Let’s talk about buttery, nutty crispy and crunchy, that’s the only way to describe our decadent Pecan Sandies. These cookies are melt in your mouth delectable. Sure to become a must on your dessert table. When I make these tasty treats, I have to beat the not so little hands of my kids away from the cooling tray. You can be more gentile with your friends and family.
“This post and recipe are created for #ChristmasCookie! I have received samples by some of the sponsor companies but as always opinions are 100% mine. Thank you for supporting the brands that keep me creating. ”
It’s Christmas cookie week, celebrating amazing recipes and a fabulous giveaway. I’m quite serious about my cookie baking and enjoy this week a lot. Don’t forget to check out some of my other favorites that my Dad says are sinfully delicious, Rugelach, Spritz Cookies, Italian Rainbow Cookies.
It’s hard to pick a favorite cookie because quite frankly, I love them all. I will say these are up there in favorites because they are a great cookie for a newer baker too.
I get asked for recipes a lot from people just starting out in the kitchen. Everyone should have a few easy cookie recipes. Pecan Sandies are perfect because they have just a few ingredients and everything comes together quickly.
I have to thank our sponsors, Millican Pecans and Adams Extract for the delicious treats to make our Christmas Cookie creations.
If you haven’t used either of their products, I have links below to purchase from them. Millicans pecans are absolutely amazing. Adams Extract, I have been using for a long time and I love every one of their products.
Table of Contents
Pecan Sandies Ingredients
- chopped pecans – well these are Pecan Sandies, so we need to add them.
- unsalted butter – adds moisture to the cookie
- white sugar – sweetness and develops browning in the cookie.
- brown sugar – aids in giving height and browning in the cookie.
- egg – binds the cookie.
- vanilla – adds flavor.
- salt – a little boost of flavor.
- all-purpose flour – binds the cookie
Tips to making Great Pecan Sandies
- 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.
Pecan Sandies FAQs
Can I use salted butter to make these cookies?
Sure, but then don’t add the salt, you may over salt the cookie.
Can these dough be frozen prior to baking the cookies?
Absolutely. At the point where you refrigerate the cookies, instead, 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.
How long will Pecan Sandies keep after they are baked?
These cookies keep in a sealed storage bag on the counter for about 5 days.
SHOP THIS RECIPE
This post contains affiliate links for your convenience. As an Amazon Associate, I earn from qualifying purchases.
Cooling Racks: I have a few racks. These are a favorite because they stack up and are perfect for small spaces.
Millican Pecans: my favorite brand of pecans. Perfect for baking and snacking.
Check out my store, Everyday Eileen I share all my favorite finds
How to Make Pecan Sandies
- Cream butter until smooth.
- Beat in sugar, until fluffy. Then, add egg and vanilla.
- Mix in pecans and flour.
- Roll into a log about 1 ½ inches thick. Wrap in wax paper and refrigerate 4 hours to overnight.
- Preheat oven to 350 degrees.
- Remove wax paper, slice into ½ inch slices.
- Place on an ungreased cookie sheet.
- Bake for 12-15 minutes.
- Let cool on a cooling rack.
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Pecan Sandies
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 1 cup butter
- ½ cup white sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract use Adams extract for best results
- ¼ teaspoon salt
- ¾ cup chopped pecans use Millican pecans for best results
- 2 cups all-purpose flour
Instructions
- In a large mixing bowl, cream butter until soft.
- Blend in sugar until fluffy.
- Mix in the egg and vanilla extract.
- Blend 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 4 hours to overnight. (see notes if you want to freeze the dough for later)
- Preheat oven to 350 degrees.
- 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 for about 12-15 minutes. Cookies will be golden.
- Remove from the oven. Let cool slightly. Transfer to a cooling rack to finish cooling.
- Store in a storage bag or tin for up to 5 days.
