinado sugar (you’ll use less than this; keep extra for rolling)

Notes: If you love a deeper nut flavor, try swapping in the browned-butter approach from this browned butter pecan cookies recipe as an experiment — reduce simmer time slightly to keep the texture short and delicate.

Step-by-step instructions

Preheat the oven to 350°F (175°C).
Spread the pecans on a baking sheet. Toast for 5 minutes, then cool completely.
In a mixer, beat the softened butter, confectioners’ sugar, vanilla, and kosher salt until smooth. Scrape the bowl as needed.
Add the flour and mix until the dough just comes together. Fold in the cooled toasted pecans by hand.
Turn the dough onto a lightly floured surface. Shape it into a log about 2 inches in diameter. Wrap in plastic and chill for 1 hour.
Line baking sheets with parchment. Preheat the oven to 350°F again if needed.
Whisk the egg yolk with a teaspoon of water. Brush the chilled dough log lightly with the egg wash. Roll the log in turbinado sugar so it’s evenly coated.
Slice the log into rounds about 1/2 inch thick. Place the slices on the prepared baking sheets, spaced about 1 inch apart.
Bake 18–20 minutes, until the edges are a light golden brown. Rotate the pans once if your oven browns unevenly.
Let cookies cool on the pans for a few minutes, then transfer to a rack to cool completely.

Pro tip: For cleaner slices, chill the log until very firm and use a sharp knife dipped in hot water between cuts. For technique notes on shaping and chilling, see this butter pecan cookies technique reference.

Best ways to enjoy it

Serve with a strong black tea or espresso for contrast.
Plate with a smear of salted caramel and a few extra pecan halves for holidays.
Add to a cookie gift box layered with parchment — they travel well.
Offer alongside citrus marmalade at brunch for a bright pairing.

How to store & freeze

Room temp: Store cooled cookies in an airtight container for up to 4–5 days. Layer parchment between cookies to prevent sticking.
Refrigerator: Not necessary and can dry them out faster.
Freezing: Freeze baked cookies in a single layer on a sheet for 1 hour, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature 20–30 minutes before serving.
Dough: The shaped log can be wrapped tightly and frozen for up to 2 months; slice and bake from frozen, adding a couple minutes to bake time.

Food safety note: The egg yolk on these cookies is baked, but if you’re concerned about raw egg handling, use a pasteurized yolk or brush with milk instead.

Pro chef tips

Measure flour by spooning into the cup and leveling — too much flour makes shortbread dry.
Use cold, toasted pecans; warm nuts can soften butter and change the dough’s texture.
Don’t overmix after adding flour — overworking develops gluten and ruins the tender crumb.
For even slices, chill the log until firm. For extra sheen, brush with a light egg wash and a second roll in sugar.
For advanced storage and texture tricks check these storage and texture tips that work well across pecan shortbread variations.

Creative twists

Chocolate-dipped: Dip half the cooled cookie in melted dark chocolate and let set.
Spiced: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the flour.
Citrus-pecan: Stir in 1 teaspoon grated orange zest for bright lift.
Nut swaps: Replace pecans with walnuts or almonds for a different flavor profile.
Gluten-free: Substitute a 1:1 gluten-free flour blend — expect a slightly different crumb.

Common questions

Q: Can I use a whole egg instead of just the yolk?
A: Yes, you can use a whole egg for the wash, but the yolk alone gives a richer color and slightly less moisture. If using a whole egg, whisk and strain to avoid bubbles.

Q: Can I skip toasting the pecans?
A: You can, but toasting deepens flavor and reduces moisture, which helps the nuts stay crisp in the cookie. Toast for 4–6 minutes at 350°F until fragrant.

Q: How firm should the dough log be before slicing?
A: It should be chilled and firm to the touch. If it’s flexible, chill another 30–60 minutes. A very cold log slices cleaner and keeps cookie rounds neat.

Q: My cookies spread — what went wrong?
A: Likely the dough was too warm or the slices too thin. Chill the log until firm and bake straight from the fridge if your kitchen is warm.

Q: Can I make these nut-free for allergies?
A: Yes — swap equal amounts of toasted sunflower seeds or omit nuts and add 1/4 cup extra flour plus 1–2 teaspoons extra vanilla for balance.

Conclusion

These pecan shortbread cookies are a simple, reliable recipe that yields buttery, nutty rounds ideal for gifting and celebrations. If you want to compare technique or inspiration from other bakers, this Pecan Shortbread Recipe – Sally’s Baking Addiction offers a great take on texture and shaping, while this Butter Pecan Shortbread Cookies Recipe – Bigger Bolder Baking highlights rich flavor swaps you might enjoy.

Pecan Shortbread Cookies

These dense, crumbly pecan shortbread cookies are buttery, nutty, and perfect for holiday cookie plates or afternoon tea. They store well and are easy to make.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size cookies

Ingredients

For the Dough

10 tablespoons unsalted butter, softened about 1 1/4 sticks
1/2 cup confectioners' (powdered) sugar
2 teaspoons vanilla extract
scant 3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour plus extra for dusting
1 egg yolk beaten for egg wash
1/4 cup demerara or turbinado sugar for rolling
3/4 cup chopped pecans

Instructions

Preparation

Preheat the oven to 350°F (175°C).
Spread the pecans on a baking sheet. Toast for 5 minutes, then cool completely.
In a mixer, beat the softened butter, confectioners’ sugar, vanilla, and kosher salt until smooth. Scrape the bowl as needed.
Add the flour and mix until the dough just comes together. Fold in the cooled toasted pecans by hand.
Turn the dough onto a lightly floured surface. Shape it into a log about 2 inches in diameter. Wrap in plastic and chill for 1 hour.

Baking

Line baking sheets with parchment. Preheat the oven to 350°F again if needed.
Whisk the egg yolk with a teaspoon of water. Brush the chilled dough log lightly with the egg wash. Roll the log in turbinado sugar so it’s evenly coated.
Slice the log into rounds about 1/2 inch thick. Place the slices on the prepared baking sheets, spaced about 1 inch apart.
Bake 18–20 minutes, until the edges are a light golden brown. Rotate the pans once if your oven browns unevenly.
Let cookies cool on the pans for a few minutes, then transfer to a rack to cool completely.

Notes

For cleaner slices, chill the log until very firm and use a sharp knife dipped in hot water between cuts. Cookies can be served with a strong black tea or espresso.