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!
If you're craving more amazing recipes with pecans, then be sure to try making a small batch of Maple Pecan Scones or Coconut Sugar Candied Pecans to use as a sweet topping for anything savory.
Pecans were always easily accessible to me growing up in Florida. I remember my parent’s property being loaded with multiple pecan trees.
Each pecan season the green pods would begin to show up on the trees. Opening later to reveal the pecans that would eventually fall to the ground and need gathering. The process of picking pecans consisted of racking the leaves and placing the pecans in buckets. It was work, but also just the beginning because the pecans would then need to be shelled and stored to enjoy all year.
Now that I am grown, I have a few trees in my own yard. Unfortunately, the squirrels seem to beat me to the pecans each year once they become available. Regardless, they're still my favorite nut and I love using them in recipes.
One cookie recipe that I have always been fond of that also includes pecans is Pecan Sandies. It is a sweet buttery cookie that is crispy on the outside with a chewy center. The buttery nutty flavor makes these cookies simple to make, but big on flavor. This recipe yields 12 to 15 cookies that are a tablespoon in size. You can make the cookies smaller, or larger if you would like. I also like to sprinkle a few extra pecan chips on top of the cookies prior to baking them in the oven. You definitely want to make this cookie recipe or save it for later.
- Butter - Use salted or unsalted butter whichever you prefer. Try to select a high quality butter to make these cookies creamy and delicious.
- Granulated sugar - Only regular or cane sugar is needed to make these cookies.
- All-purpose flour - Use unbleached flour or standard bleached if that is all that you have available. I have never tried making this recipe with any other flour or substitute.
- Salt - I prefer to use kosher salt for baking. This will help keep the cookies from tasting flat.
- Egg - A single egg yolk helps to bind the cookie ingredients together. Lightly beat it with a fork before combining in the mixture. If allergic, you may use an egg substitute.
- Vanilla extract - Vanilla bean paste in the same unit of measure can be used instead.
- Pecans - Use chopped pecans or buy whole pecans and chop them up yourself.
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 softened butter and granulated sugar until light and fluffy.
Reduce the speed of the mixer to low and slowly add in the all-purpose flour, salt, and continue mixing until combined. Add in the egg yolk and vanilla extract. Lastly, add in the 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!
- Use parchment paper or a nonstick mat to line the baking sheet to prevent sticking. This also prevents over baking on the bottom of the cookies and makes for easier cleanup.
- Do not over mix the dough! Mix until combined and then stop. Over mixing will give you tough cookies.
- It may take a few minutes for cold butter to mix, try removing from the refrigerator prior to making these cookies for easier mixing.
- Be sure to mix the butter and sugar together until it is light and fluffy. This may take several minutes and works best with a stand mixer.
- Try using raw pecans for this recipe instead of roasted or salted. However if you prefer those instead, they will also work perfectly fine.
Store the pecan sandies in an airtight container at room temperature for up to 4 days. These cookies do not have to be kept in the refrigerator. The unbaked cookie dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 30 days.
- 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!
- Store the pecan sandies in an airtight container at room temperature for up to 4 days.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Original post date 07/30/2018. Updated 03/09/2022.
More Recipes with Pecans
- Maple Pecan Scones
- Coconut Sugar Candied Pecans
- Blueberry Pecan Streusel Coffee Cake
- Chocolate Delight
Have any comments, questions, or other delicious ways to use these Pecan Sandies? Please share them in the comments below!