Name: Pecan Sandies Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 2/3 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup finely chopped pecans; additional powdered sugar for dusting

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If you’re searching for a melt-in-your-mouth cookie that balances rich buttery flavor with nutty crunch, look no further than Pecan Sandies. These classic cookies are a year-round favorite in my kitchen, adored for their tender shortbread texture and distinct flavor. With just a handful of pantry staples, you’ll have a batch of golden, sugar-dusted cookies that feel both nostalgic and celebratory. Trust me, once you taste a fresh Pecan Sandie, dusted with a snowy sprinkle of powdered sugar, you’ll understand why they’ve been beloved for generations.

Ingredients You’ll Need

The beauty of Pecan Sandies lies in their simplicity—each ingredient truly shines in the final cookie. These basics come together to create a cookie that’s delightfully crumbly, perfectly sweet, and irresistibly nutty.

Unsalted butter (1 cup, softened): The heart of every Sandie, butter keeps them rich and gives that melt-away crumb.
Powdered sugar (2/3 cup): Adds sweetness and that ultra-fine, tender texture you expect in a traditional Sandie.
Vanilla extract (1 teaspoon): A splash brings out the buttery notes and enhances the pecan flavor beautifully.
All-purpose flour (2 cups): The structural base—use regular flour for best results and perfect cookie texture.
Salt (1/2 teaspoon): Just enough to balance the sweetness and make the buttery, nutty nuances pop.
Finely chopped pecans (1 cup): The star ingredient for crunch, earthiness, and signature Sandie character.
Additional powdered sugar (for dusting): Gives the classic “snowy” look and melts into a sweet finish as you bite in.

How to Make Pecan Sandies

Step 1: Prep the Oven and Baking Sheets

Begin by preheating your oven to 350°F, which will set the stage for that perfect golden edge. Line your baking sheets with parchment paper—this not only prevents sticking but also makes clean-up a breeze. It’s the little details that make baking relaxed and fun from the start.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat your softened butter and powdered sugar together until the mixture is light and fluffy. This process helps create air in the dough, leading to that signature Sandie crumble. Don’t rush—creaming well here transforms the final cookie.

Step 3: Blend in the Vanilla

Add the vanilla extract to your creamed mixture. A good vanilla brings warmth and smoothness, rounding out the flavors with just a few quick stirs.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour and salt. This step disperses the salt evenly so every bite is just right—no salty spots, only harmony.

Step 5: Make the Dough

Gradually add your flour mixture to the creamed butter mixture, mixing just until everything is incorporated. Overmixing leads to tough cookies, so as soon as the dough looks together, stop. Stir in those finely chopped pecans, and watch the dough transform into something magical.

Step 6: Shape and Bake

Scoop out tablespoon-sized portions of dough, rolling each gently between your palms into balls. Place them about 2 inches apart on your prepared baking sheets, then flatten each slightly with your hand. Bake for 15 to 18 minutes until the cookies are set and the edges are lightly golden—your kitchen will smell incredible.

Step 7: Sugar Dust and Cool

Let your cookies cool for five minutes on the baking sheet. While they’re still warm, roll each Sandie gently in a shallow bowl of powdered sugar. The heat helps the sugar cling just right. Once they’re completely cool, dust with more powdered sugar for that whimsical, bakery finish.

How to Serve Pecan Sandies

Garnishes

For a classic look, a second (or even third!) dusting of powdered sugar just before serving makes your Pecan Sandies look like they rolled out of a bakery window. You can also press a halved pecan on top of each cookie before baking for added elegance and crunch.

Side Dishes

The rich, buttery flavor of Pecan Sandies pairs beautifully with a cup of strong black coffee or your favorite afternoon tea. For festive occasions, serve them alongside a platter of fresh berries or a scoop of vanilla ice cream to balance the sweetness and add a splash of color to your dessert table.

Creative Ways to Present

Stack the cookies high in a clear glass jar or cello bag tied with ribbon for a homemade gift that never disappoints. For gatherings, arrange Pecan Sandies on a vintage cake stand with a side of extra chopped toasted pecans or a bowl of sweet cream for dipping—suddenly, your cookies are the centerpiece!

Make Ahead and Storage

Storing Leftovers

Keep your Pecan Sandies fresh by storing them in an airtight container at room temperature. They’ll stay buttery and delicious for up to a week—though they rarely last that long once friends and family discover your stash!

Freezing

To make life easier, you can freeze the unbaked dough balls in a single layer, then transfer them to a zipper bag for up to two months. Or, freeze the baked (and cooled) cookies in a well-sealed container, separated with wax paper, for up to three months. Thaw at room temperature before serving and refresh with a quick sprinkle of powdered sugar.

Reheating

If you want to serve Pecan Sandies warm, just pop them on a baking sheet in a 300°F oven for 3-5 minutes. This revives their glorious crumb and “just-baked” aroma—an especially nice touch in cooler months.

FAQs

Can I use salted butter instead of unsalted?

Yes, but be sure to omit or reduce the added salt in the recipe. Salted butter adds more salt than you might expect, so taste as you go to keep your Pecan Sandies flavor balanced.

Why do my Pecan Sandies spread too much?

Over-softened butter or a warm kitchen can make the dough too loose, causing the cookies to spread. Try chilling your dough for 30 minutes before baking, especially if your kitchen runs warm.

Can I toast the pecans before adding them?

Absolutely! Toasting the pecans enhances their flavor and aroma, giving your cookies even more depth. Just cool the chopped pecans before stirring them into the dough so you don’t melt the butter prematurely.

Do Pecan Sandies need to be rolled in powdered sugar?

Traditional Pecan Sandies get their sugar-dusted finish after baking, but it’s completely up to you. The cookies are delicious either way, but the sugar adds a delightful sweetness and classic look.

Can I make these gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The cookies may turn out slightly more delicate, but they’ll still deliver on buttery, nutty goodness.

Final Thoughts

Pecan Sandies are so much more than just a cookie—they’re a simple pleasure that brings comfort, nostalgia, and smiles to every table. If you’ve never made them before, now’s the perfect time to bake a batch and share these buttery, pecan-packed treats with someone you love. Happy baking!

Pecan Sandies Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 33 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

These Pecan Sandies are buttery, nutty, and irresistibly delicious shortbread cookies perfect for any occasion. With a delicate texture and a sweet dusting of powdered sugar, these cookies will melt in your mouth with every bite.

Ingredients

Scale

Ingredients:

1 cup unsalted butter (softened)
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup finely chopped pecans
additional powdered sugar for dusting

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and line baking sheets with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, cream the butter and powdered sugar until light and fluffy. Beat in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Add Pecans: Stir in the chopped pecans.
Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheets about 2 inches apart. Flatten slightly with your hand. Bake for 15–18 minutes, or until the edges are lightly golden.
Cool and Dust: Cool for 5 minutes on the baking sheet, then roll warm cookies in powdered sugar. Allow to cool completely, then dust again before serving.