Butter Pecan Shortbread Cookies with Maple Glaze
Cozy butter pecan shortbread cookies topped with a luscious maple glaze, perfect for fall afternoons and comforting snacks.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/2 cup (60g) finely chopped pecans, toasted
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup (60g) powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1–2 teaspoons milk or cream
- Optional: a pinch of cinnamon
Instructions
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Remove and cool.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone mat.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Mix in vanilla extract briefly.
- Whisk together flour and salt in a separate bowl.
- Gradually add flour mixture to butter mixture on low speed until just combined; dough will be crumbly but hold together when pressed.
- Fold in toasted pecans gently with a spatula.
- Scoop dough by tablespoonfuls and roll into 1 inch balls. Place on baking sheet 2 inches apart.
- Flatten each ball into a 1/2 inch thick disc using the bottom of a glass or palm. Optionally prick surface with a fork.
- Bake for 18-22 minutes until edges start to turn golden but centers remain pale.
- Cool on baking sheet for 5 minutes, then transfer to cooling rack.
- Prepare maple glaze by whisking powdered sugar, maple syrup, and 1 teaspoon milk or cream until smooth. Adjust consistency with more milk if needed.
- Once cookies are completely cool, drizzle or brush glaze over each cookie. Let set at room temperature for 20 minutes before serving.
Notes
Toast pecans carefully to avoid burning. Use room temperature butter for best texture. Chill dough if too soft before shaping. Apply glaze only after cookies are completely cool to prevent melting. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan margarine and plant-based milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
Keywords: butter pecan cookies, shortbread cookies, maple glaze, fall cookies, easy baking, cozy cookies, pecan shortbread