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These easy Pecan Sandies are buttery shortbread cookies with chopped pecans and a delicate, crumbly texture that melts in your mouth. Made with simple pantry ingredients, these classic pecan sandies cookies can also be rolled in powdered sugar to make Mexican Wedding Cookies or Snowball Cookies.
Pecan Sandies That Are Basically Perfect.
Pecan Sandies That Are Basically Perfect.I absolutely adore bringing these Pecan Sandies to gatherings because they're such a refreshing change from the usual chocolate chip and sugar cookies! Their name comes from that fine, sand-like texture that's similar to buttery shortbread, with wonderful bits of chopped pecans throughout. Best of all, you likely have everything in your pantry already, and the dough is incredibly freezer-friendly. I love to keep a stash of dough balls in my freezer so a fresh, warm cookie is just 15 minutes away whenever the craving strikes or unexpected guests show up!
Check out all of my cookie recipes, like Pistachio Chocolate Chip Cookies, Hot Cocoa Cookies, Turtle Cookies, Oatmeal Creme Pies, and Biscoff Cookies!
How to make Pecan Sandies:
Make Cookie Dough: I love using my stand mixer to make this cookie dough effortlessly. Chill for 20 minutes then roll into 1 ½ inch balls. Press the cookie dough balls gently down using the base of a cup, to flatten the tops.
Bake: Place in the oven for 15-17 minutes. While they are warm, press a whole pecan on top. Enjoy!
Pecan Sandies
Equipment
Ingredients
- 1 cup unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 cups all purpose flour
- 1 1/2-2 cup pecans, , corsely chopped
- 2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Dough: Cream butter and sugar together until well combined. Add vanilla and mix. Add flour, salt, and pecans and stir to combine.1 cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar
- Chill cookie dough for 20 minutes. Roll into 1 ½ inch balls. Get a glass cup and wet the bottom of it slightly. Gently press the cookies using the bottom of the glass.
- Bake at 350 degrees for 15-17 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe December 2021. Updated December 2025.
These cookies are wonderful. For those commenters with crumbling issues my suggestion is: after creaming & adding vanilla, add flour & salt, then use mixer to blend them until well incorporated; eg clumping. Then mix in nuts & chill. Works every time.
these are great and so easy to make
these are great
I’ve made these now 4 times they are amazing! I’m making them again today. They are dangerously delicious and soo easy! People who are saying they fall apart probability aren’t used to crumble cookies? You just have to hold them in your hands a bit and wait for the butter to soften until they just stay together. If they are melting all over you’re using too much butter or something. I am usually the worst at baking and these are so simple and easy!
Followed recipe exactly, chilled it, and during baking it turned into a good, melted mess. Will not try this recipe again.
I made these with gluten free flour and they were delicious!! My husband couldn’t stop eating them.
I agree with Michelle! Sandies turned out perfectly. This will be a “go to” cookie recipe for me from now on.
These turned out perfectly. Delicious! Thank you
Too much butter not enough flour.
I will never use this recipe again
It would not hold together. Very frustrating to work with
Flavor was mild.
I too had a difficult time keeping them from totally crumbling apart while smashing. I decided to try making the dough balls in a sheet of plastic wrap, twisting it tight, and flattening them while tightly wrapped. It worked like magic, now I’m eating my beautiful and delicious Pecan Sandies!