These pecan sandies are sweet, soft, and crumbly with a melt-in-your mouth texture.
What Are Pecan Sandies?
Pecan sandies are sugar cookies that feature pecans. The “sandie” (or sable) is a shortbread cookie with a distinct crumbly texture.
Pecan Sandies Ingredients
These are the ingredients you’ll need to make this top-rated pecan sandies recipe:
- Sugars: A blend of white sugar and confectioners’ sugar gives these pecan sandies their signature sweetness.
- Butter and oil: Use equal parts butter and vegetable oil for the perfect soft texture.
- Eggs: Eggs lend moisture and richness.
- Vanilla: Vanilla extract takes the flavor up a notch.
- Flour: All-purpose flour gives the cookie dough structure.
- Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise in the oven.
- Cream of tartar: Cream of tartar gives the cookies tanginess and chewiness.
- Salt: A pinch of salt enhances the overall flavor, but it won’t make the cookies taste salty.
- Pecans: Of course, you’ll need pecans! Two cups of chopped pecans, to be exact.
How to Make Pecan Sandies
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade pecan sandies:
- Beat a cup white sugar, butter, oil, and confectioners' sugar together.
- Beat in the eggs and vanilla.
- Combine the dry ingredients in another bowl, then stir it into the egg mixture.
- Mix in the pecans.
- Roll the dough into balls, flatten slightly, and roll each ball in sugar.
- Bake until the edges are golden and cool on wire racks.
How to Store Pecan Sandies
Store the pecan sandies for up to a week in an airtight container at room temperature. You can freeze them for up to three months.
Allrecipes Community Tips and Praise
Very pillowy and not super sweet, which is a good thing,” according to Lisa Danielle Steele Beavers. “These would be great with a cup of coffee.”
“If I knew these would be melt-in-your-mouth cookies, I would have made a lot more,” says one Allrecipes community member. “The dough was a bit sticky to roll into balls, so I set it in the refrigerator for about an hour and I was able to roll it into balls nicely. I will continue making this recipe for years to come.”
“Cookies came out sooo good,” raves Loretta Rawlins. “I halved the whole recipe and still made a lot of cookies.”
Editorial contributions by Corey Williams
