Maple Pecan Shortbread Cookies Recipe – Easy Buttery Glazed Treats

The very first time I bit into one of these maple pecan shortbread cookies, I swear the world slowed down for a second. There’s just something magical about the way buttery shortbread melts on your tongue, especially when it’s kissed with real maple syrup and crowned with caramelized pecans. I grew up making classic shortbread with my grandma every December, but after a trip to Vermont (where maple syrup is basically a love language), I felt inspired to remix tradition. Honestly, these cookies are what happens when cozy winter mornings and Sunday brunch collide in one perfect treat.

If you’re anything like me—someone who believes that cookies should be both easy and extraordinary—you’re going to fall for this maple pecan shortbread cookie recipe. It’s a gentle nod to nostalgia, but with a golden maple glaze that’s pure comfort in every bite. Plus, the nutty crunch of pecans on top? Absolutely dreamy. After years of baking and tweaking, I can honestly say this is my go-to for potlucks, holiday trays, or just a quiet cup of coffee on a rainy afternoon. Whether you’ve baked shortbread a hundred times or you’re just dipping your toe into homemade cookies, this recipe is forgiving, foolproof, and ridiculously delicious.

They’re perfect for impressing friends, spoiling your family, or, let’s be real, sneaking a midnight snack straight from the cookie tin. If you’re searching for a cookie that’s buttery, not too sweet, and just the right amount of fancy, these maple pecan shortbread cookies totally fit the bill. Trust me, after testing this recipe more times than I care to admit (just to make sure it was perfect!), I’m convinced you won’t find a better blend of melt-in-your-mouth texture and maple-pecan goodness. Let’s get baking!

Why You’ll Love This Maple Pecan Shortbread Cookie Recipe

• Quick & Easy: These maple pecan shortbread cookies come together in under 30 minutes of active time—no complicated steps or chilling required. Perfect for when you want fresh cookies without waiting around.
• Simple Ingredients: You won’t need anything fancy. Just real butter, pure maple syrup, flour, and pecans—most are probably already hanging out in your pantry.
• Perfect for All Occasions: These cookies shine at holiday gatherings, baby showers, brunches, or even as a thoughtful homemade gift. They look impressive but are secretly simple.
• Crowd-Pleaser: I’ve watched both kids and adults reach for seconds (and sometimes thirds!). The balance of sweet maple glaze and toasted pecans is just unbeatable.
• Unbelievably Delicious: The buttery richness of classic shortbread gets a serious upgrade with the earthy sweetness of maple and the nutty crunch of pecans. It’s comfort food, cookie-style.

What truly sets these maple pecan shortbread cookies apart is the glossy maple glaze that seeps into the crumb, making every bite just a little gooey in the best way. I blend the pecans right into the dough for extra flavor, then top each cookie with more for a picture-perfect finish. Over the years, I’ve played with different methods—creaming, chilling, rolling, and even sandwiching with extra filling—but this version is the one my family begs for. It’s straightforward, stress-free, and always delivers.

Honestly, these aren’t just cookies—they’re the kind of treat that makes you pause and savor. The maple flavor lingers, the pecans add a rustic crunch, and the buttery base is pure nostalgia. Whether you’re baking for a crowd or just want something special to enjoy with your afternoon tea, these cookies will make you feel like a kitchen rockstar (with minimal effort, which is the best part!).

What Ingredients You Will Need

This maple pecan shortbread cookie recipe uses simple, wholesome ingredients to deliver big flavor and a satisfyingly tender texture. You’ll find that most of these are pantry staples, and I’ll share my favorite brands and a few smart swaps in case you’re out of anything.

