Pecan Sandies are buttery, nutty, and chewy cookies that are anything but basic and loaded with lots of sweet delicious flavor. Simple to make and incredibly tasty!
Updated October 21, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on July 30, 2018, and photos updated on March 9, 2022.
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Growing up in Florida, I remember gathering pecans from the trees on my parents' property. We raked leaves, filled buckets, and still had the shelling to do before those pecans were ready for the kitchen. That connection makes a batch of pecan sandies feel especially familiar to me.
Pecans have long been one of my favorite nuts to use in recipes. This version is the buttery cookie I describe in the original post: crisp at the edges with a chewy center, rather than a promise of an exact store-bought copy.
Bring those pecans to the counter and make a little room on your baking sheet. Let's get started!
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Why You'll Love This Pecan Sandies
- Simple ingredients - The dough relies on familiar baking staples.
- Buttery pecan flavor - Chopped pecans make the nutty flavor part of every bite.
- Holiday-friendly - These cookies are easy to include on a fall or Christmas cookie tray.
- Easy to portion - Scooped dough lets you make a consistent batch without rolling and cutting shapes.
Ingredients you'll Need
Here's everything you'll need to make this recipe.
- Butter - Softened butter supplies richness and gives the sugar something to cream into. Salted or unsalted butter is allowed in the original notes; be aware that the finished saltiness will differ.
- Granulated sugar - Regular granulated or cane sugar sweetens this version and contributes to its texture.
- All-purpose flour - This is the flour the recipe was developed around. The original post does not establish tested results for other flours.
- Salt - Salt keeps the buttery dough from tasting flat and brings out the pecan flavor.
- Egg yolk - The yolk binds and enriches the dough. The white is not part of the written ingredient list.
- Vanilla extract - Vanilla rounds out the buttery flavor without competing with the nuts.
- Pecans - Finely chopped pecans spread through the dough more evenly than large pieces. You can buy them chopped or chop whole pecans yourself.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Pecan Sandies
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Cream for an Even Base
Let the butter and sugar become visibly lighter before moving on. This makes it easier to distribute the remaining ingredients rather than trying to work them through a dense lump.
Step 2: Mix Gently as the Dough Forms
Use the lower mixer speed as the dry ingredients go in so flour stays in the bowl. Once the dough comes together, stop rather than continuing to beat it, which can make the cookies tough.
Step 3: Shape with a Consistent Thickness
Scoop portions of similar size, then flatten the tops gently as the original recipe directs. Keeping their thickness similar helps the cookies finish baking at roughly the same time.
Step 4: Let the Cookies Finish Setting
Watch the bottoms for light browning while the tops still look pale. Letting the cookies rest on the sheet before moving them gives the centers time to firm up without extra oven time.
lakita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Check the butter by touch. It should give under gentle pressure without looking greasy or partly melted.
- Measure flour lightly. Spoon it into the measuring cup and level it rather than packing it down from the bag.
- Use a cool sheet for the next batch. A hot pan can start melting the dough before it reaches the oven.
- Check your oven temperature. An oven thermometer is useful if the bottoms brown much sooner than expected.
- Rotate only if needed. If your oven has a strong hot spot, turn the pan near the end rather than opening the door repeatedly.
- Inspect the pecans ahead of time. Check shelled nuts for stray shell pieces before they go into the dough.
Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Use vanilla bean paste. The original notes offer it as an alternative to vanilla extract; follow the recipe-card quantity rather than adding extra.
- Try a different nut. Finely chopped walnuts are a possible flavor variation, but this version has not been separately tested with them.
- Show off the pecans. Press extra pecan pieces onto the tops before baking, as suggested in the original post.
- Add a seasonal accent. A light dusting of confectioners' sugar after cooling is an optional decorating idea for a holiday cookie tray.
- Keep the base recipe for reliable results. An egg-free or alternative-flour version needs separate testing; those changes are not a guaranteed direct swap.
Make-Ahead & Storage
Make-Ahead
Prepare the dough ahead, cover it well, and refrigerate it until the next day if needed. For longer planning, freeze shaped unbaked dough in a single layer before transferring it to a freezer bag. The original post gives up to 30 days for frozen dough. If the dough is very firm, let it soften enough to flatten without cracking, and use the recipe's visual doneness cues when baking.
Storage & Reheating
Keep completely cooled cookies in an airtight container at room temperature for up to 4 days, following the original storage guidance. Refrigeration is not required for the baked cookies; keep unbaked dough covered and cold instead. Reheating is optional: if you want a gently warmed cookie, use a 300°F oven briefly and watch closely so the bottoms do not darken.
What to Serve with Pecan Sandies
Here are some of my favorite ways to serve this dish.
- Build a pecan-themed cookie tray with Homemade Pecan Russian Tea Cakes.
- Serve them alongside Chocolate Delight when you want a crunchy cookie and a chilled dessert at the same gathering.
- Add Easy Baklava to a holiday dessert spread for another nut-filled option.
- Enjoy a cookie with coffee or hot tea when you want a simple afternoon treat.
Frequently Asked Questions
No exact copycat result is promised for this recipe. This homemade version is described in the original post as having crisp edges and a chewy center.
Granulated sugar is the ingredient used in this particular formula. Changing the sugar can change the texture, so a recipe developed with powdered sugar is a better starting point if that is the style you want.
That adds more liquid and protein than the recipe calls for. Use the yolk for this batch and save the white for another recipe rather than assuming the change will behave the same.
Neither is listed in this recipe. Adding a leavener can change the cookie's spread and texture, so leave it out unless you are developing a different version.
The written method is for scooped and flattened dough. A chilled log would need its own thickness and timing checks, so I would not present that method as interchangeable without testing.
