Easy Pecan Shortbread Cookies That Melt in Your Mouth Recipe
These Easy Pecan Shortbread Cookies are tender, buttery, and melt in your mouth. Made with simple ingredients like butter, sugar, flour, and pecans, they capture the classic shortbread flavor with a subtle cinnamon twist. Finished with a coating of turbinado sugar and chopped pecans, these cookies offer a perfect balance of sweetness and crunch. Ideal for holiday baking or any time you’re craving a rich, crisp treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup finely chopped pecans
For the Coating:
- ¼ cup turbinado sugar
- ¼ cup finely chopped pecans (set aside)
Instructions
- Prepare the Dough: In a stand mixer fitted with a paddle attachment, combine softened unsalted butter, brown sugar, and white sugar. Mix on medium speed until the mixture is light and fluffy, about 2-3 minutes. Add vanilla extract and blend until combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, ground cinnamon, and salt. Gradually add the dry ingredients to the butter mixture while mixing on low speed until just combined. Fold in the finely chopped pecans by hand or on low mixer speed to distribute evenly throughout the dough.
- Form the Dough: Turn the dough out onto a piece of plastic wrap. Shape it into a disc or log, then tightly wrap it with the plastic wrap. Chill the dough in the refrigerator for at least 1 hour to firm up, which will help with rolling and cutting.
- Preheat Oven and Prepare Sheets: When the dough is chilled, preheat your oven to 325°F (163°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Slice and Coat Cookies: Remove the dough from the refrigerator and unwrap it. Slice the dough into approximately ¼-inch thick rounds (if formed into a log) or roll out on a lightly floured surface and cut into shapes. Mix together the turbinado sugar and reserved finely chopped pecans in a shallow dish. Dip the edges of each cookie into the sugar-pecan mixture so that the coating sticks to the dough.
- Bake Cookies: Place the coated cookies on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading. Bake in the preheated oven for 18-22 minutes or until the edges are lightly golden. The centers should remain pale to maintain the tender texture.
- Cool and Serve: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely. Once cooled, store in an airtight container to keep fresh.
Notes
- For a crowd or to have extra on hand, double or triple the recipe easily.
- If you don’t have turbinado sugar for coating, you can substitute demerara sugar or regular granulated sugar, but note it will change the texture slightly.
- Use unsalted butter for better control over salt in the recipe.
- Make sure to chill the dough well before slicing or rolling to prevent spreading during baking.
- These cookies pair wonderfully with hot tea, coffee, or alongside festive desserts like Caramel Apple Trifle.
Keywords: pecan shortbread cookies, pecan sandies, buttery cookies, holiday cookies, shortbread recipe, easy cookie recipe, pecans, baking
