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!

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.

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

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

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.

6. Mix at low speed until incorporated, then raise to medium speed, beating about 2 minutes.
7. Fold in chopped pecans.

8. 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.
9. Smash with a cookie stamp or use a large-tined fork to flatten.
10. Bake the Cookies: Bake for 10-12 minutes for softer cookies and 12-15 minutes for crunchier cookies.
11. Rest on the baking sheet 2 minutes.
12. Move to a wire rack to cool.

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

• Classic Peanut Butter Cookies are super easy, made in one bowl and no mixer required!
• Easy Chocolate Chip Walnut Cookies are simple and delicious with crunchy walnuts. 
• Chocolate Volcano Cookies are a favorite for the chocolate lovers in your life.
• We also love the classic Peanut Butter Blossoms for a special treat.
• Pecan Sandies are one of our favorites to add to our Christmas Cookies that we bake and share for the holidays.

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!

Print Recipe

4.67 from 3 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 mins

Cook Time10 minutes mins

Total Time10 minutes mins

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