Easy Pecan Sandies are scrumptious buttery shortbread cookies with a healthy helping of chopped pecans. If you like shortbread cookies, these are a must-try! They are a tried and true friend and family favorite.
The Best Pecan Sandies You Will Ever Eat
Learn how to make delicious buttery pecan sandies with this step-by-step guide. They’re splendid for holiday baking, or anytime you want a tasty treat. Perfect for any occasion, these cookies will have everyone begging for more! Enjoy them with a tall glass of ice-cold milk or a warm cup of fresh coffee for breakfast, dessert, or a midday snack. If you like these cookies, try snickerdoodle cookies, snowball cookies, spritz cookies, and lemon ricotta cookies.
Pecan Sandies Ingredients
- Unsalted butter
- Sugar – both granulated and light brown
- All-purpose flour
- Salt
- Vanilla extract – the pure stuff
- Pecans – roasted
How to make Pecan Sandies
First, using a stand blender with the paddle attachment or a handheld electric mixer on medium speed, cream the butter and both sugars until light and fluffy. Then, reduce the speed to low and add the flour, salt, and vanilla extract. Continue beating until incorporated. Then reduce the speed to stir and add the chopped pecans reserving about 1/2 cup.
Roll the dough into balls using a 1 1/2 tablespoon scoop for equal measurements, then roll them through the reserved chopped pecans. Place the balls on a parchment-covered baking sheet with a bit of space between them for warm air to flow. Press the balls relatively flat using the flat bottom of a glass or Pyrex measuring cup. Bake for 14-16 minutes or until lightly browned. Let the cookies cool for a few minutes before moving them to a wire rack to cool.
Recipe Tips
- Soften the butter to room temperature.
- I started using Land O’Lakes butter many years ago in all my baking, and I have never looked back. The butter is high quality and very consistent.
- Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
- For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
- Pro tip: Make the first batch a test run. Bake one or two cookies. This will allow you to ensure the dough does not spread too much and test the baking time. If the cookies spread too much, cover the bowl with plastic wrap and refrigerate for 1-2 hours.
- For optimum results, bake one sheet of cookies at a time. Use multiple cookie sheets or let the single cookie sheet cool before adding more dough, as a warm cookie sheet can cause cookies to spread too fast.
Store and Freeze
Store the cookies in an airtight container on the counter for up to 4 days. These cookies freeze well. To freeze already baked cookies, cool them completely and place them in a sturdy freezer container. Freeze for up to 3 months. Thaw on the counter overnight. Store them in an airtight container for up to 4 days.
More Cookies Recipes to Try
Pecan Sandies Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- ¼ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 ½ cups coarsely chopped pecans reserve ½ cup
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Using a stand blender with the paddle attachment or a handheld electric blender on medium speed, cream the butter and both sugars until light and fluffy, approximately 2-5 minutes.
- Reduce the speed to low and add the flour, salt, and vanilla extract. Continue beating until incorporated. Reduce the speed to stir and add the chopped pecans reserving about 1/2 cup.
- Using a 1 1/2 tablespoon scoop for equal measurements, roll the dough into balls and then roll them through the reserved chopped pecans.
- Place them on the prepared baking sheet with a little space between them for warm air to flow. Press the balls fairly flat using the flat bottom of a glass or a glass Pyrex measuring cup.
- Bake for 14-16 minutes or until lightly browned. Let the cookies cool for a few minutes before moving them to a wire rack to fully cool.
Notes
- Soften the butter to room temperature.
- Many years ago, I started using Land O’Lakes butter in all my baking, and I have never looked back. The butter is high quality and very consistent.
- Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
- For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
- For optimum results, bake one sheet of cookies at a time. Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast.
- Store the cookies in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months in sturdy freezer containers.
Nutrition
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Ross T
I made these cookies after dinner last night and they were delicious! The perfect crunch and perfectly sweet!
Beth Pierce
Thanks, Ross! So glad that you like the pecan cookies. They are so yummy!
Bob
These cookies turned out so rich and flavorful. Thank you!
Beth Pierce
You are most welcome, Bob!
Chara
Delicious cookies! I loved every bite! I will keep this recipe on file. Thank you, Beth!
Beth Pierce
The pleasure ia all mine, Chara!
David K
These shortbread cookies are so good! The pecan flavor really shines thru – will be making again!
Beth Pierce
Thanks, David! We love them too!
Erik J
We really enjoyed the way the pecans shine in these cookies. Very easy to make and tbh there aren’t any left over!
Beth Pierce
Thank you, Erik!
Carol Dallman
My husband’s favorite store-bought cookies are pecan sandies. I’m going to surprise him with these homemade ones. Problem is, though, he’ll probably never again be satisfied with just the store ones, which means more work for me….😉. I agree with you about Land O’ Lakes butter. It’s the only one I use. Far superior to the others.
Beth Pierce
Thanks, Carol! I hope he enjoys them! Just tell him it is a special treat!
Jo
These cookies are absolutely delectable. They’re light and fluffy. Bet you can’t eat just one!
Beth Pierce
Thanks, Jo! I agree.
Brenda Kennair
These are so good!
Beth Pierce
Thanks, Brenda! So glad that you enjoyed them!
Sarah
Those Easy Pecan Sandies sound absolutely delicious! I love shortbread cookies, and adding chopped pecans to the mix sounds like a match made in heaven. No wonder they’re a tried and true favourite among friends and family. I can imagine enjoying them with a nice coffee or a refreshing glass of milk. Thanks for sharing this tasty treat!
Monidipa Dutta
These pecan sandies look absolutely delicious! I appreciate the clear instructions and helpful tips provided in the recipe. The photos are also mouthwatering. Can’t wait to try making these delightful treats. Thank you for sharing!
Zane
My son loved these cookies. He said they were the best that he has had. Thanks for the recipe, Beth.
Catherine
These pecan sandies were so delish! They are our new favorite cookies. I must warn you though they are addictive. Thanks for sharing the recipe, Beth!
Pedja
This recipe looks very delicious and easy to make. I love cookies with lots of butter. It’s expensive in my country so we don’t use it so often. Thanks for sharing!
Beth Pierce
The pleasure is all mine, Pedja!
Vanessa
MmmMMM! I love sandies. I buy them almost every time I go to the store. I can’t wait to make my own!
Beth Pierce
Thanks, Vanessa! Enjoy!
Stephanie
I love these cookies and didn’t realize they were so easy to make at home! I was able to make them dairy-free for my allergy needs and they were perfect.
Beth Pierce
Thanks Stephanie! I am so glad that you were able to adaptt the recipe to your needs!