Dessert

Easy Pecan Shortbread Cookies That Melt in Your Mouth Recipe

ByLily Monroe November 29, 2025November 29, 2025

Introduction

These Easy Pecan Shortbread Cookies melt in your mouth with a rich, buttery tenderness that’s simply irresistible. Made with simple ingredients, they bring the perfect balance of sweet and nutty flavors, perfect for any occasion or just a cozy treat at home.

The image shows two round, light beige cookies with a crumbly texture, stacked slightly on top of each other on a white plate with a soft greyish tone. The top cookie has a bite taken out, revealing a sandy, grainy inside with bits of nuts on the edge. Behind the cookies on the plate, there is a cinnamon stick and a dark brown star anise decoration arranged artistically. In the background, there is a white bowl filled with whole pecans and a larger plate, also white, stacked with more of the same cookies. The whole setup sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
½ cup brown sugar
¼ cup white sugar
2 teaspoons vanilla
2 ½ cups flour
½ teaspoon cinnamon
½ teaspoon salt
1 cup finely chopped pecans
¼ cup turbinado sugar (for coating)
¼ cup finely chopped pecans (for coating)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
Step 2: In a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and white sugar together until light and fluffy.
Step 3: Add the vanilla extract and mix until combined.
Step 4: In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low until just combined.
Step 5: Fold in the finely chopped pecans gently by hand to retain their texture.
Step 6: Scoop tablespoon-sized portions of dough and roll them gently into balls.
Step 7: Mix the turbinado sugar and extra chopped pecans in a shallow bowl. Roll each dough ball in this mixture to coat thoroughly.
Step 8: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the bottom of a glass or your palm.
Step 9: Bake for 12–15 minutes, or until the edges are lightly golden but the centers remain pale.
Step 10: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Double or triple the recipe for a crowd or extra cookies to enjoy later.
If you don’t have turbinado sugar, use demerara sugar or regular granulated sugar for coating, noting that granulated sugar won’t give the same coarse, sparkly texture.
For a flavor twist, add a pinch of nutmeg or substitute half the pecans with chopped walnuts.

Storage

Store these shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to 3 months. To enjoy, thaw at room temperature and if desired, warm slightly in the oven to restore their fresh-baked texture.

How to Serve

The image shows two white plates on a white marbled surface, each holding several round, light brown cookies topped with chopped nuts. The cookies have a coarse texture and are arranged in a single layer on each plate. Next to the plates is a small bowl filled with whole and broken pecans, showing a rich brown color and rough texture. In the background, there are two glass bottles filled with milk, creating a soft contrast against the white marbled surface. The scene is warm and inviting, highlighting the texture and nutty details of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are Pecan Shortbread Cookies the same as Pecan Sandies?

They are very similar since both are types of shortbread cookies. However, pecan shortbread is richer and more tender with butter, while pecan sandies usually have a slightly drier, “sandy” texture and may contain eggs or shortening.