This is legit the best recipe for pecan shortbread cookies. Just like any good shortbread recipe, I keep things super simple with lots of pure butter and plenty of toasted pecans. A touch of cornstarch helps the cookies bake up tender yet crisp, while a generous pinch of salt in the sparkling sugar topping creates that unreasonably good sweet-and-salty finish that keeps you reaching for “just one more.”
Trang’s Recipe Highlights
- FLAVOR: These pecan shortbread are super nutty and buttery, with a kiss of salt that pops in the finishing sugar topping.
- TEXTURE: Crispy and crunchy.
- EASE: Rolling the dough in sanding sugar coating can be a bit cumbersome, especially if you want it to be totally even and perfect. But overall, this recipe is sooo easy!
Key ingredients and notes
You’ll need just 8 ingredients to make these pecan shortbread cookies. As always, for the full list of ingredients with quantities and step-by-step instructions, skip straight to the recipe card.
- Pecans are the star of our show. But this recipe will work with other nuts as well, walnuts are a close substitute. Walnuts and coffee shortbread is a great combination by the way!
- Cornstarch gives shortbread cookies a melt-in-your-mouth texture. You can skip it if you don’t have any without needing to make adjustments to the other ingredients – my classic shortbread recipe does not include any cornstarch – but I do think it gives the cookies a nice texture.
- Sanding sugar rolled on the outside not only gives these a pretty sparkly appearance but also a super nice crunch!
Butter temperature
Make sure your butter is softened at room temperature, it should give a bit when pressed. If your butter is too cold, your shortbread dough may be a bit sandy like pie dough. But if this does happen, just keep your mixer running until the dough comes together or knead it by hand to warm up the butter.
However, you don’t want your butter to get too warm to the point of almost melted and greasy. You will end up with shortbread dough that is very soft and a bit difficult to handle when trying to roll into a log.
Quick tips on baking time
I tested this recipe at 350°F, for 20 minutes, 22 minutes and 25 minutes. I really like the batch at 25 minutes, they’re super crispy with a satisfying crunch but my husband likes the batch at 20 minutes. He prefers his shortbread a bit on the softer side, he said.
So depending on your preference, feel free to adjust your baking time between 20 to 25 minutes or split the difference at 22 minutes for something middle of the road, not too soft but not too crunchy. 😅
Hungry for more?
Pecan Shortbread Cookies Recipe
Equipment
Ingredients
For the cookie dough
- 1 cup (116 g) pecans
- 2 ¼ cup (300 g) all-purpose flour
- 2 tablespoon (18 g) cornstarch
- ¼ teaspoon kosher salt
- 8 oz (227 g) unsalted butter, room temperature
- ⅔ cup (135 g) granulated sugar
- 1 teaspoon pure vanilla extract
For topping
- 2 tablespoon sanding sugar, for rolling the dough in
- 2 tablespoon granulated sugar
- A few pinches of kosher salt
Instructions
- Roast the pecans – In a skillet over medium heat, roast the pecans for 3 – 5 minutes until toasty and fragrant. Spread the nuts on a cutting board to cool and then chop into small pieces.1 cup pecans
- Prepare the dry ingredients – Sift flour and cornstarch into a small mixing bowl, add the salt and stir together. Then add the chopped pecans and stir to distribute evenly. Set aside.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch, ¼ teaspoon kosher salt
- Cream butter and sugar together – Add softened butter, vanilla and sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, ⅔ cup granulated sugar, 1 teaspoon pure vanilla extract
- Add dry ingredients – Add the flour and pecans mixture to the creamed butter, stir to combine. Increase the mixer speed and beat until no trace of flour remains and the dough is formed.
- Form the logs – Place a long piece of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. You don’t need additional flour for rolling but you can use some flour if necessary.
- Add sanding sugar to the outside – Sprinkle 1 tablespoon of sanding sugar along the length of the plastic wrap and roll the cookie dough log over it so the sugar sticks all around the outside of the dough log. Wrap it up with the plastic and refrigerate for at least 1 hour before baking. I usually refrigerate shortbread dough overnight to prep ahead.2 tablespoon sanding sugar
- Slice the cookies – Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them into the freezer while the oven preheats.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake – Place 12 cookies on a large lined baking sheet, about 2 inches apart. Stir a few large pinches of salt into 2 tablespoons of granulated sugar in a small bowl, sprinkle this sugar mixture on top of cookie dough and bake 1 batch at a time for 20-25 minutes, until the outer edges of the cookies are golden.2 tablespoon granulated sugar, A few pinches of kosher salt
- Cool – Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Baking time: Adjust to your preference. 20 minutes will yield softer cookies while 25 minutes will yield crispier cookies. Or you can split the difference around 22 minutes for the best of both worlds.
- Storing baked cookies: store your pecan shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: cookie dough can be kept refrigerated for 3-4 days before baking to prep ahead. Or slice and freeze for 3-6 months.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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