Pecan Sandies

Pecan sandies are a nostalgic cookie favorite that combine buttery shortbread with crunchy pecans and just the right touch of sweetness. These slice-and-bake cookies are simple to make, yet they feel special enough for holidays, gatherings, or just a cozy afternoon treat. I like how they balance richness and crunch in every bite.

Why You’ll Love This Recipe

I love this recipe because it gives me the classic pecan sandies flavor I grew up with, but even better homemade. The buttery dough is studded with toasted pecans that add a deep nutty flavor, and I can roll the dough in decorative sugar for extra sparkle and crunch. Since the dough is prepared ahead, I simply slice and bake whenever I want fresh cookies. I also enjoy the flexibility—sometimes I bake the whole batch at once, and other times I keep the dough chilled or frozen so I can enjoy them later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups raw, unsalted pecans
• 1 cup butter, room temperature (2 sticks)
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour
• 1/4 cup coarse decorative sugar (optional)

Directions

1. I preheat the oven to 350°F. I spread pecans on a rimmed baking sheet and toast, stirring every 5 minutes, until fragrant and golden inside, about 8 to 10 minutes. Then I let them cool and coarsely chop them.
2. In a stand mixer with the whisk attachment, or with a hand mixer, I cream the butter and sugar on medium-high speed until fluffy and pale. I beat in the vanilla and salt, then fold in the flour until only a few dry streaks remain. I add the pecans and fold until combined.
3. I divide the dough in half, place each portion on plastic wrap, and shape into 8-inch logs. I twist the ends to seal and refrigerate for at least 1 hour until firm.
4. I preheat the oven again to 350°F and line baking sheets with parchment paper. If using decorative sugar, I roll the dough logs in it before slicing.
5. Using a sharp knife, I slice the dough into 1/2-inch coins and arrange them on the baking sheets about 1 inch apart. I bake for 12 to 15 minutes, until golden at the edges. I let them cool for 2 minutes on the baking sheet before transferring to a wire rack.
6. I repeat with the second log or store it for later baking.

Servings and timing

This recipe makes about 32 cookies. Prep time takes around 20 minutes, and total time is about 35 minutes, not including the chilling time. Each cookie has roughly 129 calories.

Variations

I sometimes swap the pecans for walnuts, hazelnuts, or almonds for a different flavor. If I want a sweeter twist, I mix in mini chocolate chips with the nuts. For a festive version, I roll the dough logs in red and green sanding sugar around the holidays. I’ve also tried dipping half of each cooled cookie in melted chocolate for an elegant touch.

Storage/Reheating

I store baked pecan sandies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the refrigerator for up to a week. The dough can be refrigerated for up to a week or frozen for up to 2 months. When baking from frozen, I let the slices rest on the baking sheet for a few minutes before placing them in the oven.

FAQs

Can I use salted butter instead of unsalted?

I can use salted butter, but I usually reduce the added salt slightly to balance the flavor.

Do I need to toast the pecans first?

I like to toast them because it brings out their nutty flavor, but if I’m short on time, I sometimes skip this step.

Can I make the dough ahead of time?

Yes, I often prepare the dough a few days in advance and keep it chilled or frozen until I’m ready to bake.

Why are they called sandies?

They get their name from the crumbly, sandy texture of the shortbread-style dough.

Can I make these gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking blend, and the cookies still turn out delicious.

Conclusion

Pecan sandies are the perfect mix of buttery richness and nutty crunch. I love how easy they are to make and how well the dough stores for later baking. Whether I bake a batch for guests, the holidays, or just to enjoy with coffee, these cookies never disappoint. They’re simple, nostalgic, and always satisfying.

Pecan Sandies

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These buttery homemade pecan sandies are a nostalgic cookie favorite made with toasted pecans, rich shortbread dough, and a touch of decorative sugar. Perfect for holidays or everyday treats, these slice-and-bake cookies are easy to prepare and store beautifully in the fridge or freezer.

• Author: Mayaa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 32 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups raw, unsalted pecans
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour
• 1/4 cup coarse decorative sugar (optional)

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Instructions

1. Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 8–10 minutes, stirring every 5 minutes. Cool and coarsely chop.
2. In a stand mixer or with a hand mixer, cream butter and sugar until fluffy and pale. Beat in vanilla and salt.
3. Add flour and mix until just combined. Fold in chopped pecans.
4. Divide dough into two logs (about 8 inches long), wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat oven to 350°F again. Line baking sheets with parchment paper. Roll chilled logs in decorative sugar if using.
6. Slice logs into 1/2-inch thick rounds and place 1 inch apart on baking sheets.
7. Bake for 12–15 minutes until golden on edges. Cool on baking sheet for 2 minutes, then transfer to a wire rack.

Notes

• Toasting pecans enhances flavor, but is optional.
• For festive cookies, roll logs in colored sanding sugar before slicing.
• Dough can be refrigerated for up to 1 week or frozen up to 2 months.
• Add mini chocolate chips or dip cooled cookies in chocolate for variation.
• Gluten-free 1:1 flour works well as a substitute.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 5g
• Sodium: 55mg
• Fat: 8g
• Saturated Fat: 3.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 1g
• Protein: 1.5g
• Cholesterol: 10mg