Easy Pecan Sandies (5 Ingredients!)

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.

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

• Oatmeal Raisin Cookies
• No Bake Chocolate Oatmeal Cookies
• Sugar Cookies with Sprinkles