Pecan Sandies Recipe

These scrumptious butter cookies blend subtle unsalted butter and sweet vanilla with finely chopped pecans, finished with a tantalizing crackly sugar topping. This Pecan Sugar Cookie Recipe entices cookie lovers with a perfect balance of textures and flavors that spark joy, inviting truly unforgettable moments with memorable family and friends.

I’ve always been fascinated by cookie recipes that deliver a unique twist on classics like Large Christmas Cookie or Greek Pecan Cookies. I tried this Pecan Sandies recipe recently and instantly got hooked!

It starts with a superb blend of 1 cup unsalted butter (softened perfectly), 2/3 cup powdered sugar and 2 cups all-purpose flour along with 1/2 tsp salt and 1 tsp vanilla extract which makes for a superb buttery base. Then, the magic happens when robust 1 cup of finely chopped pecans get folded in.

And just when you think it can’t get any better, 1/4 cup granulated sugar goes on top for that crackly, delicious finish, echoing the feel of classic candied pecan or Christmas pecan cookies. I’ve been on a quest for the perfect filling for cookies and this Pecan Sandies totally fits the bill if you’re ever curious on how to make pecan cookies that simply melt in your mouth.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I love how buttery and soft these cookies come out. When I take a bite, they just melt in my mouth and reminds me of simpler times. Second, the mix of flavors is spot on – the salt, vanilla, and especially those crunchy pecans make every bite interesting and fun. I also dig the crackly sugar topping on top of each cookie. It adds that extra bit of sweetness and crunch that just makes me smile. Lastly, even though it takes a few steps to put together, the whole process is pretty simple and fun. I feel like a real baker every time I whip up a batch.

These cookies are all about that rich, homemade vibe. The butter and powdered sugar get creamed just perfect with the vanilla, then the flour and salt come in to tie it all together. I love how the chopped pecans get folded in so the nutty flavor is all over each cookie. And that crackly sugar topping? It gives each cookie a sweet little surprise when you bite down. They bake up to a light golden color, and when they cool down, they’re just as good (if not better!) than when they first come out of the oven. Overall, I just love how easy it is to make something that tastes so homemade and comforting, and these cookies always bring a little bit of joy to my day.

Ingredients

• Butter: adds rich creaminess, tender texture and smooth flavor with fatty goodness.
• Powdered sugar: sweet powder that melt easy; binds ingredients and lightens dough texture.
• All-purpose flour: provides structure with simple carbohydrates to give energy and a balanced bite.
• Pecans: are loaded with healthy fats and protein that add crunch and a nutty flavor burst.
• Granulated sugar: sprinkled topping that gives a delightfully crackly, extra-sweet finish on each bite.

Ingredient Quantities

• 1 cup unsalted butter, softened (room temperature)
• 2/3 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup finely chopped pecans
• 1/4 cup granulated sugar for a crackly topping

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Cream together the softened butter, powdered sugar, and vanilla extract in a large bowl until it’s light and fluffy.

3. Slowly mix in the all-purpose flour and salt until the dough comes together.

4. Fold in the finely chopped pecans until they are evenly distributed throughout the dough.

5. Scoop out tablespoon-sized portions of the dough and roll them between your palms to form small balls.

6. Place the dough balls onto the prepared baking sheet, leaving enough room for them to spread.

7. Gently press each ball down with your thumb to form a cookie shape.

8. Sprinkle granulated sugar evenly over the top of each cookie for a crackly finish.

9. Bake in the preheated oven for 12 to 15 minutes or until the edges start to turn a light golden color.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack completely cool, then enjoy these melt in your mouth treats!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. Large bowl for mixing
5. Electric mixer or hand mixer
6. Measuring cups and spoons
7. Mixing spatula
8. Knife and cutting board for chopping pecans
9. Tablespoon or cookie scoop for portioning dough
10. Cooling rack for cooling cookies

FAQ

Pecan Sandies Recipe Substitutions and Variations

• Unsalted Butter: You can swap with equal parts margarine or coconut oil if you’re lookin for a dairy-free option, though it may alter the flavor a bit.
• Powdered Sugar: In a pinch, try blitzing regular granulated sugar in a blender until it’s really fine; it works pretty well for this recipe.
• All-purpose Flour: For a gluten-free twist, substitute with a gluten-free all-purpose blend, keeping the ratios the same.
• Vanilla Extract: If you dont have vanilla, a splash of almond extract (use half the amount) can add a nice, subtle flavor.
• Pecans: You can swap pecans with chopped walnuts or hazelnuts if that suits your taste or what you have on hand.

Pro Tips

1. If you want to really enhance the nutty flavor, try lightly toasting the pecans in a dry pan before adding them into your dough. Just be careful not to burn them, cause burnt nuts won’t taste as good.

2. It might help to chill the dough for around 20 minutes before forming the balls. This way, they keep their shape better and dont spread too much in the oven.

3. Consistency is key so if you have a cookie scoop, use that to get evenly sized portions which means your cookies will bake evenly every time.

4. For a chewier middle, take them out of the oven a minute or two early and let them finish setting on the hot baking sheet. This trick can really make a difference if you like your cookies on the softer side.