Why You’ll Love This Recipe

I love this recipe because it’s elegant yet incredibly easy to make. The buttery dough mixes up in minutes, and the toasted pecans add a warm, toasty depth that makes every cookie special. I also like that the dough can be shaped, chilled, and baked whenever I need a quick dessert. The cookies hold their shape well, store beautifully, and taste even better after a day or two as the flavors blend.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup finely chopped pecans
Optional: additional powdered sugar for dusting

Directions

1. I start by creaming the softened butter and powdered sugar together in a large mixing bowl for about 2–3 minutes until the mixture is light and fluffy.

2. I mix in the vanilla extract and salt until fully incorporated.

3. Then I gradually add the flour, beating on low speed until the dough looks crumbly and starts to come together.

4. I fold in the finely chopped pecans, making sure they’re evenly distributed throughout the dough.

5. Next, I shape the dough into a log or a flat disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes to firm up.

6. I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper. I slice the chilled dough into 1/4-inch rounds or use a cookie cutter for shaped cookies.

7. I bake the cookies for 12–15 minutes, just until the edges turn lightly golden.

8. After baking, I let them cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely. If I want extra sweetness, I dust them lightly with powdered sugar once they’ve cooled.

Servings and Timing

This recipe makes about 24 cookies and takes around 30 minutes plus chilling time (15 minutes of prep and 15 minutes of baking).

Variations

Sometimes I like to dip half of each cookie in melted chocolate for an extra indulgent twist. I’ve also tried substituting almonds or walnuts for the pecans, and the results are just as delicious. If I want a hint of spice, I add a pinch of cinnamon or nutmeg to the dough. For a festive touch, I sprinkle finely chopped candied pecans or a bit of coarse sugar on top before baking.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to two weeks. For longer storage, I layer them between sheets of parchment paper and freeze them for up to two months. When I’m ready to enjoy them again, I simply let them come to room temperature—no reheating needed.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough a day or two in advance and keep it wrapped and chilled until I’m ready to bake.

Do I need to toast the pecans?

I always do! Toasting the pecans enhances their flavor and gives the cookies a richer, nuttier taste.

Can I use salted butter instead of unsalted?

Yes, but I reduce the added salt slightly or omit it altogether to balance the flavor.

Why do I need to chill the dough?

Chilling helps the dough firm up so the cookies keep their shape and don’t spread too much while baking.

Can I shape these into cookie cutter designs?

Absolutely. The dough holds its shape beautifully, so it’s great for simple cutout designs.

What’s the best way to chop the pecans?

I use a food processor for a fine chop, but I’m careful not to overprocess them into pecan meal.

How do I know when the cookies are done?

I take them out when the edges are just starting to turn golden—the centers should still look pale.

Can I dust them with something other than powdered sugar?

Yes, I sometimes use a light drizzle of melted white or dark chocolate for decoration.

How can I make them gluten-free?

I use a good-quality gluten-free all-purpose flour blend, and the cookies still turn out buttery and tender.

Why are my cookies crumbly?

Shortbread is naturally delicate, but if they’re too crumbly, I add a touch more butter or chill the dough longer before slicing.

Conclusion

I love making these Pecan Shortbread Cookies because they’re the perfect balance of buttery richness and nutty flavor. They look beautiful, taste even better, and are easy enough to whip up anytime I want something special. Whether I bake them for a celebration, give them as gifts, or enjoy them with tea, they always bring a little touch of homemade warmth and elegance to my day.