If you’re looking for a cookie that perfectly balances buttery richness, nutty crunch, and sweet simplicity, these Pecan Sandies are about to become your next baking obsession. Each bite melts in your mouth with a delicate shortbread texture, while the pecans lend just the right amount of toasted flavor. Whether you’re making them for a holiday platter, a picnic, or just a cozy afternoon treat, Pecan Sandies impress with their understated elegance and classic nostalgia.
Ingredients You’ll Need
The beauty of Pecan Sandies is in their simplicity. With just a handful of pantry staples and pecans, each ingredient shines to create a cookie that’s more than the sum of its parts. Here’s a breakdown of what you’ll need, and why they matter:
- Unsalted butter (1 cup, softened): Butter is the heart of Sandies, creating that soft, melt-in-your-mouth texture.
- Granulated sugar (1/2 cup): Adds structure and just the right amount of sweetness.
- Powdered sugar (1/2 cup): Gives the cookies a tender crumb and a subtle, smooth finish.
- Large egg (1): Helps bind all the ingredients together, making the dough manageable and rich.
- Vanilla extract (2 teaspoons): Brings out the warmth in both the butter and pecans, making the flavor pop.
- All-purpose flour (2 cups): Provides structure so your cookies hold their shape but stay delicate.
- Baking powder (1/2 teaspoon): A small lift so the cookies aren’t too dense.
- Salt (1/2 teaspoon): Sharpens and balances the sweetness, and truly brings out the richness of the butter and nuts.
- Pecans, finely chopped (1 cup): Essential for that signature crunchy, nutty profile—toast them for extra flavor!
How to Make Pecan Sandies
Step 1: Preheat and Prepare Baking Sheets
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This not only prevents sticking but makes cleanup a breeze. Having everything prepped before you mix the dough keeps the process smooth and enjoyable!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. This step is key for creating that signature Sandie texture—don’t rush it! The air you whip in now will help give your cookies the perfect bite.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until everything is fully incorporated and the dough looks creamy and smooth. The aroma at this stage already hints at delicious things to come.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Taking a moment to combine these dry ingredients before adding them to the wet ensures even mixing and prevents those little bursts of salt or baking powder in your cookies.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the flour mixture into your butter mixture, mixing gently until just combined. Don’t overmix—just enough so you no longer see streaks of flour. Your dough should be soft, slightly sticky, but cohesive and ready for the finishing touch.
Step 6: Fold in Pecans
Gently fold the chopped pecans into the dough. If you toasted your pecans beforehand (highly recommended!), your kitchen will already smell heavenly. Folding ensures the nuts are evenly distributed—every Sandie should have plenty of pecan goodness in each bite.
Step 7: Scoop and Shape Cookies
Using a tablespoon, scoop out portions of dough, roll gently into balls, and place them 2 inches apart on your prepared baking sheets. Flatten each cookie just a bit with your fingers or the bottom of a glass—this helps them bake evenly and gives them their trademark look.
Step 8: Bake and Cool
Bake the cookies for 12 to 14 minutes, or until the edges are just beginning to turn golden. For a crispier texture, leave them in for an extra couple of minutes. Once ready, let the Pecan Sandies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This sets the cookies and prevents them from breaking while still warm and delicate.
How to Serve Pecan Sandies
Garnishes
Pecan Sandies shine with a little garnish! Try dusting them lightly with powdered sugar for an elegant, snowy effect, or place a whole toasted pecan on top of each cookie before baking for a gorgeous, bakery-style finish. Even a tiny drizzle of melted dark chocolate adds a rich twist without overpowering the classic nutty flavor.
Side Dishes
A plate of Pecan Sandies alongside a pot of strong coffee or a mug of hot tea is truly comforting and classic. For a more decadent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. The buttery, nutty notes pair beautifully with creamy or bitter drinks and desserts.
Creative Ways to Present
If you’re making Pecan Sandies for gifting or entertaining, stack them in a clear cellophane bag tied with a rustic ribbon, or arrange them on a tiered platter with fresh berries and edible flowers. Another fun idea: tuck a few cookies into a lunchbox for a surprise midday treat or gift them in a pretty tin as a heartfelt homemade present.
Make Ahead and Storage
Storing Leftovers
The beauty of Pecan Sandies extends beyond their flavor—they stay fresh for days! Store cooled cookies in an airtight container at room temperature for up to 1 week. Keep a little parchment or wax paper between layers to prevent sticking and preserve their perfect texture.
Freezing
For longer storage, place baked and cooled Sandies in a freezer-safe container or bag, separating layers with parchment paper. They’ll keep well for up to 2 months. You can also freeze unbaked cookie dough balls, then bake straight from frozen—just add 2-3 extra minutes to the baking time.
Reheating
If you want to bring frozen Pecan Sandies back to life, let them thaw at room temperature, then pop them in a 300°F oven for 5 minutes for that just-baked warmth. This little trick revives their original crisp-tender texture and “fresh from the oven” aroma.
FAQs
Can I use walnuts instead of pecans?
Yes! While pecans are classic to Pecan Sandies, walnuts offer a slightly different, earthier flavor and a bit more crunch. The cookie will still be delicious—just use the same amount of chopped walnuts as you would pecans.
Do I need to toast the pecans?
Toasting is optional, but it deepens the nutty flavor and adds irresistible aroma. For best results, toast the pecans in a dry skillet for a few minutes, then cool before chopping and adding to the dough.
Why do my Pecan Sandies spread too much?
If your cookies spread more than you’d like, the butter may have been too soft or melted when mixing, or the dough was a bit warm. Try chilling shaped dough balls for 15-20 minutes before baking to help them hold their shape.
Can I make Pecan Sandies gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. The texture will be slightly different, but the signature flavor shines just as brightly.
How do I make the cookies extra crisp or extra soft?
For extra crisp cookies, bake a minute or two longer, watching for golden edges. For softer Sandies, shorten the bake time slightly and avoid overbaking. Store based on your preference—a tighter seal keeps them soft, a looser seal helps keep them crisp.
Final Thoughts
If you’ve never tried baking Pecan Sandies at home, you’re in for a truly special treat. Every batch fills your kitchen with warmth and nostalgia, and the cookies themselves are as welcome at a fancy party as they are at a casual coffee break. So grab those pecans, fire up your oven, and let these charming little cookies win your heart—one buttery, nutty bite at a time.
Print
Pecan Sandies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pecan Sandies are classic buttery cookies loaded with crunchy pecans, perfect for any occasion. Easy to make and even easier to enjoy!
Ingredients
For the cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract, and mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in pecans: Fold in the chopped pecans.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets. Flatten each slightly with your fingers or the bottom of a glass. Bake for 12–14 minutes, or until the edges are just beginning to turn golden.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a crispier texture, bake a few minutes longer.
- Toast the pecans beforehand for extra flavor.
- These cookies store well in an airtight container for up to 1 week and also freeze beautifully.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
