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Maple Pecan Shortbread Cookies

maple pecan shortbread cookies - featured image
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These maple pecan shortbread cookies are buttery, tender, and topped with a glossy maple glaze and crunchy pecans. Easy to make and perfect for holidays, brunch, or a cozy treat with coffee.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) pure maple syrup
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (60g) pecans, finely chopped
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) pure maple syrup (for glaze)
  • Pinch of salt (for glaze)
  • 1/4 cup (30g) pecan halves or pieces (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Chop pecans if needed and let butter soften.
  2. In a large mixing bowl, beat butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
  3. Add maple syrup and vanilla extract; mix until just combined.
  4. In a separate bowl, whisk together flour and salt. Add to the butter mixture in two parts, mixing on low until just incorporated.
  5. Fold in finely chopped pecans with a spatula. If dough is too crumbly, add a teaspoon of maple syrup.
  6. Shape dough into tablespoon-sized balls, flatten slightly, or shape into a rectangle, chill for 10 minutes, and slice into bars or squares. Place cookies 1 inch apart on the baking sheet.
  7. Press a pecan half or pieces into the center of each cookie for topping.
  8. Bake for 12-15 minutes, rotating the tray halfway, until edges are lightly golden.
  9. Let cookies rest on the tray for 2 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, whisk together powdered sugar, 2-3 tablespoons maple syrup, and a pinch of salt until thick but pourable.
  11. Drizzle or spoon glaze over cooled cookies. Let set for at least 20 minutes (or refrigerate for 10 minutes) until glaze hardens.

Notes

For extra flavor, toast pecans before adding to the dough. Use room temperature butter for best texture. If dough is too dry, add a splash of maple syrup or milk; if too soft, chill before baking. Cookies can be made gluten-free or vegan with simple swaps. Store in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: maple pecan shortbread, maple cookies, pecan cookies, shortbread cookies, holiday cookies, glazed cookies, easy cookie recipe, buttery cookies, nut cookies, brunch treats

Find it online: https://chrisfeasts.com/maple-pecan-shortbread-cookies-recipe-easy-buttery-glazed-treats/