Name: Pecan Sandies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup powdered sugar; 1 large egg; 2 tsp vanilla extract; 2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 cups chopped pecans

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If you’ve never had the pleasure of biting into a buttery, nutty Pecan Sandies cookie, you’re in for a treat that’s as comforting as an afternoon chat with an old friend. These cookies are all about balance: crisp edges, a soft center, and a generous helping of toasted pecans in every bite. Whether you’re baking for a holiday cookie swap or just want something special with your coffee, Pecan Sandies are a timeless favorite you’ll find yourself making again and again.

Ingredients You’ll Need

The magic of Pecan Sandies lies in their simplicity. Each ingredient plays an important role in creating cookies that are rich, crumbly, and wonderfully nutty. Here’s what you’ll need, along with a little insight on why each one matters.

Unsalted butter (1 cup, softened): The heart of these cookies, butter brings richness and helps create that melt-in-your-mouth texture.
Granulated sugar (1/2 cup): Adds just the right amount of sweetness and helps the cookies brown beautifully.
Powdered sugar (1/2 cup): Gives a fine, tender crumb that distinguishes Pecan Sandies from other cookies.
Large egg (1): Binds the dough together and adds moisture for a softer center.
Vanilla extract (2 tsp): Adds warmth and depth, enhancing both the butter and pecans.
All-purpose flour (2 cups): The structure of the cookie, keeping everything together.
Baking soda (1/2 tsp): Lends a gentle lift for a light, crisp texture.
Salt (1/2 tsp): Balances sweetness and makes the buttery flavor pop.
Chopped pecans (1 1/2 cups): The star of the show! For extra flavor, toast them before mixing in.

How to Make Pecan Sandies

Step 1: Prep Your Baking Gear

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This small step ensures your Pecan Sandies bake evenly and release easily from the pan, so all your hard work pays off with perfect cookies.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and powdered sugar. Mix until the combination is light, fluffy, and pale—this aerates the dough and gives your cookies their signature delicate texture.

Step 3: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, then beat until everything is smooth and well-combined. This step infuses every bite with a subtle, comforting vanilla flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Stirring these together now ensures even distribution, so your Pecan Sandies rise just right and have balanced flavor throughout.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the creamed mixture, mixing gently until a dough forms. Don’t overmix—just stir until you no longer see streaks of flour.

Step 6: Fold in the Pecans

Gently fold the chopped pecans into your dough. If you’ve toasted them, you’ll notice a toasty aroma that hints at the delicious flavor to come.

Step 7: Shape and Flatten

Scoop out tablespoon-sized portions of dough, rolling each into a ball. Place them about two inches apart on your prepared baking sheets, then use your fingers or the bottom of a glass to gently flatten each one—these cookies won’t spread much on their own.

Step 8: Bake to Perfection

Bake the cookies for 12 to 14 minutes, until the edges are just turning golden. Let them cool on the baking sheet for five minutes (they’ll be fragile), then transfer to a wire rack to cool completely. That’s when the magic happens: the Pecan Sandies set up into their distinct tender-yet-crumbly texture.

How to Serve Pecan Sandies

Garnishes

A light dusting of powdered sugar just before serving adds a pretty, snowy finish and a hint of extra sweetness. For special occasions, try pressing a pecan half into the top of each cookie before baking—they’ll look as good as they taste.

Side Dishes

Pecan Sandies are truly delightful with a cup of coffee, tea, or even a cold glass of milk. Their buttery richness also pairs nicely with fresh berries or a scoop of vanilla ice cream for a simple dessert platter.

Creative Ways to Present

Arrange your Pecan Sandies in a vintage tin lined with parchment for a charming homemade gift, or stack them neatly and tie with baker’s twine for a rustic touch. For parties, serve them alongside other classic cookies for a nostalgic cookie tray that’s sure to disappear fast.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Pecan Sandies in an airtight container at room temperature. They’ll stay fresh and crisp for up to a week, making them perfect for make-ahead treats or spontaneous snacking.

Freezing

To freeze, layer the cooled cookies between sheets of wax paper in a sturdy container or zip-top bag. They’ll keep beautifully for up to three months—just thaw at room temperature when you’re ready to enjoy.

Reheating

While Pecan Sandies are wonderful at room temperature, you can revive that fresh-baked warmth by popping them in a 300°F oven for a few minutes. This brings back their just-baked aroma and a little extra crispness.

FAQs

Can I use salted butter instead of unsalted?

Absolutely! If you use salted butter, just reduce the added salt in the recipe to a pinch. This way, your Pecan Sandies will still have that perfect balance without becoming overly salty.

Do I have to toast the pecans?

Toasting the pecans isn’t required, but it does boost their flavor and adds a little extra crunch. Simply spread them on a baking sheet and toast at 350°F for about 5-7 minutes, then let them cool before adding to the dough.

Can I make Pecan Sandies dough ahead of time?

Yes, you can! Make the dough, cover tightly, and refrigerate for up to 48 hours. You can scoop and bake straight from the fridge, just add a minute or two to the baking time if the dough is cold.

What if I don’t have powdered sugar?

If you’re out of powdered sugar, you can pulse regular granulated sugar in a blender or food processor until fine. However, the classic texture of Pecan Sandies is best with powdered sugar, so use it if you can.

Why did my cookies turn out dry or crumbly?

It’s easy to overbake these cookies since they don’t get very dark. Take them out when the edges are just turning golden, and let them finish setting up on the baking sheet. This will keep your Pecan Sandies tender and delicious.

Final Thoughts

If you’re looking for a cookie that’s as satisfying as it is simple, give Pecan Sandies a spot in your baking rotation. They’re a true classic, beloved by all ages, and just the thing to share with friends, family, or anyone in need of a little homemade comfort. Happy baking!

Pecan Sandies Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 29 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

Pecan Sandies are classic buttery shortbread-style cookies loaded with crunchy chopped pecans. These tender, melt-in-your-mouth treats are perfectly sweet and have a delightful nutty flavor, making them a favorite holiday cookie or everyday dessert snack.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
2 tsp vanilla extract

Dry Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Other

1 1/2 cups chopped pecans

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light, fluffy, and pale in color.
Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly, ensuring the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
Mix Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms without overworking.
Fold in Pecans: Gently fold the chopped pecans into the dough for even distribution of nuts in every bite.
Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place the balls on the prepared baking sheets spaced about 2 inches apart. Flatten each ball slightly using your fingers or the bottom of a glass.
Bake: Bake in the preheated oven for 12 to 14 minutes until the edges are lightly golden but the centers remain soft.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set and prevents breakage.

Notes

For extra crunch and a deeper nutty flavor, lightly toast the pecans in a dry skillet over medium heat for 3-5 minutes before mixing into the dough.
Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
These cookies pair wonderfully with a hot cup of tea or coffee.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American