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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Mary
Can these be dusted in Confectioners sugar while still warm?
Beth Pierce
Yes, you sure can. Enjoy!
Elisa
This PECAN SANDIES recipe was easy and delicious!!! I am going to make this again soon for the family. They loved them. Thanks for sharing 🙂
Traci
Yumm! Can’t go wrong with this classic recipe. I love your tips and tricks for perfect baking. They’re wonderful! Thanks!
Beth Pierce
My pleasure, Traci!
Dina and Bruce
Growing up, I did not get many store bought treats. When my mom let me pick I would choose these cookies. Now that I have made them with your recipe, never gonna buy again! So good!
Beth Pierce
Thanks so much! I am so glad that you like the pecan sandies. They are delicious!
Kathleen
A luscious, buttery shortbread cookie packed with fantastic pecans? Count me in! These won’t last long in my house.
Stacey Crawford
I love how buttery the shortbread cookies are combined with the flavor & crunch of the pecans. It is hard to stop nibbling on them.
Beth Pierce
I agree 100% So hard to stop eating them!
Jennifer
Hi there! Can you freeze or refrigerate this cookie dough to bake later? Thank you in advance.
Beth Pierce
Yes you can. Refrigerate the dough for up to 24 hours or freeze for up to 3 months.
Susan
Just looked in the cupboard and realized I ran out of vanilla extract. Do you think almond extract would work? If so, would 1/2 tsp almond extract sound right since it’s so much stronger than vanilla? Or should I just run to the store and pick up vanilla extract? Thanks.
Beth Pierce
I was away from my computer! What did you decide to do? Interested to know if you went through with almond and how it tasted?
Sandra
What do I do with the 1/2 cup reserved pecans?
Beth Pierce
Step #4 Using a 1 1/2 tablespoon scoop for equal measurements, roll the dough into balls and then roll them through the reserved chopped pecans.
Jane!
These cookies look really delicious! I had no idea that using baking paper cooked more evenly – thank you for these tips.
Erin
These were absolutely fantastic! I think these are my new favorite cookie!
Sandra
Such a great way to enjoy my favorite pecan!! Thanks so much for the recipe!
Beth Pierce
You are most welcome, Sandra!
Tammy
Sandies are one of my favorites and these look so buttery and delicious! What a fabulous cookie…I’ll take a dozen!
Beth Pierce
You got it!
Rosey
Sandies are a favorite. They remind me of being a kid and summertime.
Samantha
These are delicious cookies. My new favorite shortbread cookies. I had to hide the last few so my family did not eat them all on me.
karen
Pecan sandies are my all time favorite. This recipe is spot on. I think it is my new favorite. Beware, these cookies are addicting.