Pecan Shortbread Cookies (Buttery Slice and Bake)
These pecan shortbread cookies are buttery, crisp and filled with finely chopped pecans. A coating of turbinado sugar and more pecans gives every cookie a crunchy edge without making it overly sweet.
The dough is shaped into a log and chilled, so there is no rolling pin or cookie cutter to deal with. Make the dough ahead, then slice and bake it when you are ready. I have also included a simple espresso variation for a deeper coffee-and-pecan flavor. They fit right in with traditional Christmas flavors and are easy to add to a tray of desserts for a crowd.
A Quick Look At The Recipe
- ✅Recipe Name: Pecan Shortbread Cookies
- 🍽️Serves: 16 cookies
- ⏰Ready In: 4 hours 29 minutes
- 🔥Calories: 278
- 🥣Main Ingredients: unsalted butter, packed light brown sugar, granulated sugar, pure vanilla extract, all-purpose flour, ground cinnamon, fine sea salt
- ⭐Why You’ll Love It: Buttery slice-and-bake pecan shortbread cookies filled with finely chopped pecans and finished with a crisp turbinado sugar and pecan edge.
Why You’ll Love These Pecan Shortbread Cookies
- Buttery and crisp: Brown sugar adds a little caramel flavor while the center stays tender and crumbly.
- Easy to make ahead: The wrapped dough log can chill for up to three days before baking.
- No eggs or special cutters: Shape the dough into a log, chill it and slice it.
- Crunchy pecan edge: Turbinado sugar gives the outside a texture you do not get from granulated sugar.
For more cozy bakes with that bakery-style feel, browse these cookie recipes.
Ingredient Notes
- Unsalted butter: Use softened butter that still feels cool. Your finger should leave an indent, but the butter should not look shiny or greasy. Butter that is too warm can make the cookies spread.
- Packed light brown sugar and granulated sugar: Brown sugar brings a mild caramel note, while granulated sugar helps the cookies bake crisp.
- All-purpose flour: For the most consistent shortbread, use the gram amount. If you use cups, spoon the flour into the measuring cup and level it instead of scooping directly from the bag.
- Finely chopped pecans: Chop them finely. Large pieces catch on the knife and can pull the chilled dough apart as you slice it.
- Turbinado sugar: The coarse crystals make the edge crisp and sparkly. Demerara sugar is the closest substitute.
Equipment
- Stand mixer with a paddle attachment or a large bowl and hand mixer
- Plastic wrap
- Sharp chef’s knife
- Two baking sheets
- Parchment paper
How to Make Pecan Shortbread Cookies
Make the Dough
Beat the softened butter with both sugars until smooth and creamy, about 2 minutes. Mix in the vanilla. Add the flour, cinnamon and salt on low speed, then stop as soon as no dry flour remains.
Mix in the finely chopped pecans. The dough will be thick and may look a little crumbly, but it should hold together when pressed.
Shape and Chill
Press the dough together and shape it into an 8-inch log about 2 inches wide. Roll the wrapped log gently on the counter to even out the sides, then refrigerate it for at least 4 hours.
Chilling the log until firm is what gives you clean slices and keeps the cookies from spreading too much.
Coat the Outside
Mix the turbinado sugar and remaining pecans in a shallow dish. Unwrap the cold dough and roll it in the mixture, pressing gently so the coating sticks.
If the surface is too dry, let the log sit at room temperature for 5 minutes and press the mixture on with your hands. You can also brush the dough very lightly with water, just enough to make it tacky.
Slice and Bake
Cut the log in half, then cut each half into eight equal slices. This gives you 16 cookies that are close to 1/2 inch thick without having to guess.
Place them on parchment-lined baking sheets and bake at 350 degrees F (175 degrees C) for 12 to 14 minutes. The centers should look set and the bottom edges should be pale golden, not deeply browned.
Leave the cookies on the baking sheets for 5 minutes before moving them to a wire rack. Shortbread is delicate while hot and becomes firmer as it cools.
Tips for Clean, Even Slices
- Rotate the log every few cuts so one side does not become flat.
- Use a sharp knife and press straight down instead of sawing back and forth.
