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Homemade Pecan Sandies cookies on a rustic wooden table

Pecan Sandies

Delightful buttery cookies filled with crunchy pecans, perfect for sharing or enjoying with a warm beverage.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is softened properly for the best texture.
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar You can increase the amount for a sweeter cookie.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt Omit if using salted butter.
  • 1 cup pecans, finely chopped Toasting before adding enhances the flavor.

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  3. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chopped pecans.
  7. Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  8. Gently flatten each ball with the bottom of a glass or your palm.
  9. Bake for 15-18 minutes, or until the edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Pecan Sandies can be served plain or dusted with powdered sugar. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.