Rich buttery shortbread cookies filled with glorious pecans make up these perfect Pecan Sandies cookies! 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 shortbread cookies with chopped pecans. They are crispy on the outside and chewy on the inside. These cookies are buttery, rich, and super flavorful and are very easy to put together. So easy that even the kids can help! They are a perfect combination to satisfy many people’s sweet tooth.
Ingredients
Sugars: I used both granulated and confectioners’ sugar in this recipe. One thing you will notice is that we added extra granulated sugar when pressing them down as opposed to traditional confectioners’ sugar that is sprinkled on top. I did a little taste test in our house but ultimately the granulated sugar version won in the minds of my adorable taste testers.
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.
Do I Have to Chill the Cookie Dough?
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!
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 all! My favorite way to freeze Pecan Sandie’s batter is to scoop the dough balls and then place them onto a baking sheet as close together as you can but make sure they don’t touch. Freeze for about 30 minutes and then transfer to freezer bags until ready to bake.
If you want to freeze a cookie that has already been baked, let them first cool completely and just make sure they are stored in an airtight freezer-safe bag or container.
Pecan Sandies
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar, plus additional ⅓ cup for pressing
- ½ cup (62.5 g) confectioners' sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (256 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 cup (109 g) pecans, finely chopped
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Using a hand mixer on medium speed, beat the butter, granulated sugar, and confectioners' sugar together until smooth.
- Add egg and vanilla and beat until completely incorporated, scraping down the sides of the bowl as necessary.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add to the egg mixture and mix until just incorporated.
- Fold in pecans, making sure they are fully incorporated.
- Using a 3-tablespoon cookie scoop, add dough to the lined baking sheet, leaving about 2 inches between each cookie.
- Press a kitchen glass onto a damp paper towel, followed by dipping it into granulated sugar. Press the glass down onto the dough ball until the cookie is about ½-inch thick. Repeat with the remaining cookies.
- Bake for 9–11 minutes, or until the tops of the cookies change to a dry look and the edges are a light golden brown.
- Remove from oven and let rest before transferring to wire racks to cool completely.
Video
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I make a similar recipe often, a favorite of a very family friend. These are much better if you brown the butter first.
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.
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.
Has anyone made these with bread flour?
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!!!
Awesome to hear Tracy!
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!).
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.
Made these for the first time last week. They tasted great and were a hit with the co-workers. Thanks!!!
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
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. 😋