Notes
Nutrition
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Sugar and Butter Cookies
- Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Nut Cookies:
- Chewy Hazelnut Oatmeal Cookies by Food Above Gold
- Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
- Pecan Sandies by Everyday Eileen
- Oatmeal Pecan Cookies by Creative Southern Home
- Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
- Salted Chocolate Pecan Cookies by Cookaholic Wife
Snickerdoodles
- Eggnog Snickerdoodle Cookies by Cheese Curd In Paradise
- French Toast Snickerdoodles by Love and Confections
- Snickerdoodle Sandwich Cookies by Strawberry Blondie Kitchen
Chocolate Cookies
- Chocolate Peppermint Biscotti by Sweet Beginnings
- White Chocolate Cranberry Shortbread Cookies by Red Cottage
- Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Dark Chocolate Orange Crinkle Cookies by A Kitchen Hoor’s Adventures
- Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Miscellenious Cookies
- Iced Molasses Cookies by Palatable Pastime
- Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
- Gluten Free Hungarian Rugelach by Frugal & Fit
- Lemon Sponge Tassies by Cindy’s Recipes and Writings
- Peppermint Madeleines by Books n’ Cooks
- Raspberry Shortbread Cookies by Blogghetti
- Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
Do you use all purpose flour? (I’m sorry if you already said that and I just missed it somehow!)
Thanks!
Hi Christi, yes I use all-purpose flour. I have updated the recipe to include this as well.
Loved making these cookies. My family were eating them as soon as they came out of the oven and cooling.
Thank you
I’m so glad you and your family enjoy the cookies, Dalia. I thank you for taking the time to come back and let me know. It is greatly appreciated.
These cookies are the bomb! Easy to throw together and delicious! The only sub I made was using Butter Extract for the Vanilla and I toasted my Pecans. My husband proclaimed them a ‘keeper’. Thanks for sharing.
Wonderful RB, I love the idea of toasting the pecans. Thank you for taking the time to let me know how the recipe worked for you.I’m glad your husband wants to make these often. 🙂
Perfectly delicious, and so simple to make! I’m definitely keeping this recipe on hand!
Awesome Vicky, so glad you enjoy the cookies.
My husband will definitely love these pecan Sandies. I’m bookmarking this recipe.
Awesome,I hope he enjoys the Sandies as much as we do Carlos.
Me being the cookie monster that I am, how have I never had these? Trying soon!
You will love these sandies.
These are the best cookies! Yum!
I love them
[email protected] I don’t what I did wrong but they spread out flat. I was presice with measurements esp the flour? Still taste great but I wanted them to be like in your picture.
Hi Natasha, did you refrigerate them overnight? Are you making them into the log shape before refrigerating? I have never had them spread.
These bring back memories! My mom loved pecan sandies, and they were almost always in our house. Either the homemade or store bought version. Pinning this recipe to try soon.
Excellent, enjoy the pecan sandies.
I love these cookies! And you have so many great cookie recipes.
Thank you so much Laura, enjoy!
for some reason my dough came out too sticky but I formed it in a roll anyway, and waited overnight until I took them from the fridge. They taste great but they spreaded and did not block like I wanted them too. I followed the recipe well, even the part about measuring the flour. So with the remaining dough (I only baked 4 test cookies) I am going to add more flour in hopes that this doesn’t spread and be soft.
Hmm, hey Vallerie, I’ve never had an issue with this dough and we make these cookies a lot. The sugar you measured out? You had them in the fridge overnight so they should not have spread. Are you in a very high altitude? I will be making these again over the weekend and I will try and see where the dough may get sticky. Let me know how the
Cookie dough will get sticky if it gets to warm. Letting butter get so soft that its mushy will also contribute to sticky dough. Hope this helps.
I agree Lyn. If the dough starts to get sticky, place it in the fridge for a bit before continuing with the cookies.
We made this with the kids. Delicious. I’m making another batch today to bring to work they were a hit. The pecan flavor was perfect and nice and buttery
Fantastic Carol. I’m so glad you enjoyed the pecan sandies.
Can the dough be kept in the fridge for two days or should I freeze and then defrost instead? Thank you!
Hi Stacey, keep the dough well wrapped with plastic wrap in the fridge for the 2 days and you will be fine then to complete baking. any more than two days, I would place the dough in the freezer until ready to bake. Let me know if you have any other questions. Enjoy the cookies. These are delicious. Happy Holidays.
These are perfection! They turned out so good and I loved the step by step instructions. YUM!
Thank you Kelley, glad you enjoyed the cookies.
I find it incredibly hard to resist pecans so I will definitely be giving this a try. I love that the dough can also be frozen. Thanks so much for posting this!
Awesome Tayo, enjoy these cookies Let me know how they turned out for you.
These cookies are a classic! Perfect flavor and texture, I love making them for cookie exchanges!
So glad you enjoy these pecan sandies
That color!!! It almost has me drooling! Oh, alright, so maybe I am drooling!!!
Aw, thank you Colleen. I hope you enjoy the cookies!