Pecan Sandies

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These buttery Pecan Sandies are a classic shortbread-style cookie with a nutty crunch in every bite. Perfectly tender and crumbly, they melt in your mouth with hints of toasted pecan, real butter, and just the right amount of sweetness. Whether you’re baking for the holidays, planning a picnic, or simply want a treat with your coffee, these cookies check every box.

Pecan Sandies are timeless. With their nostalgic flavor and short ingredient list, they come together easily but taste like something from an old-fashioned bakery. If you’ve never tried them homemade, you are truly in for a treat.

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Why You’ll Love This Pecan Sandies Recipe

• Ultra-buttery and crumbly texture that melts in your mouth.
• Rich toasted pecan flavor throughout.
• Easy to make with pantry staples.
• Great for gifting or freezing ahead.
• Not too sweet—a perfect balance.

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Can I Use Different Nuts in These Cookies?

While pecans are traditional and offer a buttery, mellow crunch, you could swap in chopped walnuts or almonds. Just make sure they’re finely chopped so they blend well into the dough. Toasting them first enhances the nutty flavor, no matter what variety you choose.

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Ingredients for the Pecan Sandies

Unsalted Butter
Gives these cookies their signature melt-in-your-mouth texture and rich flavor. Room temperature butter blends smoothly into the dough.

Powdered Sugar
Creates a smooth, delicate sweetness and helps keep the texture tender.

Granulated Sugar
Adds a slight crisp edge and a bit more structure to the cookie.

Vanilla Extract
Enhances the overall warmth and depth of the cookie.

All-Purpose Flour
Forms the base of the dough and balances out the butter.

Finely Chopped Pecans
The star ingredient. Toasted pecans give every bite a nutty crunch and flavor.

Salt
A small pinch enhances all the other flavors.

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How To Make the Pecan Sandies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat 1 cup unsalted butter with 1/2 cup powdered sugar and 1/4 cup granulated sugar until light and fluffy. This takes about 2–3 minutes with a hand or stand mixer on medium speed.

Step 2: Add Vanilla

Mix in 1 teaspoon vanilla extract until incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add this to the wet mixture, mixing on low until combined.

Step 4: Fold in Pecans

Gently fold in 3/4 cup finely chopped pecans. The dough will be a bit crumbly but should hold together when pressed.

Step 5: Shape the Cookies

Scoop about 1.5 tablespoons of dough and gently form into round discs about 2 inches wide and 1/2 inch thick. Place them on a parchment-lined baking sheet, spaced about 2 inches apart.

Step 6: Bake

Bake at 350°F (175°C) for 14–16 minutes or until edges are lightly golden. The centers will still look pale—that’s perfect.

Step 7: Cool and Sugar Coat

Let cookies cool for 5 minutes on the pan, then transfer to a wire rack. While still slightly warm, sprinkle with a bit more granulated sugar for a classic finish.

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How to Serve These Buttery Pecan Sandies

This recipe yields 20 cookies and serves about 8 to 10 people, depending on portion size. They’re perfect with a cup of tea or coffee, and equally delightful on a dessert tray alongside other favorites like biscotti, lemon bars, or fudge.

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How to Store Your Pecan Sandies

Store completely cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a sealed bag or container for up to 3 months. To thaw, simply leave at room temperature for 30 minutes. Avoid refrigerating—they may lose their crumbly texture.

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Frequently Asked Questions

1. Do I need to chill the dough before baking?
No chilling required! These cookies hold their shape beautifully without refrigeration.

2. Can I make these gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend. Just make sure it includes xanthan gum for proper texture.

3. Can I double the recipe?
Absolutely. This recipe doubles well. Just use two baking sheets and rotate halfway through baking.

4. How do I toast the pecans?
Spread chopped pecans on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until fragrant.

5. Are Pecan Sandies the same as Mexican Wedding Cookies?
They’re similar in texture but different in shape and sweetness. Sandies are flatter and have a granulated sugar topping, while Mexican Wedding Cookies are often rolled in powdered sugar.

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Want More Cookie Ideas with a Twist?

If you love these Pecan Sandies, you’ll probably enjoy these other treats:

• Small Batch Almond Joy Cookies
• Cheesecake Stuffed Chocolate Chip Cookies
• Chocolate Hazelnut Crunch Cookies
• Candy Cane Cookies
• Mini Pecan Pies

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you toast the pecans or add a sprinkle of cinnamon sugar? Did you dip one half in chocolate?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more treats like these, follow along on Life With Livia!

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