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Made with simple ingredients, this pecan sandies recipe is a slice-and-bake cookie packed with toasted pecan flavor and crunch! They’re the perfect cookie for any occasion.

Pecan Sandies recipe stacked up together on a white plate.

I have had my fair share of cookies in my day, and I can tell you this Pecan Sandies recipe is one of those cookies that are hard to beat. They don’t take too much work, either.

One type of cookie that I have always been in love with was a good Pecan Sandy. They have this nice shortbread texture that is packed with pecan flavor and there is just something about them that makes them so irresistible.

Plus the ingredients for pecan cookies are minimal. The hardest thing with these cookies is having to wait around for them to chill to slice and bake then. Trust me the whole process is absolutely worth it.

We love giving these out for the holidays. We usually do gift baskets or little tins filled with goodies and these ones have always been requested so they have somewhat become a tradition.

I love traditions and every year I really get a little bit excited when I get to make these. I love that we enjoy them, our family enjoys them, and that they are all around a good cookie recipe.

The store-bought version of these crispy cookies was my grandma Helen’s favorite. We grew up eating them and I really had to create a recipe in her honor. 

You can never go wrong with a great pecan sandies recipe. There are so many different variations of cookies that there is always something to choose from, but these are always a go-to.

Some of my other favorite cookie recipes we have on our site include: Meltaway Almond Cookies, Holiday Snowball Cookies and No Chill Chewy Chocolate Chip Cookies.

Five stacked pecan sandies recipe cookies on top of one another with milk in background.

WHY THIS RECIPE WORKS:

  1. With very minimal ingredients, these homemade pecan sandies are a recipe that is easy to put together.
  2. These little cookies are great to give as gifts during the holidays.
  3. These pecan sandies cookies have a nice crunchy shortbread texture riddled with chopped pecans.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Pecans
  • Unsalted butter
  • Powdered sugar
  • Vanilla
  • Baking powder
  • Salt
Ingredients needed to make Pecan Sandies recipe

HOW TO MAKE PECAN SANDIES RECIPE:

  1. Preheat the oven to 350 degrees F.
  2. Spread pecans out on a baking sheet and roast for 8 minutes. Let cool.
  3. Add the pecans to a food processor and pulse until tiny pieces form. Set aside ¼ cup of pecans pieces.
  4. Add ¼ cup of flour to the food processor with the remaining pecans and blend until the pecans have a flour-like texture.
  5. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 2 minutes.
  6. Add the vanilla, baking powder, and salt to the butter mixture and mix, scraping down the sides of the bowl as needed.
  7. Add the remaining flour and the nut mixture and beat for 1 more minute.
  8. Shape the cookie dough into a log on parchment paper and chill in the refrigerator for at least 4 hours. The log should be 2 inches in diameter and about 18 inches in length. The dough is very soft so I recommend using the parchment paper to help you roll and shape it.
  9. Remove from the refrigerator and roll the dough log in the reserved pecan pieces.
  10. Slice the dough into ½-inch thick pieces, place on cookie sheets and bake at 350 degrees F for 10 to 12 minutes. They should be golden brown. If your dough slices aren’t perfectly round, you can use your fingers to gently reshape them.
Step by step photos on how to make Pecan Sandies recipe

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

This is a really big step and one that is really important to the flavor and texture of the cookies themselves. 

Toasting nuts bring out the oils in them which really intensifies their nutty flavor. This also gives them a deeper cooler, crunchier texture and when adding to the cookie.

The cookies in turn will have a better texture which will be crunchier, which we are going for and the flavor of pecans will really shine through without any help.

The beauty of these shortbread cookies is that you can make the dough ahead of time.

For example, if you prepare for a big baking session, this dough can be made 4 days in advance.

It will need to remain wrapped and in the refrigerator, but it is ready for you to pull out, roll in nuts, slice, and bake after that.

So, it is a prime recipe to have on hand when you have some baking planned.

Hand holding up one Pecan Sandies recipe

Crunchy pecans are some of my favorite things to add to cookies.

These are an easy cookie to add other things to as well!

