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Decadent Maple Bacon Pecan Shortbread Cookies: A Sweet & Savory Autumn Treat

Prepare to elevate your autumn baking with a truly unforgettable cookie: our Maple Bacon Pecan Shortbread. While undeniably perfect for the crisp days of fall, this extraordinary shortbread offers a delightful symphony of flavors that can be enjoyed year-round. Imagine the classic, buttery tenderness of a shortbread cookie, but with an exciting twist. Each bite delivers a harmonious blend of rich, salty butter, the sweet warmth of pure maple, the satisfying crunch of toasted pecans, and a surprising, savory whisper of crispy bacon. This unique combination transforms a simple cookie into a gourmet experience, making it a standout addition to any dessert spread, coffee break, or special occasion. It’s the kind of treat that truly welcomes visitors and brings a smile to every face.

Freshly baked Maple Bacon Pecan Shortbread Cookies piled high, ready to be enjoyed.

Shortbread, with its simple yet elegant nature, has always been a beloved classic. What makes this recipe exceptional is how it takes that comforting familiarity and infuses it with bold, complementary flavors. The hint of saltiness from the butter and bacon perfectly balances the sweetness of the maple syrup and sugar, creating a complex taste profile that is both intriguing and utterly addictive. The delicate crumb of the shortbread melts in your mouth, while the finely chopped pecans and bacon provide a delightful textural contrast. This isn’t just a cookie; it’s a culinary adventure designed to tantalize your taste buds and become a new favorite in your baking repertoire. Whether you’re hosting a holiday gathering, looking for a unique gift, or simply craving a sophisticated snack, these Maple Bacon Pecan Shortbread Cookies are guaranteed to impress.

Essential Ingredients for Perfect Pecan Shortbread

One of the many beauties of this Maple Bacon Pecan Shortbread recipe lies in its surprisingly minimalist ingredient list. This isn’t a recipe that requires a trip to a specialty store for obscure items; in fact, you likely have most of these staples in your pantry right now. This makes it an ideal choice for last-minute entertaining or when you simply crave something delicious without extensive planning. The quality of your ingredients, though few, plays a significant role in the final taste and texture of these exceptional cookies. Let’s delve into what you’ll need and why each component is important.

All the core ingredients laid out: butter, sugar, maple syrup, flour, salt, pecans, and bacon for Pecan Shortbread Cookies.

Unsalted Butter (Room Temperature): As the foundation of any good shortbread, high-quality butter is paramount. Using unsalted butter allows you to control the salt content precisely, which is especially important in this recipe given the addition of bacon. Ensure it’s at true room temperature for optimal creaming, leading to a light and fluffy dough.
Granulated Sugar: Provides the perfect level of sweetness and contributes to the cookie’s delicate structure and slight crispness.
Pure Maple Syrup: This is where much of the magic happens! Always opt for pure maple syrup, not artificial pancake syrup, for the authentic, rich, and complex flavor it imparts. Its subtle sweetness and distinct aroma are key to the cookie’s unique profile.
All-Purpose Flour: The backbone of the shortbread, providing structure without making the cookies tough. Avoid overmixing, as this can develop the gluten too much.
Kosher Salt: Essential for balancing the sweetness and enhancing all the other flavors, particularly complementing the bacon and maple.
Pecans (Toasted and Finely Chopped): Pecans bring a wonderful nutty depth and textural contrast. Toasting them beforehand is a crucial step that intensifies their flavor, moving them from good to absolutely incredible. Fine chopping ensures an even distribution throughout the dough and allows for cleaner cuts with cookie cutters.
Bacon (Crisped and Finely Chopped): The secret weapon that elevates this shortbread. The crispy, savory pieces of bacon add an unexpected layer of flavor and a delightful textural element. Like the pecans, ensuring the bacon is extra crispy and very finely chopped is key for both taste and ease of handling the dough.

A little planning ahead can make your baking experience even smoother. If I know I’ll be making these cookies, I often prepare a larger batch of crispy bacon during my weekend meal prep. This way, it’s ready to go when inspiration strikes. Just remember, for the best results, the bacon must be perfectly crisp – almost brittle – and chopped into very fine pieces. This meticulous preparation ensures the cookies maintain their delicate texture and are easy to cut into your desired shapes.

For precise ingredient measurements and a step-by-step guide, please refer to the comprehensive recipe card located at the bottom of this page.

Crafting Your Maple Bacon Pecan Shortbread: A Step-by-Step Guide

Creating these delightful Maple Bacon Pecan Shortbread Cookies is a straightforward process, but paying attention to a few key details will ensure your cookies turn out perfectly crisp, buttery, and bursting with flavor. Let’s walk through each stage of the method, from preparing your savory and nutty additions to shaping and baking your masterpiece.

