This recipe has been my top pick this month—I’ve made it six times, and it’s still just as magical every single batch. Pecan Sandies are a timeless cookie, celebrated for their tender, crumbly texture and deep buttery flavor. Each bite melts in your mouth, releasing the warmth of toasted pecans and vanilla. Simple in appearance yet rich in taste, these cookies prove that classic recipes never go out of style. Perfect for holidays, tea time, or everyday treats, Pecan Sandies are pure comfort baked into a cookie.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans (lightly toasted for best flavor)
- Optional: extra powdered sugar for dusting
Instructions
- Preheat your oven to 160°C (325°F). Line baking sheets with parchment paper.
- In a large bowl, cream the butter, powdered sugar, and granulated sugar until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing just until combined.
- Fold in the chopped pecans evenly throughout the dough.
- Scoop tablespoon-sized portions and roll into balls. Place on prepared baking sheets, spacing them slightly apart.
- Gently flatten each ball with the bottom of a glass or your fingers.
- Bake for 18–22 minutes, until the bottoms are lightly golden but the tops remain pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Dust with powdered sugar if desired once completely cool.
Methods & Baking Tips
- Creaming Method: Properly creaming the butter and sugars creates the tender, sandy texture these cookies are famous for.
- Low Temperature Baking: Baking at a lower temperature prevents browning and keeps the cookies delicate.
- Pecan Prep: Toasting pecans briefly enhances their nutty aroma and depth of flavor.
- Texture Control: Finely chopped pecans give the cookies a smooth crumble rather than a chunky bite.
History
Pecan Sandies have deep roots in American baking, especially in the Southern United States where pecans are abundant. These cookies became popular in the early 20th century, inspired by European shortbread traditions. Over time, pecans replaced almonds or walnuts, giving the cookies a distinctly Southern identity and a place in generations of family recipe boxes.
Benefits of This Recipe
- Made with simple pantry ingredients
- Naturally rich and satisfying without frosting
- Long shelf life, perfect for gifting
- Easy to prepare, even for beginner bakers
- Versatile base for flavor variations
Formation & Texture
The magic of Pecan Sandies lies in their structure: high butter content and minimal liquid create a short, crumbly dough. The cookies don’t spread much, holding their shape while developing a soft, melt-in-the-mouth interior with a lightly crisp edge.
Nutrition (Approximate per Cookie)
- Calories: 130
- Fat: 9 g
- Carbohydrates: 11 g
- Protein: 1.5 g
- Sugar: 4 g
- Fiber: 0.5 g
(Values may vary based on size and ingredients used.)
Who Loves Pecan Sandies
- Butter cookie lovers
- Tea and coffee enthusiasts
- Holiday bakers
- Fans of classic, old-fashioned desserts
- Anyone who appreciates simple elegance in baking
Conclusion
Pecan Sandies are proof that the best recipes don’t need to be complicated. With their buttery richness, gentle sweetness, and nutty crunch, these cookies deliver comfort and nostalgia in every bite. Once you bake them, it’s easy to understand why they become a repeat favorite—batch after batch, month after month.