Published: · Modified: by Eileen xo
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Let's talk about buttery, nutty, crispy, and crunchy Pecan Sandies that are so full of everything you want in a great cookie. These shortbread type cookies are melt-in-your-mouth delectable.
Jump to:
- ❤️ Why you'll love this recipe
- Ingredients
- Equipment
- Instructions
- Storage
- Expert Tips
- Frequently Asked Questions
- Serving Suggestions
- Similar recipes
- 📖 Recipe
- 💬 Comments
❤️ Why you'll love this recipe
- Pecan Sandies are perfect because they have just a few ingredients and everything comes together quickly.
- These delightful golden brown pecan sandies are a classic cookie full of flavor.
Ingredients
- chopped pecans - well these are Pecan Sandies, so we need to add them.
- unsalted butter - adds moisture to the batter.
- white sugar - sweetness and develops browning in the cookie.
- brown sugar - another level of sweetness to the cookie.
- egg - binds the cookie.
- vanilla - adds flavor.
- salt - a little boost of flavor.
- all-purpose flour - binds the cookie
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Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In the bowl of a stand mixer using the paddle attachment or a large mixing bowl, using an electric hand mixer with beaters attached, cream butter and sugar until smooth and fluffy, about 5 to 7 minutes. The mixture will be a pale yellow.
- Beat in egg and vanilla.
- Mix in pecans, flour, and salt.
- Roll into a log about 1 ½ inches thick. Wrap in wax paper and refrigerate for at least 4 hours up to overnight.
- Preheat oven to 350°F/177°C.
- Remove wax paper from cookie dough and slice into ½ inch slices.
- Place on an ungreased cookie sheet.
- Bake for 12-15 minutes in the preheated oven
- Let cool on a cooling rack.
Storage
Keep the cookies in a covered airtight container on the counter for up to 4-5 days.
Freezer instructions: When following the instructions in the recipe card below, when the dough is refrigerated, instead, wrap the dough well in plastic wrap and place it into a freezer-safe bag. The dough can be kept in the freezer for up to 3 months.
When ready to bake, defrost the dough in the refrigerator. Then slice the cookies and bake them according to the recipe.
The dough logs can also be sliced and placed on a baking sheet in the freezer to flash-freeze the dough for about an hour and then placed in freezer-safe bags. The dough won't stick together in the freezer and slices can be removed and baked as needed.
Expert Tips
Expert Tip: Use room temperature unsalted butter so the dough will be easier to blend together.
- Have your egg at room temperature so they mix easily.
- Use care to measure flour correctly so the cookies will be perfect when baked.
- Follow the directions as baking is not as forgiving as cooking.
Frequently Asked Questions
Can I use salted butter to make these cookies?
Sure, but then omit adding salt to the cookie batter. You may over-salt the cookie.
Can the dough be frozen prior to baking the cookies?
Absolutely. The dough can be refrigerated at the point when it should be refrigerated overnight.
Wrap the dough well in plastic wrap and place it into a freezer-safe bag.
The dough can be kept in the freezer for up to 3 months. When ready to bake, defrost, slice the cookies and bake according to the recipe.
Serving Suggestions
Enjoy Pecan Sandies with a tasty Caramel Macchiato for a tasty snack or dessert.
Pumpkin Spice Lattes would be a great pairing with these cookies.
For the over 21 crowd, you have got to try my Dad's Irish Coffee Recipe, it is the best!
Similar recipes
Thumbprint Cookies is another classic cookie to enjoy.
Our No-Chill Sugar Cookies are super easy to prepare and enjoy.
Neiman Marcus Cookies are full of flavor and a personal favorite.
I love any comments or questions, please feel free to leave them below.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Pecan Sandies
Buttery, nutty and so absolutely delicious! These Pecan Sandies are easy to prepare and are always a hit. Perfect for family gatherings, Christmas cookie exchange, and pot lucks.
