Classic Pecan Sandies ~Sweet & Savory

With crisp edges and buttery centers, these pecan sandies are top notch! They’re nutty and rich with that classic melt-in-your-mouth texture.

Pecan sandies dusted with powdered sugar on a red plate.

Table of Contents

What are Pecan Sandies?

A pecan sandie is a type of buttery shortbread cookie packed with chopped pecans.

They’re aptly named “sandies” after their crumbly, sandy-like texture and golden color! They’re a Christmas staple around our house and never last long.

Why you’ll love this recipe:

Ever since my friend, Amy, brought pecan sandies to our holiday cookie exchange years ago, they’ve become my go-to for cookie exchanges around the holidays.

They’re nutty, buttery, soft, and crisp all in one delicious bite.

Easy pecan sandies recipe with just 6 ingredients!
Buttery shortbread cookie with crunchy pecans
Worlds better than Keebler pecan sandies. (And I love them too!)

Key Ingredient Notes:

Pecan gives you the nutty flavor and sandy texture in this classic cookie! If you don’t like pecans, walnuts work great too.
Powdered sugar – There’s a reason you don’t typically see powdered sugar in cookies! The end result is a softer, melt-in-your-mouth texture that white sugar can’t achieve. It’s perfect for shortbread-style cookies.
Unsalted butter – And plenty of it! Sandies are a type of shortbread cookie, which means they have more butter, less flour, and no leavening.
Egg yolk adds richness and binds the cookies together.
Salt – A small amount of salt enhances sweetness!

How to make this recipe:

Homemade pecan sandies are a breeze to make! Here’s step-by-step instructions with photos for extra guidance.

In the bowl of a food processor, combine the pecans, brown sugar, and powdered sugar. Pulse for about 30 seconds.
Add the flour and salt, then pulse again for 30 seconds.
Add the butter slices and egg yolk, then process again for 30 seconds, or until the dough forms into a shaggy ball.

Step by step photos of making the dough in an food processor.

Tip

Don’t run the processor continuously to prevent over-processing the nuts. Pulse, pulse, pulse!

2. Chill the dough:

Transfer the dough onto a clean work surface and knead until the dough is smooth.
Roll it into a 12-inch log, then wrap it in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.

Side by side images of pecan sandies dough ball and shaped into a log and wrapped in plastic.

Preheat the oven to 350°F (177°C). Give the oven at least 30 minutes to come up to temperature.
Slice the chilled log into about 1/2-inch thick discs and arrange them on a parchment-lined sheet pan.

Side by side images of cutting the cookie disks and on a baking sheet.

4. Bake the sandies:

Bake the cookies for 16 to 18 minutes, or until the cookies are lightly golden brown around the edges.
Let the cookies cool on the sheet pan for a few minutes before you transfer them to a cooling rack.

Tips for Success:

Measure your flour accurately! The most accurate way to measure flour is with a kitchen scale. If you don’t have one, then use the spoon and level method. Spoon the flour into a measuring cup, then level it off with the flat end of a butter knife.
You can skip the chilling time, if preferred. Chilling and slicing the cookies gives them clean, sharp edges. If you don’t have time to chill the dough, scoop into 1-inch balls, then flatten with a spatula and bake.
Don’t forget to line your sheet pans with parchment paper or a silicone baking mat. It prevents sticking and makes cleanup a breeze!

Pecan sandies cookies broken in half and hand held.

Make-Ahead Tips:

You can make these cookies ahead of time and freeze the unbaked dough or the baked cookies!
To freeze unbaked: Wrap the cookie dough logs in plastic wrap and place them in a ziplock freezer bag. Freeze for up to 3 months. Thaw the dough in the refrigerator overnight, then slice and bake as directed.
To freeze the baked sandies: Let them cool to room temperature, then transfer the cookies to a freezer-safe container. Freeze for up to 3 months.

Storing Tips:

Store leftover cookies in an airtight container on the counter for up to 3 days, or in the refrigerator for up to one week.
To extend their shelf life, freeze them instead! Transfer the pecan sandies to a freezer-safe container or ziplock bag and freeze for up to 3 months. After that, they develop freezer burn and the flavor suffers.
Thaw cookies on the counter or pop one in the microwave in 10-second increments until defrosted.

FAQs:

Why are sandies called sandies?

Sandies get their name from their sandy-like texture and light brown color. They are a type of shortbread, which means they have more butter, less flour, and no leavening. This gives them a signature melt-in-your-mouth, crumbly texture.

What do sandies taste like?

Pecan sandies are rich, buttery, and not overly sweet. They have crisp, golden brown edges and a nutty flavor from the pecans! They taste like a slightly sweet shortbread cookie with bits of pecans throughout.

What are pecan sandies made of?

These pecan sandies are made of butter, flour, sugar, an egg yolk, and pecans! The fat-to-flour ratio is higher than normal cookies, and the cookies have pecans dispersed throughout to give them their signature flavor.

Classic Pecan Sandies

With crisp edges and buttery centers, these pecan sandies are top notch! They're nutty and rich with that classic melt-in-your-mouth texture.

5 from 1 vote

serves: cookies

Prep: 15

Cook: 16

Total : 2 31

Ingredients

▢ 1 cup (120g) pecan halves Note 1
▢ ⅓ cup (70g) light brown sugar
▢ ¼ cup (30g) powdered sugar
▢ 1 cup (125g) all-purpose flour
▢ ¼ teaspoon salt
▢ 1 stick (115g) unsalted butter cut into ½-inch slices
▢ 1 egg yolk

Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

In a food processor, combine pecan halves, brown sugar and powdered sugar. Pulse for about 30 seconds.
Add flour and salt and pulse again for another 30 seconds.
Add butter slices and egg yolk and process for 30 seconds, or until the dough forms into a shaggy ball.
Transfer the dough onto the counter and knead until the dough is smooth. Roll it into a 12-inch log, cut it in half, and wrap each log with plastic wrap. Refrigerate for at least 2 hours, or up to 3 days.
30 minutes prior to baking, preheat the oven to 350°F (177°C).
Slice the chilled log into ½-inch thick discs and arrange them on a baking sheet lined with parchment paper. (I first cut the log into 2 equal parts, then each half into another half. And finally slice each disc into halves again.)
Bake the cookies for about 16-18 minutes, or until the cookies are light golden brown around the edges.
Cool the cookies on the baking sheet for a few minutes, then transfer them onto a cooling rack to cool completely.

Tips & Notes:

The recipe is adapted from America’s Test Kitchen.

Note 1: You may substitute walnuts for pecans.

Storing Tips:
– Store leftover cookies in an airtight container on the counter for up to 3 days, or in the refrigerator for up to one week.
– To extend their shelf life, freeze them instead! Transfer the pecan sandies to a freezer-safe container or ziplock bag and freeze for up to 3 months. After that, they develop freezer burn and the flavor suffers.
– Thaw cookies on the counter or pop one in the microwave in 10-second increments until defrosted.

Nutrition Facts:

Calories: 77kcal (4%) Carbohydrates: 7g (2%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.1g Cholesterol: 14mg (5%) Sodium: 42mg (2%) Potassium: 23mg (1%) Fiber: 0.4g (2%) Sugar: 3g (3%) Vitamin A: 98IU (2%) Vitamin C: 0.04mg Calcium: 6mg (1%) Iron: 0.3mg (2%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Author: Shinee