Pecan Sandies Cookies
I grew up with a tin of crumbly, nut-studded Pecan Sandies on the kitchen counter — buttery, tender, and dusted with powdered sugar. These cookies are simple to make, use a short list of pantry staples, and deliver that nostalgic, melt-in-your-mouth texture that’s perfect for holiday platters, coffee breaks, or packing into lunchboxes.
Why you’ll love this dish
Pecan Sandies are the kind of cookie that feels homemade even when you’ve made them for the first time. They’re:
- Quick to mix — no chilling required if you’re in a hurry.
- Budget-friendly — basic pantry ingredients plus one cup of pecans deliver big flavor.
- Kid-approved — mild sweetness and a tender crumb appeal to picky eaters.
- Great for gifting — they travel well and stack neatly in tins.
They’re especially nice for holidays, potlucks, or anytime you want a cookie that’s buttery without being overly sweet. If you like richer, nut-forward cookies, consider pairing these with a chocolate-chip variant like the brown-butter pecan chocolate chip cookies for a dessert plate with variety.
“Buttery, crumbly, and nutty — the perfect tea-time cookie.” — a satisfied neighbor after my last batch
Step-by-step overview
Before you jump to the oven, here’s what the process looks like in plain terms:
- Soften butter and cream it with powdered sugar until light.
- Add vanilla, then stir in the flour and salt to make a soft dough.
- Fold in chopped pecans for texture and flavor.
- Shape into small balls, flatten slightly, and bake until edges are just golden.
- Cool on a rack so the centers set without overbaking.
This recipe’s straightforward steps make it friendly for beginners and fast when you need a dozen cookies for an unexpected visit. If you enjoy buttery nut cookies, this approach echoes techniques used in other pecan-focused recipes like the butter pecan cookies family.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans (toasted for more depth, optional)
- 1/4 teaspoon salt
Notes and substitutions:
- Butter: Using unsalted lets you control salt — if you use salted butter, omit or reduce the added salt.
- Sugar: Powdered sugar is what gives sandies their tender, slightly melt-in-your-mouth texture. Confectioners’ sugar is essential here; granulated sugar will change the texture.
- Pecans: Toast lightly in a dry skillet for 4–6 minutes to boost aroma. For a nut-free version, swap with toasted oats or additional flour, but you’ll lose the nutty bite.
- For a richer flavor, try browned butter—see techniques in recipes like this butter-pecan variation for inspiration.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt. Mix on low until the dough just comes together — avoid overmixing to keep the cookies tender.
- Fold in the chopped pecans with a spatula so they’re evenly distributed.
- Roll the dough into small, walnut-sized balls (about 1 tablespoon each) and place them 1–2 inches apart on the prepared sheet.
- Flatten each ball gently with the bottom of a glass or your palm so they’re about 1/4–1/2 inch thick.
- Bake for 12–15 minutes, until the edges are just turning light golden. The centers should look set but not brown.
- Transfer cookies to a wire rack and let cool completely. Store in an airtight container once cooled.
If you want a slightly crisper cookie, flatten them a touch thinner before baking — for a softer sandie, keep them a bit thicker. For related technique notes, see this classic butter pecan cookie guide.
Best ways to enjoy it
- Pair with a strong coffee or Earl Grey for contrast.
- Dust additional powdered sugar over cooled cookies for a prettier presentation.
- Stack them with wax paper between layers for gifting in a tin or box.
- Build a cookie plate: include a chocolate cookie and a shortbread to give guests textural contrast.
Serve warm (fresh from the oven) for the softest centers, or at room temperature for a firmer, sandier bite.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 5 days. Place a slice of bread in the container to help retain moisture if you prefer softer cookies.
- Refrigerator: Not necessary — chilling dries them out faster.
- Freezing: Freeze cooled cookies in a single layer on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm a couple of cookies in a 300°F (150°C) oven for 4–6 minutes to refresh the aroma and soften the center. Avoid microwave reheating for long, as it can make them gummy.
Always cool cookies completely before storing to prevent condensation and sogginess.
Pro chef tips
- Don’t overwork the dough: mix only until the flour is incorporated. Overmixing develops gluten and toughens the cookie.
- Measure flour by spooning it into the cup and leveling with a knife to avoid dense cookies.
- Toast your pecans for 4–6 minutes in a dry skillet until fragrant; let them cool before chopping to keep oils in the nuts intact.
- If your dough is too soft to shape, chill it 10–15 minutes — it firms up quickly without losing tenderness.
Creative twists
- Orange-vanilla sandies: Add 1 teaspoon orange zest to the dough for a citrus lift.
- Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and chill until set.
- Salted pecan sandies: Finish with a tiny flake of flaky sea salt on top before baking for a sweet-salty contrast.
- Gluten-free: Substitute a 1:1 gluten-free flour blend, but add 1–2 teaspoons of xanthan gum if your blend doesn’t contain it to help structure.
- Vegan: Replace butter with a firm plant-based butter and ensure powdered sugar is vegan—texture will be slightly different but still delicious.
Common questions
Q: How long does it take to make these from start to finish?
A: Active hands-on time is about 15–20 minutes; baking adds 12–15 minutes per sheet and cooling about 10 minutes. Plan 40–50 minutes total.
Q: Can I bake larger cookies with the same recipe?
A: Yes. Increase baking time to 16–18 minutes for larger cookies, but watch the edges — you want them lightly golden, not brown.
Q: Do I need to chill the dough?
A: No, this recipe is intended to be baked immediately. Chilling is optional if your kitchen is warm or if you prefer the dough firmer for shaping.
Q: Can I substitute walnuts or almonds for pecans?
A: Absolutely — use the same amount. Toasting other nuts will also boost their flavor.
Q: Will these cookies spread?
A: Minimal spread — the dough is fairly firm. Flattening them before baking controls the final shape.
Conclusion
Pecan Sandies are a humble, reliable cookie that rewards simple technique: proper creaming, gentle mixing, and toasted pecans. They’re ideal for family gatherings, holiday cookie swaps, or anytime you want a buttery, nut-forward treat. For more classic takes and inspiration, compare versions like the Pecan Sandies Cookie Recipe With Powdered Sugar and a step-by-step variation at Pecan Sandies Recipe – She Wears Many Hats.
Pecan Sandies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Room temperature
- 1/2 cup powdered sugar Essential for texture
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon and level for accuracy
- 1 cup chopped pecans Toasted for more flavor (optional)
- 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, beat the softened butter and powdered sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt. Mix on low until the dough just comes together — avoid overmixing to keep the cookies tender.
- Fold in the chopped pecans with a spatula so they’re evenly distributed.
- Roll the dough into small, walnut-sized balls and place them 1–2 inches apart on the prepared sheet.
- Flatten each ball gently with the bottom of a glass or your palm so they’re about 1/4–1/2 inch thick.
Baking
- Bake for 12–15 minutes, until the edges are just turning light golden. The centers should look set but not brown.
- Transfer cookies to a wire rack and let cool completely. Store in an airtight container once cooled.
