Butter Pecan Shortbread Cookies

If you love melt-in-your-mouth cookies with rich, buttery flavor and a delightful nutty crunch, these Butter Pecan Shortbread Cookies are going to become your new go-to treat. These cookies are simple, elegant, and incredibly satisfying, perfect for holiday trays, afternoon tea, or anytime you crave a sweet and nutty indulgence.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Melt-in-Your-Mouth Texture – Buttery and crumbly shortbread with a tender bite.
Easy to Make – Just a few basic ingredients and no fancy tools required.
Rich Nutty Flavor – Toasted pecans add a warm, earthy crunch.
Make-Ahead Friendly – Dough can be made in advance and frozen.
Perfect for Gifting – These cookies look beautiful and stay fresh for days.

Ingredients You’ll Need

For the Cookies:

• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp salt
• 1 cup pecans, toasted and finely chopped

Optional Garnish:

• ¼ cup granulated sugar (for rolling or dusting)
• Extra chopped pecans for topping

Tools You’ll Need

• Electric mixer or hand mixer
• Mixing bowls
• Spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack

Step-by-Step Instructions

Step 1: Toast the Pecans
Preheat your oven to 350°F (175°C).
Spread the pecans on a baking sheet in a single layer.
Toast for 6–8 minutes, stirring halfway, until fragrant. Let cool completely, then chop finely.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter until smooth and creamy.
Add powdered sugar and beat until light and fluffy, about 2 minutes.
Mix in the vanilla extract.

Step 3: Add the Dry Ingredients
Gradually mix in the flour and salt until combined.
Fold in the chopped pecans with a spatula until evenly distributed.
The dough will be slightly crumbly but should hold together when pressed.

Step 4: Chill the Dough
Divide the dough into two portions and shape each into a log, about 2 inches in diameter.
Wrap in plastic wrap and chill in the fridge for at least 1 hour, or until firm.
For slice-and-bake cookies, the dough must be well chilled.

Step 5: Slice and Bake
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the dough into ¼-inch thick rounds and place them on the baking sheet, spacing slightly apart.
Optional: Sprinkle with granulated sugar or press a few extra chopped pecans on top.
Bake for 12–15 minutes or until the edges are lightly golden.

Step 6: Cool and Serve
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
Transfer to a wire rack to cool completely.
Serve as-is, or dust with a little extra powdered sugar for a festive touch.

Tips for Perfect Shortbread
Use Room Temperature Butter – Soft butter creams best with sugar and creates a smooth dough.
Don’t Overmix – Stop mixing once the dough comes together to keep the cookies tender.
Chill the Dough – Chilling helps maintain shape and enhances flavor.
Toast the Pecans – This brings out their natural oils and deepens the nutty flavor.
Slice Evenly – Consistent thickness ensures even baking.

Serving Suggestions
Afternoon Tea – Pair with a cup of Earl Grey or chamomile tea.
Holiday Platters – Add to cookie trays with sugar cookies and chocolate truffles.
Gift Boxes – Package in a tin or cellophane bag tied with ribbon.
Dessert Boards – Serve alongside fresh fruit, dark chocolate, and caramels.

How to Store & Freeze

Storing:

• Room Temperature: Store in an airtight container for up to 1 week.
• Refrigerator: Can be kept chilled for up to 10 days to maintain firmness.

Freezing:

• Freeze Dough: Wrap logs tightly and freeze for up to 3 months. Thaw slightly before slicing and baking.
• Freeze Baked Cookies: Layer between parchment in an airtight container and freeze for up to 2 months.

Frequently Asked Questions

1. Can I use salted butter instead of unsalted?
Yes, just reduce or omit the added salt in the recipe.

2. Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free all-purpose flour blend for best results.

3. What can I substitute for pecans?
Walnuts, almonds, or hazelnuts work well. Toast them for the best flavor.

4. How do I know when shortbread is done?
The edges will be lightly golden, but the tops should remain pale. Don’t overbake.

5. Can I shape the cookies differently?
Yes, you can roll the dough out and use cookie cutters for fun shapes.

Final Thoughts
These Butter Pecan Shortbread Cookies are a delicious mix of buttery richness and nutty crunch, with a tender texture that just melts in your mouth. Whether you’re making them for the holidays, as a thoughtful gift, or just to treat yourself, they deliver warmth and flavor in every bite.

Give this recipe a try and don’t forget to share your cookie creations online! I’d love to see how they turn out—leave a review or tag your photo to spread the sweet inspiration.

Preparation Time: 15 minutes
Chilling Time: 60 minutes
Baking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 140 | Protein: 2g | Carbohydrates: 10g | Fat: 10g | Fiber: 1g | Sodium: 50mg

Print