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    Home ยป Recipes ยป Cookies

    Pecan Sandies

    July 24, 2019 By Sam 30 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    These crisp, buttery Pecan Sandies are loaded with pecan pieces and absolutely melt in your mouth! They’re so easy to make (no chilling necessary!) and the recipe can easily be doubled!

    Two pecan sandies on cooling rack, one showing buttery interior

    Pecan Sandies

    I feel like we’re having a Christmas (Eve?) in July moment right now.

    Traditionally, I always expect at least a few Pecan Sandies on my cookie tray every December (and they’re definitely worthy a spot on my Best Christmas Cookies list!). But… but, we’re all adults here, right? We can make Pecan Sandies any time of the year that we like, and this summer they’ve been super popular in my kitchen.

    They’re such an easy cookie to make with just a few ingredients, no chilling, and a brief baking period. If you’re going to bake cookies in the summertime, why not make it these??

    Pecan Sandies have a delicate crispness at first bite (beneath that snowy powdered sugar coating) and a deliriously buttery, melt-in-your-mouth interior. They’re similar to my shortbread cookies, or even more similar to my snowball cookies, only disc-shaped rather than snowball shaped, and loaded with pecan chips rather than chocolate ones.

    Pecan Sandies cookie dough in glass bowl

    This recipe for Pecan Sandies varies a little bit from others you might have tried or tasted in the past.

    Rather than sticking strictly to powdered sugar, we’re using a blend of powdered and just a touch of brown sugar. The brown sugar enriches the cookie, adds a subtle but oh-so-good depth of flavor, and just plain puts them over the top. I’ve also notched up the vanilla extract just a tad, and added cornstarch to keep those cookie centers insanely soft.

    Pecan sandies on cooling rack, some being tossed in powdered sugar

    Tips for Making Pecan Sandies

    • You can absolutely 100% chop your own pecans, but recently I’ve been lazy and have been buying pre-chopped “Pecan Chips”. Saves a few seconds of prep time!
    • If you’re opting to chop your own pecans, you might want to go the extra mile and toast them, too. Toast your pecans before chopping them, spread pecan halves evenly over a baking sheet and cook on 350F for about 5 minutes or until you can smell the nuts roasting. Let them cool completely before chopping and adding to your cookie dough. Toasted pecans add even more flavor to pecan sandies!
    • The sugar on top is optional. In the grand scheme of things, this recipe really doesn’t use that much sugar, so I didn’t think that these cookies would be sweet enough without a generous dusting of powdered sugar. However, my picky taste testers (AKA Zach and my siblings) liked the un-sugared cookies just as much as the sugared ones. Do your own taste-testing and decide which you like best!

    Can You Freeze Pecan Sandies?

    Yes! These pecan sandies can be frozen. My personal preference is to freeze the dough rather than the baked cookies (because who doesn’t love warm out of the oven cookies). Scoop, roll, and flatten the dough and then freeze in an airtight container. You may need to bake an additional minute or so if baking from frozen.

    If you’d like to freeze the baked cookies, that will also work so long as you freeze in an airtight container. I don’t recommend adding the powdered sugar before freezing, though, wait until after thawing to do so.

    Pecan Sandies on cooling rack

    Enjoy!

    More Recipes You Might Like:

    • Butter Pecan Cookies (soft and chewy!)
    • Thumbprint Cookies
    • Biscotti
    • Or find more favorite cookie recipes!

    Let’s bake together! Be sure to check out my video at the bottom of the recipe where I’ll show you exactly how I make these Pecan Sandies in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!

    Pecan sandies stacked on top of each other on wire cooling rack with bite taken out.

    Pecan Sandies

    A simple recipe for crisp, buttery, melt-in-your-mouth Pecan Sandies! This recipe can be doubled.
    Be sure to check out the how-to VIDEO just below the recipe!
    5 from 10 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: cookie, Dessert, cookies
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 16 cookies
    Calories: 244kcal
    Author: Sam Merritt

    Ingredients

    • 1 cups (226 g) unsalted butter softened¹
    • ⅓ cup (65 g) powdered sugar
    • 3 tablespoons light brown sugar firmly packed
    • 1 Tablespoon cornstarch
    • 1 ½ teaspoons vanilla extract
    • ½ teaspoon salt
    • 2 cups (250 g) all-purpose (plain) flour
    • 1 cup (118 g) finely chopped pecans or pecan chips
    • Additional powdered sugar for dusting

