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.
Jump to:
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
Equipment
- baking sheet
- Liquid Measuring Cup
- Measuring Spoons and Cups
- Hand Mixer
- Stand Mixer
- Cooling Racks
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, flour, and salt.
- 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 frozen when shaped into logs and placed in freezer-safe bags for up to 6 months.
When ready to bake, defrost, slice the cookies, and bake according to the recipe.
Serving Suggestions
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM PINTEREST TWITTER
Thank you for your continued support. I am forever grateful.
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! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Pecan Sandies
Equipment
Ingredients
Instructions
- In a large mixing bowl using a stand mixer with paddle attachment or an electric hand mixer with beaters attached, cream 1 cup unsalted butter, room temperature ½ cup granulated sugar, and ¼ cup light brown sugar until fluffy and completely blended, about 5 to 7 minutes; the mixture will be a pale yellow.
- Beat in 1 large egg until blended, about 1 minute, and then add 1 teaspoon pure vanilla extract.
- Fold in ¾ cup chopped pecans
- Gently mix in 2 cups all-purpose flour and ¼ teaspoon kosher salt
- Remove dough from the mixer and roll into a log.
- Cover the dough 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 refrigerator 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.
Nutrition
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.
