Let's talk about buttery, nutty, crispy, and crunchy Pecan Sandies that are so full of everything you want in a great cookie. These shortbread type cookies are melt-in-your-mouth delectable.
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❤️ Why you'll love this recipe
- Pecan Sandies are perfect because they have just a few ingredients and everything comes together quickly.
- These delightful golden brown pecan sandies are a classic cookie full of flavor.
Ingredients
- chopped pecans - well these are Pecan Sandies, so we need to add them.
- unsalted butter - adds moisture to the batter.
- white sugar - sweetness and develops browning in the cookie.
- brown sugar - another level of sweetness to the cookie.
- egg - binds the cookie.
- vanilla - adds flavor.
- salt - a little boost of flavor.
- all-purpose flour - binds the cookie
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Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In the bowl of a stand mixer using the paddle attachment or a large mixing bowl, using an electric hand mixer with beaters attached, cream butter and sugar until smooth and fluffy, about 5 to 7 minutes. The mixture will be a pale yellow.
- Beat in egg and vanilla.
- Mix in pecans and flour.
- Roll into a log about 1 ½ inches thick. Wrap in wax paper and refrigerate for at least 4 hours up to overnight.
- Preheat oven to 350°F/177°C.
- Remove wax paper from cookie dough and slice into ½ inch slices.
- Place on an ungreased cookie sheet.
- Bake for 12-15 minutes in the preheated oven
- Let cool on a cooling rack.
Storage
Keep the cookies in a covered airtight container on the counter for up to 4-5 days.
Freezer instructions: When following the instructions in the recipe card below, when the dough is refrigerated, instead, wrap the dough well in plastic wrap and place it into a freezer-safe bag. The dough can be kept in the freezer for up to 3 months.
When ready to bake, defrost the dough in the refrigerator. Then slice the cookies and bake them according to the recipe.
The dough logs can also be sliced and placed on a baking sheet in the freezer to flash-freeze the dough for about an hour and then placed in freezer-safe bags. The dough won't stick together in the freezer and slices can be removed and baked as needed.
Expert Tips
Expert Tip: Use room temperature unsalted butter so the dough will be easier to blend together.
- Have your egg at room temperature so they mix easily.
- Use care to measure flour correctly so the cookies will be perfect when baked.
- Follow the directions as baking is not as forgiving as cooking.
Frequently Asked Questions
Sure, but then omit adding salt to the cookie batter. You may over-salt the cookie.
Absolutely. The dough can be refrigerated at the point when it should be refrigerated overnight.
Wrap the dough well in plastic wrap and place it into a freezer-safe bag.
The dough can be kept in the freezer for up to 3 months. When ready to bake, defrost, slice the cookies and bake according to the recipe.
Serving Suggestions
Enjoy Pecan Sandies with a tasty Caramel Macchiato for a tasty snack or dessert.
Pumpkin Spice Lattes would be a great pairing with these cookies.
For the over 21 crowd, you have got to try my Dad's Irish Coffee Recipe, it is the best!
Similar recipes
Thumbprint Cookies is another classic cookie to enjoy.
Our No-Chill Sugar Cookies are super easy to prepare and enjoy.
Neiman Marcus Cookies are full of flavor and a personal favorite.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Pecan Sandies
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup granulated white sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¾ cup chopped pecans
- 2 cups all-purpose flour
Instructions
- In a large mixing bowl using a stand mixer with paddle attachment or an electric hand mixer with beaters attached, cream butter and sugar until fluffy and completely blended, about 5 to 7 minutes, the mixture will be a pale yellow.
- Beat in the egg until blended, about 1 minute, and then the vanilla extract.
- Fold in the pecans.
- Gently mix in the flour.
- Remove dough and roll into a log.
- Cover with a piece of wax paper and refrigerate for at least 4 hours up to overnight. (see notes if you want to freeze the dough for later)
- Preheat oven to 350°F/177°C.
- Remove dough from the fridge and discard the wax paper.
- Slice the cookie dough into ½ inch slices.
- Place on an ungreased cookie sheet.
- Bake in the preheated oven for about 12-15 minutes. Cookies will be golden.
- Remove from the oven. Let cool slightly. Transfer to a cooling rack to finish cooling.
Notes
- Have your butter and eggs at room temperature for best results.
- Use care to measure flour correctly.
- Follow the directions as baking is not as forgiving as cooking.
- You can freeze the dough once it is rolled. Wrap well in plastic and place in a freezer-safe bag. They can be kept in the freezer for up to 3 months. When ready to bake, defrost, slice the cookies and bake according to the recipe.