Step 1: Prepare the Bacon and Pecans

The first and arguably most crucial step for maximizing flavor is properly preparing your bacon and pecans. If you don’t have pre-cooked bacon, start by crisping 6-8 slices, depending on their thickness. I prefer cooking bacon in a skillet over medium heat until it’s exceptionally crunchy and well-rendered. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat and cool completely. The cooler it is, the easier it will be to chop finely. For the best texture in your shortbread, the bacon should be chopped into very fine pieces, almost to a paste-like consistency. I typically achieve this using a mini food processor, pulsing it until it’s nearly pulverized. This ensures the bacon integrates smoothly into the dough and doesn’t interfere with cutting the cookies.

Next, turn your attention to the pecans. Toasting pecans significantly enhances their flavor, bringing out their natural sweetness and nuttiness. Spread the pecans in a single layer in a dry pan over medium-low heat on the stovetop. Toast them gently, stirring occasionally, until they become fragrant and lightly golden, usually 5-7 minutes. Be careful not to burn them, as they can go from toasted to burnt very quickly. Once toasted, immediately remove them from the hot pan and let them cool completely. Like the bacon, the pecans should also be finely chopped. A food processor works wonderfully for this, ensuring a uniform, fine texture that won’t tear your dough during rolling or cutting.

Finely ground pecans ready to be incorporated into the shortbread dough, captured in a mini food processor.

Step 2: Mixing the Shortbread Dough

Now that your bacon and pecans are perfectly prepared, it’s time to assemble the dough. In the bowl of a stand mixer fitted with the paddle attachment, begin by creaming together the room-temperature unsalted butter and granulated sugar. Beat them on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air into the butter, which is vital for the tender texture of shortbread. Make sure to scrape down the sides of the bowl occasionally to ensure everything is thoroughly combined. Once light and fluffy, pour in the pure maple syrup and continue beating until it is fully incorporated into the butter and sugar mixture, creating a smooth, fragrant base.

Creamy, pale yellow butter and granulated sugar mixed together in a stand mixer bowl.

Pouring rich, amber maple syrup into the creamed butter and sugar mixture.

Finally, it’s time to bring all the flavors together. Add your all-purpose flour, kosher salt, the finely chopped toasted pecans, and the crispy bacon pieces to the mixer bowl. Mix on low speed, just until a cohesive dough begins to form. Be careful not to overmix; overdeveloping the gluten in the flour can lead to tough cookies, and we want that signature shortbread tenderness. The dough might appear a bit crumbly at first, but it will come together as you gently work it.

Step 3: Chilling the Dough

Once the dough has formed, turn it out onto a piece of plastic wrap. Gather it together with your hands, pressing it gently to form a uniform ball or disk. Wrap the dough tightly in the plastic wrap and flatten it slightly into a disk shape, which will make it easier to roll out later. This chilling step is essential for two main reasons. Firstly, it allows the flour to fully hydrate and the gluten to relax, resulting in a more tender cookie. Secondly, chilling the butter in the dough firms it up, preventing the cookies from spreading too much in the oven and making the dough much easier to handle, roll, and cut. Refrigerate the dough for about 15-20 minutes. Be mindful not to chill it for too long, as overly cold dough can become brittle and crack when you attempt to roll it out. The ideal consistency is firm but still pliable.

Shortbread cookie dough being wrapped in plastic wrap after mixing, ready for chilling.

A disk of cookie dough, tightly wrapped in plastic, chilling in the refrigerator.

Step 4: Rolling, Cutting, and Baking

After the dough has sufficiently chilled, unwrap it and place it on a lightly floured surface. Using a rolling pin, roll out the dough to an even thickness of about ¼ inch. This is a wonderfully forgiving dough, so it holds its shape beautifully. Now for the fun part: cutting! You can use any cookie cutter shape you desire. As mentioned, I often lean into the autumn theme and use pumpkin shapes, or even an embossed rolling pin to create intricate patterns on the dough for a truly special touch. If using an embossed rolling pin, ensure you dust the dough lightly with flour beforehand to prevent sticking and achieve a crisp, clear impression. Gather any scraps, gently re-roll them, and cut out more cookies until all the dough is used.

Unbaked Pecan Shortbread Cookies, cut into charming shapes and arranged on a baking sheet, ready for the oven.

Freshly baked Pecan Shortbread Cookies, golden brown and cooling on a wire rack.

