Homemade Pecan Sandies
Homemade pecan sandies are brown sugar shortbread cookies packed with chopped pecans. These slice-and-bake cookies are delicious!
Homemade pecan sandies are a simple, yet flavorful, cookie. They have a shortbread-like texture with finely chopped pecans throughout. I think these are one of the best cookies for colder weather because they pair well with hot tea or coffee. It’s also a good cookie to add to your holiday cookie plate!
Why this recipe works
The use of brown sugar and confectioners’ sugar makes the cookies flavorful and soft respectively. The dough is rolled into a log, which not only makes it easy to make ahead, but also to slice and bake.
How to make pecan sandies
- Make the dough: Use an electric mixer to beat cold butter, brown sugar, confectioners’ sugar, cinnamon and salt together until combined. Add egg yolk and mix until combined. Mix in flour, then add the chopped pecans and mix until incorporated.
- Chill dough: Roll dough into a 12-inch log and wrap it in plastic wrap. Chill for an hour.
- Preheat oven: Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Slice cookies: Remove dough log from the refrigerator and use a sharp knife to cut the dough into discs. Place discs on the prepared baking sheet and garnish with a pecan half.
- Bake cookies at 350 F for 12 minutes. Cool completely before serving.
Pro tip: While the dough is chilling, rotate it after the first 15 minutes so the bottom doesn’t get flat and the log stays round.
Frequently Asked Questions
The dough will be a little crumbly since the ingredients are cold and there are lots of pecan bits in the dough. The dough will come together when it’s rolled into a log.
Yes, pecan sandies are a type of shortbread. Instead of using regular sugar, this recipe uses a combination of brown sugar and confectioners’ sugar.
Yes, once the cookie dough is rolled into a log, it may be frozen for up to 3 months. Defrost in the refrigerator before slicing and baking.
Store pecan sandies in an airtight container for up to 1 week.
Pecan sandies are very similar to shortbread cookies. They have a soft, buttery texture that melts in your mouth! If you want to try another slice-and-bake recipe, try these popular cinnamon roll cookies made with cinnamon and icing drizzle.
Baking with pecans adds a nice crunch and flavor to recipes. I added some to these maple brown sugar cookies and they were a hit! I personally love my chocolate pecan scones (an Ina Garten copycat recipe) and my blondies recipe. Readers love this pecan pie recipe, which I make every year for Thanksgiving.
This homemade pecan sandies recipe is a keeper. Bake the cookies for Thanksgiving, Christmas or just a random day you need a new baking recipe to try. If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
- 12 Tablespoons (170 g) cold, unsalted butter, cut into 1/2-inch pieces
- ½ cup (100 g) packed light brown sugar
- ¼ cup (30 g) confectioners’ sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups (187 g) all purpose flour
- 1 large egg yolk, room temperature
- 1 cup (125 g) chopped pecans
- ½ cup pecan halves for garnish
- In the bowl of a stand mixer (a stand mixer works better with the cold butter), beat cold butter, brown sugar, confectioners’ sugar, cinnamon and salt together until combined. Scrape down the bottom and the sides of the bowl as necessary. Add egg yolk and mix until combined. Add flour and mix just until combined, then add the chopped pecans and mix until incorporated. The dough may be a little crumbly (that’s okay).
- Transfer dough to a lightly floured work surface and roll into a 12-inch log about 2 inches in diameter. Wrap dough log in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Remove dough log from the refrigerator and discard the plastic wrap. Use a sharp knife to cut the dough into discs about ¼-inch to ½-inch thick. Place discs on the prepared baking sheet and garnish with a pecan half. Bake at 350 F for 12 minutes or until golden around the edges. Allow cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.