Deliciously buttery and nutty Homemade Pecan Sandies with a melt-in-your-mouth texture, these cookies are a classic treat that’s perfect for any occasion. Whether you’re baking for a family gathering, holiday celebration, or just to satisfy your sweet tooth, these pecan sandies are sure to impress.
Why You’ll Love This Recipe
The rich, buttery flavor combined with crunchy pecans creates an irresistible texture.
Easy to make with simple pantry staples.
Perfect for making ahead—these cookies store beautifully.
A delightful balance of sweetness and nuttiness for a classic homemade feel.
Versatile for gifting, parties, or everyday snacking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 lb. (2 sticks) unsalted butter, softened
1 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup confectioner’s sugar, sifted
1 teaspoon vanilla extract
4 cups (500g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 cups chopped pecans
1 teaspoon salt
1/2 cup granulated sugar (for rolling)
Directions
Preheat the oven to 325°F (163°C).
In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and confectioner’s sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually stir the dry ingredients into the creamed mixture until just combined. Fold in the chopped pecans.
Roll the dough into 1-inch balls and coat each ball by rolling it in the remaining granulated sugar.
Arrange the dough balls 2 inches apart on ungreased baking sheets.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Servings and Timing
Servings: Approximately 60 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Variations
Add a chocolate twist: Mix in mini chocolate chips or drizzle the cookies with melted chocolate.
Spice it up: Add a teaspoon of cinnamon to the dry ingredients for a warm flavor.
Nutty mix: Substitute half of the pecans with chopped walnuts or almonds.
Lemon zest: Add a teaspoon of lemon zest to the dough for a zesty flavor boost.
Gluten-free version: Use a 1:1 gluten-free flour blend to accommodate dietary needs.
Storage/Reheating
Room temperature: Store in an airtight container for up to 7 days.
Freezing: Freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Reheating: For a freshly baked feel, warm the cookies in a 300°F (150°C) oven for 2–3 minutes.
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FAQs
How do I keep pecan sandies from spreading too much?
Chilling the dough for 15–30 minutes before rolling it into balls can help prevent spreading.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to 2 months. Thaw slightly before shaping and baking.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/2 teaspoon to balance the flavor.
Are pecan sandies supposed to be soft or crunchy?
These cookies strike a balance—they’re tender and melt-in-your-mouth but with a light crunch from the sugar coating and pecans.
Can I substitute pecans with another nut?
Absolutely! Walnuts, almonds, or macadamia nuts make great alternatives.
Conclusion
Homemade pecan sandies are a timeless favorite with their buttery, nutty flavor and delicate texture. They’re simple to make, versatile, and always a hit with family and friends. Try this recipe for a delicious treat that’s perfect for any occasion.
📖 Recipe:
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Homemade Pecan Sandies
- Total Time: 27 minutes
- Yield: Approximately 60 cookies
- Diet: Vegetarian
Description
Homemade pecan sandies are buttery, nutty cookies with a melt-in-your-mouth texture. Perfect for holidays, gatherings, or everyday snacking, this classic recipe features simple ingredients and easy instructions for the ultimate sweet treat.
Ingredients
1/2 lb. (2 sticks) unsalted butter, softened
1 cup vegetable oil
1 cup granulated sugar
1 cup confectioner’s sugar, sifted
2 large eggs
1 tsp vanilla extract
4 cups (500g) all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups chopped pecans
1/2 cup granulated sugar (for rolling)
Instructions
- Preheat oven to 325°F (163°C).
- Cream butter, oil, granulated sugar, and confectioner’s sugar until smooth.
- Beat in eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually combine with wet ingredients.
- Fold in chopped pecans.
- Roll dough into 1-inch balls, coat with sugar, and place 2 inches apart on baking sheets.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on baking sheets for a few minutes before transferring to wire racks.
Notes
For less spreading, chill dough for 15–30 minutes before rolling.
Substitute pecans with walnuts or almonds for variation.
Add a teaspoon of cinnamon for a spiced twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 60 cookies
- Calories: 160 kcal (per cookie)
