Pecan Sandies are classic, buttery shortbread cookies with a rich, nutty crunch from chopped pecans. These melt-in-your-mouth cookies are simple to make and perfect for any occasion, whether you’re enjoying them with coffee, gifting them during the holidays, or just indulging in a homemade treat.
Why You’ll Love This Recipe
- Easy to make – Simple ingredients and minimal prep.
- Perfectly buttery and nutty – A rich shortbread texture with crunchy pecans.
- Make-ahead friendly – Dough can be chilled or frozen for later.
- Great for gifting – A timeless cookie perfect for holiday cookie trays.
- No special equipment needed – Just mix, chill, slice, and bake!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
Directions
Prepare the Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 5-7 minutes).
- Beat in the egg and vanilla extract until well combined.
- Stir in the salt, then gradually add the flour, mixing until just incorporated.
- Fold in the chopped pecans.
Chill the Dough
- Shape the dough into a log about 1 ½ inches thick.
- Wrap in wax paper or plastic wrap and refrigerate for at least 4 hours or overnight.
Bake the Cookies
- Preheat the oven to 350°F (177°C).
- Remove the chilled dough and slice into ½-inch thick rounds.
- Arrange on an ungreased baking sheet, spacing them slightly apart.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tip: For an extra nutty flavor, toast the pecans before adding them to the dough!
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Baking Time: 12 minutes
- Total Time: 4 hours 30 minutes
- Calories per cookie: 160 kcal
Variations
- Make them extra crunchy – Add an extra 1/4 cup of pecans for more texture.
- Dust with powdered sugar – For a slightly sweeter finish.
- Add a chocolate drizzle – Dip half of each cookie in melted chocolate.
- Use different nuts – Swap pecans for walnuts or almonds.
- Make them gluten-free – Use a 1:1 gluten-free flour blend for a GF-friendly version.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing (Baked Cookies): Store in an airtight container for up to 3 months.
- Freezing (Dough): Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Slice and bake directly from frozen, adding 1-2 extra minutes to the baking time.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon to avoid over-seasoning.
2. Do I have to chill the dough?
Yes! Chilling helps the cookies hold their shape and develop better flavor.
3. Can I make these cookies softer?
For a softer texture, bake them for 11-12 minutes instead of the full 15 minutes.
4. How do I toast pecans for extra flavor?
Spread chopped pecans on a baking sheet and bake at 350°F (177°C) for 5-7 minutes, stirring halfway through.
5. Can I roll out the dough and cut shapes?
Yes! Roll it out to ¼-inch thickness, cut shapes, and bake as directed.
6. What’s the difference between Pecan Sandies and shortbread?
Pecan Sandies have a lighter, crumblier texture due to the addition of an egg, while shortbread cookies are denser.
7. Can I use a food processor to mix the dough?
Yes! Pulse the ingredients together just until combined—don’t overmix.
8. Can I make these dairy-free?
Yes! Substitute vegan butter for the same results.
9. Why did my cookies spread too much?
The dough may not have been chilled long enough. Be sure to chill for at least 4 hours.
10. Can I add cinnamon or other spices?
Absolutely! A pinch of cinnamon or nutmeg adds a warm, spiced flavor.
Conclusion
Pecan Sandies are a simple yet irresistible cookie that combines buttery richness, nutty crunch, and a melt-in-your-mouth texture. Whether you’re making them for the holidays, a cookie exchange, or just to satisfy a cookie craving, these classic cookies are sure to be a hit. Try them today and enjoy a homemade treat that never goes out of style!
Print
Pecan Sandies
- Total Time: 4 hours 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Pecan Sandies are buttery, nutty, and melt-in-your-mouth shortbread cookies packed with crunchy pecans. A classic and easy-to-make treat, perfect for holiday baking or any time you crave a rich and crispy cookie.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
1. Prepare the Dough
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (5-7 minutes).
- Beat in the egg and vanilla extract until well combined.
- Stir in the salt, then gradually add flour, mixing until just incorporated.
- Fold in the chopped pecans.
2. Chill the Dough
- Shape the dough into a log about 1 ½ inches thick.
- Wrap in wax paper or plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
3. Bake the Cookies
- Preheat oven to 350°F (177°C).
- Remove the chilled dough and slice into ½-inch thick rounds.
- Arrange cookies on an ungreased baking sheet, spacing them slightly apart.
- Bake for 12-15 minutes, or until edges are lightly golden brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Extra Nutty Flavor: Toast the pecans before adding them to the dough for a richer, deeper taste.
- Crunchier Cookies: Bake for an extra 2 minutes if you prefer a crispier texture.
- Powdered Sugar Finish: Lightly dust cookies with powdered sugar for a festive touch!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~160 kcal per cookie
