Pecan Sandies

Pecan Sandies are sandy by design. They crumble cleanly when broken, hold together just long enough to bite, and deliver pecan flavor in every piece. These cookies bake pale, dry at the edges, and buttery through the center—never soft, never chewy.

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Why This Recipe Works

Powdered sugar dissolves fully into the butter, limiting gluten formation and creating the defining sandy texture.

Finely chopped pecans distribute fat evenly through the dough, reinforcing structure without weighing it down.

Slightly flattening the dough controls thickness so the cookies dry at the edges while staying tender inside.

Ingredients & Substitutions

Butter: forms the structure. Salted butter gives balance; if using unsalted, add salt so the cookies don’t taste flat.

Powdered sugar: is essential. It produces a fine crumb and keeps the cookies from spreading. Granulated sugar will change both texture and shape.

All-purpose flour: provides enough structure to hold the cookie together without turning it dense.

Pecans: must be finely chopped. Large pieces interrupt the crumb and cause breakage.

Vanilla: is optional and restrained. This cookie should taste like butter and pecans, not extract.

Essential Equipment

• Baking sheet
• Parchment paper
• Mixing bowl

How to Make Pecan Sandies

Mixing the Dough

1. Cream the butter and powdered sugar until smooth and cohesive, not airy.
2. Add the flour just until incorporated.
3. Fold in the finely chopped pecans.
4. The dough should feel soft but not sticky and hold together when pressed.

Shaping

1. Portion the dough into even balls.
2. Gently flatten into discs.
3. The edges should stay intact, not cracked.

Baking & Cooling

1. Bake until the bottoms turn light golden while the tops remain pale.
2. The edges should feel dry to the touch, not soft.
3. Cool completely on the baking sheet.

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Storage & Freezing

To Store:
Store baked cookies in an airtight container at room temperature for up to 5 days.

To Freeze Baked:
Freeze baked cookies in a single layer, then transfer to airtight containers for up to 1 month. Thaw uncovered to preserve the crumb.

To Freeze Dough:
Shape and flatten first, freeze solid, then bake from thawed.

FAQ

1. Why are my pecan sandies dry?
   Too much flour or overbaking. Measure carefully and pull cookies when the bottoms just turn golden.
2. Why did my cookies spread?
   Butter was too warm or powdered sugar was swapped for granulated.
3. Should pecans be toasted?
   Optional. Toasting adds aroma but is not required for structure.
4. How do I know they’re done?
   Look for light golden bottoms, dry edges, and a clean break once cooled.
5. Can I freeze the dough?
   Yes. Shape and flatten first, freeze solid, then bake from thawed.

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Pecan Sandies

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

15

minutes

Cooking time

14

minutes

Calories

135

kcal

Total time

29

minutes

Classic pecan sandies made with powdered sugar and finely chopped pecans for a sandy crumb, minimal spread, and clean snap.

Ingredients

• 1 cup salted butter, softened (227g)

• ½ cup powdered sugar (60g)

• 2 cups all-purpose flour (240g)

• 1 cup finely chopped pecans (120g)

• ½ tsp vanilla extract, optional (2g)

Directions

• Cream butter and powdered sugar until smooth.
• Mix in flour just until combined.
• Fold in finely chopped pecans.
• Portion dough, flatten into discs, and place on parchment-lined sheets.
• Bake at 350°F until bottoms are lightly golden.
• Cool completely before serving.

Notes

• Finished cookies should break cleanly, not bend.
  Store airtight to preserve the sandy crumb.
• INTERNATIONAL SUBSTITUTIONS
  UK/AUS:
  Powdered sugar = icing sugar
  All-purpose flour = plain flour