Pecan Sandies

filed under: Cookies on March 31, 2019

Rich buttery shortbread cookie filled with glorious pecans make up this perfect Pecan Sandies Cookie! This popular cookie is usually more popular in cooler months, but we love it all year round! Just in case you love cookie recipes as much as I do, check out my super popular Chocolate Chip Cookie and Sugar Cookie recipes!

Pecan Sandies

Pecan Sandies

These cookies are basically a shortbread cookie with chopped pecans. They are crispy on the outside and chewy on the inside. One thing you will notice with this recipe is that we add granulated sugar when pressing them down. We choose this option instead of the traditional powdered sugar that is sprinkled on top. If you look closely at the images you can see a few of that version! I did a little taste test in our house but ultimately the granulated sugar version won in the minds of my adorable taste testers.

In classic Pecan Sandies, the dough is usually rolled into a rounded log shape, then refrigerated overnight. The chilled dough is then sliced into individual cookies, placed on a cookie sheet, sprinkled with confectioners sugar and baked. When I tested chilling the dough versus not chilling the dough, we didn’t taste a difference in the final cookie. So this version does not require any chilling!

These cookies are buttery, rich, and super flavorful and are very easy to put together. Rich, tasty and flavorful, Pecan Sandies are actually really easy to put together. So easy that even the kids can help! They are a perfect combination to satisfy many people’s sweet tooths.

Pecan Sandies Recipe

How to Prepare Pecans

I purchased already chopped pecans from my local grocery store but you could also buy them whole and chop them yourself. If you happen to have a food processor you could easily (and quickly) get the pecans chopped fine enough for this cookie. Just be sure to use the “pulse” options so they are not too finely ground.

I have to admit, as an adult, I prefer a Pecan Sandie over a Chocolate Chip Cookie. I KNOW! I know. It’s shocking, to say the least, but as my tastes change in my old age, I am learning that things I never used to appreciate are worth giving another shot.

There is just something so magical about that rich buttery shortbread cookie paired with the texture and flavor of the pecans. Add the granulated sugar and they are simply perfection!

Pecan Sandies

Can You Freeze Pecan Sandies?

You can! If given the choice to freeze cookie dough or baked cookies, I would go with cookie dough. It’s simple to do and quite frankly, if I am baking the cookies, I can’t resist eating them! My favorite way to freeze Pecan Sandie’s batter is to scoop the dough balls and then place onto a baking sheet as close together as you can but make sure they don’t touch. Freeze for about 30 minutes and transfer to freezer bags.

If you want to freeze a cookie that has already been baked, just make sure they are stored in an airtight bag or container.

Easy Pecan Sandies

Looking for More Cookie Recipes?

Butter Pecan Cookies

Pumpkin Spice Chocolate Chip Cookies

Peppermint Patty Stuffed Chocolate Cookies

Turtle Thumbprint Cookies

4.85 from 26 votes
Pecan Sandies
Prep Time
18 mins
Cook Time
10 mins
Total Time
28 mins

Rich buttery shortbread cookie filled with glorious pecans make up this perfect Pecan Sandies Cookie!

Course: Dessert
Cuisine: American
Keyword: pecan sandies
Servings: 18 cookies
Calories: 171 kcal
Author: Amanda Rettke
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar plus additional for pressing
  • 1/2 cup (60g) powdered sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups (256 g) all-purpose flour, sifted
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 cup pecans, finely chopped
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.

  2. In a large mixing bowl or the bowl of a stand mixer fitted with paddle attachment, cream the butter, granulated, and powdered sugars together until smooth.
  3. Add egg and vanilla and beat until completely incorporated, scraping down sides of bowl as necessary.
  4. Add the sifted flour, baking powder, and salt into a bowl and mix until just combined.
  5. Stir in pecans and make sure they are fully incorporated.
  6. Using a cookie scoop that holds 3 tablespoons, scoop dough place on the prepared baking sheet at least 2" apart.
  7. Press a kitchen glass onto a damp paper towel and then dip it into granulated sugar. Press the glass down onto the dough ball until cookies about 1/2 inch thick. Repeat with all cookies.

  8. Bake 9–11 minutes or until tops of cookies change to a dry look and edges are a light golden brown.
  9. Remove from oven and cool completely on wire racks.

