This Pecan Shortbread Cookies recipe is easy to make, freezer-friendly, and great for gifts! The cook…
I first baked these pecan shortbread cookies one winter afternoon when I needed a simple, make-ahead treat for neighbors. They’re buttery, nutty, and hold their shape—perfect for gift tins, cookie swaps, or an afternoon coffee break. If you like a tender, melt-in-your-mouth cookie with a delicate pecan crunch, this recipe is exactly that. For another easy bake-and-freeze treat to pair with a cookie platter, try this easy scone recipe I love for last-minute guests.
Why you’ll love this dish
These pecan shortbread cookies are simple, forgiving, and store extremely well — which is why they’re a holiday staple. You don’t need fancy equipment: a bowl, a paddle or spoon, and a baking sheet are enough. The dough behaves nicely (it can be shaped into logs to slice later), so it’s a great make-ahead option when you want tidy, uniform cookies without fuss.
“Buttery, crisp edges and a tender center—these cookies disappeared faster than I could box them.” — a regular taster
Shortbread is naturally lower in sugar than many cookies, so the buttery pecan flavor takes center stage. These are excellent for gift tins, cookie swaps, or when you want small-batch baking with big impact. If you enjoy other quick, high-reward bakes, you might also like the recipe I referred to earlier for the best scones — it’s another reliable go-to when time is tight: best scones ever.
How this recipe comes together
Before you read the ingredient list, here’s the quick process overview:
- Soften and cream butter with sugar briefly to build a silky base.
- Fold in finely chopped pecans and dry ingredients to form a soft dough.
- Shape the dough into logs (for uniform slices) or roll into a disc and chill.
- Chill until firm, slice, and bake at a moderate temperature until lightly golden.
- Cool completely before storing or gifting.
This timeline helps you plan: active hands-on time is about 15–20 minutes; chilling adds 30–60 minutes (or longer if freezing), and bake time is short — about 12–16 minutes per batch. For a full reference and variations on pecan shortbread, you can consult the original pecan shortbread recipe page if you want to compare methods.
Gather these items
- 1 cup (2 sticks / 226 g) unsalted butter, softened but still slightly cool
- 3/4 cup (90 g) powdered sugar (confectioners’ sugar) — for a fine, melt-in-your-mouth texture
- 1 teaspoon pure vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) finely chopped pecans, toasted and cooled
- 1/4 teaspoon fine sea salt (omit if using salted butter)
- Optional: 1–2 tablespoons cornstarch for extra tender crumb; coarse sugar for sprinkling
Substitutions & notes:
- Swap part of the all-purpose flour for 1/4 cup (30 g) almond flour for extra pecan-like richness.
- For a slightly crisper cookie, bake a minute or two longer and watch for golden edges.
- If you only have granulated sugar, pulse it in a blender for a few seconds to approximate powdered sugar; the texture will be slightly different.
Step-by-step instructions
- Preheat and prep: Preheat oven to 325°F (163°C). Line a baking sheet with parchment.
- Toast pecans: On a dry skillet over medium heat, toast pecans for 3–4 minutes until fragrant. Cool and chop finely.
- Cream butter and sugar: In a large bowl, beat the softened butter and powdered sugar until smooth and fluffy, about 1–2 minutes. Scrape sides.
- Add flavor: Beat in the vanilla extract.
- Combine dry ingredients: Stir together flour and salt (and cornstarch if using). Gradually fold the dry mix into the butter mixture using a spatula. Don’t overmix — just until it comes together.
- Fold in pecans: Add the chopped pecans and fold evenly through the dough.
- Shape: Form the dough into two logs about 1 1/2 inches in diameter, or press into a flat disc for slice-and-bake. Wrap logs tightly in plastic and chill for at least 30 minutes (longer is fine).
- Slice and bake: Remove logs from fridge and slice into 1/4–3/8 inch rounds. Place on prepared sheet about 1 inch apart. Bake 12–16 minutes until edges are set and bottoms are lightly golden.
- Cool: Transfer baked cookies to a wire rack and cool completely before stacking or packaging.
Hands-on time is short; chilling is key for clean slices. If you prefer freshly sliced shapes, chill until firm to the touch.
Best ways to enjoy it
These cookies pair beautifully with:
- A strong cup of coffee or nutty black tea.
- A small scoop of lightly sweetened whipped cream or mascarpone for dessert presentation.
- As part of a holiday tin, layered with parchment and accent cookies like spiced ginger snaps.
For serving to guests, arrange on a small platter with sprigs of rosemary or orange peel for a festive touch.
How to store & freeze
- Room temperature: Store in an airtight container at room temp for up to 7 days. Place parchment between layers to prevent sticking.
- Refrigerator: Not necessary — refrigeration can dry them out.
- Freezing dough: Wrap the shaped logs tightly in plastic and foil; freeze up to 3 months. Slice from frozen and add an extra 1–2 minutes to bake time.
