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

4.82 from 16 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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  • Lorene Holt says:

    Approximately how many does it make.

  • Hazel Hilchey says:

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

    • Amanda says:

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

      • Shelley Colombin says:

        I absolutely love this recipe. My whole family llooovvveeeeees these cookies. Im so glad.

  • Patterson says:

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

    • Amanda says:

      Sorry! It’s about 18 cookies. 🙂

  • Valerie Lange says:

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

  • TSandy says:

    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!

  • Nancy R says:

    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

  • Ellie says:

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

    • BA Bonetti says:

      I think she meant a 3 tsp scoop (1 tbsp).

  • Vivelyn says:

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

  • mary says:

    how much cream of tarter?

    • Amanda says:

      None. There was an error in the video

  • Martha Hang says:

    Absolutely awesome recipes. Can you find some Danish 🍪 recipes? Thanks

  • Joan Dillon says:

    Do you have a cookbook? If so how can I purchase
    I really like your receipes

    • Amanda says:

      I don’t currently. Working on it! 🙂

  • Lynn says:

    If I have only salted butter do I omit the 3/4 tsp. Salt?

    • Amanda says:

      Yes! You sound like an experienced baker. 🙂

  • Chris says:

    You have baking soda and salt on the ingredients and cream of tartar in the video which one is the right ingredients thank you

  • Jane says:

    Why can’t I send this to my printer is down but I couldn’t print your stuff either. Why don’t you let us print it

  • Angelina says:

    Your video for the sandies shows cream of tartar as an ingredient; however it isn’t listed in the written recipe. Do I need the cream of tartar and if so, how much?

  • Gloria Moore says:

    Can you send the pecan sandies recipe to my

  • Becky says:

    The recipe does not list cream of tarter but the video shows that ingredient. How much do you use?

    • Amanda says:

      Just follow the written recipe. 🙂

  • Tamee Leisten says:

    Your video for these cookies say cream of tartar is an ingredient BUT it’s not listed in the actual recipe…which is correct?

  • Kathleen says:

    The recipe doesn’t call for cream of tartar but the instructional video does???

  • Kristy says:

    Just made these, and they are delicious! My husband wolfed 3 down in a row!

  • Faye Baker says:

    I absolutely love all your recipes!! Keep them coming !!

  • Madiha says:

    Can we substitue walnut for pecans? In my region pecans are hard to find.

  • Madiha sidd says:

    Made them with walnut and cashew. Pecuns not easily available in my region. Turned out great. Wow. Tha ks Amanda. Kewp rocking

  • Linda Hill says:

    On about my 10th batch since finding this recipe Only two seniors in this household…THANK YOU….he waiting for them to cool now…..VERY GOOD. 💓🍪🍪🍪🍪

  • Beth Pickens says:

    I make a very similar recipe and a favorite. I’d suggest browning the butter and cooling prior to incorporating with the sugar. Adds a very warm deeper taste