Brown Sugar Pecan Shortbread Cookies are a decadent delight! Rich, nutty shortbread, made with buttery pecans and brown sugar, is dipped in chocolate and topped with pecans and flaky sea salt. A perfect bite-sized treat filled with textures and flavors.
We love classic shortbread, but are always looking for ways to add new tasty twists. This cookie is the perfect blend of sweet and savory, featuring warm, nutty flavors -- like brown sugar and buttery pecans -- dipped in dark chocolate and topped with flaky sea salt. These Pecan Shortbread Cookies are our new favorite shortbread creation and are a truly luxurious bite.
Looking for other pecan recipes? Try our Maple Glazed Pecans or Chocolate Chip Pecan Cookies.
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Why You'll Love Pecan Shortbread Cookies
- Flavor - The cookies are rich and buttery.
- Texture - They have a firm outside, crumbly inside, and the pecans add crunch.
- Time - It takes just 20 minutes to prepare the dough, 1 hour to chill it, and about 12 minutes to bake.
Key Ingredients
- Pecans - Pecans are uniquely buttery and richly sweet nuts. They add to the butteriness of the shortbread.
- All purpose flour - Flour provides the structure for the shortbread.
- Brown sugar - The brown sugar adds moisture and a deep molasses sweetness.
- Vanilla extract or vanilla bean paste - Vanilla extract adds complexity and sweetness to the cookie dough.
- Butter - Browning the butter gives the cookies a unique caramelized aroma.
- Chocolate - Dipping the cookies in chocolate adds a decadent accent.
See recipe card for quantities.
Substitutions and Variations
- Toasted Pecans - Toasting pecans before adding them to the cookies enhances the rich pecan flavor.
- Light brown sugar - Use light brown sugar if you prefer a less caramel flavored cookie.
- Toffee - Add bits of toffee to the shortbread or sprinkle on top of the chocolate for a warm, caramel flavor.
See recipe card for quantities.
How to Make Pecan Shortbread Cookies
- Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, brown sugar, and vanilla bean paste or extract until smooth and fluffy, about 2 minutes. Then use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl. (Photo 1 and 2)
- Combine ingredients - Reduce speed to low and add sifted flour and kosher salt. (Photo 3 and 4)
- Add pecans - Once almost mixed, add in the pecans and mix until the ingredients are just combined. Do not over-mix the dough. (Photo 5 and 6)
- Roll the dough (roll and slice) - Then, transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log. (Photo 7 and 8)
- Wrap and chill - Wrap the log in parchment paper tightly and twist the ends. Then refrigerate for at least 1 hour. (Photo 9 and 10)
- Sprinkle and slice - Once refrigerated, place the log onto a cutting board and unwrap the parchment paper, leaving the log on the parchment paper. Sprinkle turbinado or raw sugar on each log and gently cup and press the sugar onto the log until completely covered. Then slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet. (Photo 11 and 12)
- Roll the dough (cookie cutter) - Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Then place the cookies onto a parchment paper-lined baking sheet.
- Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Then bake for 12-15 minutes. The edges will be very lightly browned. Then, remove from the oven and let cool. (Photo 13 and 14)
- Heat the chocolate - While the cookies cool, melt the chocolate. In a microwave safe bowl, add â…” of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine. (Photo 15)
- Dip and drizzle the cookies in chocolate - Dip the cookies halfway into the chocolate and or drizzle chocolate on top of each cookie, then quickly sprinkle the chocolate with the remaining chopped pecans and flaky sea salt before the chocolate dries. (Photo 16)
Pro tip - Use a baking sheet for even heating and line it with parchment paper to minimize sticking and cleanup time.
Baking Tips
- Don't over-mix the ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can also make the cookies tough.
- Keep a close eye on the cookies as they bake because they can easily over bake. Remove them as soon as they start to turn golden brown.
- Use a lower oven temperature - Shortbread is delicate and can burn easily. Bake them at a lower temperature of 350°F to ensure the cookies don't burn.
Cookie FAQs
Can I use a different type of nut?
Yes, almond and pistachios shortbread cookies are also delicious.
Can I use salted butter instead of unsalted butter?
Yes, you may just want to reduce the amount of salt in the recipe.
Did You Like This Recipe?
Love this pecan shortbread cookies recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. If you are looking for other tasty shortbread recipes, check out our Chocolate Chunk Shortbread Cookies and Pistachio Shortbread Cookies.
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📖 Recipe
Brown Sugar Pecan Shortbread Cookies
Brown Sugar Pecan Shortbread Cookies are a decadent delight! Rich, nutty shortbread, made with buttery pecans and brown sugar, is dipped in chocolate and topped with pecans and flaky sea salt. A perfect bite-sized treat filled with textures and flavors.
Servings: 32 cookies
Calories: 144kcal
Equipment
- 1 whisk
Ingredients
- 1 cup unsalted butter cubed, room temperature
- ½ cup brown sugar
- 2 teaspoon vanilla extract or vanilla bean paste
- 2 cups all purpose flour
- ½ teaspoon kosher salt
- 1 cup toasted pecans chopped, plus more for sprinkling
- 2 tablespoon turbinado or raw sugar for sprinkling, optional
- 6 oz chopped chocolate or chocolate chips
- flaky sea salt
Instructions
- Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, brown sugar, and vanilla bean paste or extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.½ cup brown sugar, 2 teaspoon vanilla extract or vanilla bean paste, 1 cup unsalted butter
- Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and once almost mixed, add in the pecans and mix until the ingredients are just combined. Do not over-mix the dough.2 cups all purpose flour, ½ teaspoon kosher salt, 1 cup toasted pecans
- Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. Once refrigerated, place the log onto a cutting board and unwrap the parchment paper, leaving the log on the parchment paper. Sprinkle turbinado or raw sugar on each log and gently cup and press the sugar onto the log until completely covered. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet.2 tablespoon turbinado or raw sugar
- Roll the dough (cookie cutter) - Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Place the cookies onto a parchment paper-lined baking sheet.
- Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 12-15 minutes. The edges will be very lightly browned. Remove from the oven and let cool.
- Heat the chocolate - While the cookies cool, melt the chocolate. In a microwave safe bowl, add â…” of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.6 oz chopped chocolate or chocolate chips
- Dip and drizzle the cookies in chocolate - Dip the cookies halfway into the chocolate and or drizzle chocolate on top of each cookie, then quickly sprinkle the chocolate with the remaining chopped pecans and flaky sea salt before the chocolate dries.1 cup toasted pecans, flaky sea salt, 2 tablespoon turbinado or raw sugar
Video
Notes
Storage
- Store leftover cookies in an air-tight container and keep in a cool, dry place for up to 1 week.
- Line a baking sheet with parchment paper to minimize sticking and cleanup time.
- Don't over-mix the ingredients or the cookies will be tough.
- Bake shortbread at a lower temperature of 350°F to ensure the cookies bake evenly and don't burn.
- Keep a close eye on the cookies because they can easily over bake. Remove them as soon as they start to turn golden brown.
- Â
Nutrition
Calories: 144kcal | Carbohydrates: 14g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 179IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.5mg
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