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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.
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. 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!
Table of Contents
Why You’ll Love This Recipe
- Pecan sandies are a nice change of pace from chocolate or frosted cookies.
- The tender, crumbly texture with bits of pecans adds a delightful crunch.
- Just the right amount of sweetness complements the nutty flavor.
- Made with everyday pantry staples, making it easy to whip up a batch.
Recipe Ingredients
- Butter – I prefer salted for these cookies
- Sugar – Granulated
- Flour – All-purpose
- Salt
- Cinnamon
- Pecans
- Vanilla extract
See the recipe card below for full information on ingredients and quantities
How to Make Pecan Sandies
Step #1. Cream butter and sugar, then mix in water, salt, cinnamon, flour, pecans, and vanilla.
Step #2. Cover and chill the dough for at least 30 minutes.
Step #3. Form the dough into 1-inch balls, flatten slightly, and place on a lined baking sheet.
Step #4. Bake at 325°F for 18-20 minutes until edges are lightly browned. Cool before serving.
Recipe FAQs
For this recipe, I prefer to use salted butter but either will work.
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.
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.
Expert Tips
- Ensure the pecans are chopped very finely for the best texture and to help the cookies hold together.
- Using room temperature butter ensures the dough mixes smoothly, creating a uniform texture.
- Don’t skip chilling the dough; it helps prevent spreading and gives the cookies a better structure.
- The dough may be crumbly; firmly press it together when shaping to help the cookies hold their shape.
- Walnuts are a good substitution for pecans if you prefer.
How to Serve and Store Pecan Sandies
Enjoy these cookies with a scoop of vanilla or peach ice cream for a delightful dessert. You can add them to a holiday cookie box with soft gingerbread cookies, sugar cookies, Mexican wedding cookies, or peanut butter oatmeal cookies. Also be sure to check out my blog on how to ship Christmas cookies!
Store these cookies in an airtight container at room temperature for up to 5 days. To freeze, place the baked and cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving. Or you can put 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.
More Christmas Recipes to Consider
Pancake Recipes
Gingerbread Pancakes
Simple Gingerbread Recipes
Cozy Gingerbread Scones: Perfect for Holiday Mornings
Simple Gingerbread Recipes
Easy Gingerbread Loaf – Better Than Starbucks!
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Pecan Sandies
Ingredients
Instructions
- 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.
Notes
- 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.
- Using room temperature butter ensures the dough mixes smoothly, creating a uniform texture.
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