Recipe Video


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  • Jodi L says:

    Wrote all ingredients down. Wrote all diectiond down. Your video states there’s cream of tartar.
    Yes or no.
    Jodi at

    • Amanda Rettke says:

      The written recipe in the blog post is correct.

  • Jackie Ramos says:

    Very easy and very tasty.

  • Margie says:

    great ccokies! My husband’s new favorite.

  • Diane Rossbach says:

    The recipe for Pecan Sandies excludes cream of tarter in the recipe but has it in the video. If using cream of tarter…how much?

    • Amanda Rettke says:

      The written recipe is correct.

  • Annette Gonzales says:

    This is my go to recipe for pecan sandies. They are so buttery and delicious!

  • Connie says:

    In the tutorial it shows cream of tarter but the recipe list doesn’t show it. How much do you add?

    • Amanda Rettke says:

      Just follow the written recipe. 🙂

  • Estela says:

    The video for Pecan Sandies shows Cream of Tartar!

    • Elizabeth Keeney says:

      Hi, Estela! I work with iambaker and am happy to help with questions. The written recipe is correct. Have a great day!

  • Liz says:

    Can I use self rising flour?

    • Elizabeth Keeney says:

      Hi, Liz! I work with iambaker and am happy to help with questions. Self-rising flour is different than all-purpose flour and I would not recommend using it unless a recipe specifically calls for it. We have not tried using it in this recipe, so I can’t say how it would affect the recipe. Have a great day!

  • Lori A says:

    I made these yesterday and don’t know why but they had no flavor at all. They may need maple flavor or some spices to add to the flavor. I am going to try them again though.

    • Amanda Rettke says:

      Maybe you have covid?


    Amanda , i am so impressed and can’t wait to try your amazing cookies. i think I’ll start with the peacan sandies because I recently gathered peacans that were blown to the ground from the last storm we had…I shelled them and baked them and it took so long to finish that job, I thought I need a recipe and found your recipe..Tomorrow is Thanksgiving and I know they’ll be a hit….thank you for sharing. lIZA POWELL IN OROVILLE, CALIFORNIA

  • cindy payne says:

    can i substitute chocolate chips in stead of pecans

  • Cathy says:

    SIMPLY EXQUISITE! Thanks for this wonderful, awesome recipe!

  • Erlina says:

    Very nice

  • Kay says:

    Very easy! I used my 3 This scoop, but felt they were too large. I cut each ball in half. It made 24 cookies. They are delicious warm! I know they’ll be great with coffee in the morning!

  • Gail says:

    I made these cookies last year for my cookie gift boxes and they are truly one of the best cookies I’ve ever had. This year? I’m back at it again, 4 batches coming up!

  • Pat says:

    This is the best shortbread I’ve ever made….definitely my go-to from here on out😋😋😋

  • Priscy says:

    This are very good cookies only thing I would comment is that the cookies spread.

  • Kathy says:

    I love this cookie and this recipe! Thank you for adding the number count so I can make several dozen!!

  • Valerie says:

    Second timing making these — and I doubled the batch. We really like that they’re not as ‘sandy’ (aka dry!) as other recipes. 😊 I make them slightly larger and cook for 12 minutes.

  • Sandra Franklin says:

    Amanda I love pecan sandies & I’m excited to make these cookies, I’ll let you know how much I loved them! Thank you for sharing all your recipes.

  • Cyndy Vogeli says:

    The video shows to add Cream of Tartar but the written recipe doesn’t call for that ingredient. I’m confused?

    • Elizabeth Keeney says:

      Hi, Cyndy! I work with iambaker and am happy to help with questions. Follow the written recipe. Have a great day!

  • charlotte says:

    this is sooo good, will be making them again and again!!!

  • Sharron says:

    I’m an avid home baker. These have become my most requested cookies from friends! Divine. The only extra is that I toast the pecans. And they freeze beautifully after baking. Can’t thank you enough for this amazing recipe!

  • Jane says:

    These cookies are so easy to whip up and they are delicious! I used a smaller scoop, around 2 tbsp size and ended up with just under 3 dz cookies. I baked them for 8 minutes and they were perfect. The only problem might be they are TOO easy and TOO good – they didn’t last long at all lol

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.