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Pecan Shortbread Cookies

Pecan Shortbread Cookies are the most simple and delicious cookies you’ll make this fall. Nothing fancy here, just good old-fashioned butter, sugar, and pecans coming together to make something amazing. Each bite is buttery and nutty, with crisp edges and a soft middle that just melts away.

With a few basic ingredients from the pantry and 20 minutes of work, you’ll have fresh cookies that make the whole house smell like heaven. And that toasted pecan flavor takes regular shortbread from good to incredible.

Pecan Shortbread Cookies stacked on a wire rack.

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I make these Pecan Shortbread Cookies all year round, but they're extra special during the holidays. The smell of toasted pecans and butter always reminds me of baking with my mom, and now my own kids love helping roll out the dough and arrange the cookies on the baking sheet.

When I'm feeling fancy, I'll roll out the dough and use cookie cutters instead of slicing the log. Star shapes are perfect for Christmas, but hearts work beautifully for Valentine's Day.

These cookies are perfect with coffee or tea, and they stay fresh for days in an airtight container. I like to make a double batch - half to share with friends and half to keep at home. They even freeze well, so you can always have homemade cookies ready when company stops by.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make pecan Shortbread Cookies set out on the counter.
  • Butter: The star of any shortbread recipe. Make sure it's softened but not melted - you want it soft enough to cream with sugar but still cool.
  • Sugar: This keeps the cookies sweet but not overwhelming, letting the butter and pecan flavors shine.
  • Vanilla extract: Adds warmth and depth to the cookies. For an extra buttery taste, try adding butter extract, too.
  • Salt: Just enough to balance the sweetness and bring out the nutty flavor of the pecans.
  • All-purpose flour: Regular flour works great here.
  • Pecans: Chop them into small pieces but not too fine - you want to taste bits of pecan in every bite. Toast them first if you have time for even more flavor.

How To Make Pecan Shortbread Cookies

Grab your mixing bowl and get ready to make the dough.

Sugar and butter in a glass mixing bowl.
Vanilla added to the creamed sugar and butter in the glass mixing bowl.

Start by creaming together your softened butter, sugar, and vanilla extract. Mix until everything looks light and fluffy - this usually takes about 2 minutes with an electric mixer or a bit longer by hand.

Flour and salt added to the creamed butter mixture in the glass mixing bowl.
Pecans mixed into the cookie dough in the glass mixing bowl.

Add in your flour and salt. Mix everything until it just comes together. Don't worry if it looks a bit crumbly at first - that's normal for shortbread dough. Once the flour is mixed in, stir in your chopped pecans.

Pecan Shortbread Cookie dough placed on plastic wrap on the counter.
Pecan Shortbread Cookie dough shaped into a log and rolled up in plastic wrap.

Shape the dough into a log about 2 inches thick and 10 inches long. Wrap it up in plastic wrap and pop it in the fridge for an hour. If you're in a hurry, you can stick it in the freezer for 20 minutes instead.

Cookie dough roll cut into slices on a wooded board.
Cookie dough slices on a parchment paper lined baking sheet.

Preheat your oven to 350°F. When the dough is firm, unwrap it and cut it into slices between ¼ and ⅓ inch thick. Place these slices on your baking sheet - you don't need to grease it, but you can line it with parchment paper if you want.

Bake the cookies for 14 minutes. They should be lightly golden around the edges when they're done. Move them to a wire rack to cool completely.

Pecan Shortbread Cookies on a wire rack.

Can I use margarine instead of butter?

Stick with real butter for these cookies. Margarine has a higher water content and will change both the texture and flavor. The butter is essential for that classic shortbread taste and texture.

Why did my cookies spread too much during baking?

This usually happens if the dough wasn't chilled long enough. Make sure the dough log is firm before slicing and baking. If your kitchen is warm, you might need extra chilling time.

My dough is too crumbly and won't hold together. What went wrong?

This often happens if there's too much flour in the dough. Make sure you're measuring flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the flour bag.

