Butter Pecan Shortbread Cookies are tender, buttery, and filled with sweet toffee bits and chopped pecans. Each cookie has a rich shortbread texture with a crisp edge, a soft bite, and plenty of nutty flavor. This easy butter pecan cookie recipe is simple enough for everyday baking and special enough for holidays, cookie trays, and homemade gifts.
These butter pecan shortbread cookies are made with a few classic baking ingredients and come together with very little effort. The dough is shaped into logs, chilled, sliced, and baked, which makes the recipe especially convenient. You can prepare the dough ahead of time, keep it wrapped in the refrigerator, and bake fresh cookies whenever you want them. The combination of salted butter, brown sugar, vanilla, toffee, and pecans gives these cookies a warm, caramel-like flavor that pairs beautifully with coffee, tea, or a glass of milk.
How to Make Butter Pecan Cookies
This butter pecan shortbread cookie recipe starts by creaming room-temperature salted butter with light brown sugar and granulated sugar. The salted butter adds a deeper, more pronounced buttery flavor, while the brown sugar brings a subtle molasses note that works well with the toffee bits and pecans.
Cream the butter and sugars. For the best texture, use butter that is softened but not melted. Beat it with the sugars until the mixture is combined and creamy. This step helps create a smooth dough and evenly distributes the sweetness throughout the cookies.
Add vanilla and egg. Vanilla extract enhances the buttery flavor, and the egg helps bring the dough together. Mix just until everything is incorporated, then move on to the dry ingredients.
Stir in the flour, toffee, and pecans. Add the all-purpose flour and mix until a soft cookie dough forms. Fold in the toffee bits and chopped pecans so every slice has crunchy, sweet pieces throughout. Avoid overmixing once the flour is added, as this helps keep the cookies tender.
Shape and chill the dough. Divide the dough in half and roll each portion into a log using plastic wrap. Chilling is important because it firms the dough, makes it easier to slice, and helps the cookies keep their round shape while baking.
F.AQ’s about Butter Pecan Cookies
Q: How long can I store butter pecan cookie dough in the refrigerator?
A: This butter pecan shortbread cookie dough can be stored in the refrigerator for up to 5 days when it is tightly wrapped in plastic wrap. Slice and bake the cookies as needed. If you want to keep the dough longer, freeze it instead.
Q: Can I freeze butter pecan cookie dough?
A: Yes. Wrap the cookie dough logs tightly in plastic wrap, then place them in freezer bags. When you are ready to bake, remove the dough from the freezer and let it sit at room temperature for several minutes, just until it is firm but easy to slice. Bake according to the recipe instructions.
Q: Why do the cookies need to chill?
A: Chilling helps the dough firm up so it can be sliced cleanly. It also helps the cookies hold their shape in the oven. Because this is a slice-and-bake cookie dough, chilling is an important step for neat, even cookies.
More cookie recipes to try:
- Brown Butter Toffee & Pretzel Chocolate Chip Cookies
- Thick Chocolate Chip Cookies
- Cinnamon Sugar Cookies
- Maple Cookies with Brown Butter Frosting
Butter Pecan Cookies
Ingredients
- 1 cup salted butter room temperature
- ½ cup light brown sugar
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 2½ cups all-purpose flour
- ½ cup toffee bits
- ½ cup pecans chopped
Instructions
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In a large mixing bowl, add the room-temperature butter, light brown sugar, and sugar. Beat or mix until fully combined and creamy.
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Add the vanilla extract and egg. Mix until the dough base is smooth and evenly blended.
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Stir in the all-purpose flour until a soft dough forms. Fold in the toffee bits and chopped pecans.
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Divide the cookie dough in half. Place one half on a sheet of plastic wrap and roll it into a long, round log. Roll it gently against the counter to make the dough compact and even. Wrap it completely in plastic wrap. Repeat with the remaining dough.
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Chill the wrapped cookie dough logs in the refrigerator for at least 2 hours. Preheat the oven to 350 degrees.
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Remove the dough from the refrigerator and unwrap it. Using a large knife, slice the dough into 1/2-inch rounds.
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Place the cookie rounds on a large baking sheet lined with a silicone baking mat or parchment paper. Gently press and smooth the edges if needed.
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Bake for 12 to 14 minutes, or until the cookies are cooked through and lightly golden around the edges. They will not spread or rise very much.
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Let the cookies cool, then store them in sealed containers at room temperature.
Equipment
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Large baking sheet
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Silicone baking mat or parchment paper
Nutrition
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Calories: 174kcal
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Carbohydrates: 17g
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Fat: 11g
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Sodium: 76mg
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Fiber: 1g
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Sugar: 9g
Nutrition information is automatically calculated and should be used only as an approximation.