Embrace the cozy charm of winter baking with these Maple Pecan Shortbread Cookies that melt softly with every bite. Discover the warm maple sweetness and buttery toasted pecans that give each cookie its irresistible holiday character. Celebrate the season by adding them to your cookie tins, dessert platters, or your afternoon coffee break for a touch of simple, festive comfort.
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Ingredients
Find below a list of ingredients for my Maple Pecan Shortbread Cookies.
- Unsalted Butter
- Pure Maple Syrup
- Powdered Sugar
- Vanilla
- All Purpose Flour
- Salt
- Toasted Pecan Pieces
See recipe card for quantities.
Substitutions and Variations
Substitutions
- Butter → Vegan butter for a fully dairy-free cookie.
- Maple syrup → Honey for a slightly floral sweetness.
- All-purpose flour → Gluten-free 1:1 baking flour for a gluten-free version.
- Pecans → Walnuts, almonds, or hazelnuts depending on flavor preference.
- Maple extract → Vanilla extract if you want a softer, more classic shortbread profile.
Variations
- Add mini chocolate chips for a maple-chocolate twist.
- Mix in orange zest to brighten the flavors and add a holiday aroma.
- Sprinkle flaky sea salt on top before baking for a sweet–salty finish.
- Dip half the cookie in melted dark chocolate once cooled for an elegant upgrade.
- Roll the edges in coarse sugar or chopped nuts before slicing for added crunch.
- Add a maple glaze for a sweeter, more dessert-like finish.
How to Toast the Pecans
To bring out the rich, nutty flavor in the pecans, spread the pecan pieces in an even layer on a parchment-lined baking sheet and place them in a preheated 350°F (175°C) oven. Toast them for 6–8 minutes, stirring once halfway through to ensure even browning. Keep a close eye on them during the last minute, as nuts can go from perfectly golden to overdone very quickly. Once fragrant and lightly toasted, remove the pecans from the oven and let them cool completely before adding them to the cookie dough.
How to make Maple Pecan Shortbread Cookies
- Combine in a large mixing bowl, the softened butter, maple syrup, vanilla, and powdered sugar. Use a hand blender to cream the butter until light and fluffy.
- Add to the creamed butter mixture, the flour, salt, and toasted pecan pieces. Make sure that the toasted pecan pieces are fully cooled before adding to the batter. Blend until batter comes together.
- Divide the batter into 2 portions. Use your hands to give 1 portion an initial log shape which should be about 10 inches in length. Place it on a piece of parchment paper.
- Wrap the parchment paper over the log of dough. Use a bench scraper tuck the overlapping piece of parchment, under the log, all-the-while holding down the bottom portion of the parchment. This will wedge the log in the parchment and tighten it, giving it a round shape.
5. Wrap the rounded log of shortbread dough in the parchment paper. Repeat with the 2nd portion of the dough. Refrigerate the 2 shaped logs for at least 1 hour. Wrap 1 of the logs of dough in parchment paper and freeze if only baking half of the dough.
6. Preheat the oven to 325F and line a baking sheet pan with parchment paper. Unwrap the chilled log of dough and place on a cutting board. Cut into ½ inch slices.
7. Place on the sheet pan and bake for 20-25 minutes of until the edges are lightly golden. Remove the baked Maple Pecan Shortbread Cookies from the oven and let them cool completely before serving.
Storage
Cool the Maple Pecan Shortbread Cookies completely before storing to maintain their crisp, buttery texture. Place them in an airtight container at room temperature to keep them fresh for up to one week. Layer the cookies between sheets of parchment paper if you need to prevent sticking or protect their delicate edges. Freeze the baked cookies in a sealed, freezer-safe container for up to three months. Thaw them at room temperature before serving to bring back their fresh-baked flavor.
Recipe
Maple Pecan Shortbread Cookies
Ingredients
- 1 cup Unsalted Butter softened
- ¼ cup Maple Syrup
- ⅓ cup Powdered Sugar
- 1 teaspoon Vanilla Paste
- 2 cups All Purpose Flour
- ¼ teaspoon Salt
- ¾ cup Pecan Pieces toasted
Instructions
- Combine in a large mixing bowl, the softened butter, maple syrup, vanilla, and powdered sugar. Use a hand blender to cream the butter until light and fluffy.1 cup Unsalted Butter, ¼ cup Maple Syrup, ⅓ cup Powdered Sugar, 1 teaspoon Vanilla Paste
- Add to the creamed butter mixture, the flour, salt, and toasted pecan pieces. Make sure that the toasted pecan pieces are fully cooled before adding to the batter. Blend until batter comes together.2 cups All Purpose Flour, ¼ teaspoon Salt, ¾ cup Pecan Pieces
- Divide the batter into 2 portions. Use your hands to give 1 portion an initial log shape which should be about 10 inches in length. Place it on a piece of parchment paper.
- Wrap the parchment paper over the log of dough. Use a bench scraper tuck the overlapping piece of parchment, under the log, all-the-while holding down the bottom portion of the parchment. This will wedge the log in the parchment and tighten it, giving it a round shape.
- Wrap the rounded log of shortbread dough in the parchment paper. Repeat with the 2nd portion of the dough. Refrigerate the 2 shaped logs for at least 1 hour. Wrap 1 of the logs of dough in parchment paper and freeze if only baking half of the dough.
- Preheat the oven to 325F and line a baking sheet pan with parchment paper. Unwrap the chilled log of dough and place on a cutting board. Cut into ½ inch slices.
- Place on the sheet pan and bake for 20-25 minutes of until the edges are lightly golden. Remove the baked Maple Pecan Shortbread Cookies from the oven and let them cool completely before serving.
Laura Kaner-Isaak says
5 stars! I'd give it more if I could. The recipe is simple but the flavour is not. It's a lovely shortbread cookie thats not too sweet, with the perfect balance between the maple and pecans. This will be added to annual holiday baking for sure. I highly recommend!
Thank you!
frenchkisscook says
Thank you so very much! I'm happy to hear that you love it as much as we do!