- If the dough cracks, let it sit for 5 to 10 minutes, then press the cracked edge back together before baking.
- If the log feels soft, return it to the refrigerator for 15 to 20 minutes before slicing the rest.
Easy Variations
- Espresso pecan shortbread: Leave out the cinnamon and whisk 2 teaspoons instant espresso powder into the flour. The coffee flavor will be noticeable without covering the pecans.
- Orange pecan shortbread: Rub 1 tablespoon finely grated orange zest into the sugars before creaming them with the butter.
- Chocolate-dipped pecan shortbread: Dip one side of each completely cooled cookie in 4 ounces [113 grams] melted semisweet chocolate. Let the chocolate set on parchment paper.
Make Ahead and Storage
Refrigerator: Wrap the unbaked dough log tightly and refrigerate it for up to 3 days. Coat, slice and bake it straight from the refrigerator.
Freezer: Freeze the well-wrapped dough log for up to 2 months. Thaw it overnight in the refrigerator before adding the coating and slicing.
Baked cookies: Store completely cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment between layers to protect the pecan coating. The baked cookies can also be frozen for up to 2 months. For a holiday cookie plate, serve them with a spoonful of Christmas jam nearby.
Frequently Asked Questions
Why does my shortbread dough crumble when I slice it?
The dough may be too cold, or the pecan pieces may be too large. Let the log rest for 5 to 10 minutes, use a sharp knife and gently press small cracks back together. If the dough breaks around a pecan, patch that spot with your fingers.
Should I toast the pecans first?
You can, but it is optional. Toast the pecans at 350 degrees F (175 degrees C) for 5 to 7 minutes, then cool them completely before adding them to the dough. Warm pecans can soften the butter.
Are pecan shortbread cookies the same as pecan sandies?
They are closely related, and the names are sometimes used for the same style of cookie. Both are buttery and crumbly, but recipes sold as pecan sandies often have a more sandy texture. These cookies have a firm slice-and-bake shape and a crunchy sugar-and-pecan edge.
More Holiday Desserts to Try
If pecan desserts are your thing, this bourbon pecan pie is another cozy option. For a playful cookie tray, add reindeer cookies beside these slice-and-bake shortbread cookies.
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Pecan Shortbread Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
- Plastic wrap
- Sharp chef’s knife
- Two baking sheets
Ingredients
For the cookies
- 1 cup unsalted butter softened [227 g]
- ½ cup packed light brown sugar [100 g]
- ¼ cup granulated sugar [50 g]
- 2 teaspoons pure vanilla extract [10 ml]
- 2 ½ cups all-purpose flour [300 g]
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt [3 g]
- 1 cup finely chopped pecans [110 g]
For the coating
- ¼ cup turbinado sugar [50 g]
- ¼ cup finely chopped pecans [28 g]
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar and granulated sugar on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl.
- Mix in the vanilla. Add the flour, cinnamon and salt, then mix on low just until no dry flour remains. Mix in the chopped pecans. Do not continue beating once the dough comes together.
- Press the dough together and shape it into an 8-inch log about 2 inches in diameter. Wrap it tightly in plastic wrap and roll it gently on the counter to smooth the sides.
- Refrigerate the dough for at least 4 hours, or until firm. The wrapped log can be refrigerated for up to 3 days.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine the turbinado sugar and 1/4 cup chopped pecans in a shallow dish. Unwrap the chilled log and roll it in the coating, pressing gently to help it stick.
- Cut the log in half, then cut each half into eight equal slices for 16 cookies. Place the slices cut-side down on the prepared baking sheets, leaving about 2 inches between them.
- Bake for 12 to 14 minutes, until the centers are set and the bottom edges are pale golden. Avoid waiting for the tops to brown.
- Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
- Measure the flour by weight if possible. Too much flour is the most common reason shortbread becomes dry and difficult to slice.
- If the coating does not stick, let the cold log rest for 5 minutes and press the coating on. Brush it with a very small amount of water only if needed.
- Espresso variation: Omit the cinnamon and add 2 teaspoons instant espresso powder with the flour.
- Store cooled cookies in an airtight container for up to 3 days, or freeze them for up to 2 months.