Pecan Sandies
Buttery, nutty, and perfectly crumbly, these melt-in-your-mouth cookies are perfect for holiday cookie swaps or quiet weeknight baking.
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.
Notes
Store in an airtight container layered with parchment for up to 5 days. Freeze baked cookies for up to 3 months. You can customize with variations such as adding citrus zest or dipping in chocolate.