Pecan Sandies are the perfect blend of buttery richness and nutty sweetness, offering a melt-in-your-mouth experience with every bite. These delicate cookies are tender and crumbly, with a subtle crunch from toasted pecans that adds depth to their texture. Dusted with powdered sugar, they feel like a luxurious treat that’s both comforting and elegant. Ready in just 27 minutes, they’re ideal for whipping up a batch whenever you need a delightful pick-me-up.
Warm, toasted pecans infuse each cookie with a cozy, nutty aroma that fills your kitchen as they bake. The buttery dough creates a soft, crumbly base that pairs beautifully with the subtle sweetness of powdered sugar. These cookies are not just a dessert—they’re a moment of indulgence, perfect with coffee or tea. Easy to make and even easier to love, Pecan Sandies are a timeless treat that will leave everyone reaching for seconds.
Ingredients for Perfect Pecan Sandies
- 1 cup (226 g) unsalted butter, softened (ensure it’s at room temperature for easy mixing)
- ⅓ cup (65 g) powdered sugar (sifted for smoother texture)
- 3 tablespoons light brown sugar, firmly packed (dark brown sugar can be used for a deeper flavor)
- 1 tablespoon cornstarch (helps create a tender cookie)
- 1 ½ teaspoons vanilla extract (pure extract recommended for best flavor)
- ½ teaspoon salt (balances the sweetness)
- 2 cups (250 g) all-purpose flour (plain flour works fine)
- 1 cup (118 g) finely chopped pecans or pecan chips (toasted pecans add extra flavor)
- Additional powdered sugar for dusting (optional, for a sweet finish)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Set aside.
- In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
- Add the powdered sugar, brown sugar, cornstarch, vanilla extract, and salt to the butter. Beat until the mixture is creamy and well-combined.
- Gradually add the flour, stirring until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the finely chopped pecans until evenly distributed throughout the dough.
- Scoop the dough into 1 ½ tablespoon portions, roll into balls, and gently flatten. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12 minutes, or until the edges are just beginning to turn light golden brown.
- Allow the cookies to cool completely on the baking sheet. If desired, dust with additional powdered sugar by tossing or sifting over the cookies.
Perfect Pairings: Serving Suggestions
Pecan Sandies are a delightful treat on their own, but they pair wonderfully with a cup of coffee, tea, or hot cocoa for a cozy snack. For a dessert platter, serve them alongside chocolate-dipped strawberries or a scoop of vanilla ice cream. They also make a great addition to holiday cookie trays, adding a nutty, buttery flavor to the mix.
Keep Them Fresh: Storage Tips
Store your Pecan Sandies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 3 months—just thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Want to switch things up? Try adding a teaspoon of cinnamon or nutmeg to the dough for a warm, spiced flavor. You can also swap pecans for walnuts or almonds if you prefer. For a festive twist, dip half of each cookie in melted chocolate and let it set before serving.
Quick Tips for Success
To save time, use a cookie scoop to portion the dough evenly. If the dough feels too soft to roll, chill it in the fridge for 15-20 minutes. For a professional touch, dust the cookies with powdered sugar using a fine-mesh sieve for an even, delicate coating.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ¼ teaspoon.
Why do the cookies flatten?
This is normal due to the butter content, but chilling the dough can help maintain shape.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free blend for equally delicious results.
Pecan Sandies
Ingredients
- 1 cups unsalted butter softened 226 g
- ⅓ cup powdered sugar 65 g
- 3 tablespoons light brown sugar firmly packed
- 1 Tablespoon cornstarch
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose (plain) flour 250 g
- 1 cup finely chopped pecans or pecan chips 118 g
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 375F (190C) and line baking sheets with parchment paper. Set aside.
- Place butter in a large bowl and use an electric mixer to beat until creamy.
- Add powdered sugar, brown sugar, cornstarch, vanilla extract, and salt and beat until creamy and well-combined.
- Gradually add flour and stir until combined.
- Stir in pecan pieces.
- Scoop dough by about 1 ½ Tablespoon portions and roll into a ball. Gently flatten and place on prepared baking sheet, spacing cookies about 1” apart.
- Transfer to 375F (190C) oven and bake for 12 minutes or until edges are just beginning to turn light golden brown.
- Allow to cool completely on baking sheet. If desired, toss in additional powdered sugar until cookies are completely coated with sugar (alternatively you can sift sugar over cookies).