Pecan Sandies

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: 

1. Beat a cup white sugar, butter, oil, and confectioners' sugar together. 
2. Beat in the eggs and vanilla. 
3. Combine the dry ingredients in another bowl, then stir it into the egg mixture. 
4. Mix in the pecans. 
5. Roll the dough into balls, flatten slightly, and roll each ball in sugar. 
6. 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