Name: Easy Pecan Shortbread Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 4 h 22 min
Yield: 16
Cuisine: American
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; ¼ cup finely chopped pecans (set aside); Stand mixer with paddle attachment (or a hand mixer and large bowl); Plastic wrap; Baking sheets; Parchment paper

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Buttery, nutty, and with just the right amount of crunch, these easy Pecan Shortbread Cookies are a holiday must-bake. They’re simple enough for everyday baking yet elegant enough for Thanksgiving dessert tables, Christmas parties or cookie exchanges. A batch also makes a thoughtful homemade gift for friends, neighbours, or teachers.

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Delicious Pecan Shortbread

A plate of golden-brown pecan shortbread cookies arranged in a neat stack, with chopped pecans baked into the surface and around the edges. The cookies are served on a light green ceramic plate, surrounded by whole pecans, cinnamon sticks, and star anise on a rustic wooden table.

Shortbread cookies are my absolute favorite cookies, and in my world, no holiday or Fall season is complete without baking up at least a few batches of them.

While I’m always nostalgic for our family’s traditional 3 ingredient shortbread cookies, these Pecan Shortbread are extra decadent and addictive.

They’re the ultimate blend of melt-in-your-mouth butter shortbread and crunchy pecans, the perfect mix for easy Christmas cookies, potlucks, holiday parties, Thanksgiving desserts or any time you’re craving Fall inspired cookies.

With a buttery log of dough rolled in sugar and pecans, then sliced and baked, they look just as good as they taste. Whether you’re hosting family or bringing a tray to share, this recipe makes sure you always show up with a treat worth remembering.

Pecan shortbread cookies on ceramic plates with one cookie missing a bite, beside a cinnamon stick and star anise.

⭐️ Also try more yummy fall cookies, or this decadent Pecan Pumpkin Cheesecake Pie and our favorite easy and quick pumpkin desserts, perfect for Thanksgiving, Christmas and festive parties too!

Why You’ll Love These Pecan Shortbread

Buttery base: Classic shortbread texture that melts in your mouth.

Nutty crunch: Toasted pecans add flavor and texture to every cookie.

Make ahead cookies: Dough can chill for hours or overnight until you’re ready to bake your cookies. Then whip up a double batch to have on hand all season long.

Saves time with slice & bake dough: Roll, slice, and bake. No cookie cutters or re-rolling the dough required.

Holiday ready cookies: Perfect for gifting, parties, Thanksgiving desserts, Christmas cookies or Fall potlucks.

Close up of round pecan butter cookies on ceramic plates, topped with chopped pecans and edged in a golden crumb. Surrounded by a bottle of milk, whole pecans, and warm spices on a wooden table, creating a cozy fall or holiday vibe perfect for Christmas or Thanksgiving.

Are Pecan Sandies the same as Pecan Shortbread Cookies?

They’re very similar as they’re both a type of shortbread cookie. However Pecan Shortbread Cookies are classic shortbread, rich, buttery, and tender, made with just a few simple ingredients like butter, sugar, flour, and pecans.

Pecan Sandies are essentially a variation of a shortbread, known for their slightly drier, “sandy” crumb and sometimes made with eggs, as well as shortening instead of butter, or a touch more sugar, and baking soda for a chewier texture. Often people will use Pecan Sandies and Pecan shortbread interchangeably.

Plate of freshly baked pecan shortbread cookies with golden, nut-crusted edges and chopped pecans on top, served alongside bottles of milk. The cookies are arranged on a ceramic plate over a rustic wooden table, creating a cozy and inviting holiday dessert scene.

Ingredients You’ll Need

Overhead view of labeled ingredients for pecan shortbread cookies arranged on a marble surface. Items include butter, brown sugar, white sugar, turbinado sugar, flour, chopped pecans, vanilla extract, and a mix of cinnamon and salt.

For the cookies:

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

For the coating:

¼ cup turbinado sugar
¼ cup finely chopped pecans (set aside)

TIPS: Double or triple the recipe for a crowd, or if you want some cookies for yourself ;).

Turbinado sugar is a type of raw cane sugar. It has larger, golden crystals and a subtle molasses flavor, sitting somewhere between white sugar and brown sugar. If you don’t have turbinado sugar, you can swap in demerara sugar (very similar), or even regular granulated sugar in a pinch, although you’ll lose that coarse, sparkly texture.