Make-Ahead, Storing and Freezing

Make-Ahead: The dough can be made up to 3 days ahead. Shape it into a log, wrap it in plastic, and keep it in the fridge. You can also freeze the wrapped dough log for up to 2 months. When ready to bake, let the frozen dough thaw in the fridge overnight.

Store: Once the cookies are completely cool, store them in an airtight container at room temperature. They'll stay fresh for up to 5 days. Add a piece of bread to the container to keep them extra soft.

Freeze: These cookies freeze beautifully. Place the baked, cooled cookies in a freezer container with wax paper between layers. They'll keep for up to 3 months. Let them thaw at room temperature for about 30 minutes before serving.

Substitutions and Variations

  • Almond twist. Replace the pecans with toasted almonds and use almond extract instead of vanilla for a different nutty flavor.
  • Chocolate dipped. Once the cookies are completely cool, dip half of each cookie in melted dark chocolate and let them set on parchment paper.
  • Extra buttery. Add ½ teaspoon of butter extract along with the vanilla extract for an even richer butter flavor.

Recipe Tips

  • Make sure your butter is softened but not melted. If it's too warm, the cookies will spread too much during baking. If you forgot to take it out early, cut it into small cubes to speed up softening.
  • Take the cookies out when they're just starting to turn golden at the edges. They'll continue cooking a bit on the hot baking sheet. Letting them get too brown can make them taste bitter.
  • For the best nutty flavor, toast the pecans before adding them to the dough. Just spread them on a baking sheet and pop them in the oven for 5-7 minutes while it's preheating.
  • If your dough feels too crumbly to shape, let it warm up for a few minutes at room temperature. If it's too soft to slice, put it back in the fridge for 15 minutes.
  • Space the cookies about 2 inches apart on the baking sheet. They don't spread much, but they need room to bake evenly.
Pecan Shortbread Cookies stacked on a wire rack.

In my house, we love cookies! More favorites include these Caramel Stuffed Chocolate Chip Cookies, Maple Brown Sugar Cookies, and Cake Mix Peanut Butter Cookies. Give them a try!

Pecan Shortbread Cookies are proof that simple ingredients make the most delicious treats. The combination of buttery shortbread and toasted pecans creates something truly special. These cookies are perfect for sharing, gifting, or enjoying with a cup of coffee!

Pecan Shortbread Cookies stacked on a wire rack.

Pecan Shortbread Cookies Recipe

Author: Judy Wilson
Each bite of these delicious Pecan Shortbread Cookies is buttery and nutty, with crisp edges and a soft middle that just melts away.
Prep Time 10 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 24 minutes
Course Dessert
Cuisine American
Servings 24
Calories 153 kcal

Ingredients
  

  • ¾ cup butter, softened
  • cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • cup all-purpose flour
  • cups chopped pecans

Instructions
 

  • In a large bowl, using a handheld mixer or stand mixer with a paddle attachment, beat the butter, sugar, and vanilla together until combined and creamy.
  • Add the flour and salt to the butter mixture and beat until combined.
  • Beat in the pecans until fully combined. The dough will be thick.
  • Place the dough onto rolled-out plastic wrap. Shape and roll the dough into a log about 2 inches in diameter and 10 inches long.
  • Wrap the dough in the plastic wrap, refrigerate for an hour, or freeze for 20 minutes.
  • Preheat oven to 350ºF.
  • Remove from freezer, unwrap, and slice into ¼-⅓ inch thick slices.
  • Arrange on an ungreased or parchment lined baking sheet.
  • Bake for 14 minutes.
  • Remove from oven and transfer to a wire rack to cool.

Notes

Once the cookies are completely cool, store them in an airtight container at room temperature for up to 5 days.
 

Nutrition

Calories: 153kcalCarbohydrates: 13gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 94mgPotassium: 40mgFiber: 1gSugar: 6gVitamin A: 181IUVitamin C: 0.1mgCalcium: 8mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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Penny Struebig

Friday 31st of January 2025

These sound amazing! Can't wait to make some. Thanks for linking up to Thinking Out Loud Thursday!

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