    Instructions

    • Preheat oven to 375F (190C) and line baking sheets with parchment paper. Set aside.
    • Place butter in a large bowl and use an electric mixer to beat until creamy.
      1 cups (226 g) unsalted butter
    • Add powdered sugar, brown sugar, cornstarch, vanilla extract, and salt and beat until creamy and well-combined.
      ⅓ cup (65 g) powdered sugar, 3 tablespoons light brown sugar, 1 Tablespoon cornstarch, 1 ½ teaspoons vanilla extract, ½ teaspoon salt
    • Gradually add flour and stir until combined.
      2 cups (250 g) all-purpose (plain)
    • Stir in pecan pieces.
      1 cup (118 g) finely chopped pecans or pecan chips
    • Scoop dough by about 1 ½ Tablespoon portions and roll into a ball. Gently flatten and place on prepared baking sheet, spacing cookies about 1” apart.
    • Transfer to 375F (190C) oven and bake for 12 minutes or until edges are just beginning to turn light golden brown.
    • Allow to cool completely on baking sheet. If desired, toss in additional powdered sugar until cookies are completely coated with sugar (alternatively you can sift sugar over cookies).
      Additional powdered sugar for dusting

    Notes

    ¹Not too soft, though! The butter shouldn't be melting or melty, which can easily happen if it's left to sit out for longer than 30-60 minutes during these hot summer months.

    Nutrition

    Serving: 1cookie (assumes 2 teaspoons of additional powdered sugar per cookie from rolling) | Calories: 244kcal | Carbohydrates: 21g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 74mg | Potassium: 4mg | Fiber: 1g | Sugar: 8g | Vitamin A: 400IU | Calcium: 10mg | Iron: 0.2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Cre

      December 27, 2024 at 6:32 am

      5 stars
      Since I prefer the “sandy” texture of original Pecan Sandies type recipes, I substituted some coarse white sugar in the dough. It definitely added the crunch/gritty mouth feel I was looking for, without losing the rich crumble after the first crunch!

      Reply
      • Emily @ Sugar Spun Run

        December 27, 2024 at 4:29 pm

        Thanks for sharing, Cre! We are so happy you enjoyed them ๐Ÿ˜Š

        Reply
    2. Eric

      October 22, 2024 at 1:15 pm

      Hi Sam
      How many days can I store my cookie dough in the fridge ? I prefer not to freeze the dough in the freezer. Thank you

      Reply
      • Sam

        October 23, 2024 at 12:45 pm

        Hi Eric! It should be good for up to 3 days. ๐Ÿ™‚

        Reply
      • Patrick

        January 10, 2025 at 8:34 pm

        Hi Eric, I personally have never investigated long-term storage of these cookies as they donโ€™t last more than two days

        Reply
    3. Jackie Buzzini

      July 23, 2024 at 8:13 pm

      5 stars
      my client loves these, I’m a caregiver.

      Reply
      • Emily @ Sugar Spun Run

        July 24, 2024 at 10:14 am

        We’re so happy they were a hit, Jackie! โค๏ธ

        Reply
    4. Stephanie

      December 23, 2021 at 8:58 am

      5 stars
      Apparently my goal this Christmas season is to bake as many of your recipes as possible ๐Ÿ™‚

      These cookies were so easy and absolutely delicious! Thank you for sharing.

      Reply
    5. Patrick

      December 23, 2021 at 1:44 am

      These cookies Good with powdered sugar or without, however I tried putting cinnamon sugar on them and they are fantastic too.

      Reply
    6. hynes jim

      February 25, 2021 at 5:52 pm

      Hi Sam
      After numerous success’ I have had my first disaster with these. I followed recipe and use a scale to measure dry ingredients. First of all they were impossible to scoop and roll between palms. So, i tried cooling them in fridge like many other recipes. It allowed me to roll them but after 8 minutes in oven they were very spread out and runny. I threw them out and am stumped. I left the butter out 21/2 hours, think it got runny/oily? edit//It was the butter! Tried again, and as usual delightfulness ensued. Thanks

      Reply
      • Sam

        February 25, 2021 at 9:13 pm

        O no! Sorry I didn’t see this earlier. I’m glad you figured it out. You definitely don’t want your butter to be too soft. ๐Ÿ™‚