Place your cut-out cookies onto baking sheets lined with parchment paper. This next step is crucial for maintaining crisp edges and preventing spread: refrigerate the cut cookies for another 30 minutes before baking. This final chill ensures the butter is very firm, helping the cookies retain their beautiful shape and embossed details throughout the baking process. Preheat your oven to 325°F (160°C). Bake the chilled cookies for 12-14 minutes, or until the edges are just barely golden brown. Shortbread doesn’t change much in appearance during baking, so watch the edges closely. Once baked, let the cookies cool on the baking sheets for at least 10 minutes before carefully transferring them to a wire rack to cool completely. They will be very tender when warm but will firm up as they cool. The images above perfectly illustrate the minimal visual change between the unbaked and baked cookies, demonstrating how well this dough holds its shape.

A close-up of a perfectly baked Maple Bacon Pecan Shortbread Cookie, showcasing its rich texture and details.

Expert Notes & Tips for Shortbread Success

Achieving bakery-quality shortbread, especially with unique additions like maple and bacon, often comes down to a few key techniques and considerations. Here are some detailed notes and tips to help you master this recipe and ensure your cookies are nothing short of perfect.

Understanding the Importance of Chilling

The dough requires chilling at two different stages for very specific reasons. First, after mixing, the dough needs a 15-20 minute rest in the refrigerator. This period allows the flour to fully hydrate, which leads to a more tender crumb. Crucially, it also chills the butter, making the dough less sticky and much easier to roll out, cut, and lift from your work surface. However, a word of caution: do not chill the dough for too long at this stage. If it becomes too firm, it will crack and crumble when you try to roll it, making it difficult to work with. Aim for firm but still pliable. The second chill, after the cookies are cut, is even more critical. This 30-minute chill ensures the butter is rock-solid before hitting the hot oven. This prevents the cookies from spreading excessively, helps them maintain their intricate shapes (especially if using embossed rolling pins or detailed cutters), and keeps the butter from leaking out, resulting in a beautifully crisp and perfectly formed cookie.

Mastering Embossed Rolling Pins

If you’re using an embossed rolling pin, as I’ve done in my photos, a little trick makes all the difference. Roll out your dough with a regular, flat rolling pin until it’s slightly thicker than your desired final thickness. Then, lightly dust the surface of the dough with a small amount of all-purpose flour. Use your hands to gently spread the flour evenly across the surface. This thin layer of flour acts as a non-stick barrier, allowing the embossed pin to glide smoothly and create clear, defined impressions without sticking. Apply gentle, even pressure as you roll the embossed pin over the dough. This dough is exceptionally well-suited for embossed pins due to its high butter content, which helps prevent sticking, and its stability, which maintains the intricate patterns beautifully during baking.

Precision Chopping for Texture

For the best texture and ease of cutting, both the crispy bacon and toasted pecans must be very finely chopped. Think beyond simple knife chopping; a food processor or even a powerful blender is your best friend here. Pulse the ingredients until they are almost a fine meal or paste. If the pieces are too large, they can tear the delicate shortbread dough when you’re rolling it out or trying to cut shapes with cookie cutters. Smaller pieces integrate more seamlessly into the dough, providing a consistent flavor and crunch throughout each cookie without causing structural issues.

Batch Size and Storage

This recipe yields a generous batch, typically around three dozen small cookies. I find that if I’m going to dedicate time to baking, I prefer to make a substantial quantity to share or store. If you need a smaller amount, you can easily halve the recipe. Baked shortbread cookies can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the unbaked dough (wrapped tightly in plastic wrap and then foil) for up to 3 months, or freeze the baked cookies for similar longevity. Thaw frozen dough in the refrigerator overnight before rolling and cutting. Thaw baked cookies at room temperature.

Flavor Variations & Substitutions

While the original Maple Bacon Pecan Shortbread recipe is a masterpiece in itself, sometimes you might want to explore different flavor profiles or simply work with what you have on hand. Given the minimal ingredient list, there aren’t a vast number of substitutions, but here are a few ideas to inspire slight variations without compromising the integrity of the shortbread.

Maple Syrup Alternatives

The pure maple syrup is a star in this recipe, delivering its signature warmth and sweetness. If you don’t have real maple syrup, please avoid using artificial pancake syrup, as it will not provide the same depth of flavor or quality. A fantastic alternative is to swap the maple syrup for 1 teaspoon of high-quality vanilla bean paste, or 2 teaspoons of pure vanilla extract. These additions will create a more classic, aromatic shortbread with a prominent vanilla note, allowing the pecan and bacon flavors to shine in a different light.

