Pecan Sandie Cookie Recipe

This Pecan Sandie Cookie Recipe brings you rich, buttery shortbread cookies loaded with toasted pecans. Perfectly crisp on the outside and delicately crumbly inside, these cookies are a timeless favorite that pair beautifully with coffee, tea, or even a light dessert like our Coconut Mojito Recipe.

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Prep Time 15

Cook Time 18

Resting Time 10

Total Time 43

Servings: 4

Course: Cookies

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

1 cup Unsalted Butter Softened to room temperature
¾ cup Powdered Sugar For smooth texture
1 tsp Vanilla Extract Enhances flavor depth
2 cups All-Purpose Flour Measured and leveled
¼ tsp Salt Balances sweetness
1 cup Chopped Pecans Toasted lightly for best flavor
2 tbsp Granulated Sugar Optional for sprinkling on top

Equipment

1 Mixing Bowl To combine butter, sugar, and flour
1 Hand or Stand Mixer To cream butter and sugar
1 Baking Sheet Line with parchment paper
1 Spatula To fold in chopped pecans
1 Wire Cooling Rack For cooling cookies evenly

Method

Preheat Oven: Set your oven to 350°F (175°C). Line your baking sheet with parchment paper.
Cream the Butter and Sugar: In a large bowl, beat together butter and powdered sugar until light and fluffy. Mix in vanilla extract.
Add Dry Ingredients: Combine flour and salt, then gradually add to the butter mixture. Mix until just combined.
Fold in Pecans: Stir in toasted chopped pecans with a spatula. The dough should be soft but not sticky.
Shape and Chill : Roll the dough into 1-inch balls or flatten slightly for round cookies. Chill for 10 minutes to prevent spreading.
Bake: Bake for 16-18 minutes, or until edges turn golden. Sprinkle lightly with sugar right after baking for that signature sandy crunch.
Cool and Serve: Let cookies cool on a wire rack. Enjoy with King Arthur Brownie Recipe or Sopapilla Cheesecake Recipe for a dreamy dessert platter.

Notes

Toast your pecans for 5–7 minutes before adding to enhance flavor.
For an extra crunch, roll cookies in sugar before baking.
Store in an airtight container for up to a week.
Freeze unbaked dough balls for up to 2 months. bake straight from frozen.
Perfect with warm drinks like tea or chilled desserts like the Coconut Mojito Recipe.