Easy Slice and Bake Maple Pecan Shortbread Cookies: Your Go-To Pecan Sandies Recipe

Discover the ultimate recipe for easy maple pecan shortbread cookies that you simply slice and bake! To elevate the texture and flavor, I roll each log in a delightful mixture of coarse sugar and finely chopped pecans. Trust me, these homemade pecan sandies are so incredibly straightforward and delicious, they’ll quickly become a staple in your baking repertoire.

There’s something uniquely comforting about a classic shortbread cookie, and when you infuse it with the rich, nutty goodness of pecans and the warm, inviting aroma of maple, you create something truly extraordinary. For many of us, buttery pecan shortbread cookies evoke a sense of nostalgia, often reminiscent of “pecan sandies” from childhood, perhaps even conjuring images of those beloved Keebler elves.

I distinctly remember pecan sandies being one of my dad’s absolute favorites – though, to be fair, he has a soft spot for almost any cookie! Growing up, I developed a deep fondness for the irresistible combination of nutty pecans and melt-in-your-mouth buttery shortbread. It was a flavor profile that always felt sophisticated yet wonderfully accessible.

Despite my love for these cookies, it wasn’t until a couple of years ago that I truly delved into making homemade pecan shortbread. While experimenting with my Twix shortbread cookies, my imagination wandered beyond the sweet caramel and chocolate drizzle. I began envisioning a version with a rich, nutty crunch, enhanced by a delicate pecan and sugar crust. This past year, I finally brought that vision to life. I started with my reliable basic shortbread recipe, then stirred in a generous handful of finely chopped pecans and a splash of pure maple extract. For that extra special touch, I mixed sparkling sugar with more finely chopped pecans and rolled the cookie dough logs in this mixture before slicing and baking. The results were nothing short of phenomenal!

These cookies were an instant hit with both sides of our family. They strike a perfect balance, feeling both wonderfully nostalgic and distinctly sophisticated. They’re grown-up enough to impress, yet comforting enough to be universally loved. I’m quite certain Santa himself wouldn’t mind finding these delicious treats waiting for him!

Essential Ingredients for Perfect Homemade Maple Pecan Shortbread Cookies

Crafting these delectable maple pecan shortbread cookies requires a few simple ingredients, each playing a crucial role in achieving that perfect buttery, nutty, and subtly sweet flavor. Here’s a detailed look at what you’ll need:

• Softened Salted Butter: For this recipe, I highly recommend using salted butter. It provides an exquisite depth of buttery flavor that perfectly balances the sweetness. If you only have unsalted butter, simply add ½ teaspoon of kosher salt to the dough mixture. Ensuring your butter is properly softened to room temperature is key for a smooth, homogenous dough that creams beautifully.
• Powdered Sugar (Confectioners’ Sugar): While many shortbread recipes call for granulated sugar, I prefer powdered sugar here. The reason? It contains a small amount of cornstarch, which helps stabilize the cookie dough. This makes the dough much easier to handle and work with, and crucially, prevents the cookies from spreading excessively in the oven, maintaining their beautiful shape.
• Flavorful Extracts: The heart of the unique flavor profile comes from a combination of vanilla extract and maple extract. These two extracts work in harmony with the ground cinnamon to significantly amplify and complement the natural, earthy notes of the pecans, creating a truly irresistible taste. Don’t skip the maple – it’s what makes these special!
• A Hint of Ground Cinnamon: Just a touch of ground cinnamon is all it takes to enhance the inherent flavors of the pecans and extracts. It’s not meant to be overpowering, but rather to add a layer of warmth and complexity. Even if you’re not a huge fan of cinnamon, I encourage you to try it; I’ve shared these cookies with cinnamon skeptics who found them absolutely delicious with this subtle addition!
• All-Purpose Flour: Standard all-purpose flour, whether bleached or unbleached, works perfectly for this recipe. I typically have unbleached flour on hand, and it yields excellent results every time. Ensure you measure your flour correctly, preferably by weight or by spooning it into a measuring cup and leveling it off, to avoid a dense or dry cookie.
• Finely Chopped Pecans: Pecans are the star of the show! We’ll use a generous amount of finely chopped pecans both mixed directly into the cookie dough for internal flavor and texture. Additionally, for an extra nutty and indulgent outer coating, we’ll roll the logs of dough in a mixture of coarse sugar and more finely chopped pecans before they’re sliced and baked. You can also toast your pecans lightly before chopping for an even deeper flavor.
• Coarse Sugar: The coarse sugar serves a dual purpose: it adds a beautiful decorative sparkle and provides a delightful crunch to the exterior of the cookies. I usually reach for sparkling sugar, which works wonderfully. However, Demerara sugar (turbinado sugar) would also be an excellent choice, offering a slightly caramel-like note and a lovely texture.

