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Pecan Sandies Cookies

These Pecan Sandies Cookies are loaded with crunchy pecans and the flavor of brown butter. They are a twist on my Grandma’s best ever sugar cookies recipe and I think they will soon become your favorite!

Stack of pecan sandies cookies with pecan half on top.

We have many discussions on the perfect cookie at our house.  I prefer them slightly under cooked and chewy and my husband says the crunchier the better.  These Pecan Sandies are the perfect balance of the two.

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Ingredients for Pecan Sandies Cookies

  • Salted Butter – unsalted works too if that is what you have on hand.
  • Vegetable Oil
  • Granulated Sugar
  • Powdered Sugar
  • All Purpose Flour
  • Baking Soda
  • Cream of Tartar
  • Salt
  • Large Egg
  • Vanilla Extract
  • Toasted Pecans – Chopped
Plate of pecan sandies cookies.

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Step-By-Step Directions for the Best Pecan Sandies Cookies

Collage: making pecan sandies cookie dough.
  1. How to Brown Butter: In a small skillet, melt the butter over low heat. Continue to cook, stirring occasionally until brown bits form in the bottom of the skillet.
  2. Cool the Butter: Pour butter into a bowl and set aside to cook. You can speed up the process by placing the bowl in the refrigerator or freezer for a few minutes.
  3. Make the Cookie Dough: Add cooled brown butter to a mixer bowl with vegetable oil, sugar and powdered sugar. Beat at medium speed about 2 minutes.
  4. Next, add the egg and vanilla extract, mix until combined.
  5. Add flour, baking soda, cream of tartar and salt.
Collage folding pecans into cookie dough.
  1. Mix at low speed until incorporated, then raise to medium speed, beating about 2 minutes.
  2. Fold in chopped pecans.
Collage: Pecan sandies cookie dough, smashed, baked, on wire rack.
  1. Place 1/4 cup granulated sugar into a small bowl. Scoop cookie dough with a medium-size cookie scoop and roll in sugar. Place 1 1/2 inches apart on a parchment lined cookie sheet.
  2. Smash with a cookie stamp or use a large-tined fork to flatten.
  3. Bake the Cookies: Bake for 10-12 minutes for softer cookies and 12-15 minutes for crunchier cookies.
  4. Rest on the baking sheet 2 minutes.
  5. Move to a wire rack to cool.
Plate of pecan sandies cookies.

Recipe Notes for Pecan Sandies Cookies

  • Storage: Store cooled cookies in an airtight container up to 5 days. Freeze in a freezer safe bag up to 3 months.
  • Butter: Browned butter adds more flavor that perfectly compliments the crunchy pecans. It is an optional step and these cookies are still delicious if you skip browning the butter.
  • How to Toast Pecans: Toasting the pecans is optional for this recipe. The easiest way to toast pecans is to preheat oven to 400° and turn it off. Place pecans in a single layer of a rimmed baking sheet. Place in preheated oven and leave until the oven is cooled. This works every time without burning the pecans. Store toasted pecans in an airtight container up to 2 weeks, or freeze up to 6 months.

More Delicious Cookies to Try

Stack of pecan sandies cookies with platter of cookies.

These Pecan Sandies Cookies are buttery, crunchy and delicious with the texture of shortbread. They are easy to make and a guaranteed hit for an easy dessert.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Stack of pecan sandies cookies.
Print Recipe
4.80 from 5 votes

Pecan Sandies Cookies

Classic Pecan Sandies Cookies are crunchy and delicious. Perfect for any day of the week or to keep your cookie jar stocked.
Prep Time10 minutes
Cook Time10 minutes
Total Time10 minutes
Course: Cookies
Cuisine: American
Keyword: easy cookie recipe, pecan cookies, shortbread cookies
Servings: 27
Calories: 165kcal
Author: Milisa

Ingredients

  • 1/2 cup butter cooled
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/2 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup chopped pecans toasted
  • 1/4 cup granulated sugar for smashing

Instructions

  • Preheat oven to 350°.
  • In a small skillet, melt the butter over low heat. Continue to cook, stirring occasionally until brown bits form in the bottom of the skillet. Pour butter into a bowl and set aside to cook. You can speed up the process by placing the bowl in the refrigerator or freezer for a few minutes.
  • Add cooled brown butter to a mixer bowl with vegetable oil, sugar and powdered sugar. Beat at medium speed about 2 minutes.Next, add the egg and vanilla extract, mix until combined.
  • Place 1/4 cup granulated sugar into a small bowl. Scoop cookie dough with a medium-size cookie scoop and roll in sugar. Place 1 1/2 inches apart on a parchment lined cookie sheet.
  • Smash with a cookie stamp or use a large-tined fork to flatten.
  • Bake for 10-12 minutes for softer cookies and 12-15 minutes for crunchier cookies.
  • Rest on the baking sheet 2 minutes. Move to a wire rack to cool completely.

Notes

  • Storage: Store cooled cookies in an airtight container up to 5 days. Freeze in a freezer safe bag up to 3 months.
  • Butter: Browned butter adds more flavor that perfectly compliments the crunchy pecans. It is an optional step and these cookies are still delicious if you skip browning the butter.
  • How to Toast Pecans: Toasting the pecans is optional for this recipe. The easiest way to toast pecans is to preheat oven to 400° and turn it off. Place pecans in a single layer of a rimmed baking sheet. Place in preheated oven and leave until the oven is cooled. This works every time without burning the pecans. Store toasted pecans in an airtight container up to 2 weeks, or freeze up to 6 months.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 93mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 117IU | Vitamin C: 0.04mg | Calcium: 7mg | Iron: 1mg

12 Comments

  1. These cookies were dad’s favorite. Can’t wait to make your recipe. Sorry to hear about your son, hope he heals quickly. Hang n there.

  2. These cookies we’re awesome, way over the top!! Now my favorite go-to cookie recipe. Many folks say they have trouble with chocolate chip cookies flattening out. Well thanks to your dough recipe, I subbed chocolate chips for pecans, and voila, Now I have a new chip cookie recipe. No more flat chocolate chip cookies!

4.80 from 5 votes (3 ratings without comment)

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