If you love nutty, melt-in-your-mouth cookies that are just the right amount of sweet, then you’re in for a treat with these Homemade Pecan Sandies. Each cookie combines buttery richness and the earthy crunch of pecans, balanced by a delicate crumbly texture that practically begs for a cozy afternoon and a cup of coffee. This recipe makes the dreamiest batch of sweet nostalgia, and once you’ve tasted these Homemade Pecan Sandies, you’ll understand why they’re a timeless classic in the world of homemade desserts.
Ingredients You’ll Need
The magic of Homemade Pecan Sandies is that their flavor shines through just a handful of familiar pantry staples. Every ingredient is chosen for its role in making the cookies buttery, crisp, and perfectly nutty—no fillers, just pure bliss.
- Unsalted Butter: Softened butter is the base for a rich, tender crumb and helps the cookies hold together beautifully.
- Powdered Sugar: This fine sugar melts smoothly into the butter for gentle sweetness and that signature sandiness.
- Vanilla Extract: Just a splash deepens the cookie’s flavor and gives warmth to every bite.
- All-Purpose Flour: Provides structure and helps create the crumbly, melt-away texture that makes sandies so irresistible.
- Salt: Enhances every flavor note and balances the sweetness—don’t skip it!
- Pecans, Finely Chopped: The heart of Homemade Pecan Sandies; toasting them first brings out even more nutty aroma.
- Extra Powdered Sugar (optional): For that final snowy dusting, adding an elegant bakery touch.
How to Make Homemade Pecan Sandies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee that your Homemade Pecan Sandies come off the pan looking picture-perfect and with minimal sticking. This also saves some cleanup later, so you can focus on the fun part—baking and eating!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and powdered sugar. Mix them together until the mixture is light, fluffy, and velvety—this is how you get those melt-in-your-mouth cookies! Don’t rush this step, as well-creamed butter is the foundation for that classic sandie texture.
Step 3: Add Vanilla and Mix
Pour in the vanilla extract, and give it a quick mix to infuse the buttery base with its warm aroma. You’ll immediately smell that sweet, familiar cookie scent wafting up—resist the urge to sneak a taste just yet!
Step 4: Incorporate the Dry Ingredients
Gradually add the all-purpose flour and salt to your creamed mixture. Mix just until combined; over-mixing can toughen your cookies. The dough will come together into a soft, slightly crumbly mass—perfect for shaping.
Step 5: Stir in the Pecans
Gently fold in the finely chopped pecans so they’re evenly distributed throughout the dough. If you toasted them ahead of time, your kitchen will suddenly smell wonderfully nutty. Every bite of your Homemade Pecan Sandies will be packed with lovely pecan flavor.
Step 6: Shape and Flatten
Using your hands, roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheet. For that classic sandie look, gently press each ball down with the bottom of a glass or your fingers—just enough to flatten slightly and give them the perfect shape for even baking.
Step 7: Bake to Golden Perfection
Bake the cookies for 15 to 18 minutes, or until the edges are just turning golden. Keep a close eye—these cookies should stay light in the center for the best texture. Once done, let them rest on the hot pan for five minutes to finish setting before you transfer them to a wire rack to cool completely.
Step 8: Add a Dusting of Powdered Sugar (Optional)
Once your cookies are fully cooled, dust them with extra powdered sugar for that irresistible, snowy finish. This tiny step adds a touch of elegance and a little extra sweetness that makes Homemade Pecan Sandies truly unforgettable.
How to Serve Homemade Pecan Sandies
Garnishes
The classic finishing touch is a generous dusting of powdered sugar, which gives your Homemade Pecan Sandies their signature look and a whisper of extra sweetness. For a twist, consider sprinkling a tiny pinch of flaky sea salt or even drizzling with a bit of melted chocolate for a festive touch.
Side Dishes
Nothing pairs better with these cookies than a steamy mug of coffee or a cozy cup of black tea. For a more decadent spread, serve them alongside a bowl of fresh fruit, vanilla ice cream, or even an assortment of other homemade cookies for a crowd-pleasing dessert platter.
Creative Ways to Present
Homemade Pecan Sandies look gorgeous stacked in a vintage tin, nestled in parchment, or tucked into a charming box for gifting. For parties, arrange them on a tiered tray with a dusting of extra powdered sugar and a scatter of whole toasted pecans for an instantly irresistible display.
Make Ahead and Storage
Storing Leftovers
Once completely cool, store your cookies in an airtight container at room temperature. They’ll stay deliciously fresh and tender for up to one week—a rare feat, since they usually disappear much faster!
Freezing
Homemade Pecan Sandies freeze beautifully, making them perfect for prepping ahead. Arrange cooled cookies in a single layer in a freezer-safe container with parchment between each layer. They’ll keep in the freezer for up to three months—just bring to room temperature before serving.
Reheating
If you’d like to enjoy that just-baked aroma and slightly warm treat, pop a few cookies in a low oven (about 300°F) for five minutes. Let them cool slightly before dusting with extra sugar, if desired. It’s like having a fresh batch right out of the oven!
FAQs
Can I use salted butter instead of unsalted?
If you only have salted butter on hand, you can still make Homemade Pecan Sandies—just omit the added salt in the recipe so your cookies don’t end up too salty. The flavor will be slightly different, but still delicious!
Do I need to toast the pecans?
Toasting the pecans is optional, but highly recommended. Toasted pecans have a richer, deeper flavor and add extra crunch to every bite of Homemade Pecan Sandies. Simply spread chopped pecans on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally.
Can I freeze the dough instead of the baked cookies?
Yes, you can freeze the cookie dough! Shape it into balls, freeze on a baking sheet, then transfer to a zip-top bag. When ready to bake, let the dough sit at room temperature for about 10 minutes before flattening and baking as directed—add an extra 1–2 minutes to the bake time if needed.
What can I use in place of pecans?
If pecans aren’t your thing (or you have allergies to consider), try using finely chopped walnuts or almonds for a different take. Each adds its own nutty personality, though for classic flavor, you truly can’t beat pecans in Homemade Pecan Sandies.
Why did my cookies turn out too crumbly?
Sandies should be tender, but if they’re falling apart, it may be due to over-measuring your flour or not mixing the dough enough. Try lightly spooning flour into your measuring cup, leveling it off, and mixing just until everything comes together. The dough should hold a ball shape before baking.
Final Thoughts
There’s something so special about whipping up a batch of Homemade Pecan Sandies in your own kitchen. With their buttery base, nutty crunch, and irresistible texture, they bring comfort and joy in every bite. Give them a try, share them with family and friends, and let these cookies become a cherished tradition in your home too!
Print
Homemade Pecan Sandies Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Homemade Pecan Sandies are buttery, nutty, and delicious shortbread cookies that are perfect for any occasion. With a delicate texture and a rich pecan flavor, these cookies are sure to become a favorite in your household.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup finely chopped pecans
- extra powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Gradually add the flour and salt, mixing just until combined. Stir in the chopped pecans until evenly distributed.
- Form and bake: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass or your fingers. Bake for 15–18 minutes, or until the edges are lightly golden.
- Cool and serve: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with additional powdered sugar if desired.
Notes
- Toast the pecans beforehand for extra flavor.
- Store cookies in an airtight container at room temperature for up to one week.
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