Easy Butter Pecan Shortbread Cookies
Tender, buttery shortbread packed with toasted pecans and warm vanilla. Easy to make and perfect for gifting or coffee breaks.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.67 cup powdered sugar
- 1.5 tsp pure vanilla extract
- 0.5 tsp fine salt
- 2.25 cup all-purpose flour spooned and leveled
- 0.25 cup cornstarch
- 1 cup pecans, toasted and chopped cool before chopping
- 2 tbsp coarse or turbinado sugar optional, for sprinkling
Instructions
Preparation Steps
- Preheat oven to 325°F. Line two baking sheets with parchment.
- Toast pecans in a dry skillet over medium heat until fragrant, 5–7 minutes. Cool, then chop.
- Beat butter and powdered sugar on medium speed until light and creamy, about 2 minutes.
- Mix in vanilla and salt until combined.
- Whisk flour and cornstarch in a bowl. Add to the mixer in two additions.
- Blend on low just until a soft dough forms. Do not overmix.
- Fold in chopped pecans with a spatula.
- Chill the dough for 20 minutes to firm up for easier shaping.
- Scoop tablespoon portions, roll into balls, and space 2 inches apart on sheets. Flatten to 1/2 inch thick.
- Sprinkle lightly with coarse sugar, if using.
- Bake 16–18 minutes until set with pale golden edges, rotating pans halfway.
- Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
Notes
Variation: Dip cooled cookies halfway in melted dark or milk chocolate, then sprinkle with a few chopped pecans. For a maple twist, swap half the vanilla for maple extract.
Storage: Keep in an airtight container at room temperature for up to 1 week. Freeze dough balls up to 2 months; bake from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Easy Butter Pecan Shortbread Cookies flavors. All ingredient ratios and instructions are independently developed.