Very cold ingredients can make this buttery dough firm, while an overly generous flour measurement can make it dry. Compare your ingredients and measuring method with the recipe before adding liquid that is not listed.
The original post recommends parchment or a nonstick baking mat. A bare or differently coated pan can change browning and sticking, so the lining is a useful part of this method.
Pecan meal is finer than the chopped nuts specified here. It distributes differently through the dough and may change the texture, so it is not a tested direct replacement.
That would be a different variation rather than the written pecan cookie. Extra mix-ins can change how the dough holds together, so start with the original before experimenting.
They can be a lovely homemade treat when packed after cooling. Label the nuts, wheat, dairy, and egg ingredients clearly and make sure the recipient can enjoy them.
📖 Recipe
Pecan Sandies Recipes
Equipment
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 large sheet pan or baking sheet
- parchment paper or nonstick liner
Ingredients
- ½ cup butter, softened
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup finely chopped pecans
Instructions
- Begin the recipe by preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Next use an electric hand mixer or stand mixer on medium speed to mix together the ½ cup butter and ½ cup granulated sugar until light and fluffy.
- Reduce the speed of the mixer to low and slowly add in the 1 cup all-purpose flour, ¼ teaspoon salt, and continue mixing until combined.
- Add in the 1 large egg yolk and 1 teaspoon vanilla extract. Lastly, add in the ½ cup chopped pecans and mix at low speed just until the ingredients are combined.
- Scoop the dough using a cookie scoop to form a 1-inch small cookie ball (about 1 tablespoon), place it on the prepared baking sheet. Gently press down to flatten the top and form each cookie.
- Place the cookie sheet into the oven to bake for about 8 to 10 minutes until the cookies are set and the bottom has lightly browned.
- Carefully remove from the oven and allow the cookies to cool on the sheet for 5 minutes before removing them to cool on the rack completely. Enjoy!
Did You Make This Recipe?
I love seeing the recipes you bring into your own kitchen. Please leave a star rating with your comment so other readers can find their next favorite. If you give this pecan sandies a try, I'd love to know what you think! Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later.
Donna says
The perfect chewy buttery nutty flavor. We loved them. So easy too!
LaKita says
Thank you so much Donna, happy to hear you enjoyed the pecan sandies recipe 🙂
Robin says
Seems most cookie recipes require refrigeration for a bit prior to shaping and baking. Is it not necessary with this recipe?
Thank you. Planning to bake today
LaKita says
It is not necessary, you can if you prefer but either way the recipe will work.
Millie says
I've used different recipes for pecan sandies, but now I've hit upon the best yet!! Thank you for sharing LaKita. They are so buttery, and crunchy. Do you have any others to share?
LaKita says
Thank you so much Millie! Be sure to search for more cookie recipes, there are plenty 🙂
Moop Brown says
I'm a big fan of pecans, especially in desserts so this recipe is one I definitely need to try making.
LaKita says
Thank you. Same, love pecans in desserts!!!
Chandice says
My mom and I used to eat pecan sandies growing up… Love this recipe for a non-store-bought version! Thank you so much…
LaKita says
Thank you so much Chandice, I agree 🙂
Sandhya Ramakrishnan says
One of my favorite ever is pecan sandies and this recipe works so well. Loved the simple flavors and how easy it is to make them as well.
LaKita says
Thank you Sandhya! They're a favorite for us as well.
Katie Crenshaw says
I had some fresh pecans that I needed to use, so I tried this recipe. The cookies turned out wonderful! Definitely a recipe I would make again.
LaKita says
So happy to hear it Katie, thank you!
Lori | The Kitchen Whisperer says
I love pecan sandies and these are crazy good! Just a few ingredients and a whole lot of deliciousness!
LaKita says
Thank you Lori, love a cookie with few ingredients 😉
Loreto and Nicoletta says
These look wonderful. Love the flavor of pecans. That must have been amazing having pecans in your back yard. These are so easy with very simple few ingredients.
Well done!😋🥰
LaKita says
Thank you so much! It really was amazing never having to buy pecans 🙂
Jessica says
My grandmother used to serve these to me when I was a child. Preparing these was so nostalgic. They tasted even better than I remembered and were simple to prepare. Thanks so much <3
LaKita says
Thank you Jessica, they're definitely a classic!
Megs says
So easy and delicious! The kids dipped them in chocolate and have already asked for me to make them again. Thanks for a great recipe.
LaKita says
Thank you Megs. Dipping them in chocolate sounds amazing!!
Heidy says
Wow! These Pecan Sandies were awesome! I almost ate the entire batch in a few days! I loved the flavor, and the hubby did too! Great recipe! Highly recommend!
LaKita says
Thank you so much Heidy! They definitely don't last long in my house either.
Natalie says
Oh yum! I love pecans. I haven't tried adding them in cookies yet. I'm going to bake these cookies today. Can't wait.
LaKita says
Thank you Natalie! Hope you enjoy them.
Terry chappell says
Are you looking for a Melt in your mouth Pecan Sandies? Well no more I just made this,easy to follow recipe. A southern boy living in Colorado. I did not have to adjust the recipe for high altitude (6200).Thank you Ms Lakita.I would give you 10 🌟.
LaKita says
Thank you so much Terry!! So happy to hear the cookie recipe worked well for you, especially at high altitude 🙂
Carol Pasternak says
These cookies are delicious and easy to make. Not sure why I chose this over all the others but I'm glad I did. This recipe did not include rolling into a log and refrigerating over night or dusting with powder like other recipes. These cookies are now my husbands favorite, replacing white chocolate chip macadamia nut cookies. Glad I received an assortment basket of nuts for Christmas which included pecans. Will continue to use this recipe in the future. Thank you!
LaKita says
Thank you Carol! Happy to hear you made and enjoyed this cookie recipe!