Pecan Sandies

Easy Pecan Sandies are scrumptious, buttery shortbread cookies with a healthy helping of chopped pecans. If you like shortbread cookies, these are a must-try! They are a tried-and-true friend and family favorite.

Learn how to make delicious buttery pecan sandies with this step-by-step guide. They’re splendid for holiday baking, or anytime you want a tasty treat. Perfect for any occasion, these cookies will have everyone begging for more! Enjoy them with a tall glass of ice-cold milk or a warm cup of fresh coffee for breakfast, dessert, or a midday snack. If you like these cookies, try snickerdoodle cookies, snowball cookies, pecan pie cookies, spritz cookies, and lemon ricotta cookies.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Butter: Unsalted or salted. If using salted butter, omit the added salt. I started using Land O’Lakes butter many years ago in all my baking, and I have never looked back. The butter is high-quality and very consistent.
• Sugar: I use a combination of granulated and brown sugar for the best flavor and texture.
• Vanilla extract: Use the pure stuff, please.
• Pecans: You can substitute walnuts, but then they would not be pecan sandies.

How To Make Pecan Sandies

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Cream the butter, granulated sugar, and brown sugar until light and fluffy.
2. Reduce the speed to low and add the flour, salt, and vanilla extract.
3. Reduce the speed to stir and add the pecans.
4. Roll the dough into balls and place them on a baking sheet. Press the dough balls relatively flat using a small piece of parchment paper.
5. Bake for 14 minutes or until lightly browned.

Preparation Tips For Success

• Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
• For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
• Make the first batch a test run. Bake one or two cookies. This will allow you to ensure the dough does not spread too much and test the baking time. If the cookies spread too much, cover the bowl with plastic wrap and refrigerate for 1-2 hours.

Store and Freeze

Store the cookies in an airtight container on the counter for up to 4 days. These cookies freeze well. To freeze already-baked cookies, cool them thoroughly, then place them in a sturdy freezer container. Freeze for up to 3 months. Thaw on the counter overnight. Store them in an airtight container for up to 4 days.

More Cookie Recipes

Pecan Sandies Cookies Recipe

Easy Pecan Sandies are the ultimate shortbread cookie with a rich buttery flavor and loads of pecans. 

5 from 41 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 14 minutes minutes

Servings: 22 cookies

Calories: 185kcal

Author: Beth Pierce

Ingredients

• 1 cup unsalted butter softened
• ¼ cup granulated sugar
• ⅓ cup packed light brown sugar
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 1 ½ cups coarsely chopped pecans reserve ½ cup

Instructions

• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. 
• Using a stand blender with the paddle attachment or a handheld electric blender on medium speed, cream the butter and both sugars until light and fluffy, approximately 2-5 minutes. 
• Reduce the speed to low and add the flour, salt, and vanilla extract. Continue beating until incorporated. Reduce the speed to stir and add the chopped pecans reserving about 1/2 cup. 
• Using a 1 1/2 tablespoon scoop for equal measurements, roll the dough into balls and then roll them through the reserved chopped pecans.
• Place them on the prepared baking sheet with a little space between them for warm air to flow. Press the balls fairly flat using the flat bottom of a glass or a glass Pyrex measuring cup.
• Bake for 14-16 minutes or until lightly browned. Let the cookies cool for a few minutes before moving them to a wire rack to fully cool. 

Notes

Store the cookies in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months in sturdy freezer containers.

Nutrition

Calories: 185kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.