Pecan Sandies

5 from 2 votes

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Classic Pecan Sandies that are nutty, just the right of sweetness and guaranteed to melt in your mouth.

No cookie platter is complete without pecan sandies. I feel like these cookies are often underrated but they shouldn’t be! They are great to accompany your favorite holiday sweets or served with coffee or hot cocoa. They bake up like a sugar cookie mixed with a shortbread cookie and are so delicious. 

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When I think of pecan sandies I think of simple sophistication. Easily one of my all time favorite cookies. They are made with real butter, finely chopped pecans and they taste simply delightful. Pecan sandies are a nice change of pace from chocolate or frosted cookies too.

Pecan sandies are similar to a shortbread cookie. I read somewhere that the reason they are called sandies is because they have a texture similar to sand. Fun fact. 

If you have never made these cookies, you are missing out. The dough will be stiff and crumbly and will result in a cookie that is crispy yet will melt in your mouth. So good!

Should I use salted or unsalted butter for pecan sandies?

For this recipe, I prefer to use salted butter but either will work.

Does pecan sandie cookie dough need to be chilled?

Don’t sleep on chilling pecan sandie dough. It will help the butter solidify so the cookies don’t spread as much and chilling helps improve their texture. Chill for 30 minutes. 

Can I freeze pecan sandie dough?

This cookie dough freezes incredibly well. You can put all the dough you want to freeze in a freezer safe bag or you can scoop out individual cookies and place on a parchment lined cookie sheet. Then flash freeze them and store in a zip top bag. I like to make a double batch so I can stash some dough in the freezer for later. 

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top view - christmas setting on wooden block with egg nog and traditional tan looking pecan sandies cookies on a white plate
5 from 2 votes

Pecan Sandies

This pecan sandies cookie recipe makes tender shortbread cookies fill with lots of pecan bits. It’s buttery and just the right amount of sweet and the texture is my favorite. 
Prep: 15 minutes
Cook: 20 minutes
Total: 1 hour 5 minutes
Servings: 4 dozen small cookies


  • 12 tablespoons butter, at room temperature (1 1/2 sticks)
  • 1/2 cup granulated sugar
  • 2 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 cups all-purpose flour
  • 1 cup very finely chopped pecans
  • 2 teaspoons vanilla
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  • Preheat oven to 325 degrees F. 
  • Using your stand mixer or an electric mixer, beat together to butter and sugar until light and fluffy, about 3 minutes. 
  • Add the water, salt, cinnamon, flour, chopped pecans, and vanilla to the bowl.
  • Mix until fully and well combined, scraping down the sides as needed.
  • Cover the bowl with a lid or plastic wrap and chill the dough for at least 30 minutes. (If you chill the dough longer than 30 minutes, you might need to let it stand at room temperature for 10 or so minute before rolling the dough into balls to make it a little easier to handle.)
  • By hand, firmly form dough into 1-inch balls. Dough will be a bit crumbly so take time to press it together well to hold shape. The heat of your hands will help the dough come together.
  • Place the dough balls on a parchment or baking mat lined baking sheets about 2-inches apart. Using a flat bottom glass, gently flatten balls to about 1/2-inch thick.
  • Bake for 18-20 minutes or until the edges are lightly browned.
  • Let the cookies cool on the pan for a few minutes before removing to a cooling wrack.
  • Repeat with remaining cookie dough.
  • Let the cookies cool completely before enjoying. 


  • Take the time to chop the pecans very finely, too large of pieces and the texture isn’t as good and the cookies don’t stay together as well. 
  • Walnuts are a good substitution for pecans if you prefer. 


Serving: 1 of 48 small cookies, Calories: 67kcal, Carbohydrates: 6g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 35mg, Potassium: 15mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 89IU, Vitamin C: 0.02mg, Calcium: 3mg, Iron: 0.3mg
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Pecan Sandies are a classic treat that needs a place in your cookie repertoire. You will love these nutty, crispy, and completely delicious cookies. 

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