• For the Shortbread Dough:
  • 1 cup (226g) unsalted butter, softened (Kerrygold is my go-to for extra richness)
  • 1/2 cup (100g) granulated sugar (adds delicate sweetness without overpowering the maple)
  • 1/4 cup (60ml) pure maple syrup (Grade A dark is best for flavor—avoid pancake syrup substitutes!)
  • 2 cups (240g) all-purpose flour (King Arthur or Bob’s Red Mill work beautifully)
  • 1/4 teaspoon salt (just enough to balance the sweetness)
  • 1/2 cup (60g) pecans, finely chopped (toast for extra flavor—see tips below)
  • 1 teaspoon vanilla extract (real vanilla, if possible, for that warm background note)
• For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted (helps the glaze stay smooth)
  • 2-3 tablespoons (30-45ml) pure maple syrup (adjust for your desired consistency)
  • Pinch of salt (to round out the sweetness)
• For Topping:
  • 1/4 cup (30g) pecan halves or pieces (for pressing into the tops, optional but so pretty!)

Ingredient Tips & Substitutions:
If you need a gluten-free option, swap the all-purpose flour for a 1:1 gluten-free blend like Cup4Cup. Vegan butter works in place of dairy butter, though the flavor will be a touch different. You can use walnuts instead of pecans in a pinch, but the classic nutty-malty flavor of pecans is hard to beat. For a less sweet version, reduce the sugar by 2 tablespoons—you’ll still get plenty of sweetness from the glaze. And if you’re out of maple syrup, honey works, but the unique maple aroma is what really makes these cookies sing.

Equipment Needed

• Mixing Bowls: One large for the dough, one small for the glaze. I use glass because it’s easier to scrape down the sides.
• Hand Mixer or Stand Mixer: Either works for creaming the butter. If you’re old-school, a sturdy wooden spoon and some elbow grease will get the job done!
• Measuring Cups & Spoons: For accuracy. I love my stainless steel set—durable and easy to clean.
• Baking Sheet: A rimmed sheet lined with parchment paper keeps the cookies from sticking and makes cleanup a breeze.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and browning issues.
• Sharp Knife or Cookie Cutter: If you want perfect rounds or fun shapes. I usually just slice the dough into rectangles for a rustic look.
• Wire Cooling Rack: Helps the cookies cool evenly and keeps the glaze from pooling underneath.

If you don’t have a stand mixer, don’t stress—softened butter is easy to cream by hand. I’ve used everything from vintage Pyrex bowls to thrifted cookie cutters, and honestly, it’s all about what you have on hand. Just avoid dark baking sheets if possible—they can cause the bottoms to overbrown. For easy cleanup, keep a damp towel nearby and line your baking tray for less mess. If you’re baking in bulk, rotating sheets between batches helps avoid any burnt bits from sticking around.

How To Make Maple Pecan Shortbread Cookies

1. Prep the Oven & Ingredients (5 minutes):
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Chop your pecans if you haven’t already. Let your butter sit out until it’s soft—you should be able to press a finger in easily.
2. Cream the Butter & Sugar (3 minutes):
   In a large mixing bowl, beat 1 cup (226g) unsalted butter with 1/2 cup (100g) sugar until light and fluffy. Use a hand mixer on medium speed, scraping the bowl as needed. The mixture should look pale and airy.
3. Add Maple Syrup & Vanilla (1 minute):
   Pour in 1/4 cup (60ml) pure maple syrup and 1 teaspoon vanilla extract. Mix until combined, but don’t overbeat.
4. Combine Dry Ingredients (2 minutes):
   In a separate bowl, whisk together 2 cups (240g) all-purpose flour and 1/4 teaspoon salt. Add to the butter mixture in two parts, mixing on low until just incorporated. The dough will be soft but not sticky.
5. Stir in Pecans (1 minute):
   Fold in 1/2 cup (60g) finely chopped pecans using a spatula. The dough should hold together when pressed—if it’s too crumbly, add a teaspoon of maple syrup.
6. Shape the Cookies (5 minutes):
   For classic rounds, scoop tablespoon-sized balls, roll between your palms, and flatten slightly on the tray. Or, shape the dough into a rectangle, chill 10 minutes, and slice into bars or squares. For fancier shapes, use a cookie cutter dipped in flour. Place cookies 1 inch (2.5cm) apart.
7. Add Pecan Topping (2 minutes):
   Press a pecan half or a few chopped pieces into the center of each cookie for extra crunch and a pretty finish.
8. Bake (12-15 minutes):
   Bake on the middle rack for 12-15 minutes, or until the edges are lightly golden (not brown). Rotate the tray halfway through for even baking. The cookies should smell nutty and buttery.
9. Cool Completely (10 minutes):
   Let cookies rest on the tray for 2 minutes, then transfer to a wire rack. They’ll firm up as they cool.
10. Make the Maple Glaze (2 minutes):
    In a small bowl, whisk together 1 cup (120g) powdered sugar, 2-3 tablespoons (30-45ml) maple syrup, and a pinch of salt. The glaze should be thick but pourable—add more syrup if needed. Taste and adjust sweetness.
11. Glaze & Set (5 minutes):
    Drizzle or spoon glaze over cooled cookies. Let them sit for at least 20 minutes so the glaze hardens. (If you’re impatient, pop them in the fridge for 10 minutes.)

