Homemade Pecan Sandies Recipe

Introduction

Pecan Sandies are buttery, crumbly cookies packed with finely chopped pecans for a delightful crunch. They’re perfect for a cozy afternoon snack or sharing with friends and family during the holidays.

Ingredients

• 2 sticks butter (salted, almost melted)
• 1 large egg
• 1 cup sugar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon cinnamon
• 3 cups flour
• 1 cup pecans (finely chopped)

Instructions

1. Step 1: Add butter and sugar to a large bowl and cream them with a handheld or stand mixer for 1 minute. Then add the egg, vanilla, and cinnamon. Continue mixing until everything is well combined.
2. Step 2: Gradually sift in the flour, beating well after each addition. Once all the flour is incorporated, mix in the pecans. You might need to fold them in with a spatula as the dough will get thick.
3. Step 3: Spoon the cookie dough onto a 24-inch-long piece of wax paper. Shape the dough into a cylinder roughly 18 inches long. Roll it up with the wax paper into a log shape and twist the ends to seal.
4. Step 4: Freeze the cookie dough log for at least 1 hour or up to 4 hours.
5. Step 5: When ready to bake, preheat your oven to 350 degrees Fahrenheit.
6. Step 6: Use a sharp knife to cut the dough into ⅛ to ¼-inch slices. Place the slices on a baking sheet lined with parchment paper, spacing them at least ½ inch apart.
7. Step 7: Bake in the preheated oven for 18-20 minutes, or until the edges just begin to brown.
8. Step 8: Allow the cookies to cool completely before serving. Enjoy your homemade pecan sandies!

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping and adding them to the dough.
• Try adding a pinch of nutmeg or substituting half the cinnamon with ginger for a warm spice twist.
• If you prefer a nuttier texture, chop the pecans coarsely rather than finely.

Storage

Store cooled pecan sandies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to 3 months; just thaw them at room temperature before serving. Reheat briefly in a low oven for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

How do I know when the cookies are done baking?

The edges should begin to turn a light golden brown while the centers remain slightly soft. This ensures a tender, sandy texture once cooled.

Homemade Pecan Sandies Recipe

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4.9 from 144 reviews

Homemade Pecan Sandies are buttery, tender shortbread cookies loaded with finely chopped pecans and a hint of cinnamon. These classic cookies are shaped into a log, chilled to perfection, then sliced and baked until golden, offering a delightful crispness on the edges and a melt-in-your-mouth texture inside. Perfect for holiday gifting or an everyday treat with tea or coffee.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 1 hour 40 minutes (including freezing time)
• Yield: Approximately 36–40 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 sticks butter (salted, almost melted)
• 1 large egg
• 1 cup sugar
• 1 ½ tsp vanilla extract
• ½ tsp cinnamon
• 3 cups all-purpose flour
• 1 cup pecans (finely chopped)

Instructions

1. Cream Butter and Sugar: Add the butter and sugar to a large bowl and cream them together using a handheld or stand mixer for 1 minute until light and fluffy.
2. Add Wet Ingredients: Add the egg, vanilla extract, and cinnamon to the creamed butter and sugar. Mix thoroughly until all ingredients are well combined.
3. Incorporate Flour and Pecans: Gradually sift in the flour, beating well after each addition to create a thick dough. Once all flour is mixed in, fold in the finely chopped pecans with a spatula to evenly distribute them throughout the dough.
4. Shape the Dough: Place the cookie dough onto a 24-inch-long piece of wax paper. Shape it into a roughly 18-inch long cylinder, then roll it up tightly in the wax paper and twist the ends to seal.
5. Freeze the Dough: Freeze the wrapped dough log for at least 1 hour and up to 4 hours, allowing it to firm up for easy slicing.
6. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
7. Slice the Cookies: Using a sharp knife, slice the chilled dough log into 1/8 to 1/4-inch thick slices. Arrange the slices on a parchment-lined baking sheet, spacing them at least 1/2 inch apart to allow for slight spreading.
8. Bake: Bake the cookies in the preheated oven for 18-20 minutes, or until the edges begin to turn a light golden brown.
9. Cool and Serve: Remove the cookies from the oven and let them cool completely on the baking sheet before serving to ensure they set with the perfect crumbly texture. Enjoy your homemade pecan sandies!

Notes

• Ensure the butter is slightly softened but not fully melted for best creaming results.
• Freezing the dough log is essential to get neat, uniform slices that hold their shape during baking.
• Store baked pecan sandies in an airtight container at room temperature for up to a week.
• For extra flavor, toast the pecans lightly before chopping and adding to the dough.
• You can substitute salted butter with unsalted butter, but reduce added salt elsewhere if used.

Keywords: pecan sandies, pecan cookies, pecan shortbread, homemade cookies, buttery cookies, cinnamon cookies, holiday cookies, classic cookies