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Cinnamon Pecan Shortbread Cookies

Delight in these rich, buttery, and crispy Cinnamon Pecan Shortbread Cookies, perfect for snacking, gifting, or festive gatherings.
Prep Time15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Cinnamon Pecan Shortbread Cookies, cookies, Dessert Recipes, holiday treats
Servings: 24 cookies
Calories: 130kcal

Ingredients

Cookie Dough Ingredients

  • 1 cup unsalted butter, softened Using unsalted butter allows you to control the saltiness of your cookies.
  • 1/2 cup powdered sugar Offers a smooth texture that mixes easily into the cookie dough.
  • 2 cups all-purpose flour
  • 1/2 cup chopped pecans You may substitute walnuts or almonds if desired.
  • 1 tablespoon ground cinnamon This spice is essential for flavor.
  • 1 teaspoon vanilla extract Substitute almond extract for a nutty undertone if desired.
  • 1/4 teaspoon salt Reduce if using salted butter.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture becomes light and fluffy.
  • Mix in the vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the flour, ground cinnamon, and salt.
  • Gradually add the dry ingredients to the butter mixture, stirring well until everything is combined.
  • Gently fold in the chopped pecans until evenly distributed.
  • Divide the dough into two equal portions and shape each into a log approximately 1.5 inches (4 cm) in diameter.
  • Wrap each log tightly in plastic wrap and chill in the refrigerator for at least one hour.

Baking

  • Once chilled, remove the logs from the fridge and slice them into rounds about 1/2 inch (1.3 cm) thick.
  • Arrange the cookie slices on your prepared baking sheets, keeping them spaced apart.
  • Bake for 12 to 15 minutes, or until the edges start to turn a light golden color.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Place any leftovers in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed freezer bag for up to three months.