I grew up with this slice-and-bake shortbread in the cookie tin every holiday season, and the pecans give it a warm, nutty twist that keeps people reaching back for “just one more.” These Easy Pecan Sandies slice-and-bake shortbread cookies are buttery, tender, and surprisingly simple: you make a log of dough, chill it, slice, and bake. They’re perfect for cookie exchanges, a last-minute gift, or a teatime treat when you want something classic without fuss. If you’re looking for a pecan-packed companion dessert, I also like pairing them with a chewy praline like the no-bake coconut pecan praline cookies for variety — especially when entertaining guests no-bake coconut pecan praline cookies.

What makes this recipe special

Slice-and-bake shortbread is one of those brilliant shortcuts in baking: you assemble once, then slice and bake many times. The dough is forgiving, portable (wrap and chill or freeze), and the flavor is pure butter and vanilla with crunchy pecan pockets. This version is small-batch, uses pantry basics, and the powdered sugar keeps the texture silky, not gritty.

“Perfect balance of buttery shortbread and toasted pecans — melt-in-your-mouth and easy to make ahead.” — a quick note from my last cookie swap

Preparing Easy Pecan Sandies Slice and Bake Shortbread Cookies

Before you grab ingredients, here’s the quick process so you know what to expect:

Cream butter and powdered sugar until pale and fluffy.
Add vanilla, then fold in flour, salt, and chopped pecans to form a soft dough.
Shape into a log, wrap, and chill until firm (at least 2 hours).
Slice into 1/4-inch rounds and bake 12–15 minutes until edges barely color.
Cool and store.

That simple flow makes these ideal when you want to prepare dough in advance and bake fresh cookies on the day of a party.

What you’ll need

1 cup unsalted butter, softened (room temperature)
1/2 cup powdered (confectioners’) sugar — sift if lumpy
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup pecans, chopped (toast briefly for extra flavor; see Tips)
1/4 teaspoon salt

Substitutions and notes: use salted butter but reduce added salt by about 1/8 teaspoon. For a richer, nuttier result, brown the butter and cool it before creaming. If you want a toffee twist, these are similar in spirit to toffee pecan shortbread cookies.

Step-by-step instructions

In a mixing bowl, cream the softened butter and powdered sugar until the mixture is light and fluffy — about 2–3 minutes with a hand mixer.
Add the vanilla extract and beat just until combined.
Gradually add the flour and salt and mix on low until the dough comes together and looks sandy but holds when pressed. Don’t overmix.
Fold in the chopped pecans with a spatula so they’re evenly distributed.
Turn the dough onto a sheet of plastic wrap. Shape it into a log about 1.5–2 inches in diameter. Press gently to smooth.
Wrap tightly and chill in the refrigerator for at least 2 hours, or until firm. Overnight is fine and often better.
When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
Slice the chilled log into 1/4-inch thick rounds using a sharp knife. Place the slices 1 inch apart on the prepared sheet.
Bake for 12–15 minutes, watching for the edges to turn lightly golden. The center should remain pale.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

If you want a no-egg, simple cookie dough technique for other occasions, see a helpful quick sugar cookie method that shares similar tricks for minimal-ingredient doughs a quick sugar cookie method.

Serving suggestions

These cookies are delicate and elegant on their own, but they also pair beautifully with other flavors and presentations:

Serve with black tea, strong coffee, or a chai latte to cut through the buttery richness.
Make a small plate pairing: pecan sandies with a chewy coconut praline for textural contrast — the no-bake coconut pecan praline cookies work especially well as a sticky companion no-bake coconut pecan praline cookies.
For gifts, stack in small boxes with parchment and a sprig of rosemary or a cinnamon stick.
Plate with a scoop of vanilla ice cream and warm caramel for a dessert twist.

How to store & freeze

Room temperature: Store the cooled cookies in an airtight container with layers separated by parchment. They stay fresh 5–7 days.
Refrigerator: You can refrigerate for up to 2 weeks, but bring to room temperature before serving to restore tenderness.
Freezing: Freeze the dough log (wrapped tightly) for up to 3 months. Thaw in the fridge overnight, then slice and bake as directed. Baked cookies freeze well in an airtight container for 2–3 months; thaw at room temperature.

Always cool completely before storing to avoid condensation and sogginess.