How to Master Slice and Bake Maple Pecan Shortbread Cookies (Pecan Sandies)

These incredible slice-and-bake cookies are remarkably simple to make, perfect for both novice and experienced bakers. The “slice and bake” method makes them ideal for preparing ahead and baking whenever a craving strikes. Here’s a step-by-step guide to achieving buttery, nutty perfection:

1. Prepare the Dough: Begin by creaming your softened butter in the bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer. Beat the butter on medium speed for about a minute until it’s light and fluffy. Next, gradually add the powdered sugar and continue creaming for another minute until the mixture is well combined and smooth. Incorporate the vanilla and maple extracts, mixing until just blended. Finally, sprinkle in the ground cinnamon and all-purpose flour. Mix on low speed until the ingredients are mostly combined and the dough appears shaggy. Be careful not to overmix at this stage! Gently fold in the finely chopped pecans until they are evenly distributed throughout the thick dough.
2. Shape and Coat the Dough Logs: Lightly flour a clean work surface. I find a silicone baking mat particularly helpful for this step, as it prevents sticking and makes cleanup a breeze. Turn the dough out onto the prepared surface and gently gather it into a large, cohesive disc with your hands. Divide the disc into two equal portions. Roll each portion into a log, aiming for approximately 10 inches in length and about 2 inches in diameter. In a separate shallow bowl, combine the coarse sugar and the remaining finely chopped pecans. Spread this pecan-sugar mixture evenly over your clean work surface. Roll each dough log thoroughly in the mixture, ensuring it’s completely coated. Don’t worry if you have some leftover pecan sugar mixture – save it! You can sprinkle any remaining mixture over the tops of your cookies just before baking for an extra flourish. Wrap each coated log tightly in plastic wrap and refrigerate for at least 1 hour. Chilling is crucial as it helps the logs firm up, making them much easier to slice cleanly and preventing excessive spreading during baking. You can prepare these logs up to 4 days in advance and keep them refrigerated, or even freeze them for longer storage (see FAQs).
3. Slice, Bake, and Enjoy: When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Once the oven is hot, retrieve one dough log from the refrigerator. Using a sharp knife, carefully slice the log into approximately 14 equal pieces, each about ½ inch thick. Arrange the cookie slices on the lined baking sheet, leaving about 1½ inches between each cookie to allow for slight expansion. If you saved any of the pecan-sugar mixture, feel free to sprinkle a pinch on top of each cookie now. Bake for about 14-17 minutes, or until the edges are lightly golden brown. The centers may still look a little soft, but they will firm up as they cool. Once baked, allow the cookies to cool on the baking sheet for at least 5 minutes. This cooling period on the warm sheet helps them set properly and prevents them from breaking when you transfer them to a wire cooling rack to cool completely.

Frequently Asked Questions About Maple Pecan Shortbread Cookies (Pecan Sandies)

Here are some common questions and helpful answers to ensure your maple pecan shortbread cookies turn out perfect every time:

1. How far in advance can I prepare the cookie dough? The beauty of slice-and-bake cookies is their make-ahead potential! You can prepare the cookie dough logs up to 4 days in advance and store them wrapped tightly in plastic wrap in the refrigerator. For longer storage, you can freeze the dough logs for up to 1 month. If freezing, make sure to defrost the dough in the refrigerator overnight before slicing and baking for best results.
2. How long do the baked cookies stay fresh? These cookies are undeniably at their absolute best on the day they are baked, when their texture is perfectly crisp and tender. However, they will remain delicious for 1-2 days after baking when stored in an airtight container at room temperature. You can also bake the cookies, allow them to cool completely, and then freeze them in a single layer in an airtight container or freezer bag. To serve, simply defrost the cookies at room temperature for several hours, or overnight in the refrigerator, until they reach room temperature.
3. Can I use other nuts instead of pecans? Absolutely! While pecans offer a classic flavor, you can certainly experiment with other nuts. Walnuts would be a delicious substitute, offering a slightly more bitter note that pairs well with maple. Almonds or even hazelnuts could also work, though they would change the overall flavor profile. Just ensure they are finely chopped to integrate well into the shortbread dough.
4. Can I toast the pecans before adding them to the dough? Yes, and I highly recommend it for an even richer, deeper nutty flavor! To toast pecans, spread them in a single layer on a baking sheet and bake in a preheated oven at 300°F (150°C) for 5-10 minutes, or until fragrant. Let them cool completely before chopping and adding them to the dough. This step truly elevates the pecan flavor.
5. Why did my shortbread cookies spread too much? Several factors can cause shortbread to spread. Ensure your butter is softened but not melted or greasy. Powdered sugar, as used in this recipe, helps reduce spreading due to its cornstarch content. Most importantly, chilling the dough logs thoroughly (for at least 1 hour) is crucial. Cold dough holds its shape much better in the oven. Also, avoid placing cookies on a warm baking sheet.
6. My cookies are too crumbly, what went wrong? Shortbread by nature is crumbly, but if it’s excessively so, it might be due to too much flour or insufficient mixing of the butter and sugar. Ensure you measure your flour accurately (using a kitchen scale is ideal) and cream the butter and powdered sugar until they are truly light and fluffy before adding dry ingredients.
7. Can I make these cookies gluten-free? While I haven’t tested it personally, you might be able to substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary slightly in texture, but it’s worth a try if you need a gluten-free option.

