Pecan pie shortbread cookies split open to show the inside of the cookie, and more cookies in the background

Pecan Pie Shortbread Cookies


These Pecan Pie Shortbread Cookies have a buttery, tender shortbread and a pecan filling reminiscent of cinnamon roll filling.

Pecan pie shortbread cookie being held with a hand

Pecan Pie Shortbread Cookies Recipe

These Pecan Pie Shortbread Cookies have a buttery, tender shortbread and a pecan filling reminiscent of cinnamon roll filling. I love that this shortbread cookie has such a lovely texture – soft, moist, and holds well, while the filling is packed with cinnamon-pecan flavor. Baked with pantry and fridge-friendly ingredients like butter, sugar, pecans, cinnamon, flour, and salt. All in an easy-to-follow recipe you can make ahead.
5 from 2 votes
Prep Time 30 minutes
Cook Time 15 minutes
Chill time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 cookies

Equipment

  • Baking sheet
  • Parchment paper
  • Heat proof bowl
  • Heavy Bottom saucepan
  • medium mixing bowl
  • Electric hand mixer or Stand mixer

Ingredients
  

Shortbread Cookie Ingredients:

  • 1/2 cup softened butter
  • 1/4 cup + 2 tablespoons superfine white sugar caster sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups + 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt

Pecan filling ingredients:

  • 3 tablespoons butter cold, roughly diced into 1 or 1 1/2 inch pieces
  • 1/4 cup sugar
  • 2 tablespoons maple syrup
  • 1/2 cup chopped pecans
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract

Instructions
 

Shortbread Cookie Instructions:

  • Prep and Preheat: Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
  • Cream together: In a mixing bowl, add 1/2 cup softened butter, 1/4 cup + 2 tablespoons superfine white sugar caster sugar and cream together until light and fluffy. Add 1 1/2 teaspoons pure vanilla extract, and mix until fully incorporated.
  • Mix Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups + 1 tablespoon all-purpose flour, and 1/8 teaspoon salt.
  • Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
  • Roll into balls: Once the dough is ready, use a 1.5-inch cookie scoop to create the cookie dough balls. We use TWO scoops per cookie and merge them together, rolling into a ball. Place each cookie ball on the prepared cookie sheet.
  • Form the cookies: Using the back of the cookie scoop, make a well in the middle of the dough ball by pressing down in the top center of the cookie to make an indent where we will add the pecan filling. If the cookie cracks you can either leave it as is (I don't mind cracks!), or you can gently press the cracks with your finger to bring together the two parted sides.
  • Chill: Cover the scooped dough balls and place in the fridge to chill for 15-minutes before baking. This is a great time to start working on the filling (instructions below).

Pecan Filling Instructions:

  • Cook: In a heavy bottom sauce pan, add 3 tablespoons butter, 1/4 cup sugar, 2 tablespoons maple syrup and 1/2 cup chopped pecans. Warm on medium low heat until the sugar and butter have melted stirring with a silicon spatula. The moment the butter has melted, take it off the heat and transfer to a heat-proof bowl.
    Add the 1/4 teaspoon cinnamon, 1/8 teaspoon salt, and 1 teaspoon pure vanilla extract to the heated butter/sugar mixture and stir until fully combined.
  • Chill: The mixture will be runny while hot, but once it cools it will thicken. You can put the filling in the fridge or freezer for just a few short minutes to speed up the process, but don't let the filling freeze. We're targeting room temperature.

Assemble and Bake:

  • Bake: Place the pan of unfilled cookie dough in the oven and bake at 350°F for about 15-minutes or until the cookie is no longer shiny and is still a very light golden color. As oven temperatures vary, the cookies may be ready before or after the 15-minutes so best to check before the 15-minute mark, too.
  • Reinforce Dip and Add the Filling: When the cookies are out of the oven, but still hot, carefully reinforce the dip in the middle using the back of the cookie scoop used earlier. Because the cookie is still hot (please be careful!) it will adjust to the shape.
    Once the pecan filling has cooled to room temperature, spoon the filling into the well in the middle of the baked cookies, being careful to only place in the center.
  • Serve and Enjoy! The cookies may be eaten right away or they can be served later on. The filling will continue to set with time, but it's not necessary to wait for it to set. The cookies may be stored in the fridge in an air tight container, but it's important to bring them to room temperature before serving for the best texture and flavor.

Similar Posts

6 Comments

  1. 5 stars
    These are out of this world!! I made them using gluten free flour and they turned out great. I’m making them again for Christmas. I would have given them 5 stars but for some reason it wouldn’t let me.

    1. Hi Kathy! Thank you so much for sharing your experience. I’m so glad you like them!
      -Dee

  2. Margaret Briccetti says:

    It says this recipe makes 8 servings. Does it make 16 cookies? Thank you.

    1. Hi Margaret! It makes 8 cookies. You can easily double the recipe to get 16 though.

      I will adjust the language above to clarify. You’re right, it isn’t clear!

      Thank you and I can’t wait to hear what you think when you make them.

      -Dee

  3. 5 stars
    LOVED these cookies! Shortbread was the perfect texture and sweetness and the pecan pie filling packed a wonderful punch of flavors. I ended up having to modify the filling a bit because I was out of maple syrup, so I subbed with what was in the pantry to try to get a good flavor: instead of maple syrup I used half molasses and half light corn syrup, then used both granulated and brown sugar for additional flavor here as well. It all came out perfect and was glad I doubled the recipe. I will be making these again— after I get some maple syrup 🙂

    1. Thank you so much, Jenna! I am so happy to hear that you loved them. Thank you for the beautiful review. Enjoy!!
      -Dee

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating