Lemon Pecan Shortbread Bars

Jessica — Thu, 28 May 2026 16:03:02 +0000

Lemon Pecan Shortbread Bars are a classic treat made with butter, powdered sugar, flour, lemon extract & zest and chopped pecans. Tangy, buttery shortbread baked & cut into squares!

These pecan shortbread cookies with lemon are one of those simple, cozy recipes I keep coming back to. The bright lemon flavor feels light and fresh, making them perfect for spring and summer baking, though they’re just as lovely any time of year.

Ingredients for Lemon Shortbread Cookies

Butter: The butter creates that rich, tender shortbread texture and gives the cookies their classic melt-in-your-mouth flavor.

Powdered sugar: ½ cup powdered sugar keeps the cookies soft and smooth while adding just the right amount of sweetness.

Flour: Adding flour provides structure, holding the shortbread together without making it dense or heavy.

Extract: Using ½ tsp lemon extract boosts the bright citrus flavor and makes the lemon really stand out.

Lemon zest: Fresh lemon zest adds natural tang and a fresh, vibrant aroma to every bite.

Pecans: ½ cup chopped pecans add a warm, nutty crunch that perfectly balances the buttery shortbread.

Tips for making Pecan Shortbread

Use truly softened (not melted) butter: The butter should press easily with your finger but still hold its shape—this ensures a tender shortbread without spreading or becoming greasy.
Chill the dough fully before baking: This step isn’t optional; it allows the flour to hydrate and the butter to firm up, giving you clean cuts and a classic shortbread texture instead of a crumbly bar.
Press the dough evenly into the pan: Take extra time to compact the dough firmly and evenly, especially in the corners, so the bars bake uniformly and don’t crumble when sliced.
Press the pecans into the dough, not just on top: Gently pushing the pecans into the surface keeps them from falling off after baking and helps them toast evenly without burning.

How long are Lemon Shortbread Cookies good for?

Maintain the freshness of these shortbread cookies by storing them in an airtight container at room temperature for up to 1 week.

You can freeze them for up to 3 months in a freezer-safe container or resealable plastic bag. Defrost at room temperature overnight before enjoying.

Lemon Pecan Shortbread Cookies

Lemon Pecan Shortbread Cookies are a classic treat made with butter, powdered sugar, flour, lemon extract & zest and chopped pecans. Tangy, buttery shortbread baked and cut into bars!

Course Cookie Bars, Cookies, Dessert

Cuisine American

Keyword Lemon Pecan Shortbread Cookies

Prep Time 15

Cook Time 25

Chill Time 1

Total Time 1 40

Servings cookies

Calories 138kcal

Author Jessica & Nellie

Ingredients

⅝ cup butter softened- ½ cup plus 2 TBSP
½ cup powdered sugar
1 ¼ cups flour
½ tsp lemon extract
2 TBSP lemon zest
½ cup chopped pecans

Instructions

In a mixing bowl, cream the butter and sugar using an electric mixer or whisk by hand. Add in the flour and lemon extract. Mix until the dough forms a ball and pulls away from the side of the bowl. Stir in the lemon zest.
Cover the bowl with plastic wrap and place in the fridge for 1-2 hours to chill. About 10 minutes before the dough is done chilling, get the oven preheating to 325°F.
Press the dough into an ungreased 9-inch square baking pan. Score the top with a sharp knife into 16 squares and prick each square twice with a fork. Sprinkle the pecans over the dough and press them firmly into it.
Place the bars in the preheated oven and bake for 20-25 minutes or until lightly browned and the pecans are toasted.
Let the lemon squares cool for about 5 minutes, then cut along scored lines. Leave them in the pan, on a wire rack, to cool completely. Serve and enjoy!

Notes

To maintain the freshness of lemon shortbread cookies, it is recommended to store them in an airtight container at room temperature for up to 1 week.

You can freeze them for up to 3 months in a freezer-safe container or resealable plastic bag. Defrost at room temperature overnight before enjoying.

Nutrition

Can I use bottled lemon juice instead of lemon zest?

Lemon juice won’t give the same bright flavor or aroma as zest and can change the texture, so zest is highly recommended for best results.

Why does the dough need to chill before baking?

Chilling firms up the butter and allows the flavors to develop, which helps the shortbread bake evenly and hold its shape.

Can I use a different nut or leave the pecans out?

Yes, walnuts or almonds work well, or you can skip the nuts entirely for a classic lemon shortbread.

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Lemon cookies are incredible! You won’t want to miss our No-Bake Lemon Cookies, our Lemon Pudding Sugar Cookies or these White Chocolate Chip Lemon Cookies!

Lemon Pecan Shortbread Cookies are a bright and buttery treat, made with rich butter, powdered sugar, tender flour, fresh lemon zest and extract, and crunchy pecans. Tangy, soft, and perfectly sliceable, these classic shortbread squares are a family favorite for sharing any time of year!

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