Pecan Sandies

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Crumbly, buttery, and loaded with toasted pecans, Pecan Sandies are a timeless cookie that delivers both flavor and texture in every bite. These shortbread-style cookies are perfect for holidays, tea time, or whenever you crave something not too sweet but deeply satisfying. With just a few pantry ingredients and no complicated steps, you can whip up a batch of these nutty delights in no time. They store well, ship beautifully, and pair perfectly with a hot cup of coffee or milk.

Pecan Sandies

Ingredients

  • 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 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • Optional: extra granulated sugar for topping

Instructions

  1. reheat oven to 350°F (175°C).
  2. Cream butter, granulated sugar, and powdered sugar until light and fluffy.
  3. Mix in egg and vanilla until combined.
  4. Stir in flour and salt, then fold in chopped pecans.
  5. Scoop dough into balls and place on lined baking sheet.
  6. Flatten slightly with fingers or bottom of glass.
  7. Sprinkle with extra sugar if desired.
  8. Bake for 12–15 minutes or until edges are golden.
  9. Cool on pan for 5 minutes, then transfer to wire rack.

Tips

  • Toast pecans beforehand for enhanced flavor.
  • Use cold butter for a slightly firmer dough.
  • Store cookies in an airtight container for up to a week.
  • Dough can be frozen for up to 3 months.
  • Chill dough before baking if cookies spread too much.

Variations & Substitutions

  • Add cinnamon for a warm twist.
  • Use brown sugar for deeper caramel notes.
  • Dip half in chocolate for an elegant treat.
  • Add a pinch of nutmeg for holiday flavor.
  • Swap pecans for walnuts or almonds if preferred.

FAQs – Pecan Sandies

Why are they called “Sandies”?
The name refers to their crumbly, sandy texture thanks to the high butter and flour ratio.

Q2: Can I make them without nuts?
Yes, they’ll still be buttery and delicious—just omit the pecans.

Q3: Should I chill the dough?
It’s optional but helps control spreading and improves texture.

Q4: Can I freeze the cookies?
Absolutely! Freeze baked cookies or unbaked dough for up to 3 months.

Serving Suggestions

  • Great with coffee, tea, or hot cocoa.
  • Serve with a scoop of vanilla or butter pecan ice cream.
  • Perfect addition to cookie tins and holiday platters.
  • Enjoy as a simple after-dinner treat.

Why You’ll Love This Recipe

  • Buttery shortbread texture
  • Easy, classic recipe
  • Toasted nutty flavor
  • Great for gifting or storing
  • Kid- and crowd-approved
Pecan Sandies
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Pecan Sandies

Servings

24 cookies

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

130

kcal

Ingredients

  • 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 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 cup chopped pecans

  • Optional: extra granulated sugar for topping

Directions

  • Preheat oven to 350°F (175°C).
  • Cream butter, sugars, then mix in egg and vanilla.
  • Add flour, salt, and chopped pecans.
  • Shape dough into balls and flatten slightly.
  • Bake for 12–15 mins until golden on edges.
  • Cool before serving or storing.

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