Why You’ll Love This Recipe
I love how simple and comforting this recipe is. The dough comes together quickly with just a handful of pantry staples, and the flavors are warm and nostalgic. The buttery shortbread texture melts in my mouth, and the pecans add that perfect nutty crunch. These cookies aren’t overly sweet, which makes them ideal for pairing with tea or coffee—or even dressing up with a scoop of ice cream when I want something extra.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 teaspoon salt
Extra sugar for coating
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, I cream together the softened butter and granulated sugar until the mixture is light and fluffy.
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I mix in the vanilla extract until smooth.
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Gradually, I add the flour and salt, mixing until everything is just combined—being careful not to overwork the dough.
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I gently fold in the chopped pecans until evenly distributed.
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I roll the dough into small 1-inch balls and place them evenly spaced on the prepared baking sheet.
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Using a fork, I lightly flatten each ball, creating a simple crosshatch pattern on top.
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I sprinkle a little extra sugar over each cookie for a hint of added sweetness and sparkle.
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I bake the cookies for 12–15 minutes, or until the edges are just turning golden brown.
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After baking, I let the cookies cool on the sheet for a few minutes before moving them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies and takes around 20 minutes to prepare and bake. It’s a quick and easy treat that delivers rich flavor without a lot of fuss.
Variations
When I want a different twist, I swap the pecans for mini chocolate chips or dried cranberries. For a warm, cozy flavor, I like adding a teaspoon of cinnamon to the dough. I’ve also dipped the cooled cookies in melted dark or white chocolate, then let them set for a sweet finishing touch. If I’m baking for someone gluten-free, I just use a gluten-free all-purpose flour blend with great results.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a sealed container or freezer bag for up to a month. To enjoy them again, I just let them come to room temperature or give them a quick warm-up in the oven for a freshly baked feel.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it in the fridge. When ready, I just roll, shape, and bake—easy as that.
What kind of pecans should I use?
I prefer finely chopped raw pecans, but toasted pecans also work beautifully if I want a deeper, nuttier flavor.
Can I freeze the cookie dough?
Absolutely. I roll the dough into balls and freeze them on a tray. Once frozen, I transfer them to a freezer bag and bake directly from frozen—just adding a minute or two to the bake time.
How do I know when the cookies are done?
I look for lightly golden edges. The centers should still look pale—they’ll continue to set as they cool.
Can I use salted butter instead of unsalted?
I can, but I reduce the added salt to just a pinch so the flavor stays balanced.
Conclusion
These Southern Pecan Shortbread Cookies are one of those timeless recipes I always come back to. They’re buttery, nutty, and just sweet enough to feel indulgent without being overwhelming. Whether I’m sharing them with family, gifting them during the holidays, or enjoying a quiet moment with a warm drink, these cookies bring a little Southern comfort to every bite.
Print
Southern Pecan Shortbread Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These buttery Southern pecan shortbread cookies are a classic treat—rich, crumbly, and perfect with tea, coffee, or a touch of caramel for an indulgent twist.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 teaspoon salt
Extra sugar, for topping
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add Vanilla:
Mix in the vanilla extract until fully incorporated.
Add Dry Ingredients:
Gradually mix in the flour and salt until just combined.
Fold in Pecans:
Gently fold in the chopped pecans.
Shape Cookies:
Roll dough into 1-inch balls and place on the prepared baking sheet.
Flatten and Sprinkle:
Use a fork to gently flatten each cookie in a crosshatch pattern. Sprinkle a bit of sugar on top of each cookie.
Bake:
Bake for 12–15 minutes, or until the edges are lightly golden.
Cool:
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Nut-Free Option: Substitute pecans with mini chocolate chips or dried cranberries.
Flavor Twist: Add 1 tsp of cinnamon or orange zest for a warm or citrusy note.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Gift Idea: These cookies package beautifully in a tin for holidays or special occasions.
Serving Tip: Enjoy with tea, coffee, or even a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern / American
