Delicious Pecan Sandies that are soft, chewy and studded with chopped pecans—simple to make and full of buttery flavor.
When I was a kid, my grandmother always had a jar of fresh cookies on the counter, and more often than not they were pecan sandies—my favorite. These cookies sit somewhere between a buttery shortbread and a tender butter cookie, with toasted pecans adding a pleasant crunch and warm flavor. They are approachable for home bakers and make a lovely treat for holidays, gift tins, or a quiet afternoon with tea or coffee.
I’ll be honest: baking is not my strongest suit, and I struggled a bit the first few times I made these, mostly because the recipe calls for cake flour. Cake flour yields a very tender dough that doesn’t behave like typical cookie dough. After a few trial batches — shaping, rolling, and pressing — I found a few simple techniques that consistently produce soft, slightly chewy pecan sandies that still hold their shape and taste amazing. I’ve included those tips below.
Pecan Sandies
Ingredients
- 1 cup cake flour (see notes for substitutions)
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- In the bowl of a stand mixer (or with a hand mixer), cream together the softened butter and sugar until light and fluffy. Add the vanilla and mix to combine.
- With the mixer on low speed, gradually add the cake flour until the dough comes together. Stir in the chopped pecans until evenly distributed.
- Cover the dough and chill in the refrigerator for 30 minutes to 1 hour. Chilling firms the dough and makes it easier to shape, especially when using cake flour.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the dough into balls about 1 1/2 inches in diameter for standard cookies. For a more uniform look, roll and cut shapes, but note cake-flour dough can be delicate to roll—work gently and chill again if it becomes sticky.
- Optional: For a classic look, flatten each ball slightly and press a fork pattern into the top. Thicker balls will yield softer, chewier centers.
- Bake for