Easy Slice and Bake Pecan Shortbread Cookies Recipe, Holiday
There’s something wonderfully comforting about refrigerator cookies, and these slice and bake pecan shortbread cookies are exactly that kind of reliable, no-fuss treat. You know the kind—you mix up a batch of dough, roll it into a neat log, tuck it away in the fridge or freezer, and then slice and bake whenever the mood strikes. These cookies are buttery, crumbly in all the right ways, and have toasted pecans that add just enough texture and nutty flavor to make each bite interesting.
Why Slice and Bake Pecan Shortbread Cookies
Slice and bake pecan shortbread cookies are versatile enough for almost any occasion. They’re simple enough for an everyday treat with coffee or tea, but they also hold their own on a holiday cookie platter. Their clean, classic flavor doesn’t compete with other desserts, which makes them a reliable addition to gatherings where you want variety without overwhelming sweetness.
The texture of shortbread is meant to be delicate and crumbly, not chewy or cake-like. Chilling the dough doesn’t just make these cookies a convenient make-ahead recipe. The chilling keeps the butter cold, so that when you bake the cookies, the butter melts slowly in the oven. This gives those tender layers and a melt-in-your-mouth texture that you want.
A Look at The Ingredients Needed
On top of being easy to make and a convenient make-ahead recipe, one of the things I like about slice and bake pecan shortbread cookies is that there aren’t many ingredients.
Pecans: You don’t have to toast them, but I always like to toast them for 5 minutes. This brings out their flavor and since they are the star ingredient for these cookies, I figure it’s worth the extra effort.
Butter: Use unsalted butter and let it soften before using. This helps when you cream the butter and sugar together.
Sugars: There are three kinds of sugar used for this recipe. Brown sugar and granulated sugar are used for the cookie dough, while turbinado sugar is used for the cookie coating. If you don’t have turbinado sugar you can skip it and just use extra pecans instead, but the turbinado sugar gives a little extra crunch and flavor to the edges of the cookies.
Here are the ingredients needed.
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup 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
Step by Step With Photos
The cookie dough for these slice and bake pecan shortbread cookies needs to be refrigerated for at least 4 hours, so plan accordingly. I like to make the dough on one day and bake it up the next. You can also freeze the dough if you want.
A stand mixer works best for this recipe, but a hand mixer is good too. When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Cream together 1 cup unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar.
Add 2 teaspoons vanilla extract and mix until creamy.
Add 2 1/2 cups of flour, 1/2 teaspoon salt, and 1/2 teaspoon of cinnamon. Mix just until combined.
Stir in 1 cup finely chopped pecans.
Transfer the cookie dough to a work surface and shape into an 8-10″ log. Wrap in plastic wrap and place in the refrigerator.
When ready to bake the cookies, stir together 1/4 cup turbinado sugar and 1/4 cup finely chopped pecans.
Spread the pecan coating out and then roll the cookie dough log in it.
Slice the log into 1/2 inch slices.
Place the slices on a parchment-lined baking sheet and top with extra pecan/sugar mixture for added flavor.
Bake the cookies for about 12-14 minutes. Let cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling. Store the cookies in an airtight container at room temperature for about 3 days. You can also freeze the baked cookies. However, I prefer freezing the dough log and baking individual slices as needed.
These slice and bake pecan shortbread cookies are proof that cookie recipes don’t need to be difficult, or elaborate to deliver great cookies. Sometimes the best cookies are the simplest, and these are no exception. Their convenience, taste, and versatility are sure to make this cookie your new go-to. Perfect for a cookie swap, holiday gift, or any Christmas gathering. But don’t limit these to a holiday cookie. They are a great cookie to make year-round.
Another one of my favorite slice and bake cookies are these Oatmeal Crisps. They are oatmeal cookies loaded with butter. Yum! And if you want more pecan recipes, here’s a list of pecan pie-themed desserts.
If you try this Slice and Bake Pecan Shortbread Cookies recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting, and happy baking!
Pecan Shortbread Cookies
Equipment
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Plastic wrap
- Baking Sheet
- Parchment Paper
- Small bowl
Ingredients
For the cookies –
- 1 cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup 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
Instructions
- In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar. Cream with the paddle attachment until smooth and creamy.
- Add the vanilla and mix well.
- Add the flour, cinnamon and salt. Mix until combined, scraping the sides often.
- Add the chopped pecans and mix well.
- Press and shape the dough into an 8-10 inch long log, about 2 inches in diameter.
- Wrap tightly in plastic wrap.
- Chill in the fridge for about 4 hours or until firm.
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In a small bowl, combine the turbinado sugar and remaining chopped pecans.
- Spread the pecan/sugar mixture in a baking dish or similar and roll the chilled dough in the mixture to cover the outside edge of the log.
- Slice the dough log into ½ inch slices.
- Place the cookie dough slices on the prepared baking sheets, leaving space between each cookie. Sprinkle with a little leftover pecan/sugar mix, if desired.
- Bake in the preheated oven for 12-14 minutes or just until the center is set.
Notes
Follow me on Pinterest for fun and easy cookie recipes for any occasion. If you try this recipe, please leave a comment and let me know how it went.
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