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
Scale
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
