If you’re on the hunt for that perfect buttery, melt-in-your-mouth cookie, you’ve just hit the jackpot. I absolutely love this Pecan Sandies Cookies Recipe because it’s simple, satisfying, and has that classic shortbread texture with the delightful crunch of pecans. When I first tried this recipe, I was hooked immediately — my family goes crazy for these cookies every holiday season, but honestly, they’re irresistible any time of the year. Keep reading because I’m sharing all my tricks to help you nail it perfectly!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have these staples in your pantry, making this cookie stress-free to bake anytime.
- Perfect Texture: These cookies are crisp on the edges and beautifully tender inside — just the way pecan sandies should be.
- Make Ahead Friendly: The dough can chill overnight, and the cookies store well, giving you flexibility for busy days.
- Nutty Goodness: The finely chopped pecans add just the right crunch and a rich, buttery flavor you’ll keep coming back for.
Ingredients You’ll Need
The magic of this Pecan Sandies Cookies Recipe lies in wholesome, simple ingredients that work harmoniously. Using softened butter and confectioners’ sugar gives it that classic delicate crumb, while finely chopped pecans elevate the flavor and texture. Here’s a quick rundown and some shopping tips to get the best results.
- Unsalted Butter: Make sure it’s softened to room temp for easier creaming and smooth dough.
- Confectioners’ Sugar: Also known as powdered sugar — crucial for that tender sandy texture.
- Vanilla Extract: Quality vanilla makes a subtle but important flavor difference here.
- All-Purpose Flour: This creates the perfect buttery base without being too heavy or cakey.
- Pecans: Finely chopped, so every bite gets that lovely nutty crunch without overpowering the cookie.
Variations
I love making this Pecan Sandies Cookies Recipe my own by mixing things up sometimes — that’s part of the joy! Whether you want to add a twist or cater to dietary needs, there’s room for creativity here without losing the classic vibe.
- Add a Citrus Zest: I sometimes zest a little orange or lemon peel into the dough to brighten the nutty flavor — it’s a refreshing surprise.
- Gluten-Free Version: Swap out the all-purpose flour for a gluten-free blend that measures cup-for-cup, and you’ll get a just-as-delicious cookie.
- Roll & Cut Shapes: Not a fan of slice-and-bake? Roll out the dough and use cookie cutters for fun shapes — especially festive during holidays.
- Swap Pecans for Walnuts or Almonds: Different nuts bring their own charm, so I sometimes switch depending on what’s on hand.
How to Make Pecan Sandies Cookies Recipe
Step 1: Cream Butter and Sugar to Perfection
Start by creaming the softened unsalted butter with the confectioners’ sugar using a stand or hand mixer on medium speed. This usually takes about 2 minutes until the mixture looks light and fluffy. Trust me, this step is the foundation for that melt-in-your-mouth texture, so don’t rush it. If your butter is too cold, it won’t cream properly — and you’ll feel the difference in your cookies.
Step 2: Add Vanilla, Flour, and Pecans Carefully
Next, beat in the vanilla extract until incorporated. Then, gradually add your all-purpose flour on low speed — you want the flour to mix without kicking up a mess! Follow it by the finely chopped pecans. Here’s where I discovered a game-changer: after adding pecans, crank your mixer to high for one minute. It sounds odd, but this helps the dough take on a more breadcrumb-like texture that’s less dry and perfect for slicing.
Step 3: Shape the Dough into Logs and Chill
Divide the dough in half and roll each into a ball first. Then, flatten these balls into 2-inch diameter logs. You can go wider, but this will affect the cookie count. Wrap these logs tightly in plastic wrap and refrigerate them for at least 2 hours, or better yet, overnight. Chilling is key — it firms up the dough and makes slicing easier while helping cookies keep their shape during baking.
Step 4: Slice and Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Line your baking sheets with silicone mats or parchment paper. Use a sharp knife to carefully slice your chilled logs into ¼-inch to ½-inch thick rounds. Place the slices about 1 inch apart on your sheet. Bake for 10–12 minutes, watching closely — you’re looking for just a hint of golden on the edges. Overbaking will dry them out, so it’s better to under-bake slightly and let them cool.
Step 5: Cool and Enjoy!
Let your pecan sandies cool on the pan for about 5 minutes — they’re fragile while hot so this helps them set. Then transfer to a wire rack to cool completely. I find this little cooling step important to avoid any crumbling mishaps. The aroma alone will make you want to dig in ASAP!
Pro Tips for Making Pecan Sandies Cookies Recipe
- Don’t Skip Chilling: Trust me, chilling the dough logs is a lifesaver for clean slices and even baking — rushing this step leads to crumbly cookies.
- Use a Sharp Knife: I learned that dull knives crush the dough and mess up the shape; a sharp, long-bladed knife helps slice perfect rounds.
- Pecan Prep Matters: Finely chopping pecans rather than using larger chunks spreads the nutty flavor evenly without overshadowing texture.
- Watch Your Bake Time: Slight browning on the edges is your green light; overbaking makes these cookies dry and crumbly instead of tender.
How to Serve Pecan Sandies Cookies Recipe
Garnishes
I often dust the finished cookies very lightly with extra confectioners’ sugar just before serving. It adds a classic snow-dusted look that’s festive and tasty. For a sweeter touch, sometimes I drizzle a thin line of melted white chocolate on top — a game changer if you want a bit of decadence without overpowering the nuts.
Side Dishes
Pair these pecan sandies with a warm cup of coffee or a glass of cold milk—both highlight their buttery richness beautifully. Around the holidays, I love serving them alongside spiced apple cider or hot chocolate for an extra cozy touch.
Creative Ways to Present
For special occasions, I arrange pecan sandies in a decorative tin layered with parchment paper and sprinkle edible glitter or crushed candied pecans on top for sparkle. Rolling the dough out and cutting festive shapes like stars or trees also turns these cookies into charming gifts or party treats.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your pecan sandies in an airtight container at room temperature. From my experience, they stay fresh and delicious for up to 4 days—perfect if you want to get ahead and make a batch in advance.
Freezing
I’ve successfully frozen both baked cookies and cookie dough logs. For baked cookies, layer parchment paper between them in an airtight container to prevent sticking and store for up to 3 months. Dough logs freeze wonderfully too — just thaw them in the fridge overnight before slicing and baking.
Reheating
To enjoy cookies fresh from the freezer, I like to warm them in a preheated oven at 300°F for about 5 minutes — this revives their crisp edges and buttery softness without drying them out.
FAQs
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Can I use other nuts instead of pecans in the Pecan Sandies Cookies Recipe?
Absolutely! You can substitute pecans with walnuts, almonds, or even hazelnuts. Just make sure to finely chop the nuts so they incorporate well and don’t overpower the cookie’s texture. Each nut brings a unique flavor, so feel free to experiment based on what you like or have on hand.
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What if I don’t have confectioners’ sugar?
Confectioners’ sugar is key for that melt-in-your-mouth texture, but if you don’t have it, you can try making your own by grinding granulated sugar in a blender until powdery, adding a pinch of cornstarch to prevent clumps. However, the texture may not be quite the same, so I recommend picking up some confectioners’ sugar for best results.
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How thick should I slice the cookie dough logs?
Slice the dough into ¼-inch to ½-inch thick rounds. Thinner slices will be crisper and bake faster, while thicker slices offer a softer, tender center but require a slightly longer bake time. I personally prefer around ⅜ inch for a nice balance.
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Can I make these cookies gluten-free?
Yes, you can swap all-purpose flour for a gluten-free flour blend that measures cup for cup. Look for one that includes xanthan gum or add some if needed to keep the dough cohesive. The texture will be slightly different but still delicious.
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How long do Pecan Sandies cookies last?
When stored in an airtight container at room temperature, these cookies stay fresh for up to 4 days. For longer storage, freezing baked cookies or the dough logs extends their shelf life up to 3 months as mentioned earlier.
Final Thoughts
This Pecan Sandies Cookies Recipe has truly become one of my go-to treats when I’m craving something buttery, nutty, and a little nostalgic. I love how versatile it is — whether you keep it traditional or add your own twist. Baking these cookies feels like a warm hug from the inside out, and I can’t wait for you to try making them yourself. Trust me, once you bake your first batch, you’ll understand why these pecan sandies keep me coming back for more — I’m cheering you on in your kitchen adventure!
Print
Pecan Sandies Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously buttery and tender Pecan Sandies cookies with a delicate crumbly texture and a sweet nutty flavor. These classic slice-and-bake cookies are easy to prepare, featuring finely chopped pecans folded into a smooth dough, then chilled before baking to perfection. Perfect for holiday gatherings, gifts, or any time you crave a buttery nutty treat.
Ingredients
Cookies
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup pecans, finely chopped
Instructions
- Cream the butter and sugar: Using a stand mixer or hand mixer on medium speed, cream together the softened unsalted butter and confectioners’ sugar until the mixture is light and fluffy, about 2 minutes. This creates the base for your cookie dough.
- Add vanilla and flour: Beat in the vanilla extract on medium speed until incorporated. Gradually add the all-purpose flour while mixing on low speed until just combined.
- Incorporate pecans: Add the finely chopped pecans to the dough and beat until evenly mixed. Then increase the mixer speed to high and beat for 1 minute, allowing the dough to achieve a breadcrumb-like texture and become less dry.
- Shape the dough: Divide the dough in half and shape each half into a ball. Roll each ball into a log approximately 2 inches in diameter. Wrapping tightly in plastic cling wrap, refrigerate the logs for at least 2 hours or overnight to firm up.
- Preheat oven and prepare baking pans: When ready to bake, preheat your oven to 350°F (175°C). Line two half-sheet pans with silicone baking mats or parchment paper for easy cookie removal.
- Slice and arrange dough: Using a sharp long knife, slice the chilled dough logs into ¼-inch to ½-inch thick rounds. Place the slices on the prepared pans about 1 inch apart to allow for slight spreading during baking.
- Bake cookies: Bake the cookies for 10 to 12 minutes until they just start to brown around the edges, ensuring a tender, slightly crisp texture.
- Cool: Let the cookies cool in the pans for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make different shapes: Instead of slicing the logs, roll out the dough and use cookie cutters to create various shapes.
- How to store cookies: Once completely cooled, store pecan sandies in an airtight container at room temperature for up to 4 days.
- How to store cookie dough: Store the shaped, wrapped dough logs in the refrigerator for up to 3 days prior to baking.
- How to freeze baked cookies: Layer cooled cookies in an airtight container with parchment paper between layers and freeze for up to 3 months.
- How to freeze cookie dough: Wrap dough logs tightly, place in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 30–60 minutes before slicing and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
