Easy Pecan Shortbread Cookies Recipe (Buttery Slice-and-Bake)
The first cold morning of the season always makes me want to bake something nutty. These pecan shortbread cookies are what I reach for. The house smells like toasted nuts and warm butter, and nobody can stay out of the kitchen.
The cookies are crisp at the edges and sandy and tender inside. Toasted pecans add a deep, buttery pecan crunch in every bite, and a little cinnamon makes them taste extra cozy.
You mix one bowl of dough, chill it, and slice. That is all. It is an easy slice and bake cookie that feels fancy enough for a holiday tray.
Why You Will Love This Recipe
- Toasted pecans in every single bite
- Just 7 simple ingredients
- Slice and bake, so no rolling and no cookie cutters
- Dough keeps in the fridge for 3 days and in the freezer for 3 months
- Crisp, buttery and sandy, just like real shortbread
- A lovely cookie for gifts, swaps and tea time
Ingredients
- Pecans: 3/4 cup (83 g), toasted and coarsely chopped
- Unsalted butter: 10 tbsp (140 g), softened
- Powdered sugar: 2/3 cup (80 g)
- Vanilla extract: 2 tsp
- Fine salt: 1/2 tsp
- All-purpose flour: 1 1/2 cups (180 g)
- Ground cinnamon: 1/2 tsp
Ingredient Notes and Substitutions
- Pecans: Toasting is a must. It brings out a deeper, sweeter flavor. Let the pecans cool all the way before you add them to the dough.
- Butter: Set it out about 1 hour ahead. It should dent when pressed, but not look shiny or melty.
- Flour: Weigh it if you can. Too much flour makes dry, crumbly cookies.
- Cinnamon: Love warm spice? Try a pinch of nutmeg or allspice too. If you like a cinnamon cookie, you will also enjoy our Apple Snickerdoodles.
- Nut swap: Walnuts, almonds or pistachios can replace the pecans.
Step-by-Step Instructions
Step 1: Toast the Pecans
Heat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6 to 8 minutes, until golden and fragrant. Let them cool, then chop them coarsely.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the soft butter, powdered sugar, vanilla and salt on low speed until combined. Then beat on medium for about 3 minutes, until light and fluffy.
Step 3: Mix the Flour and Cinnamon
In a medium bowl, whisk the flour and cinnamon together until well mixed.
Step 4: Make the Dough
Add the flour mixture to the butter mixture. Mix on low speed until almost combined. Scrape down the bowl, add the pecans, and mix on low until the dough comes together.
Step 5: Shape the Log
Turn the dough onto a lightly floured surface. Lightly flour your hands and shape the dough into a log about 2 inches (5 cm) wide and 7 inches (18 cm) long. Wrap it tight in parchment paper.
Step 6: Chill the Dough
Chill the log in the fridge for at least 2 hours, until firm. You can leave it there for up to 3 days.
Step 7: Slice the Cookies
About 20 minutes before baking, heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap the log and slice it into rounds about 1/2 inch (1.2 cm) thick. Place them 1 inch (2.5 cm) apart on the sheets.
Step 8: Bake
Bake for 10 minutes. Swap the sheets between the racks and turn each one around. Bake another 10 minutes, until the cookies are golden brown.
Step 9: Cool the Cookies
Let the cookies rest on the sheet for 5 minutes. Then move them to a wire rack to cool all the way.
Tips for the Best Results
- Toast the pecans and let them cool fully before adding them. Warm nuts will melt the butter.
- Chill the dough well. This makes slicing easy and stops the cookies from spreading.
- Use a sharp, smooth-edged knife. A serrated knife tears the pecans.
- Turn the log a quarter turn after every few slices to keep it round.
- Do not roll and cut the dough. The pecan pieces make the shapes uneven.
- Keep the log round in the fridge by resting it in an empty paper towel tube cut open lengthwise.
Variations and Add-ins
- Sparkly edges: Brush the chilled log with a little beaten egg white, then roll it in coarse sugar before slicing.
- Vanilla glaze: Whisk 1 cup of powdered sugar with 1 tbsp of milk and 1/2 tsp of vanilla. Drizzle it on cooled cookies and let it set.
- Maple pecan: Swap 1 tbsp of the powdered sugar for 1 tbsp of maple sugar, or add 1/2 tsp of maple extract.
- Chocolate dipped: Dip half of each cooled cookie in melted dark chocolate.
- Spice it up: Add a pinch of nutmeg or allspice with the cinnamon.
What to Serve With It
- A hot cup of black tea or chai
- A fresh cup of coffee
- Warm apple cider
- A glass of cold milk
- A scoop of vanilla ice cream
- A warm bowl of Apple Crisp with a cookie on the side
Easy Pecan Shortbread Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C). Toast the pecans for 6 to 8 minutes, then cool and chop them.
- Beat the soft butter, powdered sugar, vanilla and salt on low until combined. Then beat on medium for 3 minutes, until fluffy.
- Whisk the flour and cinnamon together in a medium bowl.
- Add the flour mixture to the butter and mix on low until almost combined. Scrape the bowl, add the pecans, and mix until the dough comes together.
- Shape the dough into a log about 2 inches wide and 7 inches long. Wrap it in parchment paper.
- Chill the log for at least 2 hours, or up to 3 days.
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Slice the log into rounds about 1/2 inch thick and place them 1 inch apart.
- Bake for 10 minutes. Swap and turn the sheets, then bake another 10 minutes, until golden brown.
- Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
Notes
- Refrigerate the dough log for up to 3 days, or freeze it for up to 3 months. Slice it from frozen and add 1 to 2 minutes to the bake time.
- Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze them with parchment between the layers for up to 3 months.
- Weigh the flour for the best results.
These pecan shortbread cookies are the kind of simple, buttery treat that makes a regular day feel special. Toasted nuts, soft cinnamon and a crisp edge. What more could you want?
Here is my favorite trick. Slice and freeze the dough rounds ahead of time. Whenever guests drop by, bake a few straight from the freezer, and your home will smell like a bakery in minutes.
Pack a few in a tin and share them. Cookies like these are made for passing around.
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