Description
These Easy Pecan Sandies Cookies are irresistibly buttery, tender, and packed with the rich, nutty flavor of toasted pecans. Made with just four simple ingredients, these classic eggless shortbread cookies feature a delicate, melt-in-your-mouth texture, lightly golden edges, and a deliciously crumbly center. The combination of cold butter, sweet brown sugar, and finely chopped toasted pecans creates perfectly crisp, round cookies with a wonderful homemade bakery-style finish. Perfect for holiday cookie trays, afternoon treats, homemade gifts, or enjoying with a warm cup of coffee or tea!
Ingredients
Scale
- For the Easy Pecan Sandies Dough:
- 1 cup (226 g / 2 sticks) unsalted butter, cold and cut into small cubes
- 1/2 cup (100 g) light brown sugar, packed
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 cup (65 g) finely chopped toasted pecans
- For Optional Toppings and Finishing:
- Extra chopped pecans or pecan halves, for pressing on top (optional)
- Powdered sugar, for light dusting (optional)
Instructions
- Cream Cold Butter and Brown Sugar: In a large mixing bowl, beat the cold cubed unsalted butter and packed light brown sugar together with an electric mixer on medium-high speed for 7–8 minutes until light, creamy, and thoroughly aerated.
- Incorporate All-Purpose Flour: Gradually add the all-purpose flour in a few additions, mixing on low speed after each addition just until incorporated and no dry flour streaks remain. Avoid overmixing to preserve the delicate shortbread texture.
- Fold in Finely Chopped Toasted Pecans: Gently fold the finely chopped toasted pecans into the thick shortbread dough using a rubber spatula until evenly distributed throughout.
- Shape Dough Log: Transfer the cookie dough onto a sheet of parchment paper and shape it into a tight, smooth log approximately 1.5 inches in diameter. If desired, press a few extra chopped pecans onto the outside perimeter of the log for added texture and decoration.
- Wrap and Chill Dough: Wrap the shaped dough log tightly in the parchment paper and refrigerate for at least 30 minutes, or until sufficiently firm to slice cleanly without losing its round shape.
- Preheat Oven and Line Sheets: Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Slice and Arrange Cookies: Unwrap the chilled dough log and use a sharp chef’s knife to slice it into rounds approximately 1/3 inch thick. Arrange the cookie rounds on the prepared baking sheet. If desired, gently press an extra chopped pecan piece or pecan half onto the top of each cookie.
- Bake Until Lightly Golden Edges: Bake at 325°F (163°C) for 12–15 minutes, or until the bottoms and lower edges are lightly golden while the tops remain pale and set. Avoid overbaking to maintain their tender, buttery shortbread texture.
- Cool and Finish: Let the baked cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire cooling rack to cool completely. If desired, finish with a delicate dusting of powdered sugar before serving!
Notes
- Always Toast Your Pecans: Don’t skip toasting your pecans! Toasting them in a 350°F (175°C) oven for 6–8 minutes before adding them to the dough releases their natural oils and deepens their rich, nutty flavor and irresistible crunch.
- Keep the Butter Cold: Using cold butter and chilling the shaped dough log helps these eggless shortbread cookies hold their perfectly round shape in the oven without spreading flat.
- Bake at a Lower Temperature: Baking at 325°F (163°C) allows the thick shortbread slices to bake evenly through to the center without over-browning the delicate butter base.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 4g
- Sodium: 2mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg