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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Lilac
So simple, but SO good!! I can already picture them with a cup of coffee on a chilly morning. Definitely adding these to my holiday baking list.
Karen
Let me start by confessing that I loooove pecans…To add pecans to cookies is beyond delicious, so good. Thanks a lot for the recipe.
Beth Pierce
You are most welcome, Karen! I agree they are delicious!
Sam D
I love these sandies. They are so darn delicious and easy to make.
Heather
These look really good! I love Sandies, I always roll mine in powdered sugar but I will try the nuts next time!
Ben
These were so good. They’re absolutely better than anything I ever bought at a store. This was the first time I ever made homemade sandies.
Beth Pierce
We loved them too!
Charmaine A Krob
Absolutely melt in your mouth!
Beth Pierce
Thank you, Charmaine!
Sharon
Made these for church coffee hour. My husband and I “tested” a few. I doubled the recipe and pressed a pecan half on top of each cookie. They came out so good! We will definitely make these again.
Beth Pierce
Thank you, Sharon! We love them too!
Diane Hriczko
I used margarine because of a dairy allergy I toasted the pecans. Baked for 16 minutes. Delicious
Beth Pierce
Thanks, Diane! So glad that you liked them!
Deb
My husband has to avoid nuts and any soy products. Do you think this recipe would work well with chopped Guittard semisweet chocolate chips in place of the pecans? I buy Guittard semisweet chocolate chips when they are on sale at a local grocery store and Guittard does not produce mini chips.
Beth Pierce
Yeah, I think they would turn out good.
Ross T
I made these cookies after dinner last night and they were delicious! The perfect crunch and perfectly sweet!
Beth Pierce
Thanks, Ross! So glad that you like the pecan cookies. They are so yummy!