Pecan Sandies Recipe

Introduction

Pecan Sandies are classic buttery cookies packed with crunchy chopped pecans. These delightful treats are easy to prepare and perfect for sharing with friends and family, offering a perfect balance of sweet and nutty flavors.

Ingredients

• 1 cup unsalted butter, room temperature
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ¾ cup chopped pecans
• 2 cups all-purpose flour
• ¼ teaspoon salt

Instructions

1. Step 1: In a large mixing bowl, use a stand mixer with paddle attachment or an electric hand mixer to cream 1 cup unsalted butter, ½ cup granulated sugar, and ¼ cup light brown sugar until fluffy and pale yellow, about 5 to 7 minutes.
2. Step 2: Beat in 1 large egg until fully blended, about 1 minute, then add 1 teaspoon pure vanilla extract and mix well.
3. Step 3: Fold in ¾ cup chopped pecans gently to combine.
4. Step 4: Gradually mix in 2 cups all-purpose flour and ¼ teaspoon salt until a dough forms.
5. Step 5: Remove the dough from the mixer and roll it into a log shape. Cover with wax paper and refrigerate for at least 4 hours or overnight for best results.
6. Step 6: Preheat the oven to 350°F (177°C).
7. Step 7: Remove the dough from the refrigerator, discard the wax paper, and slice the log into ½ inch thick slices.
8. Step 8: Place the slices on an ungreased cookie sheet.
9. Step 9: Bake in the preheated oven for 12-15 minutes or until the cookies are golden around the edges.
10. Step 10: Remove from the oven and let the cookies cool slightly before transferring them to a cooling rack to cool completely.

Tips & Variations

• Ensure butter and eggs are at room temperature for smoother mixing and better texture.
• Measure flour carefully by spooning it into the measuring cup and leveling it off to avoid dry or dense cookies.
• Try toasting the pecans beforehand for a deeper nutty flavor.
• You can substitute walnuts for pecans if desired.
• Freeze the rolled dough wrapped well in plastic and a freezer-safe bag for up to 3 months. Thaw before slicing and baking.

Storage

Store baked cookies in an airtight container or tin at room temperature for up to 5 days. To reheat, warm cookies in a low oven or microwave briefly for a fresh-baked feel. Dough can be refrigerated for up to 2 days or frozen for longer storage as mentioned above.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pecans instead of unsalted?

It’s best to use unsalted pecans to control the saltiness of the cookies. Using salted pecans may make the cookies slightly saltier than intended.

Do I have to refrigerate the dough overnight?

Refrigerating overnight yields the best texture and prevents spreading during baking, but chilling for at least 4 hours is sufficient if you’re short on time.

Pecan Sandies Recipe

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★★★★★

4.9 from 95 reviews

Pecan Sandies are a classic buttery cookie with a tender crumb and a delightful pecan crunch. Made with simple ingredients like unsalted butter, brown and granulated sugars, eggs, vanilla, and chopped pecans, these cookies are rolled into a log, chilled, sliced, and baked to golden perfection. Perfect for holiday baking, gifts, or a comforting treat any time of the year.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert, Cookie
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter and Sugars

• 1 cup unsalted butter, room temperature
• ½ cup granulated sugar
• ¼ cup light brown sugar

Wet Ingredients

• 1 large egg
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup chopped pecans

Instructions

1. Cream Butter and Sugars: In a large mixing bowl, use a stand mixer with a paddle attachment or an electric hand mixer to cream 1 cup unsalted butter, ½ cup granulated sugar, and ¼ cup light brown sugar together until fluffy and pale yellow, about 5 to 7 minutes.
2. Add Egg and Vanilla: Beat in 1 large egg until fully blended, approximately 1 minute, then add 1 teaspoon pure vanilla extract and mix to combine.
3. Fold in Pecans: Gently fold in ¾ cup chopped pecans to evenly distribute throughout the dough.
4. Add Flour and Salt: Carefully mix in 2 cups all-purpose flour and ¼ teaspoon salt until just combined, avoiding overmixing.
5. Form Dough Log: Remove dough from the mixer bowl and shape it into a firm log.
6. Chill Dough: Wrap the dough log with wax paper and refrigerate for at least 4 hours, preferably overnight, to firm up for easy slicing. Dough can also be frozen for up to 3 months.
7. Preheat Oven: Preheat your oven to 350°F (177°C).
8. Slice Cookies: Remove the chilled dough from the refrigerator, discard the wax paper, and slice the dough into ½ inch thick rounds.
9. Prepare Baking Sheet: Place the sliced cookie dough on an ungreased cookie sheet, leaving space between each slice for spreading.
10. Bake: Bake in the preheated oven for 12 to 15 minutes until the cookies are golden brown around the edges.
11. Cool: Remove the cookies from the oven and let them cool on the baking sheet briefly, then transfer them to a cooling rack to cool completely.

Notes

• Use unsalted pecans for the best flavor and control over salt levels.
• Butter and eggs should be at room temperature for smooth creaming and better dough texture.
• Measure flour carefully to avoid sticky or spreading dough; spoon and level flour rather than scooping directly.
• You can freeze the rolled dough wrapped well in plastic and a freezer bag for up to 3 months; thaw before slicing and baking.
• Store baked cookies in an airtight container for up to 5 days to maintain freshness.
• If dough becomes sticky during handling, chill it briefly before slicing to prevent spreading.
• For a crunchier cookie, bake on the longer end of the baking time but watch carefully to avoid over-browning.

Keywords: pecan sandies, pecan cookies, buttery cookies, classic cookies, holiday cookies, easy cookie recipe