Pecan Sandies

Why You’ll Love This Recipe

These cookies are wonderfully easy to make with just a handful of ingredients. The buttery dough, lightly sweetened with confectioners’ sugar, creates a soft, melt-in-your-mouth texture, while the chopped pecans add crunch and flavor. They’re not overly sweet, making them a versatile cookie to pair with coffee, tea, or even as part of a dessert platter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened to room temperature
• ½ cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 cup pecans, finely chopped

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and confectioners’ sugar until smooth and fluffy.
3. Mix in the vanilla extract.
4. Gradually add the flour, stirring until the dough just comes together.
5. Fold in the finely chopped pecans.
6. Roll the dough into 1-inch balls and place on prepared baking sheets, spacing about 2 inches apart.
7. Gently flatten each cookie slightly with your fingers or the bottom of a glass.
8. Bake for 12–15 minutes, or until the edges are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 30 cookies.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Roll cookies in extra confectioners’ sugar after baking for a sweeter finish.
• Add a pinch of cinnamon or nutmeg for warm spice flavor.
• Swap pecans with walnuts, almonds, or hazelnuts.
• Dip half of each cooled cookie in melted chocolate for an indulgent twist.
• Add mini chocolate chips to the dough for a chocolate-nut combo.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature before serving. These cookies do not require reheating and are best enjoyed at room temperature.

FAQs

Why are they called Sandies?

They get their name from their crumbly, sandy texture that comes from the butter and sugar base.

Can I toast the pecans before adding them?

Yes, toasting enhances their nutty flavor and adds depth to the cookies.

Do I have to use confectioners’ sugar?

Yes, it helps create the tender, melt-in-your-mouth texture. Granulated sugar will make them denser.

Can I make the dough ahead of time?

Yes, the dough can be chilled for up to 2 days before baking. Let it soften slightly before shaping.

Can I freeze the dough?

Yes, shape the dough into balls, freeze on a baking sheet, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes.

How do I know when the cookies are done?

They should be lightly golden on the edges but not browned all over.

Can I make these gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Are Pecan Sandies very sweet?

No, they’re mildly sweet, making them great for those who prefer less sugary cookies.

Can I add extract flavors besides vanilla?

Yes, almond extract pairs wonderfully with pecans.

What’s the best way to chop pecans for this recipe?

Finely chop by hand or pulse in a food processor, but don’t over-process into a powder.

Conclusion

Pecan Sandies are a classic cookie that deliver the perfect mix of buttery richness and nutty crunch. With their crumbly, delicate texture, they’re a treat that feels both simple and sophisticated. Ideal for holidays, gatherings, or everyday enjoyment, these cookies are sure to become a staple in your baking rotation.

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