Pecan Shortbread Cookies Recipe

Name: Pecan Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Ingredients: 10 tablespoons unsalted butter (room temperature (140g)); ⅔ cup confectioners' sugar ((80g)); 2 teaspoons dark rum or vanilla extract; ¾ teaspoon kosher salt; 1½ cups all-purpose flour ((180g)); ½ teaspoon cinnamon; ¾ cup pecans coarsely chopped (toasted (83g))

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These melt-in-your-mouth pecan shortbread cookies have crisp edges with toasty pecans in every bite. You only need a few simple ingredients that are pantry staples to whip up a quick batch.

The slice-and-bake cookie dough needs a few hours to chill in the refrigerator before baking, which makes this a wonderful recipe to make a night in advance. In fact, the dough will stay good in the fridge for up to 3 days, or you can freeze it for longer! For more pecan dessert recipes, try my pecan sandies, butter pecan cookies, and pecan pie bars.

What You Need To Make This Recipe

Ingredients needed to make pecan shortbread cookies.

Butter — make sure your butter is softened before beginning the recipe. Use unsalted butter so the pecan cookies don’t turn out too salty.

Sugar — confectioners’ sugar (also called powdered sugar and icing sugar) will sweeten and soften the cookie dough. I prefer using powdered sugar instead of granulated to help keep the cookies from spreading too much.

Rum or vanilla — dark rum or vanilla extract adds depth of flavor. Both work very well; choose whichever you prefer!

Salt — kosher salt balances and enhances the flavors in the pecan shortbread.

Flour — you just need all-purpose flour to make tender pecan shortbread cookies.

Cinnamon — ground cinnamon adds warmth and a hint of fall flavor.

Pecans — coarsely chop up toasted pecans for crunch.

How To Make Pecan Shortbread Cookies

Set of two photos showing butter beaten and flour whisked with cinnamon.

1. In the large bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, vanilla or rum, and salt at low speed just until combined. Then, increase the speed to medium and beat until the mixture is fluffy.

2. In a medium bowl, whisk together the flour and ground cinnamon.

Set of two photos showing flour mixture added to the mixer and chopped pecans folded in.

3. Add the flour mixture to the butter mixture and beat on low until almost combined.

4. Scrape the sides and bottom of the bowl and add the chopped pecans. Mix on low until fully combined into a dough.

Set of two photos showing dough rolled into a log then wrapped in plastic wrap.

5. Turn the dough out onto a lightly floured surface and flour your hands. Roll the dough into a log shape that’s about 2 inches in diameter,

6. Wrap the dough log in parchment paper or plastic wrap. Refrigerate for at least 2 hours or until firm. About 20 minutes before you start baking, place one oven rack in the top third of the oven and one in the bottom third of the oven. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

Set of two photos showing dough sliced and placed on a lined sheet pan.

7. Remove the pecan shortbread cookie dough from the refrigerator and cut the log into ½-inch thick slices.

8. Place the cookies on the prepared baking sheets, leaving about 1 inch of space between them. Bake for 10 minutes on the upper rack, then move the baking sheets to the lower rack in the oven and turn them 180 degrees. Bake for another 10 minutes or until golden brown. Let the pecan shortbread cookies rest for about 5 minutes on the cookie sheet before transferring them to a wire cooling rack.

A platter of pecan shortbread cookies with a small vase of flowers on the side with plates and a napkin.

Make sure the dough has chilled for long enough to be nice and firm. This will make it easy to slice. Use a sharp knife, like a chef’s knife, with a smooth edge. Avoid serrated knives, as they will leave lines or marks on the cookies.

The bottom of the log will begin to flatten a bit as you slice the cookies, so I like to roll the dough about a quarter turn every few slices. This keeps it round and will keep the pecan shortbread cookies consistent in shape.

I don’t recommend rolling out the dough with a rolling pin and making shapes with cookie cutters because of the pecan pieces, which can cause shape irregularities as well as make getting cutouts a bit more difficult. A slice-and-bake cookie such as this one is also so easy and takes much less effort!

Variations

Add other spices to the dough. For an even more comforting flavor, you can add up to ¼ teaspoon of warming spices like allspice, cloves, and nutmeg in addition to the cinnamon.
Roll the outside in sugar. For a crunchy sugar edge, brush the outside of the chilled dough log with a lightly beaten egg white. Then, roll the dough in coarse sugar or colorful sanding sugars. Slice and bake as directed.
Top with a glaze. I love to top these pecan shortbread cookies with a spiced glaze made with dark rum. In a medium bowl, sift together 1 cup (120g) of powdered sugar and ¼ teaspoon each of ground nutmeg and cinnamon. Whisk in 1 tablespoon of dark rum or vanilla extract, then 1 to 2 teaspoons of milk until it reaches a drizzling consistency. Drizzle over the cooled cookies and let the glaze dry for about 45 minutes to 1 hour before storing.

Overhead view of pecan shortbread cookies with glaze drizzled on top on a round cooling rack. A bowl of pecans on the side.

This is a great recipe to make ahead for holiday prep or to keep on hand for unexpected visitors. The dough stores very well in the fridge or freezer.

Refrigerating the Dough: You can prepare the dough up to 3 days in advance. Simply make the dough, shape it into a log, and wrap it tightly in plastic wrap before refrigerating. When you’re ready to bake, proceed with the recipe as written, picking up in step 5.

Freezing the Dough: You can also freeze the cookie dough for up to 3 months. Prepare the dough and shape it into a log. Wrap in two layers of plastic wrap and a layer of aluminum foil to protect it from freezer burn, then freeze. I like to place it in a freezer bag if storing it for longer than a few weeks. Slice from frozen, or thaw the cookie dough log overnight in the refrigerator before slicing and baking.

If you plan on coating the dough in sugar, chill or freeze the log plain and coat it when you’re ready to slice it.

Pro Tips For Making This Recipe

Weigh the flour. Adding too much flour is a very common mistake that will result in dry cookies. The most accurate way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon in its container, sprinkle it into your measuring cup, and use a knife to level it off.
Use room temperature butter. Softened butter is a must for this recipe. Set it out about an hour before you start working on the cookie dough. If you forget, check out my easy hacks for how to soften butter in a few minutes.
Toast your own pecans. It only takes about 5 minutes to toast pecans! See my tutorial for toasted pecans. Make sure they are completely cooled before adding them to the dough.
Chill the dough. This is important to make slicing the log easier, and it prevents the cookies from spreading too much and turning out flat. Refrigerate for at least 2 hours.
To keep your dough log perfectly round while chilling, take the center of an empty paper towel roll and cut a slit all the way down it so you can open the tube. Place the wrapped dough log inside and chill. It makes the perfect mold!

Two plates with two pecan shortbread cookies each. A bowl of glaze and a vase of flowers on the side.

Frequently Asked Questions

Do I have to use pecans?

No, you can swap the pecans for walnuts, pistachios, or slivered almonds. If you’d prefer to skip the nuts altogether, try my recipe for classic shortbread cookies.

Can I freeze the sliced cookies before baking?

Yes, you can freeze the sliced cookies before baking them. After slicing, place the cookies in a freezer-safe container, separating layers with parchment paper to prevent them from sticking together. Freeze for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.

How should I store leftovers?

Once completely cooled, store leftover cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months. Place the cooled cookies in a freezer-safe container. If you have several cookies to freeze, you’ll need to place a sheet of parchment paper between layers of cookies so they don’t stick together once frozen. Allow the cookies to thaw completely and come to room temperature before serving.

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