Pecan Sandies Recipe
If you’re looking for the ultimate melt-in-your-mouth treat, Pecan Sandies are about to become your new obsession. These classic cookies are the perfect blend of nutty crunch and buttery tenderness, making them impossible to eat just one! With every bite, you’ll savor sweet vanilla, rich toasted pecans, and that irresistible crumbly texture that has made Pecan Sandies a favorite at dessert tables for generations. Whether you’re baking for a holiday party, sharing with friends, or indulging in a quiet tea-time moment, these cookies always deliver pure, nostalgic comfort.
Ingredients You’ll Need
This batch of Pecan Sandies calls for simple pantry staples, but each one plays a special role in creating those iconic crispy, tender cookies. Let’s take a closer look at what you’ll need and why:
- Unsalted butter (1 cup/2 sticks, softened): The heart of the cookie—high-quality butter gives Pecan Sandies a delicate, rich crumb.
- Granulated sugar (1/2 cup): For sweetness and that classic crisp texture.
- Powdered sugar (1/2 cup): Adds extra tenderness and a melt-away finish.
- Large egg (1): Binds the dough together and brings just the right amount of lift.
- Vanilla extract (1 teaspoon): Rounds out the flavors with warm, aromatic notes.
- All-purpose flour (2 1/4 cups): The structure of the cookie—provides just enough body to hold everything together.
- Salt (1/2 teaspoon): A pinch intensifies the sweet and nutty notes without ever tasting overtly salty.
- Finely chopped pecans (1 cup): The star ingredient—freshly toasted or plain, they bring that signature crunch and toasty aroma.
How to Make Pecan Sandies
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your Pecan Sandies bake up evenly and release easily. This quick prep step ensures you’re ready to pop your dough balls straight into the oven as soon as they’re shaped.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with both granulated and powdered sugars. Beat until the mixture is light in color and fluffy in texture—this airiness will translate to irresistibly tender cookies.
Step 3: Add Egg and Vanilla
Crack in the egg and measure out the vanilla extract, beating again until both are fully incorporated. These ingredients enrich the dough and help create that signature Pecan Sandies aroma and golden color as they bake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Adding these together ensures the salt disperses evenly, so every cookie gets the same balanced flavor profile.
Step 5: Mix Dry and Wet Ingredients
Gradually add the flour mixture to your wet mixture, mixing just until combined—you want to avoid overworking the dough, which keeps your cookies tender instead of tough. When the dough is almost fully mixed, fold in your chopped pecans for that iconic nuttiness and gentle crunch.
Step 6: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll each into a ball in your hands. Evenly space the dough balls on your prepared baking sheet, leaving about two inches between each. Gently flatten each one with your palm or the bottom of a glass to get that classic Pecan Sandies shape.
Step 7: Bake and Cool
Bake for 12-15 minutes until the edges are just turning golden but the centers remain pale. Let them cool for 5 minutes on the baking sheet—the residual heat will help finish setting them—then transfer to a wire rack to cool completely. For a classic finishing touch, sift a dusting of powdered sugar over the top once cool.
How to Serve Pecan Sandies
Garnishes
For a bakery-worthy finish, a snowfall of powdered sugar is the go-to choice. You can also press a whole pecan half into the top of each cookie before baking for a show-stopping look. A drizzle of melted chocolate adds a decadent twist if you’re feeling fancy!
Side Dishes
Pecan Sandies pair beautifully with a cup of afternoon tea or freshly brewed coffee. For celebrations, add them to a holiday cookie platter alongside shortbread, snickerdoodles, or chocolate thumbprints. A scoop of creamy vanilla ice cream served with a warm Sandie is absolutely divine.
Creative Ways to Present
Try boxing up a dozen Pecan Sandies in a clear treat bag tied with a ribbon for a homemade gift. Stack them high on a tiered dessert tray for a festive spread, or serve as the base to a mini-ice cream sandwich for a playful (and very delicious) update.
Make Ahead and Storage
Storing Leftovers
Pecan Sandies keep surprisingly well! Store cooled cookies in an airtight container at room temperature for up to a week. If you live in a humid climate, toss in a slice of bread to absorb any excess moisture—this trick helps maintain their delightful crumbly texture.
Freezing
Planning ahead? Freeze baked and cooled Pecan Sandies in a zip-top freezer bag or airtight container for up to 2 months. For ultimate convenience, you can also freeze the unbaked, shaped dough balls, ready to bake off whenever the craving strikes.
Reheating
To revive the fresh-baked taste, pop cookies in a 300°F oven for 2-3 minutes. This gently restores their crisp edge and cozy aroma without drying them out. There’s really nothing like that just-baked warmth!
FAQs
Can I use salted butter instead of unsalted?
Yes, you can swap in salted butter, but be sure to reduce or omit the added salt in the recipe to balance the flavors. Your Pecan Sandies will still come out rich and delicious.
Should I toast the pecans before adding them?
Toasting your pecans is totally optional, but it does intensify their nutty flavor and adds a touch more crunch. Simply spread chopped pecans on a baking sheet and toast at 350°F for about 6 minutes, then let them cool before mixing in.
How do I keep the cookies from spreading too much?
If your dough is a little soft, chill it for 20 minutes before shaping and baking. This keeps the Pecan Sandies from overspreading and helps hold their thick, signature shape.
Can I make Pecan Sandies gluten-free?
Absolutely! Swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just be sure it contains xanthan gum for structure, and check your other ingredients for hidden gluten.
What’s the secret to super crumbly, tender cookies?
The magic comes from using both granulated and powdered sugar, plenty of real butter, and a gentle hand when mixing. Don’t overwork the dough and your Pecan Sandies will have that perfect buttery crumble every time.
Final Thoughts
If you adore classic cookies with a nutty twist, there’s truly nothing quite like a batch of homemade Pecan Sandies. Each bite is wonderfully nostalgic—comforting, crumbly, and just sweet enough. Give them a try, and I promise, they’ll find a permanent spot on your favorite cookie list!
Print
Pecan Sandies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pecan Sandies are buttery, nutty, and perfectly crumbly shortbread cookies that are a classic holiday favorite. Easy to make and even easier to eat, these cookies are a delightful treat for any occasion.
Ingredients
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Prepare Dough: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chopped pecans.
- Shape and Bake: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart. Flatten slightly with your palm or the bottom of a glass. Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool and Serve: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a delicate sugar-dusted finish, sprinkle with extra powdered sugar once cooled.
- These cookies store well in an airtight container at room temperature for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
