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4.85 from 26 votes

Pecan Sandies

Rich buttery shortbread cookie filled with glorious pecans make up this perfect Pecan Sandies Cookie!
Prep Time18 mins
Cook Time10 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: pecan sandies
Servings: 18 cookies
Calories: 171kcal
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


  • Preheat oven to 375°F. Line two baking sheets with parchment paper.
  • 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.
  • Add egg and vanilla and beat until completely incorporated, scraping down sides of bowl as necessary.
  • Add the sifted flour, baking powder, and salt into a bowl and mix until just combined.
  • Stir in pecans and make sure they are fully incorporated.
  • Using a cookie scoop that holds 3 tablespoons, scoop dough place on the prepared baking sheet at least 2" apart.
  • 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.
  • Bake 9–11 minutes or until tops of cookies change to a dry look and edges are a light golden brown.
  • Remove from oven and cool completely on wire racks.



Serving: 18g | Calories: 171kcal