Pecan Sandies

Pecan Sandies

Pecan sandies are one of those recipes that seem to flitter off to the back of my mind. So simple, so easy, so rich and flavorful, that it’s a wonder I’m not whipping them up once a week! These cookies have the consistency of a shortbread, albeit a bit softer and sweeter thanks to the addition of brown sugar. Packed full of pecans, the contrasting salty crunch with the sweet chewiness of the cookies is a perfect combination for when you need to satisfy a sweet or a salty craving. If I had to choose the best thing about these cookies, it would be that there is no egg in the batter, making for guilt-free dough indulgences! With a low difficulty level and no foods that could cause contamination, this is a perfect recipe to make with kids as well. Instead of chopping the nuts, let them crush the pecans in their hands. Fun for them, and lots of big chunks in the cookies, yum!

Pecan Sandies

Note: This recipe will be featured on Can I Get the Recipe? in the next couple of weeks. It’s a great site with lots of wonderful meal ideas (grocery lists included!), so be sure to check it out!

One year ago: Three Cheese Beer Bread
Two years ago: Vanilla & Chocolate Hazelnut Birthday Cake
Three years ago: Pepperoni Bread

Pecan Sandies

Yield: About 1 dozen cookies

Prep Time: 10 minutes

Cook Time: 15-17 minutes

Total Time: 30 minutes


½ cup (4 ounces) unsalted butter, at room temperature
½ cup light brown sugar
1½ teaspoons vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
1 cup pecans, coarsely chopped


1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

2. In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Beat in the vanilla extract and salt until combined. Reduce the mixer speed to low and gradually add the flour, beating just until combined. Fold in the pecans.

3. Roll the dough into 1½-inch balls (I used a medium-size cookie scoop) and place on baking sheet 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.

4. Bake until cookies are golden brown, 15 to 17 minutes, rotating the pan halfway through. Transfer to a wire rack and cool. Store in an airtight container for up to 5 days.

(Recipe adapted from Martha Stewart Everyday Food, April 2009)


44 Responses to “Pecan Sandies”

  1. Katrina on May 3, 2010 at 7:21 am

    I love the look of these! I am also in the market for a simple recipe, so these will be perfect!


  2. shelly (cookies and cups) on May 3, 2010 at 8:09 am

    These look so delicious! You’re right, I always forget about these cookies until I eat one and then I become obsessed again 🙂


  3. Pamela on May 3, 2010 at 8:16 am

    Oooo.why did you do this? I also forgot about pecan sandies, but now I am going to have to make my own…delicious!


  4. Jim-49 on May 3, 2010 at 8:44 am

    “Lady”,it seems your mind works ahead,and comes up with a special recipe,that is just ahead of others thinking,and is just what catches the eye!! I have always loved “Pecan Sandies”.I will have to try these,since I live in the south,every year,I get plenty of pecans.Love the site,and may God Bless!!


  5. Raina (The Garden of Yum) on May 3, 2010 at 9:05 am

    Yummy! I have never seen a recipe for these. I have only had the Keebler version..LOL..which happen to be my all time fave cookie. Thanks for sharing. I am sure homemade will be way better.


  6. Lauren @ Crave. Indulge. Satisfy. on May 3, 2010 at 9:05 am

    Yum! These look delicious!


  7. Michelle on May 3, 2010 at 10:02 am

    Pecan Sandies are the perfect afternoon snack with a cup of tea!


  8. Jenny Flake on May 3, 2010 at 10:04 am

    LOVE Pecan Sandies! Great looking recipe 🙂


  9. kristan roland on May 3, 2010 at 10:33 am

    These look so good, way better than the store bought kind!! I will be making these…thanks for sharing!!


  10. Maria on May 3, 2010 at 10:35 am

    I love the chunky pecans in these cookies!


  11. Heather (Heather's Dish) on May 3, 2010 at 12:01 pm

    pecan sandies are a SERIOUS favorite of mine…and i’m just talking about the pre-packaged kind! i can’t imagine what would happen if i made them from scratch… 🙂


  12. Margarita on May 3, 2010 at 12:10 pm

    Those look so delicious!! I’ve never eaten pecan sandies and I have a whole bag of pecans leftover from making pies at Easter!


  13. Cristina @TeenieCakes on May 3, 2010 at 12:43 pm

    I love pecan sandies, though have never made them. These look wonderful and are on my list to bake! Thx for sharing =)


  14. I Just Love My Apron on May 3, 2010 at 1:43 pm

    They look so great. I love the big chuck of nuts when I bite on them! Thanks for sharing!



  15. Jen @ How To: Simplify on May 3, 2010 at 2:42 pm

    I love using pecans when baking. These sandies look great!


  16. Daydreamer Desserts on May 3, 2010 at 2:59 pm

    By far my favorite cookie! These look so yumy, lovin’ the big pieces of pecans!


  17. Tina from PA on May 3, 2010 at 3:32 pm

    Oh great,I just put Pumpkin Bread in the oven.[I know pumpkin -fall, but I’ve been craving it, so had to bake some!] Looks like Pecan Sandies later this week! Thanks for sharing another great recipe.


  18. Maggy @ Three Many Cooks on May 3, 2010 at 4:04 pm

    I love pecan sandies! Thanks for the reminder…and the recipe!


  19. Chef Dennis on May 3, 2010 at 7:33 pm

    I love pecan sandies….these look great!!


