Pecan Sandies (Plus VIDEO)

These easy Pecan Sandies are melt-in-your-mouth delicious. These shortbread cookies enjoy boatloads of chopped roasted pecans throughout the dough and brim with lovely buttery goodness. They’re sweet and crumbly yet so soft and exceptionally good! Such a fun treat to make with the kids and also the perfect giveaway this holiday.

Contents… What are Pecan Sandies? Pecan Sandies Cookies Ingredients How to Prepare the Pecans Recipe Variations Tips and Tricks Serving and Storage Instructions FAQs More Easy Cookie Recipes More Holiday Pastries to Try How to Make Pecan Sandies Cookies Watch How To Make It

After holding out on my cravings for these Pecan Sandies, I finally gave in. Aah! I just couldn’t stop thinking about these buttery and nutty sandie cookies. That nutty aroma from the roasted pecans, the deep brown sugar, and that buttery flavor are just intoxicatingly good.

What are Pecan Sandies?

If this is your first time hearing about these fabulicious golden brown cookies, well, it’s time to treat yourself. Pecan Sandie Cookies, sometimes referred to as sablé, are sugar or shortbread cookies.

It uses common cookie ingredients such as flour, butter, sugar, eggs, vanilla, and the like. And sometimes, pecans are thrown into the dough or placed atop the cookies as a finishing touch. But either way, you’ll appreciate that nutty aroma from pecans that genuinely elevate this cookie far above others.

Pecan Sandies Cookies Ingredients

As mentioned, you only need basic baking ingredients to recreate this Pecan Sandies recipe. Plus, it’s so easy to make with minimal effort needed. Yaaay!

• Butter – The secret to our dreamy, creamy, and buttery pecan Christmas cookies is none other than butter, of course. Remember to warm your butter to room temperature before starting; this way, it’ll be easier to work with our cookie dough.
• Pecans – It’s essential to roast our pecans first before adding them to our cookie dough. They’ll be crunchier and tastier, trust me!
• Light Brown and Granulated Sugar – If you notice, I use a combination of granulated and brown sugar instead of the traditional confectioner’s sugar for this recipe. That’s because the sugar will keep them moist and add caramel-like goodness to our Christmas cookies.
• Egg Yolks – Some recipes don’t have eggs in them, but I find adding egg yolks to our dough makes it easier to work with. Plus, it adds a nice, rich flavor to our pecan shortbread cookies.
• All-Purpose Flour – It’s critical to measure our flour correctly for the best results. I highly recommend weighing the flour rather than measuring it in a cup because it’s more accurate. You may go for commercially available all-purpose gluten-free flour such as Bob’s Red Mill or King Arthur Flour, using a 1:1 ratio for a healthier version.
• Vanilla Extract (Homemade HERE) – If you prefer almond extract over vanilla extract, so be it. This recipe is pretty forgiving.
• Salt – Just a pinch of salt will bring balance to the sweetness of our yummy cookies.

How to Prepare the Pecans

I can’t stress enough the vital role that these pecans play in these deliciously addictive pecan cookies.

Although these babies here are pretty easy to put together, it may require just a teeny tiny bit of preparation for these pecans. Don’t worry; you’ll be significantly rewarded at the end.

To prepare the pecans:

• Spread the chopped pecans out in a single layer on a parchment-lined baking sheet. Just a note: you can buy chopped pecans already chopped or buy them whole and chop them yourself.
• Then bake the pecans for about 8-10 minutes or until fragrant and browned. (Our house smelled heavenly at this point!) Remove them from the oven and let them cool.
• After cooling the pecans, put them in a food processor and pulse until they’re ground, but NOT TOO finely ground.

That’s it! Honestly, I’m surprisingly in favor of pecans in my cookies at this stage rather than chocolate chips.

I know, I know. It’s okay, though, because I think everyone’s preferences change over time.

Recipe Variations

• Nutty Options – Other than pecans, you can also use walnuts, almonds, or hazelnuts.
• More Textures and Flavors – Love more bite in your Southern pecan cookies? You can toss in mini chocolate chips (weee!), colorful sprinkles, or dried fruit like cranberries and raisins. You can also try it with Peppermint candies if you want to add more fun and exciting flavors. 😉
• Fun with Shapes – If you’re making it with the kids (which I know for sure you will if you have kids stuck with you), feel free to use different fun cookie cutters.
• Yummy Toppings and Dips – You can top the cookies with powdered sugar or dip them with melted chocolate, chocolate sauce, or caramel.
• Holiday Spices – Add more warm and cozy flavors with the addition of cinnamon and nutmeg, or go all out with Pumpkin Spice for an added twist. 😋
• Keto-Friendly Sandies – Guilt-free and sugar-free pecan sandies? YES! They exist! Oh yes! Thanks to gluten-free flour such as almond and coconut flour and sugar-free substitutes, we can now enjoy them without worrying about elevating our sugar level. Woohoo!
• Vegan Version – Vegan butter is your best friend here. Leave out the eggs, and we’re good to go! Yaaay!
• Eggless Version – A tablespoon of ice water and an additional ¼ cup of butter will do the trick. 😉 Yaaay!

