If you love classic cookies that feel cozy and nostalgic, these Pecan Sandies are exactly what you need. With a tender, buttery crumb and the warm crunch of toasted pecans, this recipe delivers that old-fashioned bakery flavor right from your own kitchen. Simple ingredients, easy steps, and a melt-in-your-mouth texture make these cookies perfect for holidays, cookie exchanges, or a sweet afternoon treat with coffee or tea.
Why You’ll Love This Pecan Sandies Recipe
- Classic and comforting – A timeless cookie everyone recognizes and loves
- Simple pantry ingredients – Nothing fancy or hard to find
- Perfect texture – Crisp edges with a delicate, tender center
- Make-ahead friendly – Dough and baked cookies freeze beautifully
- Family-friendly – No alcohol or specialty ingredients
These cookies are proof that sometimes the simplest recipes truly are the best.
Ingredients You’ll Need
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 1¼ cups pecans, toasted and finely chopped
How to Make Pecan Sandies (Step-by-Step)
Step 1: Toast the Pecans
Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Let cool, then finely chop.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy. This step helps create the cookie’s tender crumb.
Step 3: Add Vanilla
Mix in the vanilla extract until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Mix the Dough
Gradually add the dry ingredients to the butter mixture, mixing just until combined. Gently fold in the chopped pecans.
Step 6: Chill the Dough
Cover and chill the dough for 30 minutes. This helps the cookies hold their shape while baking.
Step 7: Shape and Bake
Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Bake at 350°F for 12–15 minutes, until the bottoms are lightly golden.
Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Extra tender cookies: Don’t overmix once the flour is added
- Nut swap: Walnuts or almonds work well if pecans aren’t available
- Sweeter finish: Dust cooled cookies lightly with powdered sugar
- Slice-and-bake option: Shape dough into logs, chill, and slice before baking
- Dairy-free: Use plant-based butter sticks for similar results
Serving Ideas & Storage
Serve Pecan Sandies with hot coffee, tea, or a cold glass of milk. They’re perfect for holiday cookie trays or gifting.
Storage:
- Room temperature: Store in an airtight container for up to 5 days
- Freezer: Freeze baked cookies or dough for up to 2 months
Easy Pecan Sandies with a Buttery Crunch
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Love old-fashioned cookies with a buttery crunch? These Pecan Sandies are rich, nutty, delicately crisp, and melt in your mouth. Made with toasted pecans and simple pantry ingredients, they’re perfect with coffee or tea, great for holidays and cookie swaps, and freezer-friendly for make-ahead baking.
Ingredients
2 cups (240g) all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup (226g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (60g) powdered sugar
2 tsp vanilla extract
1 1/4 cups (about 150g) pecans, toasted and finely chopped
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Toast pecans for 6–8 minutes until fragrant; cool completely, then finely chop.
3. In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy (about 2–3 minutes).
4. Mix in vanilla extract.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Add dry ingredients to the butter mixture and mix just until combined (do not overmix).
7. Fold in chopped toasted pecans.
8. Cover and chill dough for 30 minutes for best shape and texture.
9. Roll dough into 1-inch balls (about 1 Tbsp each) and place 2 inches apart on the baking sheet.
10. Bake 12–15 minutes, until the bottoms are lightly golden (tops should stay pale).
11. Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, toast the pecans—this makes a big difference.
Chilling the dough helps prevent spreading and keeps the cookies tender.
Optional finish: dust cooled cookies with powdered sugar.
Storage: keep airtight at room temp up to 5 days.
Freezer-friendly: freeze baked cookies or dough up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Nutrition Facts (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Protein | 2 g |
| Carbs | 18 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sodium | 85 mg |
Final Thoughts
These Pecan Sandies are everything a classic cookie should be — buttery, nutty, and wonderfully simple. Whether you’re baking for a special occasion or just craving something comforting, this recipe is one you’ll come back to again and again.