Classic Pecan Sandies

Classic Pecan Sandies are buttery, crumbly cookies loaded with crunchy pecans and a touch of sweetness, making them an irresistible treat for any occasion.

These cookies are perfect for tea time, holiday cookie trays, or a simple dessert to satisfy your sweet tooth. With their rich, nutty flavor and melt-in-your-mouth texture, they’re a timeless favorite.

Kitchen Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) powdered sugar
• 2 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1/2 tsp salt
• 1 cup (120g) finely chopped pecans

Directions

1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy.
3. Add Vanilla: Mix in the vanilla extract until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
5. Fold in Pecans: Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
6. Shape the Cookies: Scoop tablespoons of dough and roll them into balls. Flatten slightly with your palm and place them about 2 inches apart on the prepared baking sheet.
7. Bake: Bake for 18–20 minutes, or until the edges are lightly golden.
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (Per Cookie, Approx.)

• Calories: 160
• Protein: 2g
• Carbohydrates: 12g
• Fat: 12g
• Fiber: 1g

Expert Tips

• Finely Chop Pecans: Finely chopping the pecans ensures even distribution and better texture in every bite.
• Don’t Overmix: Mix the dough just until combined to avoid tough cookies.
• Chill Dough (Optional): For a firmer dough and less spreading, chill the dough for 30 minutes before baking.

FAQs

Can I use other nuts instead of pecans?
Yes, walnuts or almonds are great substitutes for pecans.

Why are my cookies spreading too much?
Ensure your butter isn’t too soft, and consider chilling the dough before baking.

Can I freeze the dough?
Absolutely! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag and bake as needed.

Do I need to toast the pecans?
Toasting pecans enhances their flavor but isn’t necessary.

Storing & Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 1 week.
• Freezing: These cookies freeze well for up to 3 months in an airtight container.

Substitutions & Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Add a Twist: Sprinkle with powdered sugar after cooling for a sweeter finish.
• Chocolate Lovers: Mix in mini chocolate chips along with the pecans for a delightful twist.

Classic Pecan Sandies

Classic Pecan Sandies are buttery, crumbly cookies loaded with crunchy pecans and a touch of sweetness, making them an irresistible treat for any occasion.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Hand or stand mixer
• - Baking sheet
• - Parchment paper or silicone baking mat
• - Cooling rack

Ingredients

  

• - 1 cup 226g unsalted butter, softened
• - 1/2 cup 100g granulated sugar
• - 1/2 cup 60g powdered sugar
• - 2 tsp vanilla extract
• - 2 cups 250g all-purpose flour
• - 1/2 tsp salt
• - 1 cup 120g finely chopped pecans

Instructions

 

• **Preheat Oven:** Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
• **Cream Butter and Sugars:** In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy.
• **Add Vanilla:** Mix in the vanilla extract until combined.
• **Combine Dry Ingredients:** In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
• **Fold in Pecans:** Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
• **Shape the Cookies:** Scoop tablespoons of dough and roll them into balls. Flatten slightly with your palm and place them about 2 inches apart on the prepared baking sheet.
• **Bake:** Bake for 18–20 minutes, or until the edges are lightly golden.
• **Cool:** Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.