Name: Pecan Sandies
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 dozen small cookies
Cuisine: American
Ingredients: 12 tablespoons butter (at room temperature (1 1/2 sticks)); 1/2 cup granulated sugar; 2 tablespoon water; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 2 cups all-purpose flour; 1 cup very finely chopped pecans; 2 teaspoons vanilla

ClassicPecan Sandiesthat are nutty, just the right of sweetness and guaranteed to melt in your mouth.

Top view of a plate of pecan sandies on red and white snowflake napkin next to glasses of milk.

No cookie platter is complete without pecan sandies. I feel like these cookies are often underrated but they shouldn’t be! They are great to accompany your favorite holiday sweets or served with coffee orhot cocoa. They bake up like a sugar cookie mixed with a shortbread cookie and are so delicious.

When I think of pecan sandies I think of simple sophistication. Easily one of myall time favorite cookies. They are made with real butter, finely chopped pecans and they taste simply delightful. If you have never made these cookies, you are missing out. The dough will be stiff and crumbly and will result in a cookie that is crispy yet will melt in your mouth. So good!

Top view of pecan sandies on a metal cooling rack.

Why You’ll Love This Recipe

Pecan sandies are a nice change of pace from chocolate or frosted cookies.
The tender, crumbly texture with bits of pecans adds a delightful crunch.
Just the right amount of sweetness complements the nutty flavor.
Made with everyday pantry staples, making it easy to whip up a batch.

Recipe Ingredients

Butter– I prefer salted for these cookies
Sugar –Granulated
Flour –All-purpose
Salt
Cinnamon
Pecans
Vanilla extract

See the recipe card below for full information on ingredients and quantities

How to Make Pecan Sandies

Step #1.Cream butter and sugar, then mix in water, salt, cinnamon, flour, pecans, and vanilla.

Step #2.Cover and chill the dough for at least 30 minutes.

Step #3.Form the dough into 1-inch balls, flatten slightly, and place on a lined baking sheet.

Step #4.Bake at 325°F for 18-20 minutes until edges are lightly browned. Cool before serving.

Recipe FAQs

Should I use salted or unsalted butter for pecan sandies?

For this recipe, I prefer to use salted butter but either will work.

Does pecan sandie cookie dough need to be chilled?

Don’t sleep on chilling pecan sandie dough. It will help the butter solidify so the cookies don’t spread as much and chilling helps improve their texture. Chill for 30 minutes.

Can I freeze pecan sandie dough?

This cookie dough freezes incredibly well. You can put all the dough you want to freeze in a freezer safe bag or you can scoop out individual cookies and place on a parchment lined cookie sheet. Then flash freeze them and store in a zip top bag. I like to make a double batch so I can stash some dough in the freezer for later.

A side view of three pecan sandies on a plate with a milk glass on a white and red snowflake napkin.

Expert Tips

Ensure thepecans are chopped very finelyfor the best texture and tohelp the cookies hold together.
Usingroom temperature butterensures the doughmixes smoothly,creating a uniform texture.
Don’t skip chilling the dough;it helpsprevent spreadingand gives the cookies a better structure.
The dough may be crumbly; firmlypress it together when shapingto help the cookies hold their shape.
Walnuts are a good substitution for pecansif you prefer.

A Christmas setting on wooden block with egg nog and traditional tan looking pecan sandies cookies on a white plate.

How to Serve and Store Pecan Sandies

Enjoy these cookies with a scoop of vanilla orpeach ice creamfor a delightful dessert. You can add them to a holiday cookie box withsoft gingerbread cookies,sugar cookies,Mexican wedding cookies, orpeanut butter oatmeal cookies. Also be sure to check out my blog onhow to ship Christmas cookies!

Store these cookies in an airtight container at room temperature for up to 5 days. To freeze, place the baked and cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving. Or you can put the dough you want to freeze in a freezer safe bag or you can scoop out individual cookies and place on a parchment lined cookie sheet.