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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Bob
These cookies turned out so rich and flavorful. Thank you!
Beth Pierce
You are most welcome, Bob!
Chara
Delicious cookies! I loved every bite! I will keep this recipe on file. Thank you, Beth!
Beth Pierce
The pleasure ia all mine, Chara!
David K
These shortbread cookies are so good! The pecan flavor really shines thru – will be making again!
Beth Pierce
Thanks, David! We love them too!
Erik J
We really enjoyed the way the pecans shine in these cookies. Very easy to make and tbh there aren’t any left over!
Beth Pierce
Thank you, Erik!
Carol Dallman
My husband’s favorite store-bought cookies are pecan sandies. I’m going to surprise him with these homemade ones. Problem is, though, he’ll probably never again be satisfied with just the store ones, which means more work for me….😉. I agree with you about Land O’ Lakes butter. It’s the only one I use. Far superior to the others.
Beth Pierce
Thanks, Carol! I hope he enjoys them! Just tell him it is a special treat!
Jo
These cookies are absolutely delectable. They’re light and fluffy. Bet you can’t eat just one!
Beth Pierce
Thanks, Jo! I agree.
Brenda Kennair
These are so good!
Beth Pierce
Thanks, Brenda! So glad that you enjoyed them!
Sarah
Those Easy Pecan Sandies sound absolutely delicious! I love shortbread cookies, and adding chopped pecans to the mix sounds like a match made in heaven. No wonder they’re a tried and true favourite among friends and family. I can imagine enjoying them with a nice coffee or a refreshing glass of milk. Thanks for sharing this tasty treat!
Monidipa Dutta
These pecan sandies look absolutely delicious! I appreciate the clear instructions and helpful tips provided in the recipe. The photos are also mouthwatering. Can’t wait to try making these delightful treats. Thank you for sharing!
Zane
My son loved these cookies. He said they were the best that he has had. Thanks for the recipe, Beth.