5 from 15 votes
Print Pin Rate
Course: Baking, Christmas Cookies, Snacks
Cuisine: American
Keyword: old fashioned pecan sandies, pecan sandies, pecan sandies recipe
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
refrigerate: 4 hours hours
Total Time: 4 hours hours 27 minutes minutes
Servings: 18 cookies
Calories: 132kcal
Author: Eileen Kelly
Equipment Needed:
As an Amazon Associate I earn from qualifying purchases
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup granulated white sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¾ cup chopped pecans
- 2 cups all-purpose flour
Instructions
In a large mixing bowl using a stand mixer with paddle attachment or an electric hand mixer with beaters attached, cream butter and sugar until fluffy and completely blended, about 5 to 7 minutes, the mixture will be a pale yellow.
Beat in the egg until blended, about 1 minute, and then the vanilla extract.
Fold in the pecans.
Gently mix in the flour and salt.
Remove dough and roll into a log.
Cover with a piece of wax paper and refrigerate for at least 4 hours up to overnight. (see notes if you want to freeze the dough for later)
Preheat oven to 350°F/177°C.
Remove dough from the fridge and discard the wax paper.
Slice the cookie dough into ½ inch slices.
Place on an ungreased cookie sheet.
Bake in the preheated oven for about 12-15 minutes. Cookies will be golden.
Remove from the oven. Let cool slightly. Transfer to a cooling rack to finish cooling.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Storage: Store in a covered airtight covered container or tin for up to 5 days.
Tips for Success:
- Have your butter and eggs at room temperature for best results.
- Use care to measure flour correctly.
- Follow the directions as baking is not as forgiving as cooking.
- You can freeze the dough once it is rolled. Wrap well in plastic and place in a freezer-safe bag. They can be kept in the freezer for up to 3 months. When ready to bake, defrost, slice the cookies and bake according to the recipe.
I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
Don’t forget to shop at theEveryday Eileenstore on Amazon.
Nutrition
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 38mg | Potassium: 95mg | Fiber: 2g | Sugar: 9g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!
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Reader Interactions
Comments
Donna
Made these yesterday. Good stuff. Perfect sized recipe for 2 people.Reply
Debby
Add the salt to the directions. I forgot it!
Reply
Eileen xo
Oh my gosh, thank you. I make these at least once a week but since I have the recipe in my head, I never check the recipe card here. Thank you, corrected and added it to the instructions.
Reply
Sandy
My husbands new favorite cookie! I made them according to the recipe, and they disappeared in record time. The next week, I was out of pecans, so used cashews. The cookies are great both ways!Reply
Eileen xo
Awesome, so glad he enjoyed the pecan sandies
Reply
Robin
I'm not sure why, but these seemed to need a bit of salt or maybe sugar on top. But they were otherwise very easy to make and came out beautifully.
Reply
Jaz
Hello !I cant want ti make these ! I don’t have any pecans but have a stash of walnuts . Can they be used instead ?
Reply
Eileen xo
Hi Jaz, I have only made these with pecans but I am sure walnuts would be fine to use. Let me know how they turn out. I hope you enjoy.
Reply
Christi
Do you use all purpose flour? (I'm sorry if you already said that and I just missed it somehow!)
Thanks!Reply
Eileen xo
Hi Christi, yes I use all-purpose flour. I have updated the recipe to include this as well.
Reply
Dalia
Loved making these cookies. My family were eating them as soon as they came out of the oven and cooling.Thank you
Reply
Eileen xo
I'm so glad you and your family enjoy the cookies, Dalia. I thank you for taking the time to come back and let me know. It is greatly appreciated.
Reply
KB
Delicious and easy to make.Reply
See AlsoPeanut Brittle RecipeEileen xo
Thank you so much KB, glad you enjoyed the pecan sandies. Thank you for taking the time to let me know how the recipe worked for you.
Reply
RB
These cookies are the bomb! Easy to throw together and delicious! The only sub I made was using Butter Extract for the Vanilla and I toasted my Pecans. My husband proclaimed them a 'keeper'. Thanks for sharing.Reply
Eileen xo
Wonderful RB, I love the idea of toasting the pecans. Thank you for taking the time to let me know how the recipe worked for you.I'm glad your husband wants to make these often. 🙂
Reply
Vicky
Perfectly delicious, and so simple to make! I’m definitely keeping this recipe on hand!
