If you’re on the lookout for a buttery, nutty, melt-in-your-mouth treat, this Homemade Pecan Sandies Recipe is exactly what you need! These classic cookies are a personal favorite because they bring together the rich, warm flavors of vanilla and cinnamon with the delightful crunch of chopped pecans all wrapped up in a tender, crumbly cookie that simply melts on your tongue. Perfect for sharing at family gatherings or savoring with your afternoon tea, this recipe is as rewarding to make as it is to enjoy.
Ingredients You’ll Need
These ingredients might be simple, but each plays a vital role in making your pecan sandies absolutely sensational. From the creamy butter to the freshly chopped pecans, everything combines for a perfect balance of taste and texture that’s indispensable for this cookie.
- Butter (2 sticks, salted, almost melted): Provides richness and tenderness, creating that classic sandy texture.
- Large egg (1): Binds the dough and adds moisture for a perfect crumb.
- Sugar (1 cup): Sweetens the dough and helps with that slight crispness on the outside.
- Vanilla extract (1 ½ tsp.): Adds warmth and depth of flavor, enhancing every bite.
- Cinnamon (½ tsp.): Infuses a subtle, inviting spice that complements the pecans beautifully.
- Flour (3 cups): The foundation of the dough, ensuring structure and that sandy, crumbly finish.
- Chopped pecans (1 cup, finely chopped): Brings crunchy texture and a nutty flavor that makes these cookies stand out.
How to Make Homemade Pecan Sandies Recipe
Step 1: Cream the Butter and Sugar
Start by adding your almost melted butter and sugar to a large mixing bowl. Use a handheld or stand mixer to cream them together for about 1 minute until the mixture turns light and fluffy. This step is essential because it incorporates air, giving your cookie dough a lighter texture.
Step 2: Add the Wet Ingredients
Next, crack in that large egg along with the vanilla extract and cinnamon. Keep mixing until everything is fully combined and smooth. The cinnamon will begin to fill the kitchen with a warm aroma that sets the mood for baking.
Step 3: Incorporate the Flour Gradually
It’s time to sift in your flour little by little, beating well after each addition. This gradual approach prevents lumps and ensures your dough develops the right consistency—smooth but thick enough to hold shape. When all the flour is stirred in, fold in the finely chopped pecans. Because the dough thickens quite a bit here, using a spatula makes it easier to mix evenly without overworking the batter.
Step 4: Shape and Chill the Dough
Now, spoon the cookie dough onto a long piece of wax paper roughly 24 inches in length. Shape it into an 18-inch cylinder, then roll it up in the wax paper to form a tidy log. Twist the ends to seal and pop it into the freezer for at least 1 hour. This chilling step firms up the dough, making it easier to slice the cookies cleanly and keeping their shape during baking.
Step 5: Slice and Bake
After chilling, preheat your oven to 350 degrees Fahrenheit. Using a sharp knife, cut the chilled dough into thin slices between 1/8 and 1/4 inch thick. Lay these slices on a baking sheet lined with parchment paper, spacing them at least half an inch apart to give each cookie room to bake evenly. Bake for 18 to 20 minutes until the edges turn a delicate golden brown, which signals they are perfectly done.
Step 6: Cool and Enjoy
Once out of the oven, let your pecan sandies cool completely on a wire rack. This resting period helps them firm up, so when you finally take a bite, you get that ideal crumbly texture without crumbling all over the place. Then go ahead—enjoy the delicious fruits of your labor!
How to Serve Homemade Pecan Sandies Recipe
Garnishes
While these pecan sandies shine on their own, a light dusting of powdered sugar just before serving adds a lovely snowy touch and a hint of extra sweetness. Alternatively, a gentle drizzle of melted white chocolate can elevate your presentation and taste with a silky finish.
Side Dishes
This Homemade Pecan Sandies Recipe pairs wonderfully with a cup of hot tea, coffee, or even a cold glass of milk. For a dessert spread, they complement soft cheeses and fruit preserves perfectly, offering a delightful contrast of textures and flavors.
Creative Ways to Present
For holidays or special occasions, arrange the pecan sandies on a decorative platter with sprigs of fresh rosemary or edible flowers. You can also sandwich two cookies together with a smear of chocolate ganache or vanilla buttercream to create a fabulous twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, store your pecan sandies in an airtight container at room temperature for up to a week. This keeps the cookies from drying out while preserving that tender, crumbly texture we all love.
