These Pecan Shortbread Cookies are rich and buttery with the most amazing nutty sweetness. They are crumbly with a little crunch that’s insanely good.
If you love pecan sweets, then you have to try these Pecan Tassies and Candied Pecans.
Table Of Contents
Recipe Details
I love these scrumptious Pecan Shortbread Cookies. They are melt-in-your-mouth good and so easy to make.
- TASTE: These cookies taste buttery and sweet. The pecans are toasted for a rich, nutty flavor.
- TEXTURE: They are crumbly and buttery, and eat bite practically melts on your tongue. The little crunch of the pecans is delicious.
- TIME: This recipe will take 55 minutes.
- EASE: These Pecan Shortbread Cookies are really simple. They use pantry staples and only a few steps to make a perfectly yummy dessert.
What You’ll Need
Ingredient Notes
- Flour- All-purpose flour is the base for this cookie dough.
- Granulated sugar- This ingredient is what gives the cookies their delicious sweetness.
- Butter- These Pecan Shortbread Cookies are crumbly and buttery thanks to this ingredient.
- Vanilla extract- Adds a hint of vanilla flavoring.
- Salt- Enhances the sweetness with contrast.
- Pecans- Chopped and toasted, these will give our cookies lots of nutty flavor.
- Coarse sugar- This is for rolling the dough in before it’s baked. It will give the cookies added sweetness and a little crunch when bitten.
Add-ins and Substitutions
- Make them gluten-free and vegan- Substituting gluten-free all-purpose flour 1:1 in this recipe will make these cookies safe for those avoiding gluten. And using plant-based butter will make them vegan and dairy-free.
- Add extract- If you want a really nutty cookies, add some almond extract to these Pecan Shortbread Cookies. You can also add caramel or butter.
- Substitute other nuts- These shortbread cookies are also delicious with chopped and toasted hazelnuts, cashews, almond, walnuts, or macadamia nuts.
- Add topping- Smear them with icing or homemade Strawberry Jam, or sprinkle them with powdered sugar, sprinkles, or mini chocolate chips.
How to Make Pecan Shortbread Cookies
- Combine the sugar and butter. Add the unsalted softened butter, granulated sugar, and vanilla extract to a large bowl. Mix everything together using an electric hand mixer, beating on high speed.
- Add the flour. Now sift in the flour and salt. Combine everything together again.
- Add the nuts. Then mix in the toasted chopped pecans.
- Chill the dough. Once the cookie dough is well mixed, transfer it to a large piece of plastic wrap. Then shape the dough into an 8-inch log. Wrap it tightly and place it into the freezer for about 30 minutes.
- Roll it in sugar. Once the shortbread log firms up, unwrap it and roll it onto a plateful of coarse sugar.
Pro Tip: Chill time for the dough will vary depending on how cold your freezer is. You’re looking to get the dough log firm, but not frozen.
- Slice the cookies. Once the exterior of the cookie log is coated, slice the cookies into 1/4 inch slices.
- Bake. Place the cookies onto a baking sheet lined with parchment paper and bake in a preheated oven at 350 degree Fahrenheit for about 10 minutes.
Recipe Tips
- Beat the butter well- Because there is no leavening agent in this recipe, beating the butter will incorporate air bubbles. So mix it until the butter is light and pale.
- Wrap the dough in plastic wrap before rolling- Geittng sticky dough into a log shape is difficult, so wrap it in plastic wrap and use that to shape it. So much easier!
- Roll the dough in sugar before cutting- It will take a lot longer if you try to roll individual cookies in the coarse sugar. Instead, do it as a log, then slice the cookies off and bake.
- Cut them to a uniform size– So that these cookies bake evenly and at the same rate, make sure to slice them straight and about 1/4 inch thick.
FAQs
What is the difference between English and Scottish shortbread?
English shortbread uses butter so the cookies are buttery and crumbly. Scottish shortbread, on the other hand, uses a blend of butter and vegetable shortening so the result is firmer, crunchier, and crisper.
What’s the ingredients for shortbread?
Shortbread is a traditional Scottish biscuit that is unleavened. They are made with 3 basic ingredients: flour, butter, and sugar. Extras can be added, such as pecans, shortening, or vanilla extract, but those are the basics.
Serving Suggestions
These delicious Pecan Shortbread Cookies can be served with so many other desserts. Their nutty flavor pairs well with chocolate, nuts, cookies, and more.
