Rich, buttery, and filled with toasted pecan flavor, these Butter Pecan Shortbread Cookies are a melt-in-your-mouth treat you’ll want to bake again and again. Made with just a few simple ingredients, they’re crisp around the edges, tender in the center, and perfect for gifting, sharing, or enjoying with your favorite cup of coffee or tea.
Love classic cookies with a twist? Subscribe now to get more easy, irresistible dessert recipes delivered straight to your inbox!
Why You’ll Love This Recipe
Buttery & Nutty – Packed with toasted pecans and real butter.
Simple Ingredients – No eggs, no fancy tools, just pantry staples.
Perfect Texture – Tender, crumbly, and delicately crisp.
Great for Gifting – Stays fresh and beautiful in cookie tins.
Make-Ahead Friendly – The dough can be chilled or frozen for later.
Ingredients You’ll Need
For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups all-purpose flour
• ¾ cup finely chopped toasted pecans
Optional Topping:
• Extra chopped pecans for sprinkling
• Powdered sugar for dusting
• A drizzle of melted chocolate or caramel
Tools You’ll Need
• Hand or stand mixer
• Mixing bowls
• Baking sheet
• Parchment paper
• Cookie scoop or spoon
• Cooling rack
Step-by-Step Instructions
Step 1: Toast the Pecans
Preheat oven to 350°F (175°C).
Spread pecans on a baking sheet and toast for 6–8 minutes, until fragrant.
Let cool, then chop finely and set aside.
Step 2: Make the Dough
In a large bowl, cream softened butter and powdered sugar together until smooth and fluffy (about 1–2 minutes).
Mix in vanilla and salt.
Gradually add flour, mixing until just combined.
Stir in chopped pecans by hand.
Step 3: Chill the Dough
Divide dough into two logs or disks, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
Chilling helps the cookies hold their shape and enhances flavor.
Step 4: Shape and Bake
Preheat oven to 350°F (175°C) again. Line baking sheets with parchment.
Slice chilled dough into ¼-inch thick rounds or scoop into balls and flatten slightly.
Place 1 inch apart on baking sheet.
Bake for 12–15 minutes, or until edges are lightly golden.
Step 5: Cool and Finish
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Once completely cool, dust with powdered sugar or drizzle with chocolate if desired.
Tips for the Best Butter Pecan Shortbread Cookies
Use Real Butter – It’s key for flavor and texture.
Toast the Pecans – It deepens their nutty flavor.
Chill the Dough – Prevents spreading and creates perfect slices.
Don’t Overbake – Look for lightly golden edges to keep them tender.
Make It Fancy – Add a chocolate drizzle or dip half the cookie in dark chocolate.
Serving Suggestions
• With coffee or tea for a cozy afternoon snack
• Crumbled over ice cream for a crunchy topping
• As a holiday treat with other cookies
• Packed in a pretty tin for gifting
• Paired with a creamy latte or hot chocolate
How to Store & Freeze
Storing:
• Store in an airtight container at room temperature for up to 1 week.
• For longer freshness, refrigerate in an airtight container for up to 2 weeks.
Freezing:
• Freeze baked cookies in layers with parchment between.
• Freeze unbaked dough logs and slice when ready to bake—just add a minute or two to the bake time.
Frequently Asked Questions
1. Can I use salted butter?
Yes, just reduce the added salt to a pinch or omit it entirely.
2. What’s the best flour for shortbread?
All-purpose flour works best—avoid cake or bread flours.
3. Can I add other nuts?
Absolutely! Walnuts or almonds work well too, but pecans are classic.
4. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
5. Why is there no egg in the recipe?
Traditional shortbread is egg-free for that classic, crumbly texture.
Final Thoughts
These Butter Pecan Shortbread Cookies are everything a classic cookie should be—simple, elegant, and full of buttery, nutty flavor. Whether you’re baking for the holidays, a party, or just because, these cookies are guaranteed to bring smiles with every bite.
Bake a batch today and enjoy the sweet simplicity of this timeless treat. Don’t forget to share your version and leave a review!
Preparation Time: 15 minutes
Chilling Time: 1 hour
Baking Time: 15 minutes
Cuisine: American / Classic Baking
Nutritional Information (Per Cookie):
Calories: 150 | Protein: 2g | Carbohydrates: 14g | Fat: 10g | Sugar: 4g | Fiber: 1g | Sodium: 60mg
Butter Pecan Shortbread Cookies
- Total Time: 15 minutes
Description
Rich, buttery, and filled with toasted pecan flavor, these Butter Pecan Shortbread Cookies are a melt-in-your-mouth treat you’ll want to bake again and again. Made with just a few simple ingredients, they’re crisp around the edges, tender in the center, and perfect for gifting, sharing, or enjoying with your favorite cup of coffee or tea.
Love classic cookies with a twist? Subscribe now to get more easy, irresistible dessert recipes delivered straight to your inbox!
Ingredients
For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups all-purpose flour
• ¾ cup finely chopped toasted pecans
Optional Topping:
• Extra chopped pecans for sprinkling
• Powdered sugar for dusting
• A drizzle of melted chocolate or caramel
Instructions
Step 1: Toast the Pecans
Preheat oven to 350°F (175°C).
Spread pecans on a baking sheet and toast for 6–8 minutes, until fragrant.
Let cool, then chop finely and set aside.
Step 2: Make the Dough
In a large bowl, cream softened butter and powdered sugar together until smooth and fluffy (about 1–2 minutes).
Mix in vanilla and salt.
Gradually add flour, mixing until just combined.
Stir in chopped pecans by hand.
Step 3: Chill the Dough
Divide dough into two logs or disks, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
Chilling helps the cookies hold their shape and enhances flavor.
Step 4: Shape and Bake
Preheat oven to 350°F (175°C) again. Line baking sheets with parchment.
Slice chilled dough into ¼-inch thick rounds or scoop into balls and flatten slightly.
Place 1 inch apart on baking sheet.
Bake for 12–15 minutes, or until edges are lightly golden.
Step 5: Cool and Finish
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Once completely cool, dust with powdered sugar or drizzle with chocolate if desired.
Notes
Use Real Butter – It’s key for flavor and texture.
Toast the Pecans – It deepens their nutty flavor.
Chill the Dough – Prevents spreading and creates perfect slices.
Don’t Overbake – Look for lightly golden edges to keep them tender.
Make It Fancy – Add a chocolate drizzle or dip half the cookie in dark chocolate.
- Prep Time: 15 minutes
- Cuisine: American