Freezing
You can freeze the unbaked dough log after shaping it in wax paper for up to 3 months. When you’re ready to bake, just slice and bake directly from frozen—just add a couple of extra minutes to the baking time. This makes spontaneous cookie cravings so easy to satisfy!
Reheating
If you prefer your pecan sandies slightly warm, pop a few in the oven at 300 degrees Fahrenheit for 5 minutes. Avoid microwaving, as it can make the cookies lose their delicate sandy texture and become chewy instead.
FAQs
Can I use unsalted butter instead of salted butter?
Absolutely! If you use unsalted butter, just add a small pinch of salt to your dough to balance out the flavors. Salted butter brings a slight savory touch, but either works well.
How finely should I chop the pecans?
For the best texture, chop the pecans until they are in small, uniform pieces—about the size of small grains of rice. This ensures they blend seamlessly into the dough and deliver consistent crunch without overpowering each bite.
Can I substitute another nut for pecans?
Sure! Walnuts or almonds can be used if pecans aren’t on hand. Just keep the quantity the same and chop them finely, so the texture stays consistent with the original pecan sandies experience.
What if my dough feels too soft to slice after chilling?
If your dough is still too soft, pop it back into the freezer for another 30 minutes to firm up. Chilled dough slices much more cleanly and helps cookies keep their round shape.
Can I make this recipe gluten-free?
You can experiment with a gluten-free flour blend suitable for baking, but be aware it might slightly alter the texture. Adding a bit of xanthan gum can help mimic the sandy crumb, but results may vary depending on the blend.
Final Thoughts
This Homemade Pecan Sandies Recipe is such a timeless, comforting classic that never fails to delight. Once you try it, you’ll understand why it has a special place in so many hearts—and kitchens! The blend of buttery cookie, cinnamon warmth, and pecan crunch will have you reaching for another in no time. Don’t wait—grab your ingredients and start baking some memories today.
Print
Homemade Pecan Sandies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Homemade Pecan Sandies are buttery, crumbly cookies loaded with finely chopped pecans and a hint of cinnamon. These classic cookies are shaped into a log, chilled, sliced thin, and baked to golden perfection. Perfect for gifting or enjoying with tea, they offer a delightful nutty crunch and subtle sweetness in every bite.
Ingredients
Cookies
- 2 sticks butter (salted, almost melted)
- 1 large egg
- 1 cup sugar
- 1 ½ tsp vanilla extract
- ½ tsp cinnamon
- 3 cups all-purpose flour
- 1 cup pecans (finely chopped)
Instructions
- Cream Butter and Sugar: Add butter and sugar to a large bowl and cream together using a handheld or stand mixer for 1 minute until fluffy and well combined.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and cinnamon, continuing to blend until fully incorporated for a smooth mixture.
- Incorporate Flour: Gradually sift flour into the bowl, beating well after each addition to ensure a smooth dough. Once all flour is added, fold in the finely chopped pecans using a spatula as the dough becomes thick.
- Shape Dough Log: Spoon the cookie dough onto a 24-inch piece of wax paper. Shape the dough into an 18-inch long cylinder, then roll it tightly in the wax paper and twist the ends to seal.
- Chill Dough: Freeze the dough log for at least 1 hour or up to 4 hours to firm it up for slicing.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- Slice Cookies: Using a sharp knife, cut the chilled dough into thin slices approximately 1/8 to 1/4 inch thick. Arrange the slices on a parchment-lined baking sheet, spacing them at least 1/2 inch apart.
- Bake: Bake the cookies in the preheated oven for 18-20 minutes, or until the edges start to brown and the cookies are set.
- Cool and Serve: Let the pecan sandies cool completely on the baking sheet before transferring to a wire rack or serving. Enjoy their buttery, nutty flavor!
Notes
- For best texture, chill the dough thoroughly before slicing to prevent spreading during baking.
- Use salted butter as indicated for balanced flavor, but unsalted butter with added salt can also be used.
- Finely chop pecans to distribute evenly throughout the dough.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well after baking; thaw at room temperature before serving.
