Homemade Pecan Sandies Recipe

If buttery, melt-in-your-mouth cookies are your love language, you are in for a real treat with these Homemade Pecan Sandies. This classic cookie is all about playful nuttiness and crumbly richness, and every bite is flecked with buttery toasted pecans. Whether you grew up snacking on these with a glass of milk or are discovering them for the first time, Homemade Pecan Sandies prove time and again why they’re such a cherished staple on holiday trays and everyday cookie jars alike.

this Recipe

Ingredients You’ll Need

These simple ingredients come together to create something absolutely delicious—each one plays a key role in building the flavor, texture, and color that make Homemade Pecan Sandies so special. There are no fillers here, just honest, high-quality basics that let the pecans and buttery richness shine.

• Unsalted butter (1 cup, softened): The foundation of the cookie’s tender crumb and luxurious taste; using unsalted lets you control the saltiness.
• Granulated sugar (½ cup): Adds the perfect amount of sweetness and helps the cookies achieve that golden edge.
• Powdered sugar (½ cup): For a delicate sweetness and an especially soft, melt-in-your-mouth bite.
• Large egg (1): Provides richness and holds all the ingredients together beautifully.
• Vanilla extract (1 teaspoon): Rounds out the flavors and gives a warm, aromatic background note.
• All-purpose flour (2 cups): The reliable backbone of the dough, ensuring a perfectly tender texture.
• Baking powder (½ teaspoon): Gives just the right hint of lift to keep the cookies from being too dense.
• Salt (½ teaspoon): A must for flavor balance—don’t skip it!
• Finely chopped pecans (1½ cups): The star of our Homemade Pecan Sandies, offering crunch, richness, and toasty flavor in every single bite.

How to Make Homemade Pecan Sandies

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and clean-up is a breeze. Trust me, this small step makes all the difference, and it’s one less thing to worry about later!

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine your softened butter, granulated sugar, and powdered sugar. Beat them together for about two to three minutes—this is your moment to really whip some air into the mixture, which leads to fluffy, tender cookies. You want the mixture to look pale and light before you move on.

Step 3: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat the mixture again just until everything is incorporated. This step integrates richness and those nostalgic vanilla notes we all crave in Homemade Pecan Sandies.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Adding them together first means the baking powder and salt are evenly distributed, so you get consistent results in every cookie!

Step 5: Mix Wet and Dry Ingredients

Now, gradually add the dry ingredients to the wet, mixing slowly until everything is just combined. Don’t overmix—stopping when you see no more streaks of flour keeps your Homemade Pecan Sandies beautifully tender and not tough.

Step 6: Fold in the Pecans

Gently fold in those finely chopped pecans. If you took the extra minute to toast them, high five! This is where all that fragrant nuttiness gets distributed through the dough, making every cookie a little celebration for your taste buds.

Step 7: Shape and Flatten

Scoop the dough into balls about 1½ tablespoons each and place them 2 inches apart on your prepared baking sheet. Flatten the tops slightly with your hand or the bottom of a glass—this helps them bake evenly and get those classic sandie edges.

Step 8: Bake to Golden Perfection

Bake the cookies for 12 to 15 minutes. You’re looking for edges that are just slightly golden. Every oven is unique, so keep a close eye on them near the end. The scent will tell you when they’re almost there!

Step 9: Cool and Enjoy

Let your Homemade Pecan Sandies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This gives them time to set up and hold their shape—and builds anticipation for that first bite!

How to Serve Homemade Pecan Sandies

Garnishes

A light dusting of powdered sugar makes these cookies look extra special, almost snow-kissed. For a playful touch, you can gently press a whole pecan half onto the top of each cookie right before baking for a bit of rustic charm and extra crunch.

Side Dishes

Nothing pairs with Homemade Pecan Sandies like a chilled glass of milk or a mug of hot coffee. If serving for a gathering, offer a platter alongside other classic cookies, almond biscottis, or chocolate-dipped treats for a true dessert spread.

Creative Ways to Present

Stack a few sandies in clear cellophane bags tied with twine for a perfect edible gift, or pile them high on a vintage cake stand at brunch. For the holiday season, add them to festive cookie boxes or tuck them into jars for a cozy, homemade touch that never fails to delight.

Make Ahead and Storage

Storing Leftovers

Keep your Homemade Pecan Sandies fresh by storing them in an airtight container at room temperature. Stored properly, these cookies will hold their crunchy-yet-tender texture and nutty flavor for up to a week—good luck making them last that long, though!

Freezing

To freeze, arrange cooled cookies in a single layer in an airtight container, with parchment paper between layers to prevent sticking. Homemade Pecan Sandies freeze beautifully for up to three months, making them a fantastic make-ahead treat for busy weeks or last-minute guests.

Reheating

For that fresh-from-the-oven taste, reheat thawed cookies in a 300°F (150°C) oven for 3 to 5 minutes. This will revive their delicate texture and give their toasted pecan aroma a little boost.

FAQs

Can I substitute walnuts or another nut for the pecans?

Absolutely! While pecans provide the classic flavor, walnuts, hazelnuts, or even almonds can step in if you’re feeling adventurous or working with what you have—it will put your own spin on Homemade Pecan Sandies.

Why do you use both granulated and powdered sugar?

The combination creates a better texture: granulated sugar lends structure and a slightly crisp edge, while powdered sugar brings melt-away tenderness, making the cookie’s bite truly memorable.

Do I need to toast the pecans?

Toasting the pecans is optional but highly recommended. It takes just a few extra minutes and brings out an irresistible, deep nutty flavor, making your Homemade Pecan Sandies even more special.

How do I get cookies that are perfectly round?

Using a cookie scoop helps ensure uniform size. After flattening each ball of dough, gently shape the edges with your fingers or use a biscuit cutter for a polished finish.

Can I make the dough ahead of time?

Yes! Prepare the dough, cover tightly, and refrigerate for up to two days. You can also pre-portion and freeze the dough balls, then thaw and bake when ready for fresh Homemade Pecan Sandies any time.

Final Thoughts

If there’s one cookie that feels like a warm embrace, it’s Homemade Pecan Sandies. With their toasty nuts and buttery crumb, they’re sure to win over anyone in your kitchen. Give them a try, and don’t be surprised if they become your new signature bake to share (or keep all to yourself) all year long.

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