• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookie Recipes » Pecan Sandies Cookies

    Pecan Sandies Cookies

    Published: Sep 23, 2022 · Modified: Feb 2, 2023 · by Debra with Leave a Comment · 1718 words. About 9 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    These easy pecan sandies cookies have a delicious shortbread base, and only 6 ingredients! You can make them quickly, no need to refrigerate the dough.

    Pecan sandies cookies topped with flaky sea salt on brown parchment paper.

    This post contains affiliate links. If you purchase through my links, I may make a small commision. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Pecan sandies are really just pecan shortbread cookies. So how can something so simple be so mystifyingly delicious? Something magical happens when they bake, as the roasted pecan flavor infuses the dough.

    Bonus: they are one of the easiest cookies to make, EVER. No chilling, no rolling, no cutting, no stand mixer, etc. Just bring the dough together in one bowl, shape, and bake, because we want cookies NOW! And we're making them a little more adult by adding some fancy flaky sea salt on top.

    Pecan sandies are crisp but tender, and not overly sweet. These cookies melt in your mouth, but they're sturdy enough to dunk. So pour yourself a cup of coffee or tea, grab some of these beautiful treats and have yourself a day.

    Jump to:
    • These pecan sandies are easy, quick, and tasty
    • Ingredients you'll need
    • The secret to the best pecan sandies is salted butter!
    • Recommended tools and equipment
    • How to make pecan sandies cookies
    • Tips for baking and storing pecan sandies cookies
    • Can you freeze baked and unbaked pecan sandies cookies?
    • Bake from frozen instructions
    • More pecan recipes
    • More cookie recipes
    • Recipe

    These pecan sandies are easy, quick, and tasty

    • You don't have to refrigerate the cookie dough.
    • You don't need a stand mixer, just a hand mixer and one bowl.
    • Pecan sandies bake in less than 15 minutes!
    • Flaky sea salt on top adds flavor and texture.
    • The cookies are crispy on the outside and tender on the inside.
    • Their shortbread base is melt-in-your-mouth delicious!!
    Small glass bowls filled with pecans, flour, brown sugar, salted butter, vanilla extract, and flaky sea salt.

    Ingredients you'll need

    • Pecans: Of course! But not just any old ones. I order mine from Millican Pecan because they are fresh from the orchard and have much better flavor. (Grocery store pecans can be up to two years old! Eeeek!)
    • Salted butter: YES, salted butter!
    • Brown sugar
    • Flour
    • Vanilla extract
    • Flaky sea salt: My favorite is Maldon.

    The secret to the best pecan sandies is salted butter!

    Why salted butter? Because pecans want salt to bring out their best flavor. And nothing does a better job of distributing the salt evenly throughout the cookie dough than salted butter.

    But don't worry, it doesn't make the cookie dough taste too salty. We're even adding flaky sea salt on top! Pecan sandies cookies love salt!!

    Recommended tools and equipment

    • Chef's knife and cutting board: To chop the pecans.
    • Mixing bowl: For the cookie batter.
    • Hand mixer: To cream the butter and sugar together.
    • Silicone spatula: To fold all of the cookie dough ingredients together.
    • Parchment paper: To line the baking tray so your pecan sandies don't stick.
    • Baking sheet or cookie sheet: For baking our beautiful cookies!

    How to make pecan sandies cookies

    Pecan sandies cookies are very simple to make. You'll only need a hand mixer and one bowl! So gather your tools and ingredients, and let's bake!

    Step by step instructions

    Step 1: Chop the pecans

    Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.

    A knife on a wooden cutting board with chopped pecans.

    Use a good chef's knife to chop the pecans finely.

    A hand mixer in a glass bowl with creamed butter and brown sugar.

    Step 2: Cream together butter and sugar

    Use a hand mixer to cream together the softened butter, vanilla and brown sugar in a large mixing bowl until well mixed and slightly fluffy, 3-4 minutes.

    A black spatula in a glass bowl with creamed butter and sugar, pecans, and flour.

    Step 3: Add flour and pecans, mix the dough together

    Add the flour and pecans to the bowl and stir together with a spatula.

    A glass bowl with pecan sandies cookie dough.

    Once the dough starts coming together, finish by kneading it with your hands for a minute or two until it holds together. It will still be loose and sandy.

    A woman's hand holding a wine glass that is pressing down on balls of pecan sandies cookie dough to flatten them.

    Step 4: Shape the cookies and bake!

    Roll the dough into 1-inch balls and place on the parchment lined baking sheets.

    Use a the bottom of a small glass (or your fingers) to gently flatten the cookies to about ¼ inch thickness. The edges will spread and be rough, the cookies will not remain perfectly round. This is lovely because the rough edges get crispy and delightful.

    Bake one sheet pan at a time on the center rack of the oven for 12-14 minutes, until the edges are just beginning to turn golden.

    As soon as the pecan sandies come out of the oven, sprinkle the cookies with flaky sea salt.

    Cool on the baking sheet on top of a wire rack while the next batch bakes. Then gently transfer the parchment with the cookies on it to the rack to finish cooling.

    This recipe makes about 3 dozen pecan sandies cookies.

    A plate of pecan sandies cookies next to fresh pecan halves.