Tips for Baking Perfect Maple Pecan Shortbread Every Time

Achieving bakery-quality shortbread at home is simpler than you think with a few key techniques. Follow these tips to ensure your Maple Pecan Shortbread Cookies are consistently delicious:

• Start with Room Temperature Butter: This is paramount for shortbread. Properly softened butter (not melted!) creams beautifully with sugar, incorporating air and creating a tender, uniform dough that’s easy to work with and bakes evenly.
• Measure Ingredients Accurately: Especially with flour, precise measurements are critical for shortbread’s delicate texture. Too much flour can lead to a dry, crumbly dough, while too little can make it spread excessively. A kitchen scale is your best friend here.
• Don’t Overmix the Dough: Once the flour is added, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tougher cookies. For shortbread, we want a tender, melt-in-your-mouth texture.
• Chill Thoroughly: The chilling step is not optional! It allows the butter to firm up, preventing the cookies from spreading too much in the oven and making the dough easier to slice cleanly. Don’t rush this step.
• Use a Sharp Knife for Slicing: A sharp knife ensures clean, even cuts through the chilled dough, which contributes to uniform baking and a professional appearance. If your knife is dull, the dough might tear or crumble.
• Watch Your Oven: Ovens can vary. Keep an eye on your cookies during the last few minutes of baking. Shortbread is done when the edges are lightly golden. Overbaking can lead to a dry, hard cookie.
• Cool on the Baking Sheet: Allowing the cookies to cool on the warm baking sheet for 5 minutes after baking helps them set and become firm enough to transfer without breaking.

Creative Variations & Serving Suggestions

While these Maple Pecan Shortbread Cookies are perfect as they are, don’t hesitate to get creative! Here are a few ideas for variations and how to best enjoy them:

Delicious Variations:

• Chocolate Drizzle: Once cooled, melt some dark, milk, or white chocolate and drizzle it decoratively over the cookies. The chocolate complements the maple and pecan beautifully.
• Spice it Up: Experiment with other warm spices. A pinch of nutmeg or cardamom could add an interesting twist to the flavor profile.
• Citrus Zest: For a brighter note, add a teaspoon of orange or lemon zest to the dough along with the extracts. Citrus and pecans are a fantastic combination.
• Different Nuts: As mentioned, walnuts or almonds are great substitutes. You could also do a blend of nuts for a more complex flavor.
• Iced Shortbread: Instead of the sugar-pecan coating, create a simple maple glaze (powdered sugar, a splash of maple extract, and a tiny bit of milk or water) to drizzle over the cooled cookies.

Serving Suggestions:

• With Coffee or Tea: These cookies are the quintessential companion to a warm cup of coffee, espresso, or your favorite tea. Their buttery richness pairs wonderfully with a hot beverage.
• Holiday Treat: Maple Pecan Shortbread Cookies are a fantastic addition to any holiday cookie platter or dessert spread. Their elegant appearance and rich flavor make them feel special.
• Edible Gifts: Package them beautifully in a decorative tin or cellophane bag for a thoughtful and much-appreciated homemade gift during the holidays or for special occasions.
• Dessert Pairing: Serve them alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for a simple yet satisfying dessert.
• Afternoon Snack: They’re perfect for a midday treat to ward off hunger and satisfy a sweet craving.

Other cookie recipes you might like:

• Twix shortbread cookies
• Extra Chewy Chocolate Chip Cookies
• Loaded Dark Chocolate Chip Oatmeal Cookies
• Raspberry Almond Linzer
• Thumbprint Cookies
• Homemade Fudge