Pecan Shortbread Cookies to Make All Year
Made with only a handful of ingredients these pecan shortbread cookies come together easily. They have a classic, buttery flavor and crispy, almost crumbly edges. The perfect dessert addition to any table.
Everyone loves shortbread cookies, but these pecan ones take the flavor of them up a notch. With a sweet but nutty flavor, these cookies are a comforting variation that works any time of year.
If you’re looking for a cookie recipe that everyone loves, this is it. Pecan shortbread cookies bring the best blend of warm vanilla and buttery indulgence into every bite. Plus, they’re a cut-out cookie which means that they can be adjusted for any occasion. Kids love helping in the kitchen with this recipe.
Enjoy the cookies as-is or dress them up for a dessert table. Regardless, everyone will be asking for another bite.
Ingredients
- ½ cup (1 stick) butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1 cup pecans, finely chopped or processed
- 3 tablespoons water (add only if needed to bring the dough together)
Preparation time:
Dough Preparation: 10-12 minutes
Refrigerate dough: 2 hours
Roll and cut the cookies: 5-10 minutes
Bake: 8-10 minutes
Total Active Time: Approximately 20-25 minutes.
Total Time Including Resting: 2 hours and 30 minutes.
Serves: 34 cookies
Directions
1. Prepare the dough base: In a large bowl, beat the butter with the powdered sugar and vanilla extract until creamy and fluffy.
2. Add dry ingredients and pecans: Add the salt, flour, and finely chopped or processed pecans. Mix well until the ingredients are combined. If the dough feels dry and doesn’t come together, add water one tablespoon at a time until the dough holds together.
3. Shape and refrigerate: Place the dough on plastic wrap, wrap tightly, and refrigerate for at least 2 hours to chill and firm up.
4. Roll and cut: Preheat the oven to 350°F (175°C). Remove the dough from the refrigerator and roll it out to about ¼ inch (0.6 cm) thickness. Use a cookie cutter (round or other shape) to cut out the cookies.
5. Bake: Place the cookies on a baking sheet lined with parchment paper and bake for 8 to 10 minutes, checking at 8 minutes to prevent over-browning. Remove when edges are just turning golden.
6. Cool and serve: Allow the cookies to cool on a wire rack before serving. This recipe makes about 34 cookies.
Variations and Substitutions
Extracts: Use an almond extract to bring out the nutty taste of the cookies or play around with replacing the vanilla with a rum or bourbon extract for a complete change.
Nuts: You can easily use pistachios in place of pecans for these cookies. Likewise, toast the nuts before you add them in to bring out more of their unique taste.
Chocolate lover: Have an indulgent palate? Mix in cocoa powder to the cookie dough or roll the dough in it for a chocolate profile.
Decorating: Drizzling the shortbread cookies with a chocolate ganache, or caramel sauce, or just dusting them with festive sprinkles is a fun way to change their aesthetics and flavor.
Brighten them up: If you want to make the cookies more uplifting, try adding in fresh orange zest to the mixture.
Powdered sugar: Before you serve them, sprinkle powdered sugar on top for bit of extra indulgence and a cute look.
How To Make the Best Pecan Shortbread Cookies
When mixing the dough together it should hold. If you need a bit of water, add it in one tablespoon at a time to avoid making it too wet. You don’t want the batter to be too sticky.
For the best texture, use room-temperature butter. If it’s too warm it’ll dissolve the sugar and having it too cold makes it so that it doesn’t cream well. Let it sit out until it’s ready.
Roll your dough evenly each time so that the cookies bake evenly. If you need help, use a rolling pin with guides.
Remove the pecan cookies from the oven when the edges start to turn golden. Shortbread cookies are meant to be pale, so you want to make sure you’re not overbaking them. This is also when they’re the most delicate so don’t move them from the baking pan until they’ve cooled a bit, or they’ll crumble.
Store the pecan shortbread cookies once fully cooled in an airtight container for up to a week on the counter.
Pecan Shortbread Cookies
Ingredients
- ½ cup butter (1 stick), at room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups all-purpose flour
- 1 cup pecans finely chopped or processed
- 3 tbsp water (add only if needed to bring the dough together)
Instructions
- Prepare the dough base: In a large bowl, beat the butter with the powdered sugar and vanilla extract until creamy and fluffy.
- Add dry ingredients and pecans: Add the salt, flour, and finely chopped or processed pecans. Mix well until the ingredients are combined. If the dough feels dry and doesn’t come together, add water one tablespoon at a time until the dough holds together.
- Shape and refrigerate: Place the dough on plastic wrap, wrap tightly, and refrigerate for at least 2 hours to chill and firm up.
- Roll and cut: Preheat the oven to 350°F (175°C). Remove the dough from the refrigerator and roll it out to about ¼ inch (0.6 cm) thickness. Use a cookie cutter (round or other shape) to cut out the cookies.
- Bake: Place the cookies on a baking sheet lined with parchment paper and bake for 8 to 10 minutes, checking at 8 minutes to prevent over-browning. Remove when edges are just turning golden.
- Cool and serve: Allow the cookies to cool on a wire rack before serving. This recipe makes about 34 cookies.
Notes
- Check dough moisture: If the dough doesn’t hold together, add water one tablespoon at a time to avoid making it too wet. The dough should be cohesive but not sticky.
- Use room-temperature butter: Softened butter mixes more easily with the sugar, giving the cookies a smoother texture.
- Properly chill the dough: The resting time in the refrigerator is important for firming up the dough, which makes it easier to handle and helps the cookies keep their shape while baking.
- Keep cookies even in thickness: Roll the dough evenly to ensure all cookies bake at the same rate. Use a rolling pin with guides if possible.
- Avoid over-browning: Shortbread cookies should be pale. Remove them from the oven when the edges are just turning golden for the ideal texture.
- Cool before moving: These cookies are delicate while warm, so let them cool before transferring to avoid breaking.
- Storage: Store the cookies in an airtight container to maintain freshness. They’ll keep well for up to a week at room temperature.
- Optional: You can sprinkle a little powdered sugar over the cookies before serving for a decorative touch.
