Pecan Sandies
I grew up with a tin of crumbly Pecan Sandies passed around at holiday gatherings, and this recipe brings that same buttery, nutty comfort with minimal fuss. These shortbread-style cookies are crisp at the edges, tender in the center, and showered with powdered sugar for that classic melt-in-your-mouth finish — perfect for cookie exchanges, afternoon tea, or a simple weekend bake when you want something small but special. If you love nut-forward butter cookies, this one is a keeper and pairs beautifully with coffee or a cold glass of milk. For a richer take on pecan cookies, try this milk-chocolate variation I use sometimes: milk chocolate pecan cookies.
Why you’ll love this dish
Pecan Sandies are a tiny luxury: they’re fast to make, need pantry-friendly ingredients, and produce a cookie that feels homemade yet presentable enough for company. These are especially handy when you want a make-ahead treat for holidays, teacher gifts, or to add sophistication to a simple cookie platter.
“Buttery, nutty, and impossibly tender — these Pecan Sandies disappeared before I finished the second cup of coffee.” — a neighbor who requested the recipe
They’re also:
- Budget-friendly (no exotic ingredients).
- Kid-approved for rolling and sprinkling with powdered sugar.
- Flexible — you can toast the pecans, swap extracts, or press them into different shapes.
For a nuttier, brown-butter spin, I sometimes reference a browned-butter method from this guide to deepen the flavor: browned butter pecan cookies.
How this recipe comes together
This is a short, straightforward process:
- Cream butter and powdered sugar until light.
- Add vanilla, then fold in flour and salt.
- Stir in chopped pecans.
- Shape small balls, flatten slightly, dust with powdered sugar, and bake briefly until edges are pale golden.
The dough is crumbly but holds together when pressed; no chilling required if your butter is soft, though a short chill can firm it for neater shaping.
Gather these items
- 1 cup unsalted butter, softened (room temperature)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans (toasted if desired)
- 1/4 teaspoon salt
- Additional powdered sugar for topping
Notes and substitutions inline:
- Butter: Unsalted gives control over seasoning; if using salted, omit the 1/4 teaspoon salt.
- Pecans: Toast them in a dry skillet 3–5 minutes for extra aroma, then cool and chop.
- Flour: All-purpose works best; for slightly more tender cookies, replace 2 tablespoons with cornstarch.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and 1 cup powdered sugar until light and fluffy — about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt. Stir just until the dough comes together; avoid overmixing.
- Fold in the chopped pecans so they’re evenly distributed.
- Scoop or roll dough into small 1-inch balls and place them 1–2 inches apart on the prepared sheet.
- Gently flatten each ball slightly with your palm or the bottom of a glass. Lightly sprinkle a little additional powdered sugar over each cookie.
- Bake for 12–15 minutes, or until the edges are just turning light golden — centers should look set but not browned.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Dust again with powdered sugar if desired.
Best ways to enjoy it
- Serve with coffee, black tea, or a nutty espresso for a pleasant contrast.
- Add to a holiday cookie platter alongside spiced molasses cookies and shortbread for variety.
- Plate three Pecan Sandies with a small ramekin of chocolate dipping sauce for an elegant dessert bite.
- Crumble over vanilla ice cream as a crunchy, nutty topping.
How to store & freeze
- Room temperature: Store in an airtight container for up to 5 days. Layer cookies with parchment so they don’t stick.
- Refrigeration: Not necessary unless your kitchen is very warm; if refrigerating, bring to room temperature before serving.
- Freezing: Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and re-dust with powdered sugar.
- Dough freeze: Form balls, flash-freeze on a sheet, then bag. Bake from frozen, adding 1–2 minutes to baking time.
Always cool cookies completely before sealing to prevent condensation and sogginess.
Pro chef tips
- Use room-temperature butter for proper creaming; too-cold butter won’t aerate, and too-warm butter makes greasy dough.
- If your dough seems too crumbly to shape, press it together with slightly moistened hands or chill for 15–20 minutes.
- For uniform cookies, use a small scoop (about 1 tablespoon) and a ruler to space them evenly.
- Grinding half the pecans finely and leaving half coarsely chopped gives a balanced texture and pecan flavor — I use this trick often; see more technique ideas at butter pecan cookies.
- Lightly sifting powdered sugar over warm cookies produces the classic snow-dusted look without clumping; do a second dusting after they cool for a clean finish.
Creative twists
- Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set.
- Citrus notes: Add 1 teaspoon orange zest to the dough for a bright lift.
- Salted: Finish with a tiny flake of sea salt on top for a sweet-salty contrast.
- Gluten-free: Replace flour with a 1:1 gluten-free flour blend and add 1 tablespoon more powdered sugar to offset texture changes.
- Swap nuts: Substitute toasted walnuts or almonds if pecans aren’t on hand — for an alternate pecan inspiration, check this variation: butter pecan cookies variations.
Helpful answers
Q: How long does this recipe take from start to finish?
A: Plan on about 25–35 minutes total — 10 minutes to mix and shape, and 12–15 minutes for baking. Cooling adds another 10–15 minutes.
Q: Can I make the dough ahead?
A: Yes. You can shape the dough balls and refrigerate for up to 2 days before baking, or freeze them for up to 3 months. Bake from chilled or frozen, adding a few minutes if frozen.
Q: My cookies spread too much. What went wrong?
A: Likely butter was too soft or you over-flattened the balls. Use butter that yields when pressed but still holds shape; chill dough 10–15 minutes if your kitchen is warm.
Q: Are these safe to leave out for guests?
A: Yes — baked cookies are safe at room temperature for several hours. For longer displays (over a day), store in airtight containers.
Q: Can I toast pecans in advance?
A: Absolutely. Toast pecans in a dry skillet or 350°F oven until fragrant (3–5 minutes), then cool before chopping. Toasting can be done a day ahead and stored in an airtight jar.
Conclusion
If you want a classic, buttery cookie that’s easy to make and crowd-pleasing, these Pecan Sandies are a reliable choice. For a slightly different take on the same concept, compare a published variation with helpful tips at Pecan Sandies Recipe – She Wears Many Hats. For a commercial reference and nostalgic inspiration, see Keebler’s take on pecan shortbread at Keebler Sandies Pecan Shortbread.
Pecan Sandies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened (room temperature) Use unsalted for better control over seasoning; omit salt if using salted butter.
- 1 cup powdered sugar Additional powdered sugar for topping.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour For slightly more tender cookies, replace 2 tablespoons with cornstarch.
- 1 cup chopped pecans Toast in a dry skillet for extra aroma.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy — about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt. Stir just until the dough comes together; avoid overmixing.
- Fold in the chopped pecans so they’re evenly distributed.
- Scoop or roll dough into small 1-inch balls and place them 1–2 inches apart on the prepared sheet.
- Gently flatten each ball slightly with your palm or the bottom of a glass. Lightly sprinkle a little additional powdered sugar over each cookie.
Baking
- Bake for 12–15 minutes, or until the edges are just turning light golden; centers should look set but not browned.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Dust again with powdered sugar if desired.
