Irresistible Maple Pecan Shortbread in Just 30 Minutes

Name: Irresistible Maple Pecan Shortbread in Just 30 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup pure maple syrup; 2 cups all-purpose flour; 1/2 cup finely chopped pecans; 1/4 teaspoon salt

Author: lia

Published: November 17, 2025

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There’s something magical about the combination of maple and pecans, especially when they come together in a buttery shortbread. I’ve been making this maple pecan shortbread for years—it’s the recipe I reach for when I need something sweet but not overly fussy. The maple syrup adds this rich, caramel-like depth, while the pecans give just the right amount of crunch. And the best part? It’s so simple—just a handful of ingredients, no fancy equipment, and you’re done in under an hour. Every time I bake a batch, the smell alone brings everyone running to the kitchen. Trust me, once you try it, you’ll understand why this little square of joy has become my go-to treat.

Why You’ll Love This Maple Pecan Shortbread

Oh, where do I even start? This shortbread is everything you want in a simple, satisfying treat:

That buttery melt-in-your-mouth texture—just like grandma’s classic shortbread, but with a maple twist
Ridiculously easy to make—no chilling, no rolling, just press and bake
The perfect balance of flavors—sweet maple dancing with toasty pecans in every bite
It keeps like a dream—stays fresh for days (if it lasts that long!)
Impresses everyone while requiring barely any effort—my secret weapon for last-minute guests

Seriously, this recipe checks all the boxes. You’re going to adore it.

Ingredients for Maple Pecan Shortbread

Here’s what you’ll need to make this heavenly shortbread—trust me, every ingredient plays a starring role:

1 cup unsalted butter, softened – Not melted! Leave it out for an hour until it gives slightly when pressed (cold butter won’t cream properly)
1/2 cup granulated sugar – Just enough sweetness to let the maple shine
1/4 cup pure maple syrup – The real stuff only—pancake syrup just won’t give that deep, caramelized flavor
2 cups all-purpose flour – Spoon and level it, don’t scoop (we want perfect texture, not dense hockey pucks!)
1/2 cup finely chopped pecans – Toast them first if you’re feeling fancy—it makes all the difference
1/4 teaspoon salt – My secret weapon to balance all that sweetness

See? Nothing weird or hard-to-find—just simple ingredients doing magical things together.

How to Make Maple Pecan Shortbread

Okay, let’s get baking! This shortbread comes together so easily—just follow these simple steps:

Preheat your oven to 325°F (165°C) – No rushing this step! That steady, moderate heat is key for perfect shortbread texture.
Cream butter and sugar until fluffy – About 2-3 minutes with a mixer (or strong arms!). You’ll know it’s ready when it turns pale and creamy—don’t skimp here, this creates the melt-in-your-mouth base.
Mix in maple syrup – Drizzle it in slowly while mixing so it incorporates evenly. Oh, that smell already!
Add dry ingredients gradually – Flour, pecans, and salt go in about ½ cup at a time. Mix just until combined—overworking makes tough shortbread. A few flour streaks are fine!
Press into pan – Use an ungreased 9-inch square pan (trust me!). Firmly press dough evenly—I sometimes use a measuring cup to smooth it.
Bake 25-30 minutes – Until edges are lightly golden. Don’t wait for browning—shortbread continues cooking slightly as it cools.
Cool completely before cutting – I know it’s hard, but warm shortbread crumbles! Wait at least 30 minutes.

See? Simple as can be—but oh, the results are pure magic!

Tips for Perfect Maple Pecan Shortbread

After making countless batches of this shortbread (some more successful than others—oops!), I’ve learned a few tricks that guarantee perfection every time:

Butter temperature is everything—too cold and it won’t cream properly, too warm and your dough gets greasy. Aim for that perfect “finger leaves an indent” softness.
Stop mixing the second the flour disappears—overworked dough makes tough shortbread. A few pecan bits showing is fine!
Watch those edges like a hawk—they’ll turn golden about 2-3 minutes before the center’s done. That’s your cue to pull them out.
Store in an airtight container with parchment between layers—they’ll stay fresh and crisp for up to a week (if they last that long!).

Follow these simple tips, and you’ll have foolproof maple pecan shortbread every single time.

Maple Pecan Shortbread Variations

Want to mix things up? Here are my favorite twists on this classic:

Swap pecans for walnuts – Just as tasty, with a slightly earthier flavor
Add 1/2 teaspoon cinnamon – Perfect for fall, gives a warm spice kick
Drizzle with melted chocolate – Because everything’s better with chocolate, right?
Use brown sugar instead of white – For deeper caramel notes that complement the maple

The beauty of this recipe? It’s endlessly adaptable while still staying deliciously simple.

Serving Suggestions for Maple Pecan Shortbread

Oh, the possibilities! These little squares shine all on their own, but here’s how I love serving them:

With coffee or tea – That buttery crumb practically begs for a warm beverage dunk
À la mode – Warm slightly and top with vanilla ice cream for instant dessert bliss
Dusted with powdered sugar – Just a light snowing makes them extra pretty for guests
Packaged in cellophane bags – My go-to edible gift (tied with baker’s twine, of course)

However you serve them, prepare for requests for “just one more piece!”

Storing and Freezing Maple Pecan Shortbread

Here’s the great news—this shortbread keeps beautifully! Store cooled squares in an airtight container at room temperature for up to a week (they rarely last that long in my house). For longer storage, freeze them between parchment paper layers in a freezer bag—they’ll stay perfect for 3 months. Just thaw at room temperature when cravings strike!

Maple Pecan Shortbread Nutrition Information

Let’s be real—we’re not eating shortbread for health food, but here’s the scoop on what’s in each delicious square (based on 16 servings):

Calories: 180
Fat: 12g (7g saturated)
Carbs: 17g
Sugar: 10g
Protein: 2g

These are estimates—your exact numbers might vary slightly based on ingredient brands or if you sneak extra pecans (no judgment here!). Enjoy in moderation—or don’t, I won’t tell!

FAQs About Maple Pecan Shortbread

Q1. Can I use pancake syrup instead of pure maple syrup?
Oh honey, don’t even think about it! Pancake syrup just won’t give you that deep, caramelized maple flavor we’re after. Pure maple syrup makes all the difference—trust me, your taste buds will thank you.

Q2. My shortbread turned out too crumbly—what went wrong?
Sounds like your butter might have been too cold or you overmixed the dough. Next time, make sure your butter’s properly softened (finger-indent soft) and stop mixing the second the flour disappears. A few pecan bits showing is fine!

Q3. Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend (I like the 1:1 baking mixes). The texture might be slightly different, but they’ll still be deliciously buttery.

Q4. How do I know when they’re done baking?
Watch those edges—they’ll turn lightly golden about 2-3 minutes before the center’s ready. Don’t wait for browning all over, or they’ll be overdone. Remember, shortbread continues cooking slightly as it cools.

Q5. Can I freeze the dough instead of baking right away?
You bet! Press the dough into the pan, wrap tightly in plastic, and freeze for up to 3 months. When ready to bake, just add 5 minutes to the baking time—easy peasy!