    Tips for baking and storing pecan sandies cookies

    • Even if you are using pecans that are already chopped, I want you to chop them more. You want both small pieces of pecans and those finely ground little bits that happen when you chop them yourself. Those bits get distributed throughout the cookies and act almost like pecan flour, resulting in even more pecan flavor.
    • When rolling the pecan sandies into balls, you might find that the dough doesn't want to hold together initially, but keep going until it does.
    • If you find that the cookie wants to stick to the bottom of the glass when flattening, push the glass away from you slightly, instead of just lifting straight up once you've reached the desired thickness. This should result in the cookie letting go and staying on the parchment. If not, just peel it off the bottom of the glass and put it back on the baking sheet. It might break apart a bit, but just bring it back together with your fingers. These are rustic, they don't have to be absolutely perfect.
    • Store pecan sandies cookies in an airtight container in a cool place for up to 5 days.

    Can you freeze baked and unbaked pecan sandies cookies?

    Yes, you can freeze the baked cookies or the cookie dough. Once baked, pecan sandies will keep in the freezer in an airtight container for several months.

    If freezing the unbaked dough, you can form the dough balls, place them on a cookie sheet in the freezer until frozen, then transfer them to an airtight freezer container for up to two months.

    Bake from frozen instructions

    It's always great to make extra pecan sandies cookies to have on hand at any moment. You can make a whole batch or just a few to satisfy a craving.

    1. Remove the frozen cookie dough balls from the freezer and allow to come to room temperature.
    2. Preheat the oven to 350 degrees F.
    3. Shape cookies and bake as directed in this recipe.

    More pecan recipes

    If you're here for more pecan content:

    • Pecan Bars are like a shortbread cookie with pecan pie on top. I mean, come on!!
    • Use those pecans in a savory situation and make a Kale Salad with Cranberries, Apples and Pecans.
    • Cranberry Pecan Chocolate Bark is full of candied pecans and warm spices. It's a super simple holiday sweet treat!

    More cookie recipes

    If it's cookies you want, then cookies you shall have.

    • Keep it fall and make these Easy Pumpkin Cookies.
    • These Homemade Alfajores Cookies are filled with dulce de leche and will give you a taste of Argentina!
    • If you're just nutty for nuts in your cookies, you can't go wrong with Flourless Chocolate Cookies with Hazelnuts.

    Recipe

    Pecan sandies cookies topped with flaky sea salt on brown parchment paper.

    Pecan Sandies Cookies

    These easy pecan sandies cookies have a delicious shortbread base, and only 6 ingredients! You can make them quickly, no need to refrigerate the dough.
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: pecan sandies cookies, pecan shortbread cookies
    Prep Time: 15 minutes
    Cook Time: 14 minutes
    Total Time: 29 minutes
    Servings: 36 cookies
    Calories: 84kcal

    Equipment

    • hand mixer
    • mixing bowls
    • silicone spatula
    • baking sheet
    • parchment paper
    • measuring cups

    Ingredients

    • ¾ cup salted butter softened
    • ½ cup brown sugar
    • ½ teaspoon vanilla extract
    • 1 cup chopped pecans
    • 1½ cups flour
    • pinch maldon sea salt or other flaky sea salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
    • Chop the pecans into small pieces.
    • Use a hand mixer to cream together the softened butter, vanilla and brown sugar in a large mixing bowl until well mixed and slightly fluffy, 3-4 minutes.
    • Add the flour and pecans to the bowl and stir together with a spatula.
    • Once the dough starts coming together, finish by kneading it with your hands for a minute or two until it holds together. It will still be loose and sandy.
    • Roll the dough into 1-inch balls and place on the parchment lined baking sheets. Use a the bottom of a small glass (or your fingers) to gently flatten the cookies to about ¼ inch thickness. The edges will spread and be rough, the cookies will not remain perfectly round. This is lovely because the rough edges get crispy and delightful.
    • Bake one sheet pan at a time on the center rack of the oven for 12-14 minutes, until the edges are just beginning to turn golden. As soon as the cookies come out of the oven, sprinkle with flaky sea salt.
    • Cool the cookies on the baking sheet on top of a wire rack while the next batch bakes. Then gently transfer the parchment with the cookies on it to the rack to finish cooling.

    Notes

    • I buy my pecans from Millican Pecan. They are the mother pecan orchard in the U.S. and only sell pecans from the most recent harvest. You can absolutely taste the difference! (Pecans in the grocery store can be up to two years old!! Yuck!)
    • Even if you are using pecans that are already chopped, I want you to chop them more. You want both small pieces of pecans and those finely ground little bits that happen when you chop them yourself. Those bits get distributed throughout the cookies and act almost like pecan flour, resulting in even more pecan flavor.
    • When rolling to cookies into balls, you might find that the dough doesn't want to hold together initially, but keep going until it does.
    • If you find that the cookie wants to stick to the bottom of the glass when flattening, push the glass away from you slightly once you've reached the desired thickness. This should result in the cookie letting go and staying on the parchment. If not, just peel it off the bottom of the glass and put it back on the baking sheet. It might break apart a bit, but just bring it back together with your fingers. These are rustic, they don't have to be absolutely perfect.
    • Store pecan sandies cookies in an airtight container in a cool place for up to 5 days.
     
    This post contains affiliate links. If you purchase through my links, I may make a small commision. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 84kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 0.3mg

    More Cookie Recipes

    • Basler Brunsli
    • Easy Pumpkin Cookies
    • Homemade Alfajores Cookies Recipe
    • Gluten Free Peanut Butter Chocolate Chip Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Ukranian Cabbage Rolls (Holubtsi)
    • Fresh Cranberry Relish
    • Tricolore Salad
    • Pomegranate & Red Wine Braised Short Ribs

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Cranberry Pecan Dark Chocolate Bark
    • Dill Pickle Dip
    • Goat Cheese Mashed Potatoes
    • Maple Roasted Acorn Squash

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog