These buttery pecan sandies are a wholesome twist on a classic shortbread cookie, loaded with crunchy pecans and naturally satisfying flavors.
Packed with plant-based protein and fiber from the nuts, plus heart-healthy fats, they’re a treat you can enjoy without guilt.
With simple pantry ingredients and a quick prep time, these cookies are perfect for everyday baking—whether you want a cozy snack, a holiday treat, or a make-ahead dessert.
Pecan Sandies
Equipment
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 rubber spatula
- 1 Baking Sheet
- 1 — Parchment paper sheet
- 1 small glass (for pressing cookies)
- (1) Cooling rack
Ingredients
- 1 cup 226 g unsalted butter, softened
- ½ cup 100 g brown sugar
- ¼ cup 50 g granulated sugar
- 2 cups 240 g all-purpose flour
- 1 ½ – 2 cups 150–200 g pecans, coarsely chopped
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the Oven and Prepare the Baking Sheet: Set your oven to 350°F (177°C) and allow it to preheat fully while you make the dough. Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and ensures even browning. If you plan on baking multiple trays, prepare them now so you can rotate them in and out of the oven easily.
- Soften and Prepare the Butter: For the perfect cookie texture, use softened butter that is cool to the touch but pliable. Remove the butter from the fridge about 30 minutes before baking. When you press it gently with your finger, it should leave an impression without melting or looking greasy. Cutting the butter into small cubes will help it soften evenly.
- Measure the Dry Ingredients Accurately: Measure 2 cups (240 g) of flour using the spoon-and-level method: fluff the flour, spoon it into a measuring cup, and level off the top. Add ¼ teaspoon salt and set aside. Chop the 1½–2 cups of pecans into coarse pieces. Chopping them too finely will make the dough dense, while large chunks create a lovely crunchy texture in each bite.
- Cream the Butter and Sugars Together: In a large mixing bowl, combine the softened butter with ½ cup brown sugar and ¼ cup granulated sugar. Using a hand mixer or stand mixer on medium speed, beat for 2–4 minutes until the mixture turns pale, creamy, and fluffy. Be sure to stop once or twice to scrape down the sides of the bowl so everything blends evenly. Proper creaming creates air pockets in the dough, giving your cookies a tender, melt-in-your-mouth texture.
- Blend in the Vanilla and Salt: Reduce the mixer speed and add 2 teaspoons vanilla extract along with the ¼ teaspoon salt. Mix until just combined. These ingredients enhance flavor balance—vanilla provides warmth and aroma, while salt sharpens the sweetness and keeps the cookies from tasting flat.
- Incorporate the Flour Gently: Add the flour in two separate additions. Mix slowly after each addition, just until the flour disappears into the dough. Overmixing at this stage can toughen the cookies by developing gluten, so stop as soon as the dough looks uniform.
- Fold in the Chopped Pecans: Using a spatula or wooden spoon, gently fold the chopped pecans into the dough until they are evenly distributed. The dough should now feel soft, slightly sticky, but sturdy enough to shape. If it feels too sticky, don’t add extra flour—instead, rely on chilling in the next step.
- Chill the Dough for Better Shaping: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20 minutes. Chilling firms up the butter, making the dough easier to roll and helping the cookies hold their shape in the oven. If you prefer flatter cookies, you can skip this step, but chilling is recommended for a classic sandy texture.
- Shape the Dough into Balls: Once chilled, scoop the dough into 1½-inch balls using a cookie scoop or spoon, then roll them between your palms until smooth. Try to make each ball roughly the same size so they bake evenly. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Flatten the Cookies with a Glass: Dampen the bottom of a small flat-bottomed glass with water. Gently press each dough ball to flatten it into a disc about ½-inch thick. This step ensures even baking and gives the cookies their signature sandy texture. Be gentle—pressing too hard will make the cookies too thin and crispy.
- Bake to Golden Perfection: Transfer the baking sheet to the preheated oven and bake for 15–17 minutes. The edges should turn lightly golden while the tops remain pale. If baking more than one tray, bake them one at a time on the center rack for the most consistent results. Watch carefully near the end to avoid overbaking.
- Cool the Cookies Properly: Remove the cookies from the oven and allow them to rest on the baking sheet for about 3–5 minutes. This lets them firm up slightly, making it easier to move them without breaking. Then, transfer them carefully to a wire cooling rack and allow them to cool completely before serving or storing.