Troubleshooting Tips:
If your dough is too dry and crumbly, add a splash more maple syrup or a teaspoon of milk. If it’s too soft, chill for 10-15 minutes. Watch the cookies closely in the oven—shortbread can go from golden to burnt in a flash! If they spread too much, your butter may be too soft—chill the shaped cookies for a few minutes before baking.

These maple pecan shortbread cookies are super forgiving, so don’t stress if they don’t look perfect. The flavor is what matters!

Cooking Tips & Techniques

Baking these maple pecan shortbread cookies is pretty simple, but there are a few tricks I’ve learned after a handful of (sometimes hilarious) kitchen fails. Here’s how to make every batch a winner:

• Use Room Temperature Butter: If the butter is too cold, your dough won’t come together. Too warm, and the cookies may spread too much. Aim for soft, not melted—it should give easily but still hold its shape.
• Don’t Overmix: Shortbread is all about tender, crumbly texture. Once you add the flour, mix only until combined. Overmixing can make the cookies tough. I learned this the hard way when my first batch turned into hockey pucks—lesson learned!
• Toast Your Pecans: For extra flavor, toast the pecans in a dry pan for 3-5 minutes over medium heat before chopping. They’ll smell fragrant and get a little golden—watch closely so they don’t burn.
• Chill for Clean Edges: If you want super sharp cookie shapes, chill the dough for 10-20 minutes before slicing. This helps prevent spreading and gives picture-perfect edges—Pinterest-worthy, you know?
• Glaze When Cool: Trying to glaze warm cookies is a recipe for a sticky mess. Wait until they’re at room temperature so the glaze sets up beautifully.

If you’re multitasking (because who isn’t?), pre-measure your glaze ingredients while the cookies bake. I also like to double the recipe and freeze half the dough—future-you will thank you. And don’t worry if you forget to rotate the tray; just keep an eye on those edges. Consistency comes with practice, and these cookies are forgiving enough for beginners but impressive enough for seasoned bakers.

Variations & Adaptations

• Gluten-Free Maple Pecan Shortbread Cookies: Use a 1:1 gluten-free flour blend instead of all-purpose. Cup4Cup and Bob’s Red Mill both work great. You may need to add an extra tablespoon of maple syrup if the dough feels dry.
• Vegan Version: Swap the butter for a vegan stick alternative (like Miyoko’s or Earth Balance) and use plant-based milk to thin the glaze if needed. The flavor is slightly different, but still delicious.
• Chocolate Drizzle: Melt 1/2 cup (90g) dark chocolate and drizzle over the glazed cookies for a fancy touch. The bittersweet chocolate balances the maple sweetness perfectly.
• Spiced Pecan Shortbread: Add 1/2 teaspoon ground cinnamon or pumpkin pie spice to the dough for a warm, cozy twist—especially great in the fall.
• Nut-Free Option: For anyone with nut allergies, skip the pecans and add 1/4 cup (30g) mini chocolate chips or dried cranberries for a different flavor and texture.

