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