Maple Pecan Shortbread Cookies
These buttery Maple Pecan Shortbread Cookies feature a melt-in-your-mouth texture with authentic maple flavor and toasted pecans throughout. Their simple elegance makes them perfect for gifting, serving guests, or enjoying as a special treat with tea or coffee.
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperature
- ⅓ cup pure maple syrup Grade B or Dark Amber works best for stronger flavor
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2¼ cups all-purpose flour
- ¾ cup pecans toasted and finely chopped
- 2 tablespoons granulated sugar mixed with ¼ teaspoon cinnamon optional, for rolling
- Extra maple syrup for brushing optional
Instructions
- Toast the pecans by spreading them on a baking sheet and placing in a 350°F oven for 8-10 minutes until fragrant and slightly darkened. Let cool completely before chopping finely.
- Cream the butter until light and fluffy using an electric mixer on medium speed, about 2-3 minutes. Make sure your butter is truly at room temperature for the best results.
- Add the maple syrup, powdered sugar, vanilla, and salt to the creamed butter. Beat until completely combined and smooth, scraping down the sides of the bowl as needed.
- Gradually add the flour on low speed, mixing just until incorporated. The dough will look somewhat crumbly but should hold together when pressed.
- Fold in the toasted chopped pecans with a rubber spatula or wooden spoon until evenly distributed throughout the dough.
- Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours or overnight. This chilling step is crucial for the texture.
- Preheat your oven to 325°F and line baking sheets with parchment paper.
- Slice the chilled dough log into ¼-inch thick rounds. If using the cinnamon-sugar mixture, roll the edges of each cookie in it.
- Place cookies on the prepared baking sheets about 1 inch apart (they won’t spread much).
- Bake for 18-22 minutes until the edges are just barely turning golden. Do not overbake—shortbread should not brown significantly.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For extra maple flavor (optional), brush the tops lightly with maple syrup while still warm.
Notes
- The dough can be frozen for up to 3 months. Just slice and bake straight from frozen, adding 2-3 minutes to the baking time.
- For a more pronounced maple flavor, look for dark amber or Grade B maple syrup rather than lighter varieties.
- These cookies will keep in an airtight container at room temperature for up to a week, though the texture is best within the first 3-4 days.
- The dough might seem crumbly when mixing, but it should come together when pressed. If it’s too dry, add 1-2 teaspoons of maple syrup.
- For a festive holiday variation, dip half of each cooled cookie in melted dark chocolate and sprinkle with more chopped pecans.