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Maple Pecan Shortbread Cookies

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These maple pecan shortbread cookies are buttery, crumbly, and infused with real maple syrup and toasted pecans. They’re easy to make and perfect for brunch, gifting, or a cozy snack with coffee.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (60ml) pure maple syrup
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1/2 teaspoon salt
  • 1 cup (110g) pecans, chopped and toasted
  • 1 teaspoon vanilla extract
  • Optional: coarse sugar or extra chopped pecans for topping
  • Optional: maple glaze (1/2 cup powdered sugar + 1-2 tablespoons maple syrup)

Instructions

  1. Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes, stirring halfway, until fragrant and lightly golden. Let cool completely.
  2. In a large mixing bowl, beat softened butter with powdered sugar until light and fluffy (about 2-3 minutes).
  3. Add maple syrup and vanilla extract; mix to combine. Scrape the sides of the bowl.
  4. In a separate bowl, whisk together flour, cornstarch, and salt.
  5. Gradually add dry ingredients to the wet mixture. Mix on low just until combined—do not overmix.
  6. Gently fold in toasted pecans with a spatula or wooden spoon.
  7. If dough is sticky, cover and chill in the fridge for 20-30 minutes.
  8. Turn dough onto a lightly floured surface. Pat or roll into a rectangle about 1/2 inch thick.
  9. Cut into desired shapes (squares, rectangles, or rounds). Transfer to a parchment-lined baking sheet, spacing 1 inch apart.
  10. Optional: Sprinkle with coarse sugar or extra pecans.
  11. Bake at 350°F for 15-18 minutes, until edges are just turning golden and centers are set.
  12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  13. Optional: Drizzle with maple glaze (mix powdered sugar and maple syrup) and let set for 10 minutes before serving.

Notes

For best results, use real maple syrup and toast the pecans before adding. Chill the dough if it’s sticky for cleaner edges. Cookies can be made gluten-free or vegan with simple substitutions. Store in an airtight container for up to a week or freeze for up to two months. Rotate the baking sheet halfway through for even baking.

Nutrition

Keywords: maple pecan shortbread, brunch cookies, maple cookies, pecan cookies, shortbread, easy cookies, homemade cookies, nutty cookies, maple syrup, holiday cookies

Find it online: https://jodierecipes.com/maple-pecan-shortbread-cookies-recipe-easy-homemade-brunch-treats/