Equipment You’ll Need

Stand mixer with paddle attachment (or a hand mixer and large bowl)
Plastic wrap
Baking sheets
Parchment paper

⭐️ These would go well with our other favorite Christmas shortbread cookies, or quick Caramel Apple Trifle Desserts for hosting.

Two pecan Christmas shortbread cookies on a plate, one with a bite taken out, showing the soft, crumbly interior. In the background are whole pecans in a bowl, more cookies on a platter, and warm spices like cinnamon and star anise on a rustic wooden table

How to Make Pecan Shortbread Cookies

Two plates filled with round pecan shortbread cookies, each topped and edged with finely chopped pecans, set on a rustic wooden table. Nearby are glass bottles of milk, a small bowl of whole pecans, and scattered star anise for a cozy, home-baked feel.

1. Cream butter and sugars

In the bowl of a stand mixer, combine softened butter, brown sugar, and sugar.

Cream mixture until it’s smooth and creamy. Then add in the vanilla and mix until well combined.

Two sticks of butter, a scoop of brown sugar, and white sugar placed in the bowl of a stand mixer, ready to be creamed together as the first step in making pecan shortbread cookie dough.

Partially mixed shortbread cookie dough in a metal mixing bowl with a splash of vanilla extract added to the center, ready to be blended in. The dough is thick and creamy.

2. Add dry ingredients

Stir in the flour, cinnamon, and salt. Then mix until well combined. Make sure to scrape down the sides often.

Fold in the 1 cup of chopped pecans set aside for the cookies.

Flour and ground cinnamon added to a bowl of creamed butter and sugar mixture, midway through mixing shortbread cookie dough. The ingredients are ready to be blended into a soft dough for pecan shortbread cookies.

Pecan shortbread dough fully mixed and resting in a metal bowl, with a soft, slightly crumbly texture and pale golden color. The dough is ready to be shaped or chilled before baking.

Roughly chopped pecans sitting on top of shortbread dough in a metal mixing bowl, ready to be folded in. The dough is thick and crumbly.

3. Shape the dough

Press and roll the dough into an 8–10 inch (20–25 cm) log, and about 2 inches in diameter.

Wrap tightly in plastic wrap. Chill in the fridge for about 4 hours or until firm.

Finished pecan shortbread dough in a mixing bowl, showing a thick, crumbly texture with bits of chopped pecans evenly distributed throughout. The dough is ready to be shaped or chilled before baking.

Log of pecan shortbread dough tightly wrapped in plastic wrap, resting on a marble surface. The dough is shaped into a cylinder, ready to be chilled.

4. Preheat the Oven

Once the dough is completely chilled, preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

5. Roll the dough in coating

In a small bowl, combine the turbinado sugar and remaining chopped pecans. Spread the pecan/sugar mixture in a baking dish or something similar.

I usually sprinkle the coating mix on a flat surface (a second parchement lined baking sheet, or a 9×13 pan works well), so it’s easier to roll the whole dough log.

Roll the chilled dough log in the sugar and pecan mixture, pressing gently to coat the whole outside surface.

Log of pecan shortbread dough lying on top of a generous layer of chopped pecans, resting on a parchment-lined baking sheet.

Log of pecan shortbread dough fully coated in chopped pecans, resting on a parchment-lined baking sheet. The dough is ready to be sliced into cookies for baking.

6. Slice the cookies

Cut the chilled shortbread dough into ½ inch (1.3 cm) slices. Try to keep the slices roughly the same thickness so they bake more evenly.

Log of pecan shortbread dough sliced into even round cookies, each with a crust of chopped pecans around the edges. The slices are laid out on a parchment-lined baking sheet.

7. Bake the pecan shortbread cookies

Place slices cut-side down on baking sheets, leaving enough space in between each cookie.

Sprinkle with the leftover pecan/sugar coating if desired.

Then bake the shortbread cookies for 12–14 minutes, until centers are set, and the cookies are a slight golden brown.

Storage Tips: Cookies can be stored in an airtight container for up to 3 days.

Freshly baked pecan shortbread cookies cooling on a wire rack, each with golden-brown pecan-coated edges and a soft center topped with chopped pecans. The cookies are evenly spaced and resting on a black grid cooling rack over a marble surface.