Reply
Eileen xo
Awesome Vicky, so glad you enjoy the cookies.
Reply
Carlos at Spoonabilities
My husband will definitely love these pecan Sandies. I'm bookmarking this recipe.Reply
Eileen xo
Awesome,I hope he enjoys the Sandies as much as we do Carlos.
Reply
colleen kennedy
Me being the cookie monster that I am, how have I never had these? Trying soon!Reply
Eileen xo
You will love these sandies.
Reply
Jersey Girl Cooks
These are the best cookies! Yum!Reply
Eileen xo
I love them
Reply
Natasha
[emailprotected] I don't what I did wrong but they spread out flat. I was presice with measurements esp the flour? Still taste great but I wanted them to be like in your picture.
Reply
Eileen xo
Hi Natasha, did you refrigerate them overnight? Are you making them into the log shape before refrigerating? I have never had them spread.
Reply
Anne Lawton
These bring back memories! My mom loved pecan sandies, and they were almost always in our house. Either the homemade or store bought version. Pinning this recipe to try soon.Reply
Eileen xo
Excellent, enjoy the pecan sandies.
Reply
Laura
I love these cookies! And you have so many great cookie recipes.Reply
Eileen xo
Thank you so much Laura, enjoy!
Reply
Vallerie White
for some reason my dough came out too sticky but I formed it in a roll anyway, and waited overnight until I took them from the fridge. They taste great but they spreaded and did not block like I wanted them too. I followed the recipe well, even the part about measuring the flour. So with the remaining dough (I only baked 4 test cookies) I am going to add more flour in hopes that this doesn't spread and be soft.
Reply
Eileen xo
Hmm, hey Vallerie, I've never had an issue with this dough and we make these cookies a lot. The sugar you measured out? You had them in the fridge overnight so they should not have spread. Are you in a very high altitude? I will be making these again over the weekend and I will try and see where the dough may get sticky. Let me know how the
Reply
Lyn
Cookie dough will get sticky if it gets to warm. Letting butter get so soft that its mushy will also contribute to sticky dough. Hope this helps.
Reply
Eileen xo
I agree Lyn. If the dough starts to get sticky, place it in the fridge for a bit before continuing with the cookies.
Reply
Carol Rodgers
We made this with the kids. Delicious. I’m making another batch today to bring to work they were a hit. The pecan flavor was perfect and nice and butteryReply
Eileen xo
Fantastic Carol. I'm so glad you enjoyed the pecan sandies.
Reply
Stacey
Can the dough be kept in the fridge for two days or should I freeze and then defrost instead? Thank you!
Reply
Eileen xo
Hi Stacey, keep the dough well wrapped with plastic wrap in the fridge for the 2 days and you will be fine then to complete baking. any more than two days, I would place the dough in the freezer until ready to bake. Let me know if you have any other questions. Enjoy the cookies. These are delicious. Happy Holidays.
Reply
Iris A Leiva
Hi do I have to leave it overnight or I can just do two hours.
Reply
Eileen xo
I have found the best results in refrigerating overnight.
Reply
Kelley
These are perfection! They turned out so good and I loved the step by step instructions. YUM!Reply
Eileen xo
Thank you Kelley, glad you enjoyed the cookies.
Reply
Tayo
I find it incredibly hard to resist pecans so I will definitely be giving this a try. I love that the dough can also be frozen. Thanks so much for posting this!Reply
Eileen xo
Awesome Tayo, enjoy these cookies Let me know how they turned out for you.
Reply
Whitney
These cookies are a classic! Perfect flavor and texture, I love making them for cookie exchanges!Reply
Eileen xo
So glad you enjoy these pecan sandies
Reply
Colleen - Faith, Hope, Love, & Luck
That color!!! It almost has me drooling! Oh, alright, so maybe I am drooling!!!
Reply
Eileen xo
Aw, thank you Colleen. I hope you enjoy the cookies!
Reply
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