Buttery Pecan Shortbread Cookies – Easy Homemade Dessert Recipe for Fall & Holidays
There’s something extra cozy about baking pecan shortbread cookies. They are rich, buttery, and just the right amount of sweet with a nutty crunch in every bite. This easy pecan shortbread cookie recipe is simple to make, but feels like a special treat.
Rolled in a pecan-sugar coating before baking, they’re crisp on the outside, tender inside, and perfect for fall gatherings or holiday dessert trays.
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I love making these pecan shortbread cookies because they’re simple, a little crunchy, and always disappear fast when I set them out. The dough comes together quickly, and you can make it ahead since it needs some chill time.
How to Make Pecan Shortbread Cookies
Here are the ingredients you need to make these pecan shortbread cookies, plus step by step instructions for how to make them.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 2 tsp vanilla
- 2 ½ cup flour
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup finely chopped pecans
For the Coating
- ¼ cup turbinado sugar
- ¼ cup finely chopped pecans
Step by Step Instructions
1. In the bowl of a stand mixer, beat the softened butter and the two sugars using the paddle attachment until the mixture is smooth and creamy.
2. Mix in the vanilla extract until fully blended.
3. Add the flour, cinnamon, and salt. Continue mixing on low speed, scraping down the sides of the bowl as needed, until the dough comes together.
4. Stir in the finely chopped pecans until evenly distributed throughout the dough.
5. Transfer the dough to a sheet of plastic wrap. Shape it into a log about 8-10 inches long and roughly 2 inches thick. Wrap tightly and smooth out the shape as needed.
6. Refrigerate the dough for at least 4 hours, or until it feels firm enough to slice cleanly.
7. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
8. In a small bowl, mix together the turbinado sugar and the remaining chopped pecans.
9. Unwrap the chilled dough and roll it in the sugar-pecan mixture until the log is fully coated on all sides.
10. Slice the log into ½-inch thick rounds, aiming for even pieces so they bake consistently.
11. Arrange the slices on the prepared baking sheets, cut side down, leaving space between each cookie. If you’d like, sprinkle a little extra pecan-sugar mixture over the tops.
12. Bake for 12-14 minutes, or until the cookies are set in the center and just lightly golden around the edges.
13. Let cool slightly before serving, or store once fully cooled. (You can store them in an airtight container for up to 3 days.)
These pecan shortbread cookies are a true classic. They are easy enough for everyday baking but elegant enough to share at Thanksgiving or Christmas. Pair them with a cup of coffee, gift them in a tin, or keep a batch on hand for a quick homemade treat. However you serve them, this shortbread cookie recipe is one you’ll come back to again and again.
More Fall Treats
- Caramel Apple Cheesecake Bars
- Pumpkin Cheesecake Bars
- Caramel Apple Bars
- Pumpkin Custard Pie
- Pumpkin Filled Cream Puffs
- Apple Crumb Cake
- Apple Turnovers
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
Pecan Shortbread Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 2 tsp vanilla
- 2 ½ cup flour
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup finely chopped pecans
For the Coating
- ¼ cup turbinado sugar
- ¼ cup finely chopped pecans
Instructions
- In the bowl of a stand mixer, beat the softened butter with both sugars using the paddle attachment until the mixture is smooth and creamy.
- Mix in the vanilla extract until fully blended.
- Add the flour, cinnamon, and salt. Continue mixing on low speed, scraping down the sides of the bowl as needed, until the dough comes together.
- Stir in the finely chopped pecans until evenly distributed throughout the dough.
- Transfer the dough to a sheet of plastic wrap. Shape it into a log about 8-10 inches long and roughly 2 inches thick. Wrap tightly and smooth out the shape as needed.
- Refrigerate the dough for at least 4 hours, or until it feels firm enough to slice cleanly.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl, stir together the turbinado sugar and additional chopped pecans.
- Unwrap the chilled dough and roll it in the sugar-pecan mixture until the log is fully coated on all sides.
- Slice the log into ½-inch thick rounds, aiming for even pieces so they bake consistently.
- Arrange the slices on the prepared baking sheets, cut side down, leaving space between each cookie. If you’d like, sprinkle a little extra pecan-sugar mixture over the tops.
- Bake for 12-14 minutes, or until the cookies are set in the center and just lightly golden around the edges.
- Let cool slightly before serving, or store once fully cooled. (You can store them in an airtight container for up to 3 days.)
