Name: Sandies Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 4 h 27 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1¼ cup pecans; 1 cup unsalted butter, softened; ⅔ cup powdered sugar; 2 teaspoons vanilla; 1½ teaspoons baking powder; 1½ teaspoons salt

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Sandies Pecan Cookies are a buttery, nutty shortbread-style treat that melt in your mouth with every bite. With a crisp edge, tender crumb, and toasted pecan flavor throughout, these slice-and-bake cookies are a classic that never goes out of style. Perfect for holidays, gifting, or pairing with a cup of tea.

Why You’ll Love This Recipe

These cookies are simple, elegant, and full of rich pecan flavor. Toasting the pecans before mixing them into the dough adds a deep nuttiness that elevates the entire cookie. They’re made with pantry staples, easy to prep ahead, and perfect for slicing and baking fresh whenever you need them. With their buttery texture and satisfying crunch, they’re a nostalgic favorite and a crowd-pleaser for any occasion.

Sandies Pecan Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups all-purpose flour
1¼ cup pecans
1 cup unsalted butter, softened
⅔ cup powdered sugar
2 teaspoons vanilla extract
1½ teaspoons baking powder
1½ teaspoons salt

Directions

Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast them for 8 minutes. Let them cool. Turn the oven off after toasting.
Once cooled, pulse the pecans in a food processor until they are finely chopped. Reserve ¼ cup of the chopped pecans for coating the dough later.
Add ¼ cup of the flour to the remaining pecans in the food processor and blend until the pecans take on a flour-like consistency.
In a stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar together for 2 minutes until light and fluffy.
Add the vanilla, baking powder, and salt, scraping down the sides of the bowl as needed. Mix until combined.
Add the rest of the flour and the pecan-flour mixture to the bowl. Beat until the dough comes together, about 1 minute.
Transfer the dough onto parchment paper. Shape it into a log about 2 inches in diameter and 18 inches long. Use the parchment paper to help roll and shape the dough evenly, as it will be soft.
Chill the dough in the refrigerator for at least 4 hours, or until firm.
Preheat the oven to 350°F again and line a baking sheet with parchment paper.
Roll the chilled dough log in the reserved pecan pieces. Slice the dough into ½-inch thick rounds and place them 1 inch apart on the baking sheet. Gently reshape any uneven slices using your fingers.
Bake for 10 to 12 minutes, or until the edges are lightly golden. Cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

Servings: 30 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Chilling time: 4 hours
Total time: 4 hours 27 minutes

Variations

Chocolate-Dipped: Once cooled, dip half of each cookie in melted dark or white chocolate and let set.
Cinnamon Sugar Roll: Roll the dough log in cinnamon sugar instead of chopped pecans for a twist.
Maple Touch: Replace vanilla with maple extract for added depth and seasonal flair.
Add Orange Zest: Mix in 1 teaspoon of orange zest to brighten the flavor.
Mini Cookies: Slice the log thinner to make bite-sized pecan sandies; reduce baking time accordingly.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.

Freezing: Freeze the unbaked dough log wrapped tightly in plastic wrap and foil for up to 2 months. Slice and bake from frozen—just add 1–2 extra minutes to baking time.

Reheating: These cookies don’t require reheating but can be refreshed in a 300°F oven for 3–5 minutes if desired.

FAQs

Can I use pre-chopped pecans?

Yes, but for best flavor, toast them first and ensure they’re finely chopped for even texture.

Why does the dough need to chill?

Chilling helps the cookies hold their shape when sliced and prevents them from spreading too much while baking.

Can I make the dough ahead of time?

Absolutely. You can prepare and chill the dough up to 2 days in advance or freeze it for longer storage.

Do I have to use a food processor?

A food processor ensures even texture, but you can chop the pecans finely by hand and whisk with flour if needed.

What’s the texture of these cookies like?

They’re buttery and tender with a melt-in-your-mouth shortbread feel, and a satisfying crunch from the pecans.

Can I use salted butter?

You can, but reduce the added salt in the recipe to ½ teaspoon to compensate.

How do I keep the cookies from crumbling?

Be sure not to overbake them. Let them cool slightly on the baking sheet before transferring to a rack.

Are these cookies very sweet?

They’re subtly sweet thanks to the powdered sugar, which complements the buttery and nutty flavors without overpowering.

Can I make this recipe gluten-free?

Yes, use a gluten-free all-purpose flour blend. The texture may vary slightly but should still be delicious.

Can I add spices like cinnamon or nutmeg?

Yes, adding ½ teaspoon of cinnamon or a pinch of nutmeg can enhance the flavor with a cozy touch.

Conclusion

Sandies Pecan Cookies are a timeless classic that combine buttery shortbread richness with the crunch of toasted pecans. Their slice-and-bake format makes them ideal for make-ahead baking, holiday trays, or everyday indulgence. Simple yet elegant, they’re a treat you’ll want to keep in your cookie rotation year-round.