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Easy Pecan Sandies (5 Ingredients!)

5 from 1 vote
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posted: 04/09/23

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This post may contain affiliate links. Please read my disclosure policy

Pecan Sandies are the perfect classic cookie. Made with just a small handful of ingredients, these buttery cookies are amazing.

Close up photo of Pecan Sandies

This classic recipe comes from my Grandmother’s church cookbook. It is a treasure trove of old recipes that are absolutely delicious. Occasionally they need to be tweaked, but this Pecan Sandies recipe was perfect as is! You just can’t beat a five ingredient buttery cookie recipe.

How to Make Pecan Sandies

Here is a brief overview of how to make Pecan Sandies cookies. For the full recipe including all measurements, please scroll to the recipe card at the bottom of the page.

  • Cream butter and sugar. You can do this with a stand mixer or hand mixer. The mixture should be light and fluffy. Then mix in the vanilla.
  • Mix in the flour. Set the mixer to low and add all the flour at once. As soon as you can mix the flour without it flying out of the bowl, turn the mixer up. Mix until the flour is just combined.
  • Add pecans. Stir them into the dough and then form the dough into balls. I think this is easiest using a cookie scoop. Place them on a baking sheet.
  • Press the dough balls. Using a tumbler glass dipped in granulated sugar, press down the cookies until about 1/2 inch thick. You will need to re-dip the glass in sugar between cookies.
  • Bake the cookies. Rotate the baking sheet in the middle of baking. Bake until the cookies are just beginning to turn golden around the edges. 
Overhead photo of Pecan Sandies on a cooling rack

Tips and Tricks

These simple tips can make or break your homemade Pecan Sandies recipe. They are easy tips to follow for any cookie recipe to make sure you have cookie success!

  • Room temperature butter helps the cookies spread the right amount. You should be able to push a finger in to dent the butter, but not push all the way through. The butter will actually still feel cold to the touch.
  • Pour in all the flour at once. Mix on low just enough to get most of it into the batter, and then turn to high for a few seconds to incorporate the rest. This prevents overmixing the dough.
  • Use a 1 1/2 tablespoon cookie scoop to get uniform-sized cookies that will bake evenly.
  • Measure your flour correctly. See more on this important step below.
TOP PICK

Cookie Scoop

This is the perfect scoop to make cookies easy and make them uniform.
Product Image
Overhead photo of a plate of Pecan Sandies

Measuring Flour

Measuring flour incorrectly can cause you to add more flour to the recipe than what is needed and will result in pecan cookies that are dry and dense. Follow these simple steps to get the correct amount of flour every time.

  • Whisk the flour in its container or bag.
  • Use a spoon to scoop the flour into a dry measuring cup from the container it’s stored in.
  • Level it off with the flat side of a spatula.

Potato Chip and Pecan Sandies

Potato Chip and Pecan Sandies are an old school cookie that you are going to fall in love with! These cookies are easy to make, with the perfect buttery crunch.
a blue rimmed plate with potato chip and pecan sandies

Storing and Freezing Pecan Sandies

Store your Pecan Sandies cookies in an airtight container on the counter for up to one week. This is a great cookie recipe to freeze, either as dough or as baked cookies.

  • Roll the cookies into dough balls and place them on a baking sheet lined with parchment paper.
  • Place them in the freezer for two hours.
  • Remove from the freezer and place the frozen dough balls into an airtight freezer-safe bag or container.
  • When ready to bake, they can be baked from frozen in a preheated oven for 12 to 14 minutes.

If you freeze your pecan cookies after they are baked and cooled, transfer them to an airtight container and freeze for up to three months. They can be eaten directly from the freezer or thawed before enjoying.

Close up photo of a stack of Pecan Sandies with a bite missing out of the top cookie. Pecans on counter beside stack of Pecan Sandies.

If you try this Pecan Sandies recipe or any of my others, please leave a comment and tell me what you thought. I love hearing from you!

Close up photo of a stack of Pecan Sandies with a bite missing out of the top cookie. Pecans on counter beside stack of Pecan Sandies.
5 from 1 vote

Pecan Sandies

Serves: 20 cookies
(tap # to scale)
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Pecan Sandies are the perfect classic cookie. Made with just a small handful of ingredients, these buttery cookies are amazing.

Ingredients

  • 1 cup unsalted butter (227 grams) room temperature
  • 1/2 cup granulated sugar (99 grams) (plus extra for pressing cookies)
  • 1 teaspoon vanilla extract (4.9 ml)
  • 2 cups all purpose flour (240 grams) sifted
  • 1/2 cup chopped pecans (57 grams)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  • In a stand mixer or in a large bowl with your hand mixer, cream together the butter and sugar for 3 to 6 minutes. The mixture should be light and fluffy.
    1 cup unsalted butter, 1/2 cup granulated sugar
  • Mix in the vanilla extract.
    1 teaspoon vanilla extract
  • Mix in the flour. Add all the flour at once, set the mixer to low, and as soon as you can mix the flour without it flying out of the bowl, turn the mixer up. Mix until the flour is just combined, being careful not to overmix. The mixture will be really crumbly at first and then it will come together as a dough.
    2 cups all purpose flour
  • Stir in the pecans.
    1/2 cup chopped pecans
  • Using a 1 1/2 tablespoon cookie scoop, scoop out the dough and roll into balls. Using a tumbler glass dipped in granulated sugar, press down the cookies until about 1/2 inch thick. You will need to re-dip the glass in sugar between cookies.
  • Bake for 16 to 18 minutes, rotating the baking sheet in the middle of baking. Bake until the cookies are just beginning to turn golden around the edges. (Be careful not to over-bake them.)
  • Remove the cookies from the oven. Allow them to cool for 2 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serving: 1cookie Calories: 186kcal (9%) Carbohydrates: 16g (5%) Protein: 2g (4%) Fat: 13g (20%) Saturated Fat: 6g (38%) Monounsaturated Fat: 1g Cholesterol: 30mg (10%) Sodium: 25mg (1%) Potassium: 52mg (1%) Fiber: 1g (4%) Sugar: 5g (6%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
Close up photo of a stack of Pecan Sandies with a bite missing out of the top cookie. Pecans on counter beside stack of Pecan Sandies.

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Pecan Sandies

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Margaret says

    Hi lisa I love making your recipes! My question is the pecan sandies cookies did you add crushed regular chips into the dough? or is it another recipe I’m mixing up?? Thanks in advance ☺️

  2. Diana says

    Just made these as a birthday gift for my dad. I liked them, my husband said they are not sweet enough but I enjoyed them. They are not for him anyway 😂

    • Lisa Longley says

      Ha!! I love this comment so much. I agree with you! I love how buttery these are.

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