Pecan Sandies

I learned this pecan sandies recipe from a bakery-style cookie obsession: tender, buttery rounds studded with toasted pecans that melt into a sandy crumb. These cookies are perfect for holiday tins, afternoon tea, or when you want a small, elegant sweet that’s easy to portion and makes a gorgeous gift. If you love pecan-forward treats, you might also enjoy a richly spiced candied version I use for gifting: crockpot Fireball whisky candied pecans.

Why you’ll love this dish

Pecan sandies are the kind of cookie that feels homemade and special at the same time. They’re:

• Buttery and tender without being too sweet.
• Quick to assemble, with the longest step being a chill time.
• Great for make-ahead baking — dough can be frozen, and finished cookies keep well.
• Kid-approved and easy to adapt (swap nuts or add a hint of citrus).

“Crunch at the edges, sandy texture in the center, and butter that sings — a simple cookie that always disappears first.”

How this recipe comes together

This is a quick overview so you know what to expect before you start:

1. Cream butter and sugars until pale and fluffy (this gives the cookie body and a light texture).
2. Beat in the egg and vanilla for structure and flavor.
3. Fold in chopped toasted pecans for crunch.
4. Gently mix in flour and salt until just combined.
5. Form a log, chill until firm, then slice and bake until edges are golden.

Chill time is important: it firms the dough so slices hold their shape and the butter doesn’t spread too much in the oven.

What you’ll need

• 1 cup unsalted butter, room temperature (about 2 sticks)
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ¾ cup chopped pecans (lightly toasted for best flavor)
• 2 cups all-purpose flour
• ¼ teaspoon salt

Notes and substitutions:

• Use salted butter? Reduce added salt to a pinch. Unsalted gives you more control.
• Swap pecans for walnuts or macadamia nuts for a different profile.
• For a gluten-free version, try a 1:1 gluten-free flour blend but expect a slightly different texture.

Step-by-step instructions

1. Preheat and prep: If you want extra nut flavor, toast ¾ cup chopped pecans in a dry skillet over medium heat for 4–6 minutes, stirring, until fragrant. Let cool.
2. Cream the butter and sugars: In a large mixing bowl, use a stand mixer fitted with the paddle attachment or an electric hand mixer. Beat 1 cup room-temperature unsalted butter, ½ cup granulated sugar, and ¼ cup light brown sugar until pale yellow and fluffy, about 5–7 minutes.
3. Add egg and vanilla: Beat in 1 large egg until blended, about 1 minute. Add 1 teaspoon pure vanilla extract and mix just to combine.
4. Fold in nuts: Gently fold in the toasted pecans.
5. Add dry ingredients: Sprinkle in 2 cups all-purpose flour and ¼ teaspoon salt. Mix on low until the dough just comes together. Don’t overwork it.
6. Shape and chill: Remove the dough from the bowl and roll it into a log about 2 inches in diameter. Wrap in wax paper and refrigerate at least 4 hours or overnight. (For longer storage, freeze the log — see Storage.)
7. Slice and bake: Preheat oven to 350°F (177°C). Remove dough from refrigerator and unwrap. Slice into ½-inch rounds and place on an ungreased cookie sheet about 1 inch apart.
8. Bake: Bake 12–15 minutes until the cookies are golden at the edges but still pale on top.
9. Cool: Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

• Plate them with a dusting of powdered sugar for holiday presentation.
• Serve alongside coffee, black tea, or a nutty brown ale.
• For a dessert board, pair with soft cheeses, dried fruits, and dark chocolate.
• If you want a savory-sweet main course pairing, these cookies complement a dish like maple bourbon pecan chicken — the nutty echoes make a nice loop of flavors.

Storage and reheating tips

• At room temperature: Store cooled cookies in an airtight container for up to 5 days.
• Refrigeration: Not necessary for short-term storage and can dry cookies out; only refrigerate if your kitchen is very warm.
• Freezing cookies: Freeze baked cookies in a single layer on a tray, then transfer to a resealable bag for up to 3 months.
• Freezing dough: Wrap the dough log tightly in plastic and foil, then freeze for up to 3 months. Thaw in the fridge overnight, then slice and bake.
• Reheating: Warm a cookie 6–8 seconds in the microwave or 3–4 minutes in a 300°F oven to revive that just-baked softness.

