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Delicious homemade Pecan Sandies cookies with nuts

Pecan Sandies

These melt-in-your-mouth pecan sandies are buttery, crumbly cookies that pair perfectly with coffee or milk, making them a favorite at holiday gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Room temperature
  • 1/2 cup powdered sugar For a finer crumb, use powdered sugar. Granulated can be used if pulsed.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour For a gluten-free version, swap with a 1:1 gluten-free blend.
  • 1 cup chopped pecans Toast for extra crunch.
  • 1/4 teaspoon salt Use less if using salted butter.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and powdered sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape the bowl once.
  3. Add the vanilla and mix until evenly combined.
  4. Turn the mixer to low and add the flour and salt in batches. Mix just until the dough comes together — stop as soon as no dry streaks remain.
  5. Fold in the chopped pecans with a spatula until evenly distributed. If you toast the pecans, let them cool first.
  6. Roll dough into 1-inch balls and place them 1.5 inches apart on the prepared sheet. Flatten each ball slightly.
Baking
  1. Bake for 12–15 minutes, until the edges are just turning golden — they should still look pale in the center.
  2. Remove from oven and transfer cookies to a wire rack to cool completely before storing.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. For freezing, freeze baked cookies in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months.