Pro chef tips

Chill long enough. A firm log gives clean, even slices and prevents spreading. If dough is too soft, return it to the fridge for 15–30 minutes.
Use powdered sugar, not granulated — it creates a finer, melt-in-the-mouth shortbread texture.
Toast pecans briefly in a dry skillet until aromatic, then cool before chopping to deepen flavor.
Slice with a sharp serrated knife or dental floss for the cleanest rounds. Chill the knife between cuts if the dough softens.
For uniform cookies, roll the log on a ruler-marked strip of parchment so you can see thickness as you slice.

For another simple approach to butter-forward cookies with few ingredients, this three-ingredient sugar cookie write-up has useful time-saving tips three-ingredient sugar cookies.

Creative twists

Chocolate-dipped: Dip half of each cookie in melted dark chocolate and chill until set.
Brown-butter pecan sandies: Brown the butter for a nutty, caramel flavor before using it (cool to room temp first).
Maple shortbread: Swap vanilla for 1 teaspoon pure maple extract or 2 tablespoons maple syrup and reduce powdered sugar by a tablespoon.
Gluten-free: Use a 1:1 gluten-free flour blend designed for cookies and add 1–2 tablespoons extra liquid if needed.
Citrus-kissed: Add 1 teaspoon finely grated orange zest for a bright lift.

If you want to simplify for a last-minute batch, adaptions from a minimal-ingredient sugar cookie are easy to borrow when you’re short on time three-ingredient sugar cookies.

Your questions answered

Q: Can I make the dough ahead of time?
A: Yes — you can chill the wrapped log for up to 48 hours in the fridge or freeze it for up to 3 months. Thaw overnight in the refrigerator before slicing and baking.

Q: My cookies are crumbly — what went wrong?
A: Crumbly dough usually means not enough moisture/butter or overmixing dry flour. Make sure the butter is fully softened and don’t overwork the dough. If it’s dry, press the crumbs together and add a teaspoon of milk or cream to bring it together.

Q: Can I replace pecans with another nut?
A: Absolutely. Walnuts, almonds (slightly coarser chop), or hazelnuts all work. Toasting any nut first enhances the flavor.

Q: How do I keep them from spreading?
A: Chill the log until firm and slice cold. Avoid over-softening the butter and bake on a cool sheet if making multiple batches (hot pans encourage spreading).

Q: Are these safe to freeze after baking?
A: Yes. Cool completely, layer with parchment in an airtight container, and freeze up to 2–3 months. Thaw at room temperature.

Conclusion

These Easy Pecan Sandies are a dependable, crowd-pleasing shortbread that’s simple to prep ahead and endlessly adaptable — from maple and brown-butter riffs to chocolate-dipped gifts for the holidays. For more inspiration on pecan sandies and alternate slice-and-bake methods, this detailed guide to Buttery Pecan Sandies slice-and-bake tutorial has great technique notes, and if you want a maple-forward version, see the Easy Maple Pecan Shortbread Cookies variation for a sweet twist.

Easy Pecan Sandies

These buttery, tender slice-and-bake shortbread cookies are packed with crunchy pecans, perfect for cookie exchanges and festive treats.

Prep Time 20

Cook Time 15

Total Time 2 15

Serving Size cookies

Ingredients

Cookie Ingredients

1 cup unsalted butter, softened Room temperature
1/2 cup powdered (confectioners’) sugar Sift if lumpy
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup pecans, chopped Toast briefly for extra flavor
1/4 teaspoon salt

Instructions

Preparation

In a mixing bowl, cream the softened butter and powdered sugar until the mixture is light and fluffy — about 2–3 minutes with a hand mixer.
Add the vanilla extract and beat just until combined.
Gradually add the flour and salt and mix on low until the dough comes together and looks sandy but holds when pressed. Don’t overmix.
Fold in the chopped pecans with a spatula so they’re evenly distributed.
Turn the dough onto a sheet of plastic wrap. Shape it into a log about 1.5–2 inches in diameter. Press gently to smooth.
Wrap tightly and chill in the refrigerator for at least 2 hours, or until firm.

Baking

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
Slice the chilled log into 1/4-inch thick rounds using a sharp knife. Place the slices 1 inch apart on the prepared sheet.
Bake for 12–15 minutes, watching for the edges to turn lightly golden. The center should remain pale.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container with layers separated by parchment. They stay fresh for 5–7 days at room temperature. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.