- Chocolates: Serve these alongside Chocolate Pot De Creme, Coffee Chocolate Mousse, Chocolate Creme Brulee, or Mini Pavlova Recipe with Chocolate (VIDEO).
- Nuts: Pair them with some Candied Pecans, Pecan Tassies, Apricot Walnut Rugelach (VIDEO), or Baklava with Nutella.
- Cookies: Serve these cookies along with White Chocolate Macadamia Nut Cookies, Jumbo Chocolate Chip Walnut Cookies, Lofthouse Frosted Sugar Cookies (VIDEO), and Classic Shortbread Cookies.
- Beverages: Enjoy these Pecan Shortbread Cookies with coffee, tea, or Hot Chocolate. Or try them with this Iced Caramel Macchiato or Pumpkin Spice Latte.
Make This Recipe in Advance
Make ahead: You can prepare the dough for these cookies ahead of time and then wrap the log in plastic wrap and refrigerate. You can then roll it in sugar, slice it, and bake the cookies when you’re ready.
Storing: Store any leftover Pecan Shortbread Cookies in an airtight container at room temperature for a week or in the refrigerator for up to 10 days.
Freeze: You can freeze these cookies in a freezer ziplock bag for up to 3 months. Allow them to come to room temperature before serving.
More Scrumptious Cookies!
Full Recipe Instructions
Pecan Shortbread Cookies
These Pecan Shortbread Cookies are rich and buttery with the most amazing nutty sweetness. They are crumbly with a little crunch that's insanely good.
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Servings: 18 cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/4 tsp salt
- 3/4 cup toasted pecans chopped
- 1/4 cup coarse sugar for rolling
Instructions
- In a large bowl, combine 3/4 cup unsalted softened butter along with 3/4 cup granulated sugar, and 1 tsp vanilla extract. Mix everything together using an electric hand mixer. Beat on high speed until the butter is light and pale.
- Now sift in 1 1/2 cups of flour along with 1/4 tsp salt. Use the hand mixer to combine everything together again.
- Then mix in 3/4 cup toasted chopped pecans.
- Once the cookie dough is well mixed, transfer it to a large piece of plastic wrap. Then shape the dough into an 8-inch log. Then wrap it tightly and place it into the freezer for about 30 minutes. It may take more or less time depending on how cold your freezer is.
- Once the shortbread log firms up, unwrap it and roll it onto a plateful of course sugar. I used about 1/4 cup of course sugar. Add more if needed.
- Once the exterior of the cookie log is coated, slice the cookies unit 1/4 inch slices.
- Place the cookies onto a baking sheet lined with parchment paper and bake in a preheated 350 degree Fº oven for about 10 minutes.
Notes
- Beat the butter well- Because there is no leavening agent in this recipe, beating the butter will incorporate air bubbles. So mix it until the butter is light and pale.
- Wrap the dough in plastic wrap before rolling- Getting sticky dough into a log shape is difficult, so wrap it in plastic wrap and use that to shape it. So much easier!
- Roll the dough in sugar before cutting- It will take a lot longer if you try to roll individual cookies in the coarse sugar. Instead, do it as a log, then slice the cookies off and bake.
- Make ahead: You can prepare the dough for these cookies ahead of time and then wrap the log in plastic wrap and refrigerate. You can then roll it in sugar, slice it, and bake the cookies when you’re ready.
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Al says
Good cookies but way too sweet. I skipped additional sugar and rolled them in couple of tablespoons of pecans instead. I would make these again but cut sugar to 1/2 cup.
Dina says
Thank you for the feedback! 🙂
Kim Bennett says
Super easy to make! I used chopped pecans instead of course Suger .Also Almond extract instead of vanilla. Amazing results!
Dina says
Awesome to hear you loved this recipe, Kim! Thank you so much for your feedback and support! I hope you find more delicious recipes to enjoy from my blog! 🙂
Gina Spurlock says
Can you make cookies in an air fryer?
Dina says
Hi Gina, I am not too sure since I have never tried making cookies in an air fryer. But now I am really curious!
Amy says
These are so easy to make! And they are delicious! My sisters and I couldn’t stop “sampling” them. The grandkids loved them and they don’t like anything that doesn’t have chocolate.
Dina says
Hi Amy 🙂 That is so awesome to hear that everyone loved these pecan shortbread cookies! Thank you so much for taking the time to leave your kind feedback! I hope your family finds more recipes to enjoy from my food blog! 🙂