Pecan Sandies are buttery, crumbly cookies packed with toasted pecans. They melt in your mouth with a delicate texture—simple, classic, and perfect with coffee or tea.
🧺 Ingredients
- 1 cup (225 g) unsalted butter (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup pecans (finely chopped, lightly toasted)
🍳 Instructions
- Preheat oven to 170°C (340°F) and line a baking sheet.
- Cream butter & sugar
Beat butter and powdered sugar until smooth and creamy. - Add vanilla
Mix in vanilla extract. - Add dry ingredients
Stir in flour and salt until a soft dough forms. - Fold in pecans
Mix gently to distribute evenly. - Shape cookies
Roll into small balls or shape into logs and slice. - Bake for 15–18 minutes
Until edges are lightly golden (not dark). - Cool completely
They firm up as they cool.
💡 Tips for Perfect Sandies
- Don’t overbake—keep them pale for that classic texture
- Toast pecans for deeper flavor
- Chill dough slightly if too soft
🧊 Storage Tips
- Store in airtight container for 1 week
- Freeze dough or baked cookies up to 2 months
❓ FAQ
Why are they called “sandies”?
Because of their crumbly, sandy texture.
Can I use other nuts?
Yes—walnuts or almonds work well.
Can I make them sweeter?
Dust with powdered sugar after baking.
🍽️ Final Thought
Classic, simple, and irresistibly buttery—pecan sandies are the kind of cookie that never goes out of style.
