Maple Pecan Shortbread Cookies

If you’re searching for a cookie that perfectly balances buttery richness with a cozy touch of maple and the satisfying crunch of pecans, these Maple Pecan Shortbread Cookies are about to become your new favorite. They’re melt-in-your-mouth delightful, subtly sweet, and so simple to make that you’ll want to bake them again and again. Perfect with your afternoon tea or as a thoughtful homemade gift, these cookies combine classic shortbread simplicity with the warm, autumnal flavors of maple syrup and toasted pecans.

Why It’s My Go-To

I love Maple Pecan Shortbread Cookies because they hit that sweet spot between indulgence and elegance. The texture is tender but sturdy enough to hold together, and the maple syrup adds a depth of flavor that elevates this from just another buttery cookie. Plus, pecans bring a lovely nutty crunch that complements the soft crumb beautifully. Whenever I’m craving something comforting but not overly sweet, these cookies answer the call. They’re also incredibly versatile — perfect for holiday gatherings, casual snacking, or even a quick dessert fix when you’re short on time but want something special.

What We’re Using

• 1 cup unsalted butter, softened – The base of our cookie, providing that rich, creamy texture.
• 3/4 cup powdered sugar – Adds sweetness and helps create that delicate, melt-in-your-mouth crumb.
• 2 cups all-purpose flour – The structure of the cookie, giving it that classic shortbread bite.
• 1/2 cup pecans, finely chopped – For texture and nutty flavor that pairs perfectly with maple.
• 1/4 cup pure maple syrup – The star ingredient, infusing the dough with warmth and sweetness.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile, adding a subtle, fragrant note.
• 1/4 teaspoon salt – Balances sweetness and brightens all the other flavors.

Tools & Equipment Needed

• Mixing bowl – To combine all your ingredients smoothly.
• Hand mixer or stand mixer – Makes creaming butter and sugar effortless.
• Measuring cups and spoons – For precise ingredient amounts.
• Spatula – To scrape down the bowl and fold in pecans.
• Baking sheet – Where your cookies will come to golden perfection.
• Parchment paper or silicone baking mat – Prevents sticking and ensures even baking.
• Cooling rack – Allows cookies to cool evenly for the best texture.
• Knife or cookie cutter (optional) – For slicing or shaping your cookies.

Build Maple Pecan Shortbread Cookies Step by Step

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and powdered sugar together using a hand mixer or stand mixer on medium speed. Cream them until the mixture is light, fluffy, and pale in color — this usually takes about 3 to 4 minutes. This step is key to achieving that tender shortbread texture.

Step 2: Add Maple Syrup and Vanilla

Mix in the pure maple syrup and vanilla extract. These liquids will add moisture and flavor, so blend them thoroughly but avoid overmixing.

Step 3: Incorporate Dry Ingredients

Sift the all-purpose flour and salt into the bowl to prevent any lumps. Gently fold the dry ingredients into the wet mixture with a spatula or mixer on low speed until just combined. Be careful not to overwork the dough; you want it cohesive but still tender.

Step 4: Fold in the Pecans

Add the finely chopped pecans to the dough. Fold them in evenly to distribute that wonderful nutty crunch throughout every bite.

Step 5: Shape the Dough

Turn the dough out onto a lightly floured surface. Shape it into a log or rectangle about 1 inch thick. You can also press the dough evenly into a baking pan if you prefer to slice bars instead of cookies.

Step 6: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to slice and ensuring the cookies hold their shape during baking.

Step 7: Slice and Bake

Preheat your oven to 325°F (165°C). Slice the chilled dough into 1/4 to 1/2-inch thick rounds and place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake for 18-20 minutes, or until the edges just start to turn golden.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them set perfectly.

Texture-Safe Substitutions

• Butter: Use a plant-based butter alternative for a dairy-free version without compromising texture.
• Pecans: Substitute with walnuts or almonds if you prefer a different nut or have allergies.
• Powdered Sugar: You can replace with superfine granulated sugar, but the texture will be slightly less tender.
• Maple Syrup: Honey or agave syrup can be used, though they will alter the flavor slightly.

Steer Clear of These

• Using salted butter – It can throw off the delicate balance of sweetness and salt.
• Overmixing the dough – This leads to tough, dense cookies rather than tender shortbread.
• Skipping the chill time – Without chilling, the cookies can spread too much and lose their shape.
• Adding too much flour – Stick to the recipe’s measurements to keep cookies crumbly and soft.

Make-Ahead & Storage

These Maple Pecan Shortbread Cookies are wonderful for making ahead of time. You can prepare the dough, shape it, and refrigerate it overnight or even freeze it for up to a month. When ready to bake, just slice and pop them in the oven straight from the fridge or thawed from the freezer.

Once baked, store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze baked cookies wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature before serving. This makes them an excellent option for holiday cookie trays or gift boxes.

Reader Questions

Can I use chopped pecans that aren’t toasted?

Yes! While toasting pecans enhances their flavor and adds a bit of crunch, you can use raw chopped pecans directly in the dough. Just be aware the nutty aroma and crunch will be milder.

Will these cookies hold up well if I add chocolate chips?

Adding chocolate chips is a delicious twist! They will hold up fine, but be mindful that the extra moisture from chocolate chips might slightly change the texture, making the cookies a bit softer. For a more decadent treat, try pairing these cookies with a Fudgy Chocolate Pecan Pie for a nutty chocolate dessert combo.

Can I make these without powdered sugar?

Powdered sugar is preferred for its fine texture that helps create tender shortbread. If you don’t have it, you can use superfine granulated sugar, but the texture will be a bit different—slightly less melt-in-your-mouth and more crumbly.

Is it necessary to chill the dough before baking?

Chilling the dough is highly recommended because it firms up the butter which helps the cookies keep their shape while baking, preventing excessive spreading. It also develops flavor and improves texture.

Cook This Next

• Fudgy Chocolate Pecan Pie – For a rich and indulgent dessert that complements the nutty flavors in these cookies.
• Pumpkin Spice White Chocolate Blondies With Brown Butter Maple Frosting – A cozy sweet treat that pairs perfectly with your cookie baking adventures.

Time to Try It

There’s nothing quite like the smell of freshly baked Maple Pecan Shortbread Cookies wafting through your kitchen. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding. The combination of buttery dough, sweet maple, and crunchy pecans creates a cookie that’s as delightful to eat as it is to share. So grab your butter, measure out your ingredients, and get ready to enjoy a batch of these irresistibly tender cookies. Once you’ve tasted them, you’ll understand why they’re my go-to for every cozy occasion and cookie craving.

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