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Pecan Praline Sandwich Cookies

These Pecan Praline Sandwich Cookies are rich, buttery indulgence at its finest. Tender pecan shortbread cookies—made with plenty of real butter—sandwich a silky praline frosting. Each bite delivers layers of nutty crunch and caramel-like sweetness, making these cookies feel equal parts classic and unique.
45 min Prep Time
22 min Cook Time
  • Prep Time: 45 min
  • Cook Time: 22 min
  • Servings: 24–26 sandwich cookies (using a 2½-inch cutter)

Servings: 24–26 sandwich cookies (using a 2½-inch cutter)

Ingredients

  • Pecan Shortbread Cookies:

  • 1 1/2 cups toasted pecan halves
  • 2 2/3 cups all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, room temperature
  • 2/3 cup confectioner’s sugar
  • 2/3 cup granulated sugar
  • 1 large egg plus 1 egg yolk, room temperature

  • Praline Sauce:

  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons heavy cream
  • 2 tablespoons lightly packed light brown sugar

  • Praline Frosting:

  • 1 recipe Praline Sauce (above)
  • 6 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 cups confectioner’s sugar
  • 1/4 teaspoon fine sea salt

Instructions

Step 1

For the Pecan Shortbread Cookies: In a food processor, pulse nuts until finely ground. Do not over-process. Remove scant 1/2 cup ground nuts and set aside for the frosting. Add the remaining ground nuts to a large mixing bowl, along with flour, cinnamon, salt, and baking powder. Whisk together and set aside.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugars on low speed until combined. Increase speed to medium-high and beat for 2-3 minutes, until lightened in color, scraping down sides of bowl as needed. Add egg and yolk; mix well. Add dry ingredients and mix on low until dough comes together.

Step 3

Divide dough in two and roll each half between parchment paper to 1/8-inch thickness. Place flat dough slabs, still between parchment, on baking sheets and transfer to the refrigerator to chill for 1-2 hours.

Step 4

Heat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.

Step 5

Working quickly with one slab of dough at a time, use a circular cookie cutter to cut out rounds of dough. Place rounds onto prepared baking sheets, about 1 inch apart. If dough becomes sticky at any point, place in fridge to firm up for 10-15 minutes.

Step 6

Bake 9-11 minutes or until edges are golden brown. Allow cookies to cool for 10 minutes on baking trays, then use a spatula to transfer cookies to wire rack. Re-roll, re-chill, and re-stamp scraps. Let cookies cool completely.

Step 7

For the Praline Sauce: Add butter, cream, and brown sugar to a small saucepan set over medium heat. Whisk constantly until sugar fully dissolves and mixture comes to a boil. Remove from heat and transfer to a small bowl. Let cool completely.

Step 8

For the Praline Frosting: In the bowl of an electric mixer fitted with the whisk attachment, add cooled praline sauce, cream cheese, butter, confectioner’s sugar, and salt. Mix on low to combine, then increase speed to high and beat for 1 minute until lightened in color and no lumps remain. Add reserved scant 1/2 cup ground pecans and mix on low to incorporate.

Step 9

For assembly: Flip over half the cookies. Dollop or pipe frosting onto the center of the flipped over cookies, then top with remaining non-frosted cookies and press gently to sandwich the frosting and spread it to the edges. Transfer sandwiches to an airtight container to rest in the refrigerator for 3–4 hours. The chill time lets the cookies soften slightly and helps the filling firm up, so the frosting stays neatly inside with each bite.