If you’ve been searching for a delightful cookie that boasts a buttery, tender crumb paired with the rich, nutty crunch of pecans, then this Pecan Sandies Cookies Recipe is exactly what you need in your baking repertoire. These classic cookies offer a melt-in-your-mouth texture lightly dusted with confectioners’ sugar, perfect for any occasion—from festive gatherings to cozy afternoons with a cup of tea. What makes the Pecan Sandies Cookies Recipe truly special is how simple ingredients come together to create a cookie so irresistibly flavorful, you’ll want to bake them again and again.
Ingredients You’ll Need
Every ingredient counts when making these delightful cookies. The combination of creamy butter, sweet confectioners’ sugar, wholesome flour, fragrant vanilla, and crunchy pecans works harmoniously to give these cookies their characteristic texture and flavor.
- 1 cup unsalted butter, softened: Room temperature butter blends smoothly for the perfect creamy base.
- ½ cup confectioners’ sugar: Adds sweetness and a delicate powdery touch to the dough.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic boost.
- 2 ¼ cups all-purpose flour: Provides structure, ensuring the cookies hold their shape while remaining tender.
- 1 cup pecans, finely chopped: The star ingredient that adds a nutty crunch and rich flavor dimension.
How to Make Pecan Sandies Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened unsalted butter with confectioners’ sugar on medium speed until the mixture is light and fluffy. This step takes about 2 minutes and is crucial because it aerates the dough, ensuring your cookies are tender and have a delicate crumb once baked.
Step 2: Add Vanilla and Flour
Next, incorporate the vanilla extract into the butter-sugar mixture, blending gently on medium speed. Then, gradually add the all-purpose flour while mixing on low speed just until the ingredients come together, which prevents overworking the dough and keeps the cookies buttery and soft.
Step 3: Incorporate Pecans
Fold in the finely chopped pecans, then increase your mixer speed to high for about a minute. This gives your dough a breadcrumb-like texture, making it less dry and easier to shape later on. The pecans provide delightful nutty bits in every bite that define this Pecan Sandies Cookies Recipe.
Step 4: Shape the Dough
Divide the dough into two portions and shape each into a ball first. Roll those balls into logs roughly 2 inches in diameter. Wrap the logs tightly in plastic cling wrap and chill in the refrigerator for at least 2 hours or overnight. Chilling helps the dough firm up, which makes slicing easier and keeps your cookies from spreading too much while baking.
Step 5: Prepare for Baking
Before baking, preheat your oven to 350°F (175°C). Line your baking sheets with silicone mats or parchment paper to ensure your cookies come off easily once baked.
Step 6: Slice and Arrange
Unwrap the chilled dough logs and use a sharp knife to slice them into rounds about ¼-inch to ½-inch thick. Place the slices about 1 inch apart on your prepared baking sheets to allow for just a little spread without losing that perfect round shape.
Step 7: Bake and Cool
Bake the cookies for 10 to 12 minutes until the edges just start to turn golden brown. This timing locks in that perfect balance of tender center and lightly crisp edges. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, preserving their delicate crumb and preventing breakage.
How to Serve Pecan Sandies Cookies Recipe
Garnishes
Though these cookies are amazing on their own, a light dusting of extra confectioners’ sugar just before serving adds an elegant, snowy look and a touch of sweet charm that makes them irresistible at the cookie platter.
Side Dishes
Pair your Pecan Sandies Cookies with a warm cup of coffee, a rich chai latte, or a calming herbal tea. The nutty flavor and buttery texture make these cookies a perfect companion for cozy sipping moments and festive treats alike.
Creative Ways to Present
For a special occasion, arrange the cookies on a tiered platter alongside fresh fruit like berries and grapes, or create gift boxes lined with parchment for a thoughtful homemade gift that truly dazzles with simplicity and flavor.
Make Ahead and Storage
Storing Leftovers
Store your leftover Pecan Sandies Cookies in an airtight container at room temperature for up to a week. Keeping them sealed helps maintain their tenderness and prevents them from going stale.