Nutty Adaptations

Pecans are a wonderful choice for their buttery flavor and texture, but this recipe is incredibly versatile when it comes to nuts. If you’re out of pecans, or simply prefer a different nut, walnuts, cashews, or even pistachios make excellent substitutions. Each will impart its own distinct flavor profile: walnuts offer a slightly more robust, earthy note; cashews provide a creamier texture and milder flavor; and pistachios add a vibrant color and subtly sweet, unique taste. Remember to toast and finely chop whichever nut you choose. Furthermore, if you wish to create an entirely nut-based shortbread cookie, you can easily omit the bacon for a delicious vegetarian option.

A Touch of Glaze

For an extra layer of sweetness and a beautiful finish, these cookies can be glazed once completely cooled. A simple maple glaze complements the existing flavors wonderfully. To make it, combine 2 tablespoons of melted unsalted butter, 1 cup of powdered sugar (sifted for a smoother glaze), and ½ cup of pure maple syrup. Whisk these ingredients together until you achieve a smooth, pourable consistency. If it’s too thick, add a tiny splash of milk or water; if too thin, add a bit more powdered sugar. Dip the top face of each cooled cookie into the glaze, allowing any excess to drip off. Place them on a wire rack set over parchment paper and let the glaze set for about 15 minutes, or until firm to the touch. This adds a lovely sheen and an additional burst of maple flavor.

A close-up of several baked Maple Bacon Pecan Shortbread Cookies, beautifully arranged and ready to serve.

More Tasty Fall Recipes to Enjoy

Apple Streusel Muffins

Tia’s Sketti Soup (Spaghetti Soup)

How to make Homemade Apple Sauce

Pumpkin French Toast

Apple Hand Pies

Chai Spiced Cheesecake

Apple Cider Donut Cake

Homemade Pumpkin Spice Mix

Have you tried this incredible recipe? We’d love to hear from you! Leave a review or comment below to share your experience. And don’t forget to sign up for my newsletter to get the latest recipes and baking tips straight to your inbox. Follow along with us on Instagram, Pinterest, and Facebook for daily inspiration!

📖 Recipe Card

Yield: about 3 dozen (36 cookies)

Maple Bacon Pecan Shortbread Cookies

Prep Time:
25 minutes

Cook Time:
15 minutes

Resting Time:
45 minutes

Total Time:
85 minutes

These Maple Bacon Pecan Shortbread Cookies offer a unique blend of sweet, savory, and nutty flavors, making them a perfect treat for autumn baking, holidays, or any time you crave something extraordinary. Their rich, buttery texture combined with the crunch of pecans and crispy bacon, all infused with pure maple syrup, creates an irresistible indulgence.

Ingredients

24 tablespoons Unsalted Butter (3 sticks), room temperature
¾ cup Granulated Sugar
1 ½ tablespoons Pure Maple Syrup
3 ¼ cups All-Purpose Flour
½ teaspoon Kosher Salt
½ cup Pecans, toasted and finely chopped
½ cup Bacon, crisped and very finely chopped (about 6-8 slices)

Instructions

Prepared 3 baking trays by lining them with parchment paper.

Crisp 6-8 slices of bacon. Once cooked, drain on paper towels and allow to cool completely. Finely chop the cooled bacon, ideally in a food processor, until it’s nearly a paste.

Toast the pecans in a dry pan over medium-low heat until fragrant (5-7 minutes). Let them cool completely, then finely chop, also ideally in a food processor.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the room-temperature butter and granulated sugar at medium speed until light and fluffy. Scrape down the sides of the bowl.

Add the pure maple syrup to the creamed mixture and beat until fully incorporated and smooth.

To the mixer bowl, add the all-purpose flour, kosher salt, finely chopped toasted pecans, and finely chopped crispy bacon. Mix on low speed just until the dry ingredients are combined and a cohesive dough forms. Be careful not to overmix.

Turn the dough out onto a piece of plastic wrap. Gently bring the dough together with your hands to form a uniform ball, then press it into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for 15-20 minutes. Do not chill longer, or the dough will be too hard to roll out.

On a lightly floured surface, roll out the chilled dough to an even thickness of about ¼ inch. Use your preferred cookie cutters to cut out shapes. If using an embossed rolling pin, roll the dough slightly thicker first, dust lightly with flour, then roll the embossed pin with gentle pressure.

Place the cut-out cookies on the prepared baking sheets. Refrigerate these cut cookies for an additional 30 minutes before baking. This helps them maintain their shape and prevents spreading.

Preheat your oven to 325˚F (160°C).

Bake the chilled cookies for 12-14 minutes, or until the edges are lightly golden brown. Shortbread does not change much in color during baking.

Allow the cookies to cool on the baking sheets for 10 minutes, as they will be very tender when warm. Then, carefully transfer them to a wire rack to cool completely.

Serve immediately, or store in an airtight container at room temperature for up to 3-4 days.