Pecan Sandies
Pecan sandies are shortbread cookies loaded with chopped pecans in the dough and on top of the cookies, creating an irresistible buttery, nutty flavor.
If you love your cookies full of nutty goodness and you love pecans, you will be obsessed with this pecan sandies recipe. Trust me, this classic cookie deserves a place on your cookie platter. Not only is making them at home incredibly easy but fresh pecan sandies cookies more than rival their store-bought cookie counterparts. I love to serve these with coffee or tea. The smell of fresh, crunchy pecan sandies alongside the smell of warm coffee is one of my favorite things!
Other Names for Pecan Sandies
Pecan sandies are also known as Mexican wedding cookies (when roll into balls, baked, then rolled in powdered sugar) and are sometimes referred to as pecan shortbread cookies. The exact origin of the classic pecan sandies is unknown, but they may have been inspired by Scottish shortbread. Whoever is responsible for the original idea of a buttery cookie loaded with crunchy pecans, we thank you!
Why You’ll Love These Pecan Sandies
- Quick and easy to make
- Uses basic ingredients
- Can be made in bulk and stored for later
- Goes well with coffee, tea, or milk
- Delicious buttery, nutty flavor
What You’ll Need for This Pecan Sandies Recipe
Made with simple ingredients, these delicious pecan sandies are easy to whip up any time you need a great cookie for a party, cookie exchange, or just because! Get the full detailed ingredients in the recipe card below.
- Pecan halves – or pieces
- All purpose flour
- Powdered sugar
- Brown sugar – light or dark brown sugar
- Unsalted butter – frozen, not just cold or room temperature
- Salt
- Milk – heavy whipping cream or half & half can be used as well
How to Make Pecan Sandies
Making these homemade pecan sandies is simple! Prepare the cookie dough and freeze it for later, or bake it right away. See the full recipe details in the recipe card below.
Mince pecans. Separate out a slightly heaping ⅓ cup of the pecan pieces and mince them into small pieces with a sharp knife on a cutting board. Set the other pecan pieces aside for now.
Mix dry ingredients. In a medium-sized or large mixing bowl, whisk together the flour, minced pecan pieces, powdered sugar, and brown sugar until well combined.
Add frozen butter. Grate the frozen butter into the flour mixture and mix using a hand mixer.
Mix. Use a hand electric mixer or stand mixer on medium speed to beat in the milk (heavy cream or half and half) 1 tablespoon at a time, to the dough, just until the dough comes together without needing to be pressed.
Form the dough for cutting. Once the dough is formed, turn it out onto a large sheet of plastic wrap and press it into a long, even log.
Chill. Wrap the dough well with the plastic wrap, pressing it into a firm log, and then place the dough in the freezer for at least 10 minutes.
Preheat oven and prepare baking sheets. When ready to bake your cookies, preheat your oven to 350º F and line two baking sheets or one large baking sheet with silicone baking mats or parchment paper.
Slice dough. Remove your dough log from the freezer and use a sharp knife and cutting board to cut thick slices of the dough, at least ½ inch to 1 inch thick.
Add dough to the prepared baking sheet. Place the unbaked dough on the prepared cookie sheet, about 1 inch apart.
Bake. Top the cookies with the remaining pecan halves or pieces and then bake for 12-15 minutes or until the edges are golden brown.
Cool and serve. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before serving.
Substitutions & Variations
- Change the shape. If you want your cookies to be shaped in another way, you can roll the dough out between parchment paper, cut out the cookies in the shape you prefer, and then freeze the cookies for 10-15 minutes before baking. Be sure to complete the freezing step, or the butter will likely melt too fast, and your cookies will spread out too much.
- Make them vegan. Swap the dairy ingredients for substitutes like vegan butter and plant milk.
- Gluten-free pecan sandies. Swap out your all purpose flour with gluten free flour to make these gluten free. I recommend King Arthur’s gluten free all purpose flour, or another high-quality brand
- Add brown sugar for more flavor depth. Use 1/2 brown sugar and 1/12 white sugar for less crispy cookies and a more warm sugar flavor.
- Nut-Free Cookies. To make the flavor more interesting without the pecan flavor, add 1 to 2 teaspoons of vanilla extract.
- Add to the dough. Add in other ingredients such as chocolate chips, raisins, coconut flakes, or dried fruit to the dough for added flavor and texture.
- Sugar & Spice it up. Roll the dough log in different types of sugar or spices before freezing, slicing, and baking, such as granulated sugar, cinnamon sugar, or cocoa powder.
- Make the recipe into bars instead of cookies. Just press the dough into a greased and lined square pan and bake until golden brown.
Storing Pecan Sandies
To store pecan candies, place them in an airtight container or resealable bag and keep them at room temperature for up to a week. You can also store them in the refrigerator for up to two weeks or in the freezer for up to three months. It’s a good idea to put wax paper or parchment paper between the layers of cookies to keep them from sticking together and to maintain their texture and shape. You may also want to consider reheating or toasting them for a few minutes in the oven or toaster oven before serving to bring back that fresh-baked taste and texture.
Freezing Pecan Sandies
Make the dough in advance and refrigerate or freeze it for later use. The dough can be stored in the refrigerator for 3 days or in the freezer for up to 3 months. Keep it well-wrapped in freezer bags or containers so it doesn’t dry out or absorb odors. Cut and bake it from the frozen or chilled state. You may need to increase the baking time slightly if it has been frozen.
More Cookie Recipes
Pecan Sandies
Ingredients
- ⅔ cup pecan halves or pieces, divided
- 1 ¼ cup all purpose flour
- ⅓ cup powdered sugar
- ¼ cup brown sugar, light or dark brown sugar
- ½ cup unsalted butter, frozen, equal to 1 stick butter
- ¼ tsp salt
- 3 tbsp milk, heavy whipping cream or half & half
Instructions
- Separate out a slightly heaping ⅓ cup of the pecan pieces and mince them into small pieces with a sharp knife on a cutting board. Set the other pecan pieces aside for now.
- In a medium-sized mixing bowl, whisk together the flour, minced pecan pieces, powdered sugar, and brown sugar until well combined.
- Grate the frozen butter into the flour mixture and mix using a hand mixer.
- Use a hand or stand mixer to beat in the milk (heavy cream or half and half) 1 tablespoon at a time, to the dough, just until the dough comes together without needing to be pressed.
- Once the dough is formed, turn it out onto a large sheet of plastic wrap and press it into a long, even log.
- Wrap the dough well with the plastic wrap, pressing it into a firm log, and then place the dough in the freezer for at least 10 minutes.
- When ready to bake your cookies, preheat your oven to 350º F and line two baking sheets with silicone baking mats or parchment paper.
- Remove your dough log from the freezer and use a sharp knife and cutting board to cut thick slices of the dough, at least ½ inch to 1 inch thick.
- Place the cookies on the prepared baking sheets, about 1 inch apart.
- Top the cookies with the remaining pecan halves or pieces and then bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before serving.
