Jump to Recipe
  • SHARE
  • Pecan Sandies

    filed under: Cookies on September 13, 2018

    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

    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.

    MY LATEST VIDEOS

    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.

    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!

    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 Sandies 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.
    Here is a quick video on How to Make Pecan Sandies!

    5 from 1 vote
    Pecan Sandies
    Prep Time
    18 mins
    Cook Time
    10 mins
    Total Time
    28 mins
     
    Course: Dessert
    Cuisine: American
    Keyword: pecan sandies
    Servings: 18 cookies
    Author: Amanda
    Ingredients
    • 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
    Instructions
    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 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.

    Leave a Reply to Valerie Lange Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    Approximately how many does it make.

    Video shows cream of tarter being added but not listed in recipe??

      Yup, sorry. Just follow the written recipe! We discovered there was no need to add the cream of tartar after extensive testing.

    Same question as Lorene Holt — what is the yield on this cookie recipe?

    Good news re. cream of tartar, as that’s the one ingredient I don’t have!

    Recently I was looking wistfully at a fabulous ice cream desert recipe I haven’t made in years because I no longer buy commercial cookies. I had no idea that Pecan Sandies were so easy to make. You have now rescued my poor recipe and I will be making it for the family as soon as I make a double batch of these cookies. Thank you!

    Can u use Splenda or Truvia instead of the sugars? And almond flour instead of white? Might have to pass on the pressing sugar on top too. Just watching my sugar intake and carbs. Thanks

    What is the size of the portion scoop that you use ( that holds 3 tbsp)? This recipe sounds yummy.

    I love all your cooking, thank you for sharing it.

    how much cream of tarter?

    Don't Pass on Dessert!