Cinnamon Pecan Shortbread Cookies

Hey there, and welcome back, friends.

You are in for a holiday treat!

Pecan Shortbread Cookies

Buttery, crumbly pecan shortbread cookies that are infused with cinnamon. They are a must-have classic holiday recipe. They melt in your mouth with every bite! 

I’m not sure about you, but I cannot resist a good shortbread cookie.

There’s something about the buttery, crumbly texture that just melts in your mouth. These tender cookies are studded with pecans and infused with the warm flavor of cinnamon.

These cinnamon pecan shortbread cookies are the perfect treat for any occasion. I suggest taking them to holiday parties and making sure you have a plate of them for Christmas day.

These cookies would also be a wonderful gift for neighbors and co-workers. Who wouldn’t love a buttery pecan-filled shortbread cookie? 

Pecan Shortbread Cookie Ingredients

You only need a few pantry staples to make these cookies. You can purchase almond flour at any large grocery store in the health food section. 

  • all-purpose flour
  • some almond flour
  • kosher salt
  • ground cinnamon
  • unsalted butter
  • granulated sugar
  • pure vanilla extract
  • pecans

How to Make Pecan Shortbread Cookies

Whisk together flour, salt, and cinnamon in a large bowl.

Cream the butter and sugar in another large bowl using an electric mixer at medium speed until light and fluffy, about 3-4 minutes.

Beat in the vanilla extract.

Add in the dry ingredients in two to three additions until incorporated and the dough forms.

Turn the dough onto a plastic wrap and bring together the dough.

Roll the dough into a log and wrap the dough in plastic wrap. Chill for at least 2 hours or overnight.

When ready to bake, let the dough sit at room temperature for 15-20 minutes.

Preheat oven to 350 degrees F.

Place the pecans on a cookie sheet. Roll the dough log over the pecans and ensure the entire log is covered.

Slice the log into 2-inch circles and place each on a cookie sheet.

Bake cookies until lightly golden, about 15 minutes.

Let cool on the cooling rack completely.

How can you tell when shortbread is cooked?

Shortbread cookies are fully baked when they are lightly golden throughout and have a deeper golden brown along the edges. Cooled shortbread cookies should be tender and buttery when bit into and have a slightly crumbly texture. 

How to store pecan shortbread cookies

You can store shortbread cookies in an airtight container at room temperature for up to a week or in the refrigerator for up to 10 days.

Can you freeze shortbread cookies?

Yes, you can freeze shortbread cookies in an airtight container for up to 3 months. 

How do you keep shortbread cookies crisp?

Shortbread cookies stay crispy by storing them in an airtight container. Some people also add a piece of bread to absorb extra moisture. You can also make the cookies crispy again by baking the cookies at 300 degrees for a few minutes. 

More Holiday Cookies to try

These cookies would be perfect to make for holiday parties. 

What do you think of this amazing shortbread cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Pecan Shortbread Cookie Recipe

Pecan Shortbread Cookies
Yield: 24 cookies

Pecan Shortbread Cookies

Buttery crumbly pecan shortbread cookies that are infused with cinnamon. They are a must-have classic holiday recipe. They melt in your mouth with every bite! 

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup pecans, finely chopped

Instructions

  1. Whisk together flour, salt, and cinnamon in a large bowl.
  2. Cream the butter and sugar in another large bowl using an electric mixer at medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in the vanilla extract.
  4. Add in the dry ingredients in two to three additions until incorporated and the dough forms.
  5. Turn the dough onto a plastic wrap and bring together the dough.
  6. Roll the dough into a log and wrap the dough in plastic wrap. Chill for at least 2 hours or overnight.
  7. When ready to bake, let the dough sit at room temperature for 15-20 minutes.
  8. Preheat oven to 350 degrees F.
  9. Place the pecans on a cookie sheet. Roll the dough log over the pecans and ensure the entire log is covered.
  10. Slice the log into 2-inch circles and place each on a cookie sheet.
  11. Bake cookies until lightly golden, about 15 minutes.
  12. Let cool on the cooling rack completely.

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