Pecan Sandies
I first made these pecan sandies on a rainy afternoon when I wanted a buttery, nutty cookie that felt homemade but held up for gifting. They’re tender, slice-and-bake shortbread cookies studded with toasted pecans — perfect for holiday tins, coffee breaks, or a simple bake-ahead treat. If you enjoy the nut-forward crunch in desserts, you might also like this autumn-ready Apple Coleslaw with Cranberries and Pecans for a sweet-salty contrast.
Why you’ll love this dish
Pecan sandies are the kind of cookie that tastes elegant but is astonishingly simple. The reasons to try them now:
- They’re a slice-and-bake cookie: make the dough ahead, chill, then slice and bake when you need fresh cookies.
- Rich, buttery shortbread texture with the toasty crunch of pecans — crowd-pleasing for parties or school lunches.
- Flexible: you can freeze the dough or the baked cookies and pull them out on demand.
- Great for gifting because they travel and store well.
“A perfect balance of buttery shortbread and crunchy pecans — my go-to for holiday cookie swaps.”
I also find these pair well with other nut-forward recipes like butter pecan cookies when I’m building a cookie tray.
How this recipe comes together
Quick overview so you know what to expect:
- Cream butter and sugars until pale and fluffy (this creates the tender, shortbread crumb).
- Beat in the egg and vanilla for structure and flavor.
- Fold in chopped pecans for crunch.
- Stir in flour and salt just until combined — don’t overmix.
- Shape into a log, chill (this firms the dough so slices hold their shape), slice, and bake until edges are golden.
This is a hands-off dough once it’s chilling — most of the time is waiting for the refrigerator.
What you’ll need
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup chopped pecans (lightly toasted for best flavor)
- 2 cups all-purpose flour
- ¼ teaspoon salt
Notes: For a deeper flavor, brown the butter before creaming (cool it slightly first). To make this gluten-free, use a 1:1 gluten-free flour blend and add a tablespoon of cornstarch for a crumblier texture.
How to prepare it
- In a large mixing bowl, cream 1 cup room-temperature unsalted butter with ½ cup granulated sugar and ¼ cup light brown sugar. Use a stand mixer with the paddle attachment or an electric hand mixer. Beat until the mixture is pale yellow and fluffy, about 5–7 minutes.
- Beat in 1 large egg until blended, about 1 minute. Add 1 teaspoon vanilla extract and mix briefly to combine.
- Fold in ¾ cup chopped pecans with a spatula so they’re evenly distributed.
- Gently stir in 2 cups all-purpose flour and ¼ teaspoon salt until just combined. Don’t overwork the dough.
- Turn the dough out onto a piece of wax paper and shape it into a log about 2 inches in diameter. Wrap and refrigerate at least 4 hours or overnight. (To freeze, wrap well and store for up to 3 months.)
- Preheat the oven to 350°F (177°C). Remove the chilled dough from the refrigerator and unwrap. Slice the log into ½-inch rounds and place on an ungreased cookie sheet (or a sheet lined with parchment).
- Bake 12–15 minutes, until the cookies are lightly golden at the edges.
- Remove from the oven, let sit on the sheet for a couple of minutes, then transfer to a cooling rack to finish cooling.
Yield: about 24–30 cookies, depending on slice thickness.
Best ways to enjoy it
- Serve warm with coffee or tea for a cozy afternoon treat.
- Plate on a cookie board alongside chocolate-dipped shortbreads and jam-filled thumbprints.
- For dessert, pair a couple of pecan sandies with vanilla ice cream and a drizzle of caramel.
- Package in small cellophane bags with a ribbon for hostess gifts or holiday tins.
How to store & freeze
- Room temperature: Once completely cooled, store in an airtight container for up to 5 days.
- Refrigerator: Store up to 2 weeks, tightly sealed to prevent drying.
- Freezing baked cookies: Lay cookies in a single layer on a tray to flash-freeze, then stack with parchment between layers in a freezer-safe container for up to 3 months.