  20. Jen @ project cookie 365 on May 3, 2010 at 8:20 pm

    Oh these look yummy! I’ve never had a “sandie” before. I imagine I could sub chocolate chunks, caramel, pistachios, or anything for the nuts? (Nut allergy in the family – boo!) I’m always up for a new recipe!


    • Michelle on May 3rd, 2010 at 8:33 pm

      Hi Jen, You can definitely sub any of those for the pecans. They all sound yummy!

      Enjoy the cookies 🙂


  21. The Housewife on May 3, 2010 at 8:35 pm

    These look so good! There’s nothing better than homemade cookies.. thanks for sharing!


  22. Fuji Mama on May 3, 2010 at 9:01 pm

    You know, now that I think about it, I don’t think I’ve ever had a homemade pecan sandie! I think I’ve only ever had a store bought one. That sounds like it’s a tragedy that needs to be fixed!!


  23. Jennifer Plank on May 3, 2010 at 9:05 pm

    My first batch were a little smaller than yours and I reduced the baking time but they were still overdone. The second batch were much better. Thanks for the recipe. I have to wait until tomorrow to try them. They smell wonderful. I am now baking chocolate chip cookies for my husband who is allergic to nuts. 🙁


  24. Cookin' Canuck on May 3, 2010 at 11:33 pm

    These look so flavorful! I love the flavors of the pecans and brown sugar mixed together.


  25. Veronica Miller on May 4, 2010 at 1:24 am

    I’ve never made nor had a pecan sandie. I always imagined they would be…sandy. Like grainy and hard and brittle. You’ve convinced me I must try these!


  26. David on May 6, 2010 at 4:06 pm

    I’m obsessed with pecan nuts (all kind of nuts actually), so I guess this is just the recipe for me. I have never heard of Sandies before but we have kind of a similar cookie in Sweden called Dream cookies, the name seems suitable for these cookies as well 😉


  27. Tammy on August 7, 2010 at 1:39 pm

    These look great! Do these cookies freeze well?


  28. Anne on February 20, 2011 at 8:24 pm

    I was looking for a cookie recipe for chocolate chip cookies and having had such fond memories of pecan sandies decided to use your recipe. I finely chopped the pecans and added 1 cup of chocolate chips. I also made another batch of the cookies substituting the pecans and chocolate chips with 1/2 cup chopped walnuts, 1/2 cup white chocolate chips and 1/2 cup dried cranberries. Everyone who tried the cookies at work requested
    the recipe (except my boss-he just said I made good cookies). Thank you for a fast and simple recipe that tastes great!


  29. Ileana Keltz on June 11, 2011 at 7:25 pm

    Thanks so much for posting this recipe. My husband loves pecan sandies, but he has only ever had the store bought kind. I love making things from scratch, so these will be a big surprise!


  30. Sarah on July 18, 2011 at 11:19 am

    I made these cookies this past weekend and they are the EASIEST cookie to make. My 2 year old loved helping and with just a few steps, it kept her interest the entire time. She doesn’t really care for nuts all that much, but she even loved these cookies. They were so good, I had to give them away because they needed to be out of my house! haha Just be sure you use really good butter and vanilla so you get the rich moutfeel.


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  32. Yvette on February 9, 2012 at 9:12 pm

    This cookie recipe is amazing! Everything you could possibly imagine a perfect sandie to be! I agree with Sarah, must give them away ASAP before they all end up in my tummy :/


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  34. Michelle on June 12, 2013 at 12:50 am

    Just made these. I had allot of pecans in the fridge and was scouring the internet for a sweet way to use them that did not include pecan pie. WOW. These are different than your standard “pecan sandies” in that they have the big chunks of pecans. While “rough” chopping them, I was tempted to keep going. They just seemed so large. NOPE. This is what makes them GREAT. Big toasty chunks of pecan. Yummy. This is a keeper. Thanks


    • Michelle on June 12th, 2013 at 12:51 am

      By the way. Great pics. Mine looked the same so directions are spot on!


  35. Katie Crosslin on July 22, 2013 at 4:06 pm

    I just made these this morning since my little 2 year old asked me to make him cookies – can’t resist that request! They were delicious and my son who is already a chocoholic at his young age loved them too. Thanks for sharing!


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  37. Ramona Tobin on December 14, 2013 at 9:42 pm

    I just made these and although I’ve never heard of them , the picture led me to expect a big fluffy cookie. Mine are flat and taste very oily….very disappointed. I made 32 out of the batch ..maybe too small?


  38. Jackie Foust on January 6, 2014 at 4:40 pm

    Mine turned out extremely oily, I followed instructions exactly, not sure what went wrong. Either needs less butter or more flour:(


  39. Heidelind on September 4, 2014 at 10:11 pm

    I substituted powdered sugar for the brown sugar, just cause I wanted to make sure it would be a dry texture. Yummy:)


  40. arem on December 14, 2014 at 6:26 pm

    I wonder if maybe butter that is a bit over-softened initially may result in the oily texture? I was initially worried because my butter was on the colder size when I was mixing, but the end result texture turned out perfect. I didn’t use parchment paper (just a nonstick cookie sheet), and I ended up with 14 generous-sized cookies. I thought about rolling each ball of dough in sugar before placing it on the cookie sheet to get a sweeter taste, but I’m happy I decided not to. It’s nice to not have an overpoweringly-sweet cookie every now and then!


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