Pecan Sandies
I’ve made these pecan sandies for holiday cookie swaps and quiet weeknight baking — they’re buttery, nutty, and impossibly easy. These melt-in-your-mouth shortbread-like cookies balance powdered sugar and toasted pecans for a nostalgic cookie that’s perfect with coffee, a glass of milk, or packaged up as a homemade gift.
Why you’ll love this dish
Pecan sandies are small, unfussy cookies that deliver big flavor with minimal effort. They take pantry staples and turn them into a crisp-edged, tender cookie studded with crunchy pecans — ideal when you want something homemade without a long ingredient list or complicated technique. Make them for cookie exchanges, holiday trays, or a weekend baking session with kids.
“Buttery, nutty, and perfectly crumbly — everyone reached for seconds at our holiday party.”
If you want to compare variations or see another version I tested, check out a second Pecan Sandies version I experimented with early on: a second Pecan Sandies version.
How this recipe comes together
This recipe is straightforward: cream, combine, fold, shape, and bake. First you cream softened butter with powdered sugar until silky. A splash of vanilla adds warmth, then you stir in flour and a pinch of salt to form a tender dough. Chopped pecans are folded in last for texture. Shape the dough into small balls, gently flatten, and bake until the edges pick up light color. Finish with a dusting of powdered sugar once they’ve cooled just enough so the sugar won’t melt.
For a more detailed walk-through of the technique behind these cookies, you can read my detailed Pecan Sandies method here: detailed Pecan Sandies method.
Gather these items
- 1 cup unsalted butter, softened (room temperature for easy creaming)
- 1 cup powdered sugar (confectioners’ sugar)
- 2 cups all-purpose flour
- 1 cup finely chopped pecans (toast briefly for more flavor)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Notes and substitutions:
- Butter: Unsalted gives you control over salt; if you use salted butter, omit the additional 1/4 teaspoon salt.
- Pecans: Swap for walnuts or almonds if needed. For a deeper flavor, toast the pecans in a dry skillet for 2–3 minutes until fragrant, then cool and chop.
Step-by-step instructions
- 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 together until smooth and pale. Use a hand or stand mixer on medium speed.
- Stir in the vanilla extract until evenly incorporated.
- Add the flour and salt gradually, mixing on low until the dough just comes together. Don’t overmix — you want a tender texture.
- Fold in the chopped pecans with a spatula so they’re evenly distributed.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Flatten each ball slightly with the bottom of a glass or your palm so they’re about 1/4–1/2 inch thick.
- Bake for 15–18 minutes, or until the edges are lightly golden but the centers still look set.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack. When they’re cool enough, dust generously with powdered sugar before serving.
What to serve it with
- A steaming mug of coffee or black tea for breakfast or an afternoon treat.
- Hot chocolate or eggnog for holiday gatherings.
- Arrange on a plate with other small cookies like shortbread, thumbprints, or chocolate-dipped biscotti for a cookie platter.
- Package in a cellophane bag with a ribbon as a homemade gift — they travel well for a day or two.
You can also pair pecan sandies with a bright, crunchy salad that uses pecans for continuity — try a fruit-and-pecan slaw like this one for a savory-sweet spread: apple coleslaw with cranberries and pecans.
How to store & freeze
- Room temperature: Store in an airtight container layered with parchment for up to 5 days. They’ll stay crisp at the edges and tender inside.
- Refrigeration: Not necessary and can dry them out; only refrigerate if your kitchen is very hot.
- Freezing: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and re-dust with powdered sugar.
- Dough freezing: Shape the dough into logs or balls, freeze raw on a tray, then bag. Bake from frozen, adding a minute or two to the bake time.
Always use clean utensils and cool cookies completely before sealing containers to avoid condensation.
Pro chef tips
- Temperature matters: Use room-temperature butter so it creams smoothly with the sugar; too-cold butter won’t aerate, too-warm will be greasy.
- Don’t overwork the dough: Mix until just combined for the most tender crumb. Overmixing develops gluten and makes the cookies tougher.
- Uniform size: Scoop dough with a small cookie scoop to ensure even baking.
- Browning: Watch for just a hint of golden color on the edges — centers will set as the cookies cool.
- Powdered sugar finish: Dust after cooling slightly. If you sugar them while too-warm, the sugar will melt into the surface.
For a related nut-forward cookie technique (brown butter and pecans), see this take on brown-butter pecan chocolate chip cookies for inspiration: brown-butter pecan chocolate chip cookies.
Creative twists
- Browned-butter pecan sandies: Brown the butter for a toasty, caramel note before cooling and making the dough.
- Citrus zest: Add 1 teaspoon orange or lemon zest to the dough for a bright lift.
- Chocolate-dipped: Half-dip cooled cookies in melted dark chocolate and let set for an elegant finish.
- Gluten-free: Substitute a 1:1 gluten-free flour blend; chilling the dough may help it handle better.
- Spiced sandies: Add 1/2 teaspoon cinnamon and a pinch of nutmeg for warm, spiced cookies.
Helpful answers
Q: How long does prep and bake take?
A: Active prep is about 15–20 minutes (creaming, mixing, shaping). Bake time is 15–18 minutes per sheet. Total time including cooling is roughly 45–60 minutes depending on batch size.
Q: Can I use granulated sugar instead of powdered sugar?
A: No — powdered sugar provides the cookie’s fine, tender texture and immediate sweetness. Granulated sugar will change the texture and increase spreading.
Q: Do I have to chop the pecans finely?
A: Finely chopped pecans distribute better in the dough and give a pleasant bite. If you prefer big nut pieces, coarsely chop half and fine-chop the rest for texture contrast.
Q: Will these cookies spread too much?
A: They’re shortbread-like and shouldn’t spread much if you use the correct ratio of flour to butter and chill the dough briefly if your butter was especially soft.
Q: Can I make these nut-free?
A: Yes — replace pecans with toasted sunflower seeds or extra flour plus a teaspoon of almond extract (if no nut allergy) or vanilla for flavor boost.
Conclusion
Pecan sandies are a simple, crowd-pleasing cookie that rewards a small amount of attention with buttery, nutty results. If you want more recipe variations and inspiration, try the well-loved Pecan Sandies Recipe – She Wears Many Hats or an easy take from a trusted food personality with Easy Pecan Sandies Recipe – The Pioneer Woman.
Pecan Sandies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Room temperature for easy creaming
- 1 cup powdered sugar (confectioners’ sugar) Provides fine, tender texture
- 2 cups all-purpose flour Regular flour
- 1 cup finely chopped pecans Toast briefly for more flavor
- 1 teaspoon vanilla extract Adds warmth to the flavor
- 1/4 teaspoon salt Omit if using salted butter
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 together until smooth and pale using a hand or stand mixer on medium speed.
- Stir in the vanilla extract until evenly incorporated.
- Gradually add the flour and salt while mixing on low until the dough just comes together. Don’t overmix.
- Fold in the chopped pecans with a spatula so they’re evenly distributed.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Flatten each ball slightly with the bottom of a glass or your palm to about 1/4–1/2 inch thick.
Baking
- Bake for 15–18 minutes, or until the edges are lightly golden but the centers still look set.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack.
- When they’re cool enough, dust generously with powdered sugar before serving.
