These homemade Pecan Sandies cookies have all the buttery, crumbly texture you love about shortbread with a delightful nutty crunch from ground pecans. They’re lightly sweet and with every bite they'll just melt in your mouth. These shortbread cookies are the perfect sweet treat any time of day and a great addition to your holiday baking.
Table of contents
Homemade shortbread cookies
Everyone loves shortbread cookies! Their simple buttery richness, delicate crumbly texture, and mild sweetness make them perfect to have any time of day with a cup of coffee or a glass of milk. To top that, homemade shortbread cookies have just a few everyday ingredients, and are easy to make, so resisting them is futile (at least in my case!).
Shortbread cookies are so versatile that I keep a few favorite recipes on hand when I feel like indulging. Favorites like Lemon Shortbread Cookies, Pistachio Shortbread Cookies, Shortbread Cookies with Jam, and Toffee Shortbread Cookies are always popular choices.
Why you’ll love this recipe
Classic Shortbread Texture - These cookies are rich and buttery, with the crisp sandy texture of shortbread that crumbles in your mouth.
Nutty Flavor - Ground pecans add a toasty, nutty flavor that blends perfectly with the cookie's buttery goodness.
Easy to Make - This recipe is easy to whip up and uses just a few simple ingredients making it perfect for both beginner bakers and seasoned ones alike.
If You Love Keebler Pecan Sandies, You’ll Love These - This homemade version is a great copycat recipe that brings all the buttery, nutty goodness you enjoy in store-bought pecan sandies, but with the added bonus of fresh, real ingredients.
Perfect for Any Occasion - Pecan Sandies are versatile, elegant enough for special occasions, and a great addition to holiday cookie platters, but easy enough to make for everyday snacking.
What are pecan sandies?
Pecan Sandies are a type of shortbread cookie that incorporates pecans for added flavor and texture. The term "sandies" refers to the crumbly, sandy texture of the cookies, a characteristic of shortbread dough. These cookies are loved for their melt-in-your-mouth quality, rich, buttery flavor, and the added nuttiness from pecans.
Pecan Sandies are very popular in the southern United States, where pecans are abundant, but they’ve become a classic treat enjoyed all over. There’s even a National Pecan Sandies Day, celebrated on June 23rd that gives you the perfect excuse to whip up a batch.
Ingredients
Here’s what you’ll need to make these delightful pecan shortbread cookies. You'll find the exact measurements in the recipe card below.
Butter: Gives these cookies their rich, tender texture.
Granulated Sugar: Sweetens the dough and balances the richness of the butter.
Vanilla & Almond Extracts: These add depth of flavor and complement the nuttiness of the pecans.
Flour: Provides structure to the dough, creating that classic shortbread crumble.
Salt: Just a pinch to enhance the flavors.
Pecans: Ground pecans are folded into the dough, adding both nutty flavor and a bit of texture.
How to make pecan sandies
- Place butter and sugar in a large bowl.
- Mix with an electric mixer fitted with a paddle attachment and beat until creamy. Continue beating while adding both extracts.
- In a medium bowl, combine flour, salt, and ground pecans.
- Add dry ingredients to wet ingredients.
- Beat until well blended.
- Form the dough into a ball and wrap it in plastic wrap. Chill for 30-60 minutes.
PRO TIP: Don’t skip the chilling step! It makes the dough easier to work with and helps the cookies hold their shape during baking.
- Remove the cookie dough ball from the refrigerator and, using a cookie scoop, form into 1" balls. Place on parchment paper lined cookie sheets.
- Flatten slightly with the bottom of a glass that has been dipped in flour.
- Ready to bake.
- Bake at 325°F for 16-20 minutes. Let the baked cookies cool on the baking trays for 3-5 minutes then remove them to a wire rack to cool completely.
Look at all that nutty, buttery goodness just waiting for you! These delicious pecan sandies are bound to become your favorite year-round cookie. Hope you enjoy them as much as we do.
Recipe tips for the perfect pecan sandies
Chill the Dough: Don’t skip the chilling step! It makes the dough easier to work with and helps the cookies hold their shape during baking.
Grind the Pecans Finely: For the best texture, make sure the pecans are finely ground, almost like a coarse flour. This will help the pecans blend seamlessly into the cookie dough.
Recipe variations for extra decadence
Frosted Pecan Sandies - If you like a sweeter cookie, try adding a light glaze or frosting to the tops of the cookies once they’ve cooled. A simple vanilla glaze or even a buttercream frosting works well.
Add Chocolate - If you love the combination of nuts and chocolate, you can drizzle some melted chocolate over the cookies or dip them halfway into dark or white chocolate for a little extra indulgence.
Pecan Sandies Sandwich Cookies - Turn these cookies into yummy sandwich cookies by spreading a layer of vanilla or chocolate frosting between two pecan sandies. The combination of buttery cookies and rich frosting makes them the perfect treat.
How to store the cookies
Store these pecan shortbread cookies in an airtight container at room temperature for up to a week.
They also freeze well - just place them in a freezer-safe container or plastic freezer bag, and they’ll last for up to 3 months. Thaw them at room temperature before serving.
Check out these popular cookie recipes
- Almond Cloud Cookies
- Cathedral Cookies
- Chocolate Chip Cheesecake Cookies
- Coffee Cookies
- Lebkuchen Cookies
- White Cake Mix Cookies
Find lots of easy cookie recipes right here on 2CM!
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Pecan Sandies Recipe
Ingredients
- 1 cup butter room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups flour
- Pinch of salt
- 1 cup pecans ground
Instructions
- In a large bowl, cream butter and sugar until creamy. Continue beating while adding extracts.
- In a medium bowl, mix flour, salt and pecans. Add to creamed mixture and beat until well blended.
- Form into a ball and wrap in plastic wrap. Chill in refrigerator for 30 minutes to 1 hour.
- Preheat oven to 325 degrees. Prepare cookie sheets by lining with parchment paper.
- Remove dough from refrigerator and roll into 1” balls. Place on cookie sheets. Flatten to about ½” thickness with bottom of a glass dipped in flour to prevent cookie from sticking to it. The cookies do not have to be placed very far apart as they will not spread.
- Bake for 16-20 minutes. When done, let them cool on the cookie sheet for 3-5 minutes, then remove them to a wire rack to cool completely.
Notes
Nutrition
This post has been updated with new photos, step-by-step instructions, and more helpful tips. It was first published on December 17, 2014.
