These slice and bake, brown sugar pecan whipped shortbread cookies, drizzled with melted chocolate, are so easy to make and taste fantastic!
We loved these brown sugar pecan whipped shortbread cookies!
They are so easy to make. The cookie dough mixes up quickly and easily, and as the cookies are made with a slice and bake technique, it can even be made ahead of time and then baked later.
The toasted pecans and brown sugar adds such a nice flavour to these whipped shortbread cookies, and the chocolate drizzle on top adds just enough sweetness.
These cookies are the perfect addition to your holiday cookie tray!
What does brown sugar pecan whipped shortbread taste like?
These cookies are not overly sweet, as whipped shortbread has a lot of butter, but not a lot of sugar.
I find these taste a little bit sweeter than regular vanilla whipped shortbread cookies, as they use dark brown sugar instead of powdered sugar.
They also get a lot of flavour from the toasted pecans that are mixed into the cookie dough.
Why is it called shortbread?
It’s called shortbread because of the large amount of butter in the cookies. The term “short” refers to the crumbly nature of these cookies.
These are not chewy cookies. Brown sugar pecan whipped shortbread cookies are crisp, buttery, full of toasted pecans, and are melt in your mouth delicious.
Can you freeze brown sugar pecan shortbread cookies?
These cookies freeze very well in an airtight container for up to 3 months.
Wait until the chocolate drizzle on top has set, and then place them in an airtight container with wax paper in between the layers of cookies.
They defrost very quickly at room temperature. We actually like them cold straight out of the freezer.
How to make Brown Sugar Pecan Whipped Shortbread Cookies:
- Make sure you whip the dough well. It will be crumbly at first and then will come together – this will take 2-3 minutes in a stand mixer or food processor, and 4-5 minutes with an electric hand mixer. The dough will be crumbly if you don’t whip it long enough.
- Don’t use butter that is too warm. You want it just softened enough to whip, but if it is too warm it will get too soft, and will be difficult to shape into a log.
- These cookies aren’t super sweet so they are best with a semi-sweet chocolate drizzle. You can dip them in melted chocolate instead if you prefer, but you will likely need more than the 4 ounces of chocolate listed in the recipe if you want to do this.
- I have recipes for 4 other flavours of whipped shortbread cookies. You can find them here: 5 Tasty Whipped Shortbread Cookies
Here are some more great Christmas cookie recipes for you:
- Sugar Cookies
- Almond Joy Thumbprint Cookies
- Cranberry Pistachio Biscotti
- Giant Chocolate Chip Cookie
- Soft and Chewy Ginger Cookies
- 2/3 cup chopped pecans
- 1 cup unsalted butter, softened
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon vanilla
- 4 ounces semi-sweet chocolate, chopped
- Preheat the oven to 350F, and spread the pecans on a baking sheet. Toast the nuts for about 5 minutes, or until they are lightly browned and fragrant.
- In a large bowl with an electric mixer, or the bowl of a stand mixer, cream the butter until smooth and fluffy.
- Add the cornstarch, flour, brown sugar, and vanilla, and whip until the dough comes together. This will take 2-3 minutes in a stand mixer and 4-5 minutes with a hand mixer.
- Mix in the toasted pecans.
- Form the dough into a log, about 2 inches across, and wrap it in plastic wrap. Chill for at least one hour.
- Preheat the oven to 350 degrees F.
- Slice the log of cookie dough into 1/4” thick slices and lay them on a cookie sheet, about 2 inches apart.
- Bake for 11-12 minutes, or until the cookies are just set.
- Allow them to cool on the cookie sheet for 5 minutes before removing them to a wire rack to cool completely.
- Melt 2/3 of the chocolate in the microwave at 50% power for 2-3 minutes, stirring every 30 seconds, until the chocolate is completely melted. Add the last 1/3 of the chopped chocolate and stir until it is all melted.
- Drizzle the melted chocolate on top of the cooled cookies. Using a fork for this is the easiest way to get nicely drizzled chocolate.
- Allow the chocolate to set.
- Store the cookies in an airtight container at room temperature for up to 7 days, or freeze for up to 3 months.
Source: Adapted from my Whipped Shortbread Cookies.
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Serving Size:1 cookie
Amount Per Serving: Calories: 128Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 2mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 1g
Nutrition Information is estimated based on ingredients used and may not be exact.