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

4.75 from 12 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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  • Christopher Martin says:

    Can you explain to me why some recipes call for unsalted butter and then you have to add salt to the mix?

    Wouldn’t it be easier to just use salted butter and less salt?

    • Rod Marquardt says:

      Using unsalted butter allows allows the baker to control the sodium content.

  • Jacqueline says:

    These turned out more like pecan sugar cookies than pecan shortbread. Maybe the addition of the egg makes it more like a regular cookie and less shortbread-like.

  • Lisa Navas says:

    Thank you for sharing your recipes 🌷

  • Bethany says:

    I made these this week and they are easy and delicious! No more store bought pecan sandies. They are the perfect marriage of shortbread & pecans. Thank you so much!

  • Cheryl says:

    One of my favorite cookies. ❤️

  • Beth Pickens says:

    I make a similar recipe often, a favorite of a very family friend. These are much better if you brown the butter first.

  • Millican Pecan says:

    Being in the pecan business, I am always looking at pecan recipes and this one has caught my eye as I once could consume a large number of pecan sandies at one sitting. I really like your recipe and I think I will try to swap out the all-purpose flour for some pecan meal/flour for our gluten intolerant daughter. We’ll see! Thanks for sharing your recipe.

  • TSandy says:

    Thanks for a great cookie recipe. I have an ice cream dessert recipe that needs pecan sandies and I miss making this dessert. I just can’t force myself to buy commercial cookies because of all the preservatives and unhealthy ingredients. Now I can make the pecan sandies and our family can enjoy the dessert again.

  • Sandra Troy Pennington says:

    Has anyone made these with bread flour?

  • Tracy says:

    I’ve made sandies for years and though they are a favorite, I was always frustrated at how crumbly they were. I figured the batter needed an egg. Not easy to find in a shortbread recipe. These are above and beyond what I was looking for!!! My husband says they are the best cookie I have ever made! Thanks!!!

    • Amanda Rettke says:

      Awesome to hear Tracy!

  • Nancy S. says:

    Thank you for this. It sounds delicious and I can hardly wait to try it. I am very glad the cookies freeze successfully (so I do not eat them as quickly as I make them!).

  • Lisa says:

    Just made these tonight and really love them. Made them a bit smaller (2tbsp) scoop and loved the light crisp bottom and edges along with the lightly sugared top. They are not dry at all and am glad i really worked to chop the pecans very fine to make them just little specs in the cookies. Certainly will make these again.

  • John E says:

    Made these for the first time last week. They tasted great and were a hit with the co-workers. Thanks!!!

  • Yvette says:

    Took this delicious recipe and brought it to another level I made cookie sandwiches with a browned butter pecan filling and praline topping its definitely a keeper they went fast

  • Annie says:

    To Milligan Pecan, switch out all purpose for a cup 4 cup gluten free flour…..I am a non tested Celiac and it works well every time!! Using a nut flour, you have to adjust your liquids as they absorb more! Enjoy. 😋

  • Breda Vincent says:

    Good, but too much sugar in cookie.
    Good texture.

  • Cathryn Looney says:

    the printed recipe on the web site does not have cream of tartar but the video uses it and not baking soda. Which is correct?

    • Amanda Rettke says:

      The written recipe is correct.

  • Elizabeth says:

    Help! The recipe says baking powder but the video says cream of tartar. . .which is it?

  • Sharon says:


  • Clara Garcia says:

    I saw the video showing cream of tartar but its not in the ingredients, so is this a misprint , does it take cream of tartar or not?

    • Amanda Rettke says:

      The written recipe is correct. 🙂

  • Deb G says:

    I wasn’t a fan of the texture. I’ve used a recipe without powdered sugar, and the results were much better. When the pecans are toasted a little before adding to cookie dough, they taste better.

  • Michael says:

    These are great! I roll the entire dough balls in sugar, and bake at 325 for a good 18 minutes because I like them completely dry and very crisp. Also delicious made with macadamia nuts instead of pecans.

  • Madeline Mullen says:

    your video adds cream of tartar but the recipe does not call for any cream of tartar?

    • Amanda Rettke says:

      The written recipe is correct.

  • Carolyn Gordon says:

    I am searching for a chocolate chip recipe that taste and looks like Famous Amos chocolate chip cookies. It is a cross between pecan sandie texture and a chocolate chip cookie. I am not sure if you have this band in a store close to you. When I was searching for a “Famous Amos” like recipe, your web site came up. I did not find a recipe that I thought would be the same. Can you help me develop a recipe? I bake, but not talented enough to come-up with a recipe.
    Thanks, Carolyn Gordon

    • Amanda Rettke says:

      I’d be happy to look into that for you. Will try testing some recipes soon. 🙂

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