  • Chocolate Chips: Add a handful of chocolate chips for a chocolatey twist.
  • Snickerdoodle Twist: Roll the dough in cinnamon sugar before baking for a snickerdoodle variation.
  • White Chocolate Drizzle: Drizzle melted white chocolate over the cooled cookies.
  • Dried Cranberries: Mix in some dried cranberries for a tart contrast.
  • Toffee Bits: Add toffee bits for extra crunch and sweetness.
  • Almond Extract: Replace some of the vanilla extract with almond extract for a different flavor.
  • Sea Salt: Sprinkle a little sea salt on top of the cookies before baking for a sweet and salty combo.
  • Orange Zest: Add a bit of orange zest to the dough for a citrusy flavor.
  • Coconut Flakes: Mix in some coconut flakes for a tropical twist.

These cookies have a really simple flavor.

They’re crunchy, buttery taste is hard to beat.

I can’t help but munch on them from the wire rack as they cool!

  • Salted Butter: Use salted butter and omit the teaspoon of salt in the recipe.
  • Gluten-Free Flour: Substitute the all-purpose flour in these buttery cookies with a gluten-free flour blend.
  • Maple Syrup: Use maple syrup instead of vanilla extract for a different sweet flavor.
  • Chopped Walnuts: Replace pecans with pre-chopped walnuts for a similar nutty goodness.
  • Almond Flour: Substitute some of the all-purpose flour with almond flour in this pecan sandies recipe for extra nutty flavor.

These buttery pecan sandies can be stored in an airtight container, freezer bags or plastic wrap at room temperature for up to 1 week.

These can also be frozen. It’s my favorite way to save them.

Cook your cookies and then place them in a freezer container or bag and they will keep for up to 3 months.

Let defrost on the countertops.

DANA’S TIPS AND TRICKS:

  • Make sure you toast your pecans, this is essential to the flavor and texture of the cookie.
  • The dough can be made in advance, see my tips above.
  • Double this recipe easily, roll into two logs. This is great for gift giving and holiday parties.
  • If you want a more potent vanilla flavor, swap out vanilla bean paste 1:1 with the extract.
  • You can use salted butter and omit the salt in the recipe. 
  • These can be frozen, see my tips above.
Stacked Pecan Sandies recipe with bite taken out of top cookie.

Do you want to make a perfect old-school cookie that everyone falls in love with?

Then you have to make a batch of this delicious Pecan Sandies Recipe.

If you like this recipe, you might also like:

If you’ve tried this PECAN SANDIES RECIPE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
4.50 from 4 votes

Best Homemade Pecan Sandies Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 12 minutes
Chill Time: 4 hours
Total: 4 hours 27 minutes
Made with simple ingredients, this pecan sandies recipe is a slice-and-bake cookie packed with toasted pecan flavor and crunch! They’re the perfect cookie for any occasion.
Servings 30 cookies

Ingredients
  

Instructions

  • Preheat the oven to 350 degrees F.
  • Spread pecans out on a baking sheet and roast for 8 minutes. Let cool.
    1¼ cup pecans
  • Add the pecans to a food processor and pulse until tiny pieces form. Set aside ¼ cup of pecans pieces.
  • Add ¼ cup of flour to the food processor with the remaining pecans and blend until the pecans have a flour-like texture.
    1¾ cups all-purpose flour
  • In a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 2 minutes.
    1 cup unsalted butter, ⅔ cup powdered sugar
  • Add the vanilla, baking powder, and salt to the butter mixture and mix, scraping down the sides of the bowl as needed.
    2 teaspoons vanilla, 1½ teaspoons baking powder, 1½ teaspoons salt
  • Add the remaining flour and the nut mixture and beat for 1 more minute.
  • Shape the dough into a log on parchment paper and chill in the refrigerator for at least 4 hours. The log should be 2 inches in diameter and about 18 inches in length. The dough is very soft so I recommend using the parchment paper to help you roll and shape it.
  • Remove from the refrigerator and roll the dough log in the reserved pecan pieces.
  • Slice the dough into ½-inch thick pieces and bake at 350 degrees F for 10 to 12 minutes. If your dough slices aren’t perfectly round, you can use your fingers to gently reshape them.

Notes

  1. Make sure you toast your pecans, this is essential to the flavor and texture of the cookie.
  2. The dough can be made in advance, see my tips above.
  3. Double this recipe easily, roll into two logs. This is great for gift giving and holiday parties.
  4. If you want a more potent vanilla flavor, swap out vanilla bean paste 1:1 with the extract.
  5. You can use salted butter and omit the salt in the recipe. 
  6. These can be frozen, see my tips above.

Nutrition

Calories: 121kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 118mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 0.5mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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4.50 from 4 votes (4 ratings without comment)

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