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Because sometimes you need a cookie that’s classy and cozy.
Introduction
Shortbread cookies are the little black dress of desserts—timeless, elegant, and always a crowd-pleaser. Add in toasted pecans and a glimmer of sugar on the edges, and you’ve got a total upgrade that’s perfect for any occasion.
These Pecan Shortbread Cookies are buttery, crisp, and melt-in-your-mouth delicious. The slice-and-bake style means you can prep the dough ahead of time, chill it, and bake fresh cookies whenever the craving hits. Pro tip: Freeze dough logs for a hassle-free holiday treat stash.
Ideal for gifting, holiday trays, or pairing with your afternoon coffee for that well-deserved “me moment.”
Ingredients You’ll Need
Here’s what makes these cookies utterly irresistible. (Affiliate links included for your convenience.)
For the Cookies
- 1 cup unsalted butter, softened (Kerrygold Pure Irish Butter)
- ½ cup light brown sugar (brown sugar)
- ¼ cup granulated sugar (granulated sugar)
- 2 tsp pure vanilla extract (Nielsen-Massey Madagascar Vanilla)
- 2 ½ cups all-purpose flour (King Arthur Bread Flour)
- ½ tsp ground cinnamon (cinnamon)
- ½ tsp sea salt (Maldon Sea Salt Flakes)
- 1 cup finely chopped pecans (shelled pecans)
For the Coating
- ¼ cup turbinado sugar (raw cane sugar)
- ¼ cup finely chopped pecans
Step-by-Step Instructions
- Cream the Butter & Sugar – In a stand mixer with paddle attachment, beat softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add Vanilla & Dry Ingredients – Mix in vanilla. Then add flour, cinnamon, and salt. Scrape down sides often for even mixing.
- Add Pecans – Fold in chopped pecans until evenly distributed.
- Shape the Dough – Press and shape dough into a log about 8–10 inches long, 2 inches thick. Wrap tightly in plastic wrap and refrigerate for at least 4 hours (overnight is even better).
- Prep the Oven – Preheat oven to 350°F. Line baking sheets with parchment paper.
- Coat the Dough – Mix turbinado sugar and remaining pecans in a shallow dish. Roll chilled dough log in mixture to coat edges.
- Slice & Bake – Slice log into ½-inch thick rounds. Arrange on baking sheets with space between cookies. Sprinkle with extra pecan/sugar mix if desired. Bake 12–14 minutes, until centers are set and edges lightly golden.
- Cool & Enjoy – Let cookies cool on the sheet a few minutes before transferring to a wire rack.
Pro tip: For extra crunch, toast your pecans before mixing them into the dough.
Cooking Tips
- Chill time is key: Four hours ensures clean slices and keeps cookies from spreading too much.
- Slice with confidence: Use a sharp chef’s knife to cut through the log without crumbling.
- Make ahead: Dough logs freeze beautifully for up to 2 months. Just thaw slightly before slicing and baking.
- Holiday flair: Drizzle baked cookies with dark chocolate or dip one edge for extra festive vibes.
Why You’ll Love This Recipe
- Buttery + nutty combo: Rich shortbread meets crunchy pecans.
- Slice-and-bake convenience: Perfect for busy seasons.
- Pretty presentation: The sugar-pecan coating sparkles around the edges.
- Crowd-pleaser: Simple, classic flavors everyone loves.
If you’re a cookie fanatic, check out my Crumbl Dirt Cake Cookies or Pumpkin Pie Cookies—because one cookie recipe is never enough.
Storage
- Counter: Store in airtight containers for up to 3 days.
- Fridge: Keeps up to 5 days, but best at room temp.
- Freezer: Baked cookies freeze up to 2 months; dough logs up to 2 months as well.
Recommended Equipment
- KitchenAid Stand Mixer
- Parchment Sheets
- Cooling Rack
- Lodge Cast Iron Skillet (optional for toasting pecans)
Final Thoughts
Cookies don’t need to be complicated to be crave-worthy. These Pecan Shortbread Cookies prove that simple ingredients and a bit of patience yield buttery, nutty perfection with every bite.
Bake them for holiday trays, gift boxes, or just because life’s too short to skip cookies.
Did you try this recipe? Drop a comment below, leave a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram. We love seeing your kitchen magic!
Pecan Shortbread Cookies
Ingredients
For the cookies –
- 1 c unsalted butter softened
- ½ c brown sugar
- ¼ c sugar
- 2 t vanilla
- 2 ½ c flour
- ½ t cinnamon
- ½ t salt
- 1 c finely chopped pecans
For the coating –
- ¼ c turbinado sugar
- ¼ c finely chopped pecans
Instructions
Directions:
- In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar. Cream with the paddle attachment until smooth and creamy.
- Add in the vanilla and mix well.
- Add in the flour, cinnamon and salt. Mix until combined, scraping the sides often.
- Add in the chopped pecans and mix well.
- Press and shape the dough into a 8-10 inch long log, about 2 inches in diameter.
- Wrap tightly in plastic wrap.
- Chill in the fridge for about 4 hours or until firm.
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In a small bowl, combine the turbinado sugar and remaining chopped pecans.
- Spread the pecan/sugar mixture in a baking dish or similar and roll the chilled dough in the mixture to cover the outside edge of the log.
- Slice the dough log into ½ inch slices.
- Place the cut side down on the prepared baking sheets, leaving space between each cookie. Sprinkle with a little leftover pecan/sugar mix, if desired.
- Bake in the preheated oven for 12-14 minutes or just until the center is set.
Notes
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