This classic recipe for Pecan Sandies might just be even better than your grandma’s! They’re slightly sweet, perfectly buttery, and loaded with finely chopped pecans. Bite into one of these soft, yet sturdy cookies, and you’ll be just as smitten with this recipe as I am!
It can be pretty fun to try out new and exciting cookie recipes like Christmas Funfetti Crumbl Cookies. There always seem to be new trends in the world of cookies, and to be honest, most of these new recipes are seriously scrumptious! With that being said, the classics have earned their place in our generational cookbooks for good reason. I mean, you just can’t beat a batch of good ole pecan sandies!
You probably enjoyed your first pecan cookie in your grandmother’s kitchen, and she likely had the recipe given to her by an even older relative. When it comes to withstanding the tests of time, these cookies have proven themselves to be tried and true!
While they’re similar to the just as classic shortbread cookie, I find that pecan sandies are even more delicious with the simple addition of chopped pecans.
Although you can certainly make and enjoy a batch of pecan sandies all throughout the year, to me, Christmas is the most magical time to whip them up.
They’re perfect for packing up and gifting or bringing to a cookie exchange, and they’re mighty cute to leave out for Santa Claus on Christmas Eve! While these crunchy cookies with their delicate sweetness don’t have any bold festive flavors, they’re still a staple in my kitchen, as well as kitchens around the world during Christmastime.
They are definitely a hit for the pecan lover in your life…pair them with a few pecan pralines, too!
How to Make Them
Heat it up. Preheat your oven to 375˚F.
Whisk some dry ingredients. In a medium bowl, whisk together the baking powder, salt and flour. Set aside.
Cream the butter and sugar. In the bowl on a mixer, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
Toss in more ingredients. Add the egg, vanilla and salt.
Combine the wet and dry mixtures. Slowly add the flour into the mixture in small amounts, beating until just combined. The dough may look dry and grainy, this is normal.
Knead the dough. Remove the dough from the bowl and knead until it begins to come together.
Form a dough log. Place a piece of parchment on a flat surface and arrange the dough in the center. Begin to wrap the dough up in the parchment shaping into a 2 inch diameter log.
Chill. Dough can be chilled at this point or you can continue to finish the cookies.
Slice it. Slice the dough into 1/2 inch slices and place the dough disks on a baking sheet lined with a baking mat or parchment paper.
Bake. Lightly press a pecan half in the center of the cookie and bake for 12-15 minutes until golden around the edges.
Enjoy! Let the cookies cool on a wire rack until they’re room temperature, then serve or store. Enjoy!
Do I need turbinado sugar?
Traditionally, a classic pecan sandie is rolled in turbinado sugar to create the sandy texture that gives it it’s name. I left that part out, but you can roll your dough log in the sugar before slicing if you’d like. The cookies are sweet enough you don’t need the extra sugar on the outside, but it sure does look pretty! Either way, you’ll have delicious pecan sandies.
How long will pecan sandies stay fresh?
In an airtight container at room temperature, these pecan sandies will stay fresh for up to a whole week. That’s why I love giving them to friends and family – since they stay fresh for so long, there’s no pressure to eat them all right away. They’re the gift that keeps on giving!
Craving more Christmas cookies?
- White Chocolate Peppermint Mocha Biscotti
- The Very Best Peanut Butter Blossoms
- Candy Cane Shortbread Cookies
- Cornflake Wreath Cookies
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Get the Recipe: Pecan Sandies
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- 24 pecan halves
- baking sheet
- Preheat oven to 375˚F.
- In a medium bowl, whisk together the baking powder, salt and flour. Set aside.
- In the bowl on a mixer, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg, vanilla and salt.
- Slowly add the flour into the mixture in small amounts, beating until just combined. The dough may look dry and grainy, this is normal.
- Remove the dough from the bowl and need until it begins to come together.
- Place a piece of parchment on a flat surface and arrange the dough in the center.
- Begin to wrap the dough up in the parchment shaping into a 2 inch diameter log.
- Dough can be chilled at this point or you can continue to finish the cookies.
- Slice the dough into 1/2 inch slices and place the dough disks on a baking sheet lined with a baking mat or parchment paper.
- Lightly press a pecan half in the center of the cookie and bake for 12-15 minutes until golden around the edges.
- Transfer to a cooling rack and cool to room temperature.