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
Scale
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
