Easy Pecan Sandies Slice-and-Bake Shortbread Cookies
I make these pecan sandies when I want shortbread that’s both buttery and fast to pull together. They’re a classic slice-and-bake shortbread cookie — crisp edges, tender center, and little pecan bites — perfect for gift tins, afternoon tea, or a simple weeknight bake. If you like the simplicity of a three-ingredient shortbread, you’ll appreciate how this version adds just enough nutty crunch without complicating the process.
Why you’ll love this dish
These pecan sandies are delightfully straightforward and deliver big flavor with minimal fuss. They’re made from pantry staples, freeze beautifully once shaped, and slice thin for that delicate shortbread texture. They’re ideal for holiday cookie swaps, last-minute hostess gifts, or a weekend baking session with kids.
“Crunch at the edge, melt-in-your-mouth center, and a toasted pecan note — exactly what I want from shortbread.” — a regular tester
This recipe sits nicely beside other quick cookie classics like the 3-ingredient sugar cookies when you want variety on a cookie tray.
How this recipe comes together
Start by creaming butter and powdered sugar to incorporate air; that’s what gives the cookies their tender lift. Add vanilla, then fold in flour and salt until the dough feels sandy but still holds when pressed. Toasted pecans folded in last add texture. Roll the dough into a compact log, chill so it slices cleanly, and bake thin rounds until the edges just pick up color. Expect minimal hands-on time and a reliable finish every bake.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup pecans, chopped (lightly toasted for more flavor; see tips)
- 1/4 teaspoon salt
Notes/substitutions:
- For a nuttier profile, toast pecans in a dry pan for 3–4 minutes until fragrant, then cool before chopping.
- If you prefer less sweetness, reduce powdered sugar to 1/3 cup, but texture will be slightly drier.
- For a dairy-free option, use a firm plant-based butter stick; results may vary slightly.
Step-by-step instructions
- In a mixing bowl, cream the softened butter and powdered sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape the bowl once.
- Add the vanilla extract and mix just until incorporated.
- Sprinkle the flour and salt over the butter mixture. Mix on low speed until the dough looks sandy and holds together when you press a little between your fingers. Don’t overwork it.
- Fold in the chopped pecans with a spatula. Ensure they’re evenly distributed.
- Turn the dough onto a piece of plastic wrap. Shape it into a log about 1.5–2 inches in diameter, smoothing the surface so it slices neatly. Wrap tightly.
- Refrigerate the log for at least 2 hours (or up to 2 days). You can also freeze the log for up to 3 months.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap the chilled log and slice into 1/4-inch-thick rounds. Place slices about 1 inch apart on the prepared sheet. (If the log is too firm, let it sit a few minutes at room temperature; if too soft, chill briefly.) For inspiration on shaping and chilling methods, home bakers often reference techniques used in other slice-and-bake recipes like brown sugar pop tart cookies.
- Bake for 12–15 minutes, until the edges are just turning golden. They will firm up as they cool. Cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Serve with a cup of strong coffee or nutty tea; the pecans complement darker brews.
- Arrange on a holiday platter with citrus-glazed shortbread, thumbprints, and simple butter cookies for contrast.
- For a dessert plate, pair two cookies with a scoop of vanilla ice cream and drizzle of caramel.
- Break a cookie over Greek yogurt and fruit for a crunchy topping.
How to store & freeze
- Room temperature: Keep cooled cookies in an airtight container for up to 5 days. Place a sheet of parchment between layers to prevent sticking.
- Refrigerate: Not necessary for short-term storage — refrigeration can dry them out.
- Freeze: To freeze dough, wrap the log tightly in plastic and foil; freeze up to 3 months. Slice from frozen — you may need to add 1–2 minutes to bake time. Fully baked cookies freeze well in a single layer for 2 months; thaw at room temperature.
- Food safety: Because these are low-moisture cookies, spoilage is rare; however, always discard if you notice off smells, mold, or an unusual texture.
Pro chef tips
- Use softened butter, not melted. Softened butter traps air during creaming and yields a tender crumb.
- Sift the powdered sugar if it’s clumped; it creams smoother with butter.
- For cleaner slices, chill the log very well and use a sharp, thin-bladed knife between slices. Wipe the knife occasionally.
- Toast pecans for maximum flavor, but let them cool before folding in to avoid making the dough oily.
- If you’re in a rush, slice and bake immediately — the cookies will spread more and be slightly less tender but still tasty. For more slice-and-bake tricks and chilling tips, some bakers consult methods shown in other successful cookie recipes like brown sugar pop-tart cookies.
Creative twists
- Chocolate-dipped sandies: Dip half the cooled cookie in melted dark chocolate and let set.
- Citrus-pecan: Add 1 teaspoon finely grated orange zest to the dough for a bright lift.
- Spiced version: Add 1/4 teaspoon cinnamon and a pinch of nutmeg to the flour for warm notes.
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend; chill longer to help with handling.
- Sweet-salty: Sprinkle a tiny flake of sea salt on each cookie right out of the oven for contrast.
Your questions answered
Q: How long does prep and total time take?
A: Active prep is about 15–20 minutes. Chilling takes at least 2 hours, and baking about 12–15 minutes per batch. Plan for roughly 2.5–3 hours including chilling.
Q: Can I skip chilling the dough?
A: You can, but the cookies will spread and be thicker than intended. Chilling firms the fat, so slices stay neat and bake evenly.
Q: Can I use walnuts or almonds instead of pecans?
A: Yes — swap equal amounts of chopped walnuts or toasted almonds. Pecans offer a softer, buttery bite, but other nuts work well.
Q: What causes shortbread to be crumbly instead of holding together?
A: Overworking the dough or using too little fat can make it dry. Make sure butter is softened and that you stop mixing once the dough just comes together.
Conclusion
If you want a dependable, buttery shortbread cookie with a nutty crunch, these Easy Pecan Sandies are a smart go-to — simple to make, easy to store, and endlessly adaptable. For more step-by-step inspiration from home bakers, see this detailed Buttery Pecan Sandies recipe at The View From Great Island, and for a maple-tinged variation, check out the Easy Maple Pecan Shortbread Cookies (Pecan Sandies).
Pecan Sandies
Ingredients
Method
- In a mixing bowl, cream the softened butter and powdered sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the vanilla extract and mix just until incorporated.
- Sprinkle the flour and salt over the butter mixture. Mix on low speed until the dough looks sandy and holds together when you press a little.
- Fold in the chopped pecans with a spatula until evenly distributed.
- Turn the dough onto a piece of plastic wrap. Shape it into a log about 1.5–2 inches in diameter, smoothing the surface.
- Refrigerate the log for at least 2 hours (or up to 2 days). You can also freeze the log for up to 3 months.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap the chilled log and slice into 1/4-inch-thick rounds. Place slices about 1 inch apart on the prepared sheet.
- Bake for 12–15 minutes, until the edges are just turning golden.
- Cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