- Freezing dough: Wrapped log can be frozen up to 3 months. Thaw in the refrigerator overnight before slicing and baking.
When reheating, warm gently in a 300°F oven for 3–5 minutes to refresh the texture.
Pro chef tips
- Chill the dough long enough — slicing firm dough gives neater rounds and prevents spreading.
- Toast the pecans for 5–7 minutes at 350°F before chopping to boost flavor. Cool before adding to the dough.
- Use a sharp, thin knife chilled in the freezer to make cleaner slices. Wipe the blade between cuts if the dough sticks.
- If your cookies spread too much, reduce oven temperature by 10–15°F and chill the slices briefly on the sheet before baking.
- For uniform cookies, roll the dough around a dowel or use a cookie slicer for even ½-inch rounds.
I also like swapping small amounts of sugar or adding zest to riff on the base — see more ideas below and check another crowd-pleasing variation like these Butter Pecan Cookies for inspiration.
Creative twists
- Brown-butter pecan sandies: brown the butter for a nutty depth; cool slightly before creaming.
- Chocolate chips: fold in ½ cup semisweet chips for a chocolate-nut combo.
- Citrus: add 1 tsp orange zest to the dough for a bright lift.
- Salted tops: sprinkle a tiny flake of sea salt on each slice before baking for sweet-and-salty contrast.
- Vegan: use a vegan stick butter and a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled) — texture will be slightly different but still delicious.
Helpful answers
Q: Can I freeze the unbaked dough and bake later?
A: Yes. Wrap the dough log tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator, slice, and bake as directed.
Q: How long should I chill the dough?
A: At least 4 hours is recommended to firm the log for clean slices. Overnight gives the best texture and flavor.
Q: My cookies came out too soft/crumbly. What went wrong?
A: Too soft can mean underbaked — give another minute or two in the oven. Too crumbly often means too much flour or under-creaming the butter and sugars. Measure flour by spooning into the cup and leveling, or weigh for accuracy.
Q: Can I substitute walnuts or almonds for pecans?
A: Yes. Walnuts are the closest in texture and flavor; almonds will add a firmer crunch. Toast nuts first for better flavor.
Q: Is creaming for 5–7 minutes necessary?
A: For this recipe, yes — thorough creaming incorporates air and helps create the short, tender crumb. If you skip it, cookies may be denser.
Conclusion
If you want a classic slice-and-bake cookie that feels both rustic and gift-worthy, these pecan sandies deliver. For another vintage take on this cookie, see Pecan Sandies (Vintage Recipe) | Valerie’s Kitchen. If you’d like a tested, modern version with step-by-step photos, check out Easy Pecan Sandies Recipe – How to Make Pecan Sandies Cookies.
Pecan Sandies

Ingredients
Dough Ingredients
- 1 cup unsalted butter, room temperature Use standard unsalted butter for best flavor.
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup chopped pecans (lightly toasted) Toasted pecans enhance the flavor.
- 2 cups all-purpose flour
- ¼ teaspoon salt
Instructions
Preparation
- In a large mixing bowl, cream the butter with granulated and light brown sugars until pale and fluffy, about 5–7 minutes.
- Beat in the egg until blended, then add the vanilla extract and mix briefly.
- Fold in the chopped pecans until evenly distributed.
- Gently stir in the flour and salt until just combined, being careful not to overmix.
- Shape the dough into a log about 2 inches in diameter and wrap in wax paper. Refrigerate for at least 4 hours or overnight.
Baking
- Preheat the oven to 350°F (177°C).
- Remove the chilled dough from the refrigerator, unwrap it, and slice into ½-inch rounds.
- Place the slices on an ungreased cookie sheet or a parchment-lined sheet.
- Bake for 12–15 minutes until lightly golden at the edges.
- Let sit on the sheet for a couple of minutes before transferring to a cooling rack.

