Butter Pecan Shortbread Swirl Cookies

Butter Pecan Shortbread Swirl Cookies

Rich, buttery shortbread-inspired cookies with a brown sugar butter pecan filling. Rolled, sliced, and baked to perfection. These Butter Pecan Shortbread cookies are perfect for the holidays, but classic enough to enjoy year-round!

This recipe was developed in partnership with Plugrà Butter.

Disclosure: This post contains affiliate links. If you click through and make a purchase, I may earn a small commission at no extra cost to you. Please know that I only recommend kitchen tools and ingredients I truly love. All opinions and recipe critiques are entirely my own.

A day at America’s Test Kitchen with Plugrà

There are some baking experiences that leave you feeling especially inspired, and spending a day at America’s Test Kitchen with Plugrà was definitely one of them!

I was invited to spend the day behind the scenes at America’s Test Kitchen, where we got to learn from their professional chefs, get a closer look at their approach to baking, and even do some baking right in the test kitchens. We also got to sample some seriously delicious buttery treats along the way, which is certainly not a bad way to spend a day!

One of the things we learned about was what makes Plugrà different and why it is a favorite in professional kitchens. Plugrà is an 82% butterfat European style butter that is slow churned, giving it a rich, buttery flavor and a higher butterfat content than standard American butter. Since butter plays such an important role in the texture and flavor of shortbread, I knew I wanted to take what I learned home and put it to the test.

I’ve always loved butter pecan, so I decided to turn those flavors into a buttery shortbread cookie. The dough is rolled out, spread with a thin layer of brown sugar butter, sprinkled with toasted pecans, and then rolled into a log and sliced into pretty little spirals.

The result is a rich, buttery shortbread with crisp, sandy edges and plenty of brown sugar and toasted pecan flavor in every bite. One of my favorite details is what happens to the brown sugar butter as the cookies bake. A little of the filling makes its way to the bottom of the cookie and caramelizes ever so slightly, intensifying that buttery, brown sugar and toasted pecan flavor.

Why you’ll love these cookies

These cookies look a little more special than your average slice and bake cookie, but they are actually quite simple to make. The dough comes together easily, and once it is rolled with the filling and chilled, all you have to do is slice and bake.

The combination of buttery shortbread, brown sugar, and toasted pecans is also one of those flavors that feels especially cozy in the fall and during the holidays, but I wouldn’t save these just for the holiday season. They would be just as lovely alongside a cup of coffee or tea any time of year.

And because the cookies are rolled into a log and sliced, they are a great option for gifting, cookie exchanges, or keeping a log of dough in the refrigerator or freezer for when you want to bake a small batch.

Tips for making Butter Pecan Shortbread Swirls

Use softened butter for the dough. You want the butter to be soft enough to mix easily, but not melted or greasy. This helps create a smooth dough that is easier to roll.

Don’t chill the dough too long before rolling. For this recipe, I find it easier to roll the dough while it is still pliable. Chilling the dough too long can make it crack when you try to roll it out. Instead, only refrigerate the dough while you prepare the filling (about 10-20 minutes). Then, roll the dough, add the filling and pecans, shape it into a log, and then chill the finished log until firm enough to slice.

Toast the pecans. This extra step makes a noticeable difference. Toasting brings out the natural flavor of the pecans and gives them a deeper, nuttier flavor that pairs beautifully with the brown sugar.

Slice with a sharp knife. A sharp knife will give you clean slices without flattening the spiral. If the dough starts to soften as you work, pop the log back into the refrigerator for a few minutes.

Let the cookies cool before moving them. Shortbread is delicate when it first comes out of the oven. Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

Tools & equipment

You don’t need any specialty equipment to make these cookies. You’ll need:

• Stand mixer or electric hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Small spatula for spreading the filling
• Sharp knife for slicing the cookie dough log
• Baking sheets
• Parchment paper
• Wire cooling rack

How to Store Butter Pecan Shortbread Swirls

Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days.

For longer storage, the baked cookies can be frozen in an airtight freezer-safe container for up to 2 months. Allow them to thaw at room temperature before serving.

Can I Freeze the Cookie Dough?

Yes. These cookies are especially convenient to make ahead because the dough can be frozen before baking.

Once you have rolled the dough with the filling and pecans and shaped it into a log, wrap the log tightly in plastic wrap. Place it in a freezer-safe bag or airtight container and freeze for up to 2 months.

When you’re ready to bake, transfer the frozen dough to the refrigerator and let it thaw until firm but sliceable. Slice and bake as directed.

You can also freeze the sliced, unbaked cookies. Arrange the slices in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag. When ready to bake, place the frozen slices directly on a parchment-lined baking sheet and bake, adding a few extra minutes to the baking time as needed.

If you love shortbread, you might also love my Lemon Shortbread Cookies!