Pecan Sandies Cookies

4.80 from 5 votes

Classic Pecan Sandies Cookies are crunchy and delicious. Perfect for any day of the week or to keep your cookie jar stocked.

Prep Time10

Cook Time10

Total Time10

Course: Cookies

Cuisine: American

Keyword: easy cookie recipe, pecan cookies, shortbread cookies

Servings:

Calories: 165kcal

Author: Milisa

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.

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.