Food safety: because the dough contains a raw egg, do not taste raw dough and make sure baked cookies reach a pale golden edge. When freezing, label with date.

Helpful cooking tips

• Creaming time matters: Beat butter and sugars long enough for the mixture to lighten in color; that trapped air helps a tender crumb.
• Room-temperature butter is key. Press a finger into the butter — it should yield but not be greasy.
• Don’t overmix after adding flour. Stop when there are no streaks of flour left.
• If you want extra snap at the edges, chill slices for 15–20 minutes before baking.
• For a cleaner slice, chill the log until firm and use a sharp, serrated knife. If the dough sticks, dip knife in warm water and dry between slices.
• For another nut-forward cookie idea, try a spiced ginger version inspired by gingersnap pecans — add ground ginger and molasses to the dough.

Creative twists

• Brown-butter pecan sandies: Brown the butter, cool it, then use it in place of the softened butter for a deep toasty flavor.
• Citrus-kissed: Add 1 teaspoon of orange zest to the dough for a bright lift.
• Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set.
• Vegan swap: Replace butter with a high-quality vegan butter, use a flax egg (1 tbsp ground flax + 3 tbsp water), and test texture — chilling may be longer.
• Sweet-salty: Sprinkle a tiny pinch of flaky sea salt on top as soon as cookies come out of the oven for contrast.

Your questions answered

Q: How long does active prep take vs. total time? A: Active hands-on time is about 20 minutes (mixing, shaping). Total time is longer because the log needs at least 4 hours chilling, so plan ahead.

Q: Can I skip chilling? A: You can, but cookies will spread more and be thinner. Chilling firms the butter and yields neater slices and a better texture.

Q: Can I use chopped walnuts instead of pecans? A: Yes. Walnuts work fine and change the flavor slightly. Toast them first for best results.

Q: Is the dough safe to freeze? A: Absolutely. Wrap the log tightly and freeze up to 3 months. Thaw overnight in the refrigerator before slicing.

Q: My cookies came out crumbly — what went wrong? A: Likely under-creamed butter (not enough air) or too much flour from over-measuring. Make sure to cream well and spoon flour into the cup rather than scooping.

Conclusion

If you want a classic, buttery cookie with warm nutty flavor and straightforward technique, these pecan sandies are a winner. For a vintage take and another trusted version to compare methods, see Pecan Sandies (Vintage Recipe) | Valerie’s Kitchen. For a step-by-step photo guide and a popular modern variation, check out Easy Pecan Sandies Recipe – How to Make Pecan Sandies Cookies.

Pecan Sandies

Buttery and tender cookies studded with toasted pecans, perfect for holiday gifting or afternoon tea.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, room temperature (about 2 sticks) Room-temperature butter is key.
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg Dough contains raw egg; avoid tasting raw dough.
• 1 teaspoon pure vanilla extract
• ¾ cup chopped pecans (lightly toasted for best flavor) Toasting enhances flavor.
• 2 cups all-purpose flour For a gluten-free version, substitute with a gluten-free blend.
• ¼ teaspoon salt Use a pinch if using salted butter.

Method

 

Preparation

1. If desired, toast chopped pecans in a dry skillet over medium heat for 4–6 minutes until fragrant, then let cool.
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until pale yellow and fluffy, about 5–7 minutes.
3. Beat in the egg until blended, about 1 minute, then add vanilla extract and mix just to combine.
4. Gently fold in the toasted pecans.
5. Add flour and salt, mixing on low until the dough just comes together. Do not overmix.
6. Shape the dough into a log about 2 inches in diameter, wrap in wax paper, and refrigerate for at least 4 hours or overnight.

Baking

1. Preheat the oven to 350°F (177°C).
2. Remove the dough from the refrigerator, unwrap, and slice into ½-inch rounds.
3. Place them on an ungreased cookie sheet about 1 inch apart.
4. Bake for 12–15 minutes until cookies are golden at the edges but still pale on top.
5. Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days. Cookies can be frozen for up to 3 months.