- Freezing baked cookies: Freeze cooled cookies in airtight containers with parchment layers for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
Always cool completely before storing to avoid condensation and sogginess.
Pro chef tips
- Butter temperature: Use butter that’s soft but still cool. Too warm and the dough will be greasy and hard to slice.
- Uniform slices: Use dental floss or an unflavored thread to slice logs cleanly: wrap around the log, cross and pull to slice a neat round.
- Toast pecans: Toasting amplifies flavor significantly — don’t skip it.
- Powdered sugar choice: Powdered sugar gives a finer crumb than granulated; for classic shortbread texture, powdered is preferred.
- Make-ahead hack: Shape logs and freeze immediately. When you need cookies, slice frozen logs and bake — this yields perfectly uniform batches ready on demand. For more rolling-and-shaping tips that help with consistent cookie logs, consider this baker trick guide for perfectly round logs of cookie dough: the go-to trick for round cookie logs.
Creative twists
- Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set for a festive finish.
- Spiced pecan: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry mix.
- Citrus-kissed: Add 1 teaspoon finely grated orange zest to the dough for bright notes.
- Gluten-free: Replace the flour with a 1:1 gluten-free baking blend; add 1 tablespoon extra cornstarch to mimic shortbread tenderness.
- Vegan swap: Use a high-fat plant butter and powdered sugar, and toast pecans; texture will be slightly different but still tasty.
How to serve it with flair
Arrange cookies on a tiered tray or in a holiday tin lined with parchment. For gift boxes, pair with a small bag of roasted coffee beans or a spice sachet for a premium touch. If serving at a party, place small allow-to-bite cards noting “contains nuts” for allergen safety.
Your questions answered
Q: Can I make the dough ahead of time?
A: Yes. Shape into logs, wrap tightly, and chill or freeze. Chill for at least 30 minutes before slicing; freeze up to 3 months and slice/bake from frozen.
Q: Why should I use powdered sugar instead of granulated?
A: Powdered sugar results in a finer, sandier crumb and silkier mouthfeel typical of classic shortbread. Granulated sugar yields a slightly coarser texture.
Q: My cookies spread too much — what happened?
A: Your butter was likely too soft or the dough too warm. Chill the dough longer and consider adding a tablespoon more flour or cornstarch to firm the dough.
Q: Can I make these nut-free?
A: Replace pecans with an equal amount of finely chopped seeds (pumpkin or sunflower) or omit; consider adding 1–2 tablespoons extra flour or toasted coconut for balance, and label accordingly.
Q: How long do they keep their texture?
A: Stored in an airtight container, they stay tender for about a week at room temperature. Proper freezing preserves texture for months.
Conclusion
These pecan shortbread cookies are an easy, make-ahead staple with classic flavor and a lovely crumb — great for gifts, cookie swaps, or a cozy afternoon snack. If you want a classic shortbread technique to compare, this classic shortbread recipe is a useful reference for texture and proportion. For one simple trick that helps shape perfectly round cookie logs every time, this baker’s guide to round logs is highly practical.
Pecan Shortbread Cookies
Ingredients
Cookie Dough Ingredients
- 1 cup 1 cup (2 sticks / 226 g) unsalted butter, softened but still slightly cool Use butter that’s soft but still cool for best results.
- 3/4 cup 3/4 cup (90 g) powdered sugar Powdered sugar is preferred for a fine, melt-in-your-mouth texture.
- 1 teaspoon 1 teaspoon pure vanilla extract For flavor enhancement.
- 2 cups 2 cups (240 g) all-purpose flour Can be substituted with almond flour for extra richness.
- 1/2 cup 1/2 cup (60 g) finely chopped pecans, toasted and cooled Toasting amplifies the flavor.
- 1/4 teaspoon 1/4 teaspoon fine sea salt Omit if using salted butter.
- 1-2 tablespoons Optional: 1–2 tablespoons cornstarch For extra tender crumb; not necessary.
Instructions
Preparation
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment.
- On a dry skillet over medium heat, toast pecans for 3–4 minutes until fragrant. Cool and chop finely.
- In a large bowl, beat the softened butter and powdered sugar until smooth and fluffy, about 1–2 minutes. Scrape sides.
- Beat in the vanilla extract.
- Stir together flour and salt (and cornstarch if using). Gradually fold the dry mix into the butter mixture using a spatula. Don’t overmix — just until it comes together.
- Add the chopped pecans and fold evenly through the dough.
Shaping and Baking
- Form the dough into two logs about 1 1/2 inches in diameter, or press into a flat disc. Wrap logs tightly in plastic and chill for at least 30 minutes.
- Remove logs from fridge and slice into 1/4–3/8 inch rounds. Place on prepared sheet about 1 inch apart.
- Bake for 12–16 minutes until edges are set and bottoms are lightly golden.
- Transfer baked cookies to a wire rack and cool completely before stacking or packaging.
