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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Melanie Carnessale
These cookies are the best! Made them yesterday for the first time and shared them with several neighbors all of whom LOVED them! I followed the directions exactly! I did toast my pecans for 8 minutes beforehand.
I can’t wait to make another batch!
Beth Pierce
Thank you, Melanie! So glad that you and your neighbors enjoyed them!
Mia
Ignore my plea for help on the pecan sandies. I errored. I used 1/2 cup butter not 1 cup🙄😭
Beth Pierce
No problem. I understand.
Mia
Okay, I have made these twice already. (Once I followed the recipe correctly 😂) These are to-die-for. So flavorful. And yummy 😋. Im glad I found this recipe.
Beth Pierce
I am glad that you found it too! I love these cookies!
Teresa
The cookies are delicious and easy to make. I toasted the pecans slightly before.
Beth Pierce
So glad that you liked thme, Teresa!
Betsy Trudgen
These pecan sandies are so good! I made them for a brother for his birthday, his choice. I wasn’t sure if there was a mistake in the recipe with no egg or rising agent like baking soda in the ingredients. Not needed. I actually made a second batch. The taste and texture are excellent! Thank you for the recipe!
Beth Pierce
My pleasure, Betsy! I am so glad that you and your brother liked them. I love them too!
Collene
Great recipe and so easy! Thanks
Beth Pierce
My pleasure!
Helena
Great pecan sandies. They are so good they are addicting. I will make these often.
Beth Pierce
Thanks, Helena! I am so happy that you enjoyed them!
Melissa
These look incredible and I pinned this recipe so I can make them for me and my family plus I am going to make an extra batch to send to my Mom. Pecan sandies are her favorite cookie!
Beth Pierce
Thank you, Melissa. I hope you enjoy them as much as we do.
Callie
Oh wow these cookies were really delicious. I loved the pecan crunch within it – thank you for sharing your recipe.
Beth Pierce
You are most welcome, Callie!
April
These cookies were a real treat for me. I am a big fan of pecan nuts so I loved the flavor and texture of these.
Carol
The Pecan Sandies are delicious and easy to make. We will definitely make them regularly.
Beth Pierce
Thank you, Carol! So glad that you enjoyed them!