Pecan Sandies are the kind of cookie that transforms a simple afternoon into a special occasion with just one bite. These buttery cookies are crisp at the edges, tender in the center, and absolutely bursting with the warm, toasty flavor of pecans. Whether you’re baking a batch for the holidays, sharing with friends, or just treating yourself on a quiet day, this classic recipe always feels like a little celebration. If you’ve never made Pecan Sandies at home, prepare to fall in love with their irresistible melt-in-your-mouth texture and nutty goodness!
Ingredients You’ll Need
You don’t need a long list or fancy ingredients to create the magic of Pecan Sandies. Each component plays a starring role—giving these cookies their signature buttery richness, delicate crumb, and deep pecan flavor. Let’s take a look at what you’ll need and why it matters.
- Unsalted butter: The foundation of the cookie’s flavor and texture; make sure it’s softened for easy creaming.
- Granulated sugar: Adds sweetness and helps the cookies brown beautifully in the oven.
- Powdered sugar: Gives the sandies their signature tender, melt-in-your-mouth crumb.
- Large egg: Binds the dough together and adds a bit of richness.
- Vanilla extract: Enhances all the other flavors and brings a lovely warmth to the dough.
- All-purpose flour: The backbone of the cookies, providing structure and a soft bite.
- Baking soda: A pinch helps the cookies spread just enough and gives them a delicate lift.
- Salt: Balances the sweetness and intensifies the flavor of the pecans and butter.
- Chopped pecans: The star of the show! For even more depth, try toasting them lightly before adding to the dough.
How to Make Pecan Sandies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper to keep the cookies from sticking and to make cleanup a breeze. This little bit of prep work makes the rest of the process so much smoother!
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and powdered sugar. Beat until the mixture is light and fluffy—this usually takes about 2-3 minutes. You’re looking for a pale, creamy base that will give your Pecan Sandies their signature texture.
Step 3: Add the Egg and Vanilla
Once the butter and sugars are perfectly whipped, beat in the egg and vanilla extract. This helps the dough come together smoothly and infuses every bite with a subtle warmth and richness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these dry ingredients first ensures the baking soda is evenly distributed, so your cookies bake up with a uniform texture.
Step 5: Mix and Fold in Pecans
Gradually add the dry mixture to the wet mixture, mixing just until the dough comes together. Don’t overmix! Finally, fold in those chopped pecans. If you’ve toasted them, your kitchen will already be smelling amazing at this point.
Step 6: Shape and Flatten the Dough
Scoop tablespoon-sized portions of dough and roll them into balls. Arrange them on your prepared baking sheets, leaving about 2 inches between each one. Gently flatten each ball with your fingers or the bottom of a glass—this gives the classic Pecan Sandies look and ensures even baking.
Step 7: Bake and Cool
Pop the trays in the oven and bake for 12–14 minutes, until the edges are lightly golden but the centers are still pale. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This brief rest helps the sandies set up perfectly!
How to Serve Pecan Sandies
Garnishes
For a touch of elegance, dust your Pecan Sandies with a light snowfall of powdered sugar once they’re fully cooled. You can also press a whole pecan half into the center of each cookie before baking for a striking finish. These small touches make your cookies look as irresistible as they taste!
Side Dishes
Pecan Sandies pair beautifully with a cozy mug of coffee or tea, or even a tall glass of cold milk. For a more decadent treat, try serving them alongside a scoop of vanilla ice cream or a platter of fresh, seasonal fruit. Their buttery flavor and nutty crunch complement so many desserts and drinks.
Creative Ways to Present
Get creative with your presentation! Stack Pecan Sandies in a clear jar tied with a ribbon for a charming homemade gift, or arrange them on a vintage cake stand for a nostalgic dessert table. You can even sandwich a bit of caramel or chocolate ganache between two cookies for a playful twist on the classic.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Pecan Sandies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week, making them perfect for baking ahead or enjoying as a daily treat.
Freezing
Pecan Sandies freeze wonderfully! Place cooled cookies in a freezer-safe container or zip-top bag, separating layers with parchment paper. They’ll keep for up to three months—just thaw at room temperature whenever you need a sweet pick-me-up.
Reheating
If you love a warm cookie, you can reheat Pecan Sandies by popping them in a 300°F (150°C) oven for about 3-4 minutes. This revives their crisp edges and brings out that buttery aroma all over again.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe by half to avoid overpowering the delicate flavor of the Pecan Sandies.
Do I have to toast the pecans?
Toasting the pecans isn’t required, but it definitely enhances their flavor and adds extra crunch. If you have a few extra minutes, give it a try—you’ll notice the difference in your Pecan Sandies!
Can I freeze the dough instead of baked cookies?
Absolutely! Scoop and shape the dough balls, then freeze them on a baking sheet before transferring to a bag or container. Bake straight from the freezer, just adding a couple of extra minutes to the bake time.
Why are my cookies spreading too much?
If your Pecan Sandies are spreading more than you’d like, double-check that your butter wasn’t too warm and that you measured your flour accurately. Chilling the dough for 30 minutes before baking can also help them hold their shape.
Can I make these gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just make sure it’s a blend meant for baking, and your Pecan Sandies should turn out just as delicious.
Final Thoughts
There’s something truly special about sharing a plate of homemade Pecan Sandies. Whether you’re baking for loved ones or treating yourself, these cookies never fail to bring joy and a little bit of nostalgia. Give this recipe a try—you might just discover your new favorite cookie!
Print
Pecan Sandies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pecan Sandies are buttery, crumbly shortbread cookies loaded with toasted pecans. These classic American cookies offer a perfect balance of sweetness and nutty flavor, making them an ideal treat for holidays or any occasion. With a crisp edge and tender center, they are simple to make with basic pantry ingredients and deliver delightful homemade goodness in every bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Nuts
- 1 1/2 cups chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, which will help create a tender crumb.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and evenly combined, ensuring the dough binds well.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients while mixing, until a dough forms without overmixing, which helps maintain the cookies’ tenderness.
- Fold in Pecans: Gently fold the chopped pecans into the dough to evenly disperse the nuts throughout the mixture.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place them on the prepared baking sheets spaced about 2 inches apart. Flatten each ball slightly using your fingers or the bottom of a glass for even baking.
- Bake: Bake the cookies for 12 to 14 minutes until the edges are just turning golden, indicating they are cooked through but still tender inside.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For enhanced flavor and crunch, lightly toast the pecans in a dry skillet over medium heat before folding them into the dough.
- Store the cookies in an airtight container at room temperature; they keep fresh and delicious for up to one week.
- Use room temperature butter for easier creaming and better texture.
- Do not overbake to maintain the classic sandy texture characteristic of pecan sandies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