Freezing
You can freeze the unbaked dough logs wrapped tightly in plastic wrap for up to 3 months. When ready, thaw overnight in the refrigerator, slice, and bake as usual, making this Pecan Sandies Cookies Recipe a wonderful make-ahead treat.
Reheating
If you want to enjoy these cookies warm, gently reheat baked cookies in the oven at 300°F (150°C) for 5 minutes. This revives their slightly crisp edges and buttery aroma without drying them out.
FAQs
Can I use toasted pecans for extra flavor?
Absolutely! Toasting the pecans lightly before chopping adds a deeper nuttiness that complements the buttery cookie base beautifully. Just be sure they cool completely before mixing into the dough.
What if I don’t have confectioners’ sugar?
You can substitute confectioners’ sugar with granulated sugar, but the texture and sweetness will change. Confectioners’ sugar dissolves more smoothly, contributing to the signature melt-in-your-mouth feel of Pecan Sandies.
How thick should I slice the dough logs?
Slicing between ¼-inch and ½-inch thickness works best. Thinner slices yield crispier cookies, while thicker slices keep them soft and tender. Adjust according to your texture preference.
Is it necessary to chill the dough logs before baking?
Chilling is key for this recipe. It firms up the dough, making it easier to slice and helping the cookies maintain their shape during baking for that perfect crumbly texture.
Can I use other nuts instead of pecans?
Yes, walnuts or almonds work well as substitutes. Just chop them finely to maintain the characteristic texture and distribute nutty flavor evenly throughout the cookie dough.
Final Thoughts
I truly hope you give this Pecan Sandies Cookies Recipe a try because once you taste how these simple ingredients come together in a buttery, nutty cookie, you’ll want to share it with everyone you know. They’re perfect for holidays, gift-giving, or just treating yourself to a little homemade indulgence. Happy baking, and may your kitchen be filled with wonderful aromas and joyful moments!
Print
Pecan Sandies Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 37 minutes
- Yield: 36 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pecan Sandies Cookies are buttery, crumbly shortbread-style cookies loaded with finely chopped pecans. These tender and slightly crisp treats are perfect for any occasion and pair wonderfully with tea or coffee. The dough is chilled and sliced before baking to create perfectly shaped cookies with a melt-in-your-mouth texture.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup pecans, finely chopped
Instructions
- Cream the butter and sugar: Using a stand mixer or hand mixer on medium speed, cream together the softened unsalted butter and confectioners’ sugar until the mixture is light and fluffy, about 2 minutes. This creates the base for your cookie dough.
- Add vanilla and flour: Beat in the vanilla extract on medium speed until incorporated. Gradually add the all-purpose flour while mixing on low speed until just combined.
- Incorporate pecans: Add the finely chopped pecans to the dough and beat until evenly mixed. Then increase the mixer speed to high and beat for 1 minute, allowing the dough to achieve a breadcrumb-like texture and become less dry.
- Shape the dough: Divide the dough in half and shape each half into a ball. Roll each ball into a log approximately 2 inches in diameter. Wrap tightly in plastic cling wrap and refrigerate the logs for at least 2 hours or overnight to firm up.
- Preheat oven and prepare pans: When ready to bake, preheat your oven to 350°F (175°C). Line two half-sheet pans with silicone baking mats or parchment paper for easy cookie removal.
- Slice and arrange dough: Using a sharp long knife, slice the chilled dough logs into ¼-inch to ½-inch thick rounds. Place the slices on the prepared pans about 1 inch apart to allow for slight spreading during baking.
- Bake cookies: Bake the cookies for 10 to 12 minutes until they just start to brown around the edges. This ensures the cookies have a tender, slightly crisp texture.
- Cool: Let the cookies cool in the pans for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best flavor and texture, chill the dough logs for at least 2 hours or overnight.
- If you don’t have a stand mixer, a hand mixer or even vigorous hand mixing can work.
- Store cookies in an airtight container at room temperature for up to one week.
- Finely chopping pecans ensures even distribution and a more uniform texture in the cookies.
