🍪 Old-Fashioned Butter Pecan Shortbread Cookies

Golden, buttery, and baked straight from memory.

🪞 The Story Behind These Cookies

There’s something so comforting about the smell of butter, brown sugar, and toasted pecans wafting through the kitchen. These Old-Fashioned Butter Pecan Shortbread Cookies are my kind of simple — made the way our grandmothers did, by feel, heart, and memory.

I don’t measure much when I make these anymore. After all, when a recipe lives in your head (and heart) for decades, you just know when the dough feels right. These cookies are buttery, crisp around the edges, and soft in the center — with a single pecan pressed right in the middle, just the way my Nanny did every Christmas.

💖 Why You’ll Love This Recipe

No fuss, all flavor: Made with pantry staples and pure butter.
Slice and bake: Perfect for make-ahead holiday baking.
Brown sugar goodness: Adds a caramel-like richness.
Southern charm: Toasted pecans and vanilla bring nostalgic warmth.
Gift-worthy: They look as beautiful as they taste!

🥢 Ingredients

2 sticks (1 cup) salted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup finely chopped pecans
Whole pecan halves (for topping)
Sanding sugar (optional, for sparkle)

👩‍🍳 Step-by-Step Instructions

Step 1: Cream the Butter & Sugars

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Scrape the sides as needed — this is where the flavor starts!

Step 2: Add Vanilla

Mix in vanilla extract until smooth and creamy. The aroma alone will make your kitchen smell like home.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, cinnamon, and salt. Slowly add to the butter mixture and stir until a soft dough forms. It should feel dense but pliable.

Step 4: Add the Pecans

Fold in chopped pecans, making sure they’re evenly distributed throughout the dough.

Step 5: Shape & Chill

Roll the dough into a log shape (about 2 inches thick). Wrap it in plastic wrap and refrigerate for at least 1 hour. This makes slicing easier and helps the cookies hold their shape.

Step 6: Slice & Decorate

Preheat your oven to 350°F. Slice chilled dough into 1/4-inch rounds and place on a parchment-lined baking sheet. Press a pecan half gently into the center of each cookie and sprinkle with sanding sugar for a touch of sparkle.

Step 7: Bake to Perfection

Bake for 15–20 minutes, or until the edges are golden brown. They’ll look slightly soft in the middle — that’s perfect! Let them cool on the pan for 5 minutes before transferring to a rack.

Step 8: Cool & Enjoy

These cookies crisp up beautifully as they cool. Stack them high, pour a cup of coffee, and savor every buttery, nutty bite.

💡 Expert Tips

Use real butter. It makes all the difference in flavor and texture.
Don’t skip chilling. It helps the dough firm up and enhances that shortbread snap.
Add a hint of nutmeg if you love warm spice.
Toast pecans first for a deeper nutty flavor.
Store in tins to keep them crisp — just like Grandma did.

🎁 Variations & Serving Ideas

Chocolate drizzle: Melt chocolate chips and drizzle over cooled cookies.
Maple pecan: Replace vanilla with maple extract for fall flavor.
Sandwich cookies: Spread a little brown sugar buttercream between two shortbreads.
Holiday version: Add crushed candied pecans or dip half the cookie in white chocolate.

🧺 Storage & Make-Ahead

Room Temp: Store in airtight container up to 5 days.
Fridge: Keeps up to 2 weeks (re-crisp in the oven for 5 minutes).
Freezer: Freeze dough logs or baked cookies up to 3 months.
Make-Ahead Tip: Keep a chilled dough log on hand for surprise guests!

❓ FAQs

Q: Can I use unsalted butter?
A: Yes, just add an extra pinch of salt to balance sweetness.

Q: Can I double this recipe?
A: Absolutely — perfect for gifting or holiday trays.

Q: Can I skip the sanding sugar?
A: Sure! It just adds a light sparkle and sweet crunch.

Q: My dough feels too dry — what should I do?
A: Add 1–2 teaspoons of milk or cream until it comes together smoothly.