Tips & Variations

Swap the nuts: Try walnuts, almonds, or hazelnuts for a twist.

Add chocolate: Dip cooled cookies halfway in melted dark or milk chocolate.

Spice it up: Add a pinch of nutmeg, ginger or cardamom for holiday warmth.

Citrus twist: Add a teaspoon of orange or lemon zest to the dough for a bright, festive flavor.

Sandwich style: Spread a thin layer of caramel, nutella, icing, or ice cream between two cookies for an extra indulgent treat.

Make ahead: Freeze the dough log and bake straight from the freezer (add 2 minutes to bake time).

Overhead close up view of baked pecan shortbread cookies arranged on a plate, with golden edges rolled in chopped pecans and a soft, crumbly texture. Each cookie is topped with a sprinkle of pecan pieces.

Final Thoughts

These Pecan Shortbread Cookies are everything you want in a fall or holiday treat, tender, nutty, and just the right amount of sweet.

As Fall Shortbread Cookies, they shine at Thanksgiving dessert tables, but they also double as Christmas cookies for cookie exchanges and holiday parties.

The buttery richness of these butter shortbread cookies paired with pecans makes them taste like fancy pecan sandies, only fresher and more homemade.

Whether you’re baking a tray for loved ones or slicing dough straight from the freezer for a cozy afternoon snack, these cookies prove that simple recipes can be the most memorable.

Round pecan shortbread cookies arranged on plates and sliced dough rolled in chopped pecans on a wooden surface.

Easy Pecan Shortbread Cookies

Yield: 16

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 4 hours

Total Time: 4 hours 22 minutes

Ingredients

Cookie 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

Coating Ingredients

¼ cup turbinado sugar
¼ cup finely chopped pecans (set aside)

Equipment Needed

Stand mixer with paddle attachment (or a hand mixer and large bowl)
Plastic wrap
Baking sheets
Parchment paper

Instructions

1. Cream butter and sugars

In the bowl of a stand mixer, combine softened butter, brown sugar, and sugar. Cream mixture until it's smooth and creamy. Then add in the vanilla and mix until well combined.

2. Add dry ingredients

Stir in the flour, cinnamon, and salt. Then mix until well combined. Make sure to scrape down the sides often. Fold in the 1 cup of chopped pecans set aside for the cookies.

3. Shape the dough

Press and roll the dough into an 8–10 inch (20–25 cm) log, and about 2 inches in diameter. Wrap tightly in plastic wrap. Chill in the fridge for about 4 hours or until firm.

4. Preheat the Oven

Once the dough is completely chilled, preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

5. Roll the dough in coating

In a small bowl, combine the turbinado sugar and remaining chopped pecans. Spread the pecan/sugar mixture in a baking dish or something similar.

I usually sprinkle the coating mix on a flat surface (a second parchement lined baking sheet, or a 9x13 pan works well), so it's easier to roll the whole dough log.

Roll the chilled dough log in the sugar and pecan mixture, pressing gently to coat the whole outside surface.

6. Slice the cookies

Cut the chilled shortbread dough into ½ inch (1.3 cm) slices. Try to keep the slices roughly the same thickness so they bake more evenly.

7. Bake the pecan shortbread cookies

Place slices cut-side down on baking sheets, leaving enough space in between each cookie. Sprinkle with the leftover pecan/sugar coating if desired.

Then bake the shortbread cookies for 12–14 minutes, until centers are set, and the cookies are a slight golden brown.

Storage Tips: Cookies can be stored in an airtight container for up to 3 days.

Notes

TIPS & VARIATIONS

Swap the nuts: Try walnuts, almonds, or hazelnuts for a twist.
Add chocolate: Dip cooled cookies halfway in melted dark or milk chocolate.
Spice it up: Add a pinch of nutmeg, ginger or cardamom for holiday warmth.
Citrus twist: Add a teaspoon of orange or lemon zest to the dough for a bright, festive flavor.
Sandwich style: Spread a thin layer of caramel, nutella, icing, or ice cream between two cookies for an extra indulgent treat.
Make ahead: Freeze the dough log and bake straight from the freezer (add 2 minutes to bake time).

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 91mgCarbohydrates: 31gFiber: 2gSugar: 12gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.

Easy Pecan Shortbread Cookies That Melt in Your Mouth

Delicious Pecan Shortbread

Why You’ll Love These Pecan Shortbread