Maple Pecan Shortbread Cookies
Buttery, nutty, and cozy shortbread cookies infused with maple and cinnamon, studded with pecans, perfect for holiday celebrations or any occasion.
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.
Notes
Store in an airtight container at room temperature for up to 5 days. Wrap logs and store in the refrigerator for up to 4 days. Frozen logs can be kept for up to 3 months.