Homemade Pecan Sandies Recipe

If you’re craving a cookie that’s tender, buttery, and packed with rich, nutty flavor, then Homemade Pecan Sandies are exactly what you need. These classic cookies combine a melt-in-your-mouth shortbread texture with the warm crunch of toasted pecans. Perfect with a cup of coffee or as a sweet treat to end a meal, pecan sandies are beloved by many — and now, you can make them easily in your own kitchen.

This guide will walk you through everything you need to know about baking the perfect pecan sandies from scratch. Whether you’re new to baking or a seasoned pro, this recipe is straightforward and results in cookies that are delicious, crowd-pleasing, and completely homemade.

Why You’ll Love This Recipe

Homemade pecan sandies are a delightful combination of butter, flour, sugar, and pecans, offering a simple yet satisfying flavor profile. Unlike overly sweet cookies, pecan sandies strike a perfect balance of mild sweetness, nutty crunch, and a rich, shortbread-like crumble.

Here are just a few reasons to try this recipe:

• Made with simple pantry staples

• Requires no special equipment

• Perfect for holidays, gifting, or everyday snacking

• They freeze well and store beautifully

• Offers an authentic homemade taste you can’t find in store-bought versions

Whether you enjoy them plain, dusted with powdered sugar, or dipped in chocolate, pecan sandies are versatile and always a hit.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

• ¼ cup packed brown sugar

• 2 teaspoons pure vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon salt

• 1 cup finely chopped pecans

• Optional: extra pecan halves for decorating

Instructions: Step-by-Step

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2–3 minutes using a hand mixer or stand mixer.

3. Add Vanilla

Mix in the vanilla extract and continue beating until well combined.

4. Incorporate Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture and mix until a soft dough forms.

5. Fold in Pecans

Stir in the chopped pecans until evenly distributed throughout the dough.

6. Shape the Cookies

Scoop out about 1 tablespoon of dough and roll it into a ball. Flatten slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing cookies about 2 inches apart.

7. Bake

Bake for 12–15 minutes or until the edges are lightly golden. Be careful not to overbake — they should remain pale in the center.

8. Cool

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Information

• Prep Time: 15 minutes

• Cook Time: 15 minutes

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• Total Time: 30 minutes

• Category: Dessert

• Cuisine: American

• Servings: 24 cookies

• Calories (Per Cookie): Approx. 120

Tips for Success

• Use quality butter for the best flavor. The richness of the butter makes or breaks a good sandie.

• Toast the pecans before chopping for an extra depth of flavor.

• Don’t overmix once the flour is added to keep the cookies tender.

• Chill the dough for 20–30 minutes if your kitchen is warm — it helps the cookies maintain their shape.

• These cookies store well in an airtight container for up to a week, and they freeze beautifully for up to 3 months.

Variations to Try

• Chocolate-Dipped Sandies: Dip one half of each cooled cookie in melted dark or white chocolate.

• Powdered Sugar Finish: Lightly dust the cooled cookies with powdered sugar for a snowy, sweet look.

• Add a Cinnamon Twist: Add ¼ teaspoon ground cinnamon to the dough for a subtle spice.

12 Frequently Asked Questions About Pecan Sandies

1. What are pecan sandies?
   Pecan sandies are shortbread-like cookies made with butter, flour, sugar, and pecans. They’re known for their crumbly, tender texture and mild sweetness.

2. Can I use salted butter?
   Yes, but reduce or omit the added salt in the recipe to avoid an overly salty flavor.

3. Do I need to chill the dough?
   Chilling is optional but recommended if your dough feels too soft or sticky. It helps the cookies keep their shape during baking.

4. Can I freeze the dough?
   Absolutely. Wrap the dough in plastic and freeze for up to 2 months. Thaw in the fridge before shaping and baking.

5. Can I make them gluten-free?
   Yes, you can use a gluten-free 1:1 baking flour blend. Results may vary slightly, but it works well.

6. Why are my cookies spreading too much?
   This could be due to overly soft butter or warm dough. Chill the dough briefly before baking if needed.

7. Can I add chocolate chips?
   Yes! Mini chocolate chips pair nicely with pecans if you want a sweeter variation.

8. Are pecan sandies the same as Mexican wedding cookies?
   Not exactly. They are similar in texture, but Mexican wedding cookies are usually rolled in powdered sugar and shaped into balls.

9. Can I toast the pecans beforehand?
   Yes, and it’s recommended! Toasting enhances the flavor and adds a rich nuttiness.

10. How long do they last?
    Stored in an airtight container at room temperature, they last about 5–7 days. Freeze for longer storage.

11. Do I need a mixer?
    A mixer makes it easier, but you can mix the dough by hand with a sturdy spoon or spatula.

12. How do I know when they’re done baking?
    The edges should just start to turn golden. The centers may still look pale — that’s perfect for soft, tender cookies.

Final Thoughts

There’s something timeless and comforting about a homemade pecan sandie. With their buttery, crumbly texture and nutty flavor, they offer a taste that brings you back to the basics of traditional home baking. They’re simple to make, hard to resist, and perfect for sharing with friends and family — or savoring all to yourself.

If you love easy homemade desserts that deliver big on flavor, these cookies deserve a permanent spot in your baking rotation.

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