Tips and Tricks

• Always toast your pecans. To bring out their wonderful nutty flavor and crunchiness. Remember to cool them first before chopping and adding them to our dough.
• Your cookie dough should have that consistency akin to playdough – not too wet and sticky AND dry and crumbly.
• If you want perfect cylindrical logs, you can use your empty paper towel rolls to shape your cookie logs. Just wrap your dough in the plastic wrap, then slide it into the roll. You can freeze it at this stage.
• If you’re making it with the kids (which I know for sure you will if you have kids with you), feel free to use different fun cookie cutters.

Serving and Storage Instructions

These homemade sandie shortbread cookies are perfect for freezing. In fact, I have about four logs of sandie cookie dough stashed in my freezer as of this writing. Because you’ll never know when your craving hits you. 😉

Make-Ahead Pecan Sandies

• Shape and Cover – It’s as simple as shaping the dough into logs and covering each with plastic wrap.
• Chill – Place the logs in the fridge for an hour or until they are hard enough to touch.
• Freeze – Then transfer them into a resealable freezer-safe bag and store them for up to 3 months.
• Bake – When ready to bake, simply defrost the dough in the fridge overnight, then slice and bake as instructed.

Storing Pecan Sandies

• Store – You can store the cookies in any clean air-tight container to keep them fresh.
• Room Temperature – Enjoy them fresh for up ten days at room temperature.
• Refrigerate – They can last for up to 1 month refrigerated.
• Freeze – The baked cookies freeze well, too. You can extend the shelf life of these sweet treats for up to 3 months in the freezer.

FAQs

More Easy Cookie Recipes

Oh I know you’re gonna ask about that. So here are other cookies that you can make at home.

• Snowball Cookies
• Soft Chocolate Chip Cookies
• Coconut Drop Cookies
• Pumpkin Chocolate Chip Cookies
• Southern Tea Cakes (These are more like a cross between cookies, biscuits, and cake. But let’s put it here anyway.😉)

More Holiday Pastries to Try

• Apple Turnover
• Fruit Tart
• Lemon Bar
• Chocolate Pecan Pie
• Pumpkin Pie

How to Make Pecan Sandies Cookies

Toast the Pecans

• Preheat the oven to 350℉/177℃.
• Spread in Single Layer – Spread the pecans out in a single layer on a parchment-lined baking sheet.
• Bake and Cool – Then bake for about 8-10 minutes or until fragrant and browned. Remove from the oven and let it cool.
• Pulse – Add pecans in a food processor and pulse until nuts are ground. (Photos 1-2)

Make the Cookie Dough

• Cream the Butter and Sugar – Using a mixer, cream the butter, granulated sugar, and brown sugar at medium to high speed until it’s fluffy, about 4-5 minutes. (Photo 3)
• Add the Egg Yolks – Stir in egg yolks, followed by flour, salt, and vanilla extract. (Photos 4-5)
• Mix – Add ground pecans and mix until thoroughly combined. (Photo 6)

Wrap, Roll, and Shape the Dough

• Prep the Plastic Wrap – Cut about a 14- to 15-inch long piece of plastic wrap and place it on a board or work surface.
• Wrap, Roll, and Shape the Dough – Divide dough in half and place one half on the plastic wrap. Transfer half the dough to the plastic wrap, roll and shape into a log, about 1½-inch-thick log. Repeat with the other half. (Photos 7-8)
• Chill – Place in the fridge for about 1-2 hours or until firm.

Bake the Cookies

• Preheat the Oven – As soon as the dough firms up or when ready to bake, preheat the oven to 325℉/163℃. Then line two baking sheets with parchment paper.
• Unwrap and Slice the Dough – Remove the plastic wrap around the dough and slice the dough into rounds about ¼ inch thick, rotating the log as you go so that it retains its shape. (Photos 9-10)
• Transfer to Baking Sheets – Gently press a pecan half into the center of each cookie. Transfer on the prepared baking sheets about 1 inch apart. (Photos 11)
• Bake for 20 minutes or until the tops are slightly browned, about 20 minutes, rotating the sheet pan halfway through, if possible. (Photo 12)
• Transfer to a Wire Rack and Cool – Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Watch How To Make It

This blog post was first published in May 2020 and has been updated with an additional write-up, and a video.