Pecan Sandies are the perfect classic cookie. Made with just a small handful of ingredients, these buttery cookies are amazing.
This classic recipe comes from my Grandmother’s church cookbook. It is a treasure trove of old recipes that are absolutely delicious. Occasionally they need to be tweaked, but this Pecan Sandies recipe was perfect as is! You just can’t beat a five ingredient buttery cookie recipe.
How to Make Pecan Sandies
Here is a brief overview of how to make Pecan Sandies cookies. For the full recipe including all measurements, please scroll to the recipe card at the bottom of the page.
- Cream butter and sugar. You can do this with a stand mixer or hand mixer. The mixture should be light and fluffy. Then mix in the vanilla.
- Mix in the flour. Set the mixer to low and add all the flour at once. As soon as you can mix the flour without it flying out of the bowl, turn the mixer up. Mix until the flour is just combined.
- Add pecans. Stir them into the dough and then form the dough into balls. I think this is easiest using a cookie scoop. Place them on a baking sheet.
- Press the dough balls. Using a tumbler glass dipped in granulated sugar, press down the cookies until about 1/2 inch thick. You will need to re-dip the glass in sugar between cookies.
- Bake the cookies. Rotate the baking sheet in the middle of baking. Bake until the cookies are just beginning to turn golden around the edges.
Tips and Tricks
These simple tips can make or break your homemade Pecan Sandies recipe. They are easy tips to follow for any cookie recipe to make sure you have cookie success!
- Room temperature butter helps the cookies spread the right amount. You should be able to push a finger in to dent the butter, but not push all the way through. The butter will actually still feel cold to the touch.
- Pour in all the flour at once. Mix on low just enough to get most of it into the batter, and then turn to high for a few seconds to incorporate the rest. This prevents overmixing the dough.
- Use a 1 1/2 tablespoon cookie scoop to get uniform-sized cookies that will bake evenly.
- Measure your flour correctly. See more on this important step below.
Measuring Flour
Measuring flour incorrectly can cause you to add more flour to the recipe than what is needed and will result in pecan cookies that are dry and dense. Follow these simple steps to get the correct amount of flour every time.
- Whisk the flour in its container or bag.
- Use a spoon to scoop the flour into a dry measuring cup from the container it’s stored in.
- Level it off with the flat side of a spatula.
Potato Chip and Pecan Sandies
Storing and Freezing Pecan Sandies
Store your Pecan Sandies cookies in an airtight container on the counter for up to one week. This is a great cookie recipe to freeze, either as dough or as baked cookies.
- Roll the cookies into dough balls and place them on a baking sheet lined with parchment paper.
- Place them in the freezer for two hours.
- Remove from the freezer and place the frozen dough balls into an airtight freezer-safe bag or container.
- When ready to bake, they can be baked from frozen in a preheated oven for 12 to 14 minutes.
If you freeze your pecan cookies after they are baked and cooled, transfer them to an airtight container and freeze for up to three months. They can be eaten directly from the freezer or thawed before enjoying.
Other Cookie Recipes
If you try this Pecan Sandies recipe or any of my others, please leave a comment and tell me what you thought. I love hearing from you!
Pecan Sandies
Ingredients
- 1 cup unsalted butter (227 grams) room temperature
- 1/2 cup granulated sugar (99 grams) (plus extra for pressing cookies)
- 1 teaspoon vanilla extract (4.9 ml)
- 2 cups all purpose flour (240 grams) sifted
- 1/2 cup chopped pecans (57 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
- In a stand mixer or in a large bowl with your hand mixer, cream together the butter and sugar for 3 to 6 minutes. The mixture should be light and fluffy.1 cup unsalted butter, 1/2 cup granulated sugar
- Mix in the vanilla extract.1 teaspoon vanilla extract
- Mix in the flour. Add all the flour at once, set the mixer to low, and as soon as you can mix the flour without it flying out of the bowl, turn the mixer up. Mix until the flour is just combined, being careful not to overmix. The mixture will be really crumbly at first and then it will come together as a dough.2 cups all purpose flour
- Stir in the pecans.1/2 cup chopped pecans
- Using a 1 1/2 tablespoon cookie scoop, scoop out the dough and roll into balls. Using a tumbler glass dipped in granulated sugar, press down the cookies until about 1/2 inch thick. You will need to re-dip the glass in sugar between cookies.
- Bake for 16 to 18 minutes, rotating the baking sheet in the middle of baking. Bake until the cookies are just beginning to turn golden around the edges. (Be careful not to over-bake them.)
- Remove the cookies from the oven. Allow them to cool for 2 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Margaret says
Hi lisa I love making your recipes! My question is the pecan sandies cookies did you add crushed regular chips into the dough? or is it another recipe I’m mixing up?? Thanks in advance ☺️
I think you are thinking of this recipe: Potato Chip and Pecan Sandies, and I used crushed.
Diana says
Just made these as a birthday gift for my dad. I liked them, my husband said they are not sweet enough but I enjoyed them. They are not for him anyway 😂
Ha!! I love this comment so much. I agree with you! I love how buttery these are.
Janet says
These were delicious! They are better than the store bought ones and so easy to make. I made mine smaller than suggested in the recipe and only cooked them about 10 – 11 minutes but they still came out great. Definitely try this recipe if you like pecan Sadies.
I’m so glad that you liked these!