        Reply
    7. Cindy

      February 21, 2021 at 9:52 pm

      5 stars
      Outstanding. These are the best Pecan Sandies I have ever had.
      I refrigerated the dough for about 30m.
      The dough was quite dense after adding the pecans so I put on my plastic gloves and mixed it, worked great!
      Again awesome cookies.
      Thank you

      Reply
      • Sam

        February 21, 2021 at 10:18 pm

        I’m so glad you enjoyed them so much, Cindy! ๐Ÿ™‚

        Reply
    8. Cynthia Garity Kueck

      February 21, 2021 at 12:56 am

      5 stars
      These cookies are fabulous. Not overly sweet.

      Reply
      • Sam

        February 21, 2021 at 10:43 pm

        I’m so glad you enjoyed them, Cynthia! ๐Ÿ™‚

        Reply
    9. susan

      August 03, 2020 at 3:27 pm

      Are these crispy? I’m looking for a homemade version of the Keebler Pecan Sandies.

      Reply
      • Sugar Spun Run

        August 03, 2020 at 5:29 pm

        Hi, Susan! These are a buttery, crispy cookie. I hope that you give the recipe a try. ๐Ÿ™‚

        Reply
    10. Mitch

      April 22, 2020 at 4:33 pm

      5 stars
      Sam…These are terrific. I made a double batch and divided into plain, THEN I went crazy and kneaded in 1/4 cup baking cocoa (Kroger) powder. I had to wrap and refrigerate a few hrs to run errands.
      RESULTS: O-M-G. Texture of both identical. I added 2 tsp cocoa powder to powdered sugar dusting on choc , plus also so we could tell choc from plain once sugar coated. Plain is rich & buttery traditional awesomeness and the chocolate is bold rich and smoothe (can i use that to describe it)

      Reply
      • Sugar Spun Run

        April 22, 2020 at 5:20 pm

        The addition of the cocoa powder sounds delicious, Mitch. I am so glad that you enjoyed the recipe. Thanks for commenting. ๐Ÿ™‚

        Reply
    11. Jules

      August 02, 2019 at 9:21 pm

      If I wanted to make a larger cookie (like 1.5 the amount of dough), how much longer would I need to bake it?

      Reply
      • Sam

        August 02, 2019 at 9:25 pm

        Hi Jules! Probably just another minute or two. Just keep an eye on them. ๐Ÿ™‚

        Reply
    12. Eric

      July 25, 2019 at 8:35 pm

      5 stars
      Your recipe is superb just made me a batch, loved them. Made with fresh Georgia pecans! I also made your key lime pie for the in laws coming in, they said it was the just best they ever had.
      love all your recipes, thanks for all of them.

      Reply
      • Sam

        July 26, 2019 at 1:05 pm

        Thank you so much, Eric! I am so glad you enjoyed the cookies and the pie! ๐Ÿ™‚

        Reply
      • Darlene

        December 10, 2023 at 9:56 am

        Cookies were very good, sorry I didnโ€™t double the recipe as it only makes a small batch..:) I was thinking I had missed seeing eggs as an ingredient in this recipe since that is almost a โ€œgivenโ€ in most cookie recipes.. Please clarify why eggs were not included in this recipe. How does that change the make up of a cookie? Thank you!

        Reply
        • Sam

          December 10, 2023 at 8:49 pm

          Hi Darlene! Pecan sandies are traditionally made without egg, this is because adding an egg would ruin the texture we’re aiming for, which slightly crumbles and melts in your mouth. I hope that helps ๐Ÿ™‚

    13. Brenda McBride

      July 24, 2019 at 2:10 pm

      Is it powdered sugar sifted before measuring?

      Reply
      • Sam

        July 25, 2019 at 11:59 am

        Hi Brenda! No need for sifting here. ๐Ÿ™‚

        Reply
      • Brenda McBride

        July 25, 2019 at 1:05 pm

        Thanks.

        Reply
    14. KAY PICKERING

      July 24, 2019 at 1:23 pm

      5 stars
      FABULOUS COOKIE!!!

      Reply
      • Sam

        July 24, 2019 at 9:54 pm

        Thank you, Kay!! So glad you liked them ๐Ÿ™‚

        Reply
    5 from 10 votes (2 ratings without comment)

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