I’ve tried swapping in hazelnuts and even shredded coconut—both turned out awesome. You can also use this dough as a base for thumbprint cookies, pressing a little indent in each and filling with a dab of maple cream or fruit jam before baking. If you like things extra sweet, sprinkle a touch of flaky salt on top of the glaze. So many ways to make it your own!

Serving & Storage Suggestions

These maple pecan shortbread cookies are best served at room temperature, where the glaze is set but the crumb is tender. I love arranging them on a pretty plate with extra chopped pecans sprinkled around—totally Instagram-worthy. They pair perfectly with a mug of coffee, spiced chai, or even a glass of cold milk. For a fancier brunch, serve alongside fresh berries and a sharp cheddar cheese (trust me, it’s a great combo!).

To store, keep the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully—just layer with parchment paper and seal in a freezer bag for up to 2 months. To thaw, leave them at room temp for 30 minutes. The glaze may lose a little shine but the flavor gets even deeper as the maple soaks in. If you want to re-crisp them, pop in a 300°F (150°C) oven for 3-5 minutes—just watch closely so the glaze doesn’t melt.

Honestly, these cookies never last long in my house. As they sit, the maple flavor gets more pronounced and the texture stays melt-in-your-mouth. They’re the kind of treat you’ll reach for with your morning coffee and again after dinner—no judgment!

Nutritional Information & Benefits

Each maple pecan shortbread cookie (based on a batch of 24) has approximately:

• Calories: 140
• Fat: 8g (mostly from butter and pecans)
• Carbohydrates: 16g
• Protein: 1g
• Sugar: 7g

Pecans bring healthy fats, fiber, and a boost of antioxidants, while maple syrup offers trace minerals like manganese and zinc. These cookies are naturally egg-free and can be made gluten-free or vegan with simple swaps. Of course, they’re still a treat—not an everyday health food—but so worth it for a special occasion or a cozy afternoon pick-me-up. If you have nut allergies, just use one of the nut-free variations above. As someone who’s always looking for a little balance, I love that you can enjoy one or two of these cookies and feel totally satisfied—it’s all about that buttery, maple-kissed flavor.

Conclusion

If you’re searching for a cookie that’s both easy to make and truly unforgettable, these maple pecan shortbread cookies are the answer. They’re buttery, perfectly sweet, and finished with a maple glaze that’s downright crave-worthy. I love this recipe because it’s adaptable, beginner-friendly, and always turns out bakery-quality results—even if you’re just baking in your pajamas on a lazy Sunday.

Don’t be afraid to make them your own—try a new nut, add a pinch of spice, or double the glaze for extra indulgence. I hope this recipe brings a little extra coziness (and a whole lot of smiles) to your kitchen. If you make these cookies, I’d love to hear how they turned out! Drop a comment, share your photos, or let me know what creative twists you tried. Happy baking, and may your cookie jar always be full!

Frequently Asked Questions

Can I prepare the dough ahead of time?

Absolutely! You can make the dough up to 2 days in advance and keep it wrapped in the fridge. When you’re ready, slice or shape and bake as usual. You may need to let it soften for 10 minutes if it’s very firm.

How do I keep my cookies from spreading too much?

Make sure your butter isn’t too soft and chill the shaped cookies for 10-15 minutes before baking, especially if your kitchen is warm. This helps them hold their shape and get those crisp, defined edges.

What if I don’t have real maple syrup?

Real maple syrup gives the best flavor, but in a pinch, honey or agave syrup will work. Just know the taste will be different—more floral than woodsy.

Can I freeze these cookies after baking?

Yes, they freeze well! Place cooled, glazed cookies in a single layer with parchment between layers in a freezer-safe container. Thaw at room temperature and enjoy within 2 months for the best texture.

Are these cookies very sweet?

They’re sweet, but not overly so. The buttery shortbread and toasted pecans balance the maple glaze. If you prefer less sweetness, reduce the sugar in the dough or drizzle on less glaze.

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