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.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Reduce the speed to low and add the flour, salt, and vanilla extract.
- Reduce the speed to stir and add the pecans.
- 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.
- 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
Easy Mini Butter Pecan Cookies
Pecan Sandies Cookies Recipe
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
Nutrition
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Catherine
These pecan sandies were so delish! They are our new favorite cookies. I must warn you though they are addictive. Thanks for sharing the recipe, Beth!
Pedja
This recipe looks very delicious and easy to make. I love cookies with lots of butter. It’s expensive in my country so we don’t use it so often. Thanks for sharing!
Beth Pierce
The pleasure is all mine, Pedja!
Vanessa
MmmMMM! I love sandies. I buy them almost every time I go to the store. I can’t wait to make my own!
Beth Pierce
Thanks, Vanessa! Enjoy!
Stephanie
I love these cookies and didn’t realize they were so easy to make at home! I was able to make them dairy-free for my allergy needs and they were perfect.
Beth Pierce
Thanks Stephanie! I am so glad that you were able to adaptt the recipe to your needs!
Mary
Can these be dusted in Confectioners sugar while still warm?
Beth Pierce
Yes, you sure can. Enjoy!
Elisa
This PECAN SANDIES recipe was easy and delicious!!! I am going to make this again soon for the family. They loved them. Thanks for sharing 🙂
Traci
Yumm! Can’t go wrong with this classic recipe. I love your tips and tricks for perfect baking. They’re wonderful! Thanks!
Beth Pierce
My pleasure, Traci!
Dina and Bruce
Growing up, I did not get many store bought treats. When my mom let me pick I would choose these cookies. Now that I have made them with your recipe, never gonna buy again! So good!
Beth Pierce
Thanks so much! I am so glad that you like the pecan sandies. They are delicious!
Kathleen
A luscious, buttery shortbread cookie packed with fantastic pecans? Count me in! These won’t last long in my house.
Stacey Crawford
I love how buttery the shortbread cookies are combined with the flavor & crunch of the pecans. It is hard to stop nibbling on them.
Beth Pierce
I agree 100% So hard to stop eating them!