- Optional Powdered Sugar Coating: For Snowball or Mexican Wedding-style cookies, skip flattening the dough balls in Step 10. After baking, let the cookies cool just enough to handle, then roll each one in powdered sugar while still warm so the sugar clings. Once fully cooled, roll them again for a snowy, double-coated finish.
- Store and Freeze for Later: Keep cooled cookies in an airtight container at room temperature for up to 5 days. To freeze unbaked dough, shape it into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time. You can also freeze baked cookies for up to 3 months—just thaw at room temperature before enjoying.
Notes
- Toasting the pecans before adding them deepens their nutty flavor.
- For the best texture, chill the dough before baking unless you prefer flatter cookies.
- Use softened—not melted—unsalted butter for proper creaming and structure.
- Weighing flour instead of scooping ensures more accurate, consistent results.
- If rolling in powdered sugar, do a double roll (warm + cool) for the best coating.
- A cookie scoop makes portioning easier and ensures even baking.
- Always let cookies rest briefly on the tray before moving to a rack to prevent breaking.
- Adding a pinch of cinnamon or nutmeg gives a subtle flavor twist.
- If your oven runs hot, reduce temperature slightly to prevent over-browning.
- Freeze unbaked dough balls for quick, fresh cookies anytime.
Chef’s Secrets for Perfect Cookies
The secret to unforgettable pecan sandies lies in balancing texture and flavor.
Creaming the butter and sugars properly is crucial—take your time until the mixture is light and fluffy, as this step creates the delicate, crumbly bite that makes these cookies so special.
Another trick is to lightly toast the pecans before chopping them; a quick 3–4 minutes in a dry skillet or oven intensifies their aroma and adds a warm, roasted depth.
Chilling the dough helps control spread and yields a more classic, melt-in-the-mouth texture, but if you like your cookies a little thinner and crispier, you can skip the chilling step.
Finally, don’t overbake—the tops should stay pale, and the bottoms should just turn golden for the perfect sandy shortbread finish.
Serving Suggestions for Every Occasion
These cookies are incredibly versatile and fit into any occasion.
For a cozy afternoon snack, enjoy them with a hot cup of coffee, tea, or even a glass of cold milk.
On a holiday platter, dust them generously with powdered sugar for a snowy, festive look.
They also pair beautifully with fruit-based desserts, like fresh berries or poached pears, as their nutty richness balances fruity tartness.
If you’re hosting, serve pecan sandies alongside chocolate truffles or spiced biscotti for a varied dessert spread.
They can even double as edible gifts—stack a few in a clear bag or tin, tie with ribbon, and you have a homemade present that feels thoughtful and delicious.
Storage Tips to Keep Them Fresh
Pecan sandies store very well, which makes them great for both everyday baking and advance holiday prep.
Once cooled, keep them in an airtight container at room temperature for up to five days, layering parchment between cookies to prevent sticking.
If you want to keep them longer, refrigerate them for up to two weeks without losing much texture.
For freezing, you can either freeze fully baked cookies or unbaked dough balls.
Baked cookies should be layered with parchment in a freezer-safe container and will last up to three months—just thaw at room temperature before serving.
For the freshest taste, many bakers prefer freezing the dough balls; they can go straight from the freezer to the oven, just add a minute or two to the baking time.
Frequently Asked Questions
1. Can I substitute other nuts instead of pecans?
Yes, you can easily swap pecans for walnuts, almonds, or hazelnuts.
Each nut gives a slightly different flavor and texture—walnuts add earthiness, almonds give crunch, and hazelnuts offer a toasty sweetness.
2. How do I keep my cookies from spreading too much?
If your cookies spread too thin, the dough may be too warm or the butter too soft.
Chilling the dough for at least 20 minutes before shaping and baking helps keep the cookies compact and tender.
3. Can I make these cookies gluten-free?
Absolutely! Replace the all-purpose flour with a high-quality 1:1 gluten-free flour blend.
Chilling the dough slightly longer can help keep the structure intact since gluten-free dough tends to be softer.
4. What’s the difference between pecan sandies and snowball cookies?
The base dough is very similar, but snowball cookies are rolled into balls and coated in powdered sugar after baking.
Pecan sandies are typically pressed flat and left plain or lightly dusted, giving them a more classic shortbread look.
5. Can I prepare the dough in advance?
Yes! The dough can be made up to two days ahead and stored in the refrigerator, tightly covered.
When ready to bake, let it sit out for 10–15 minutes so it’s easier to scoop and shape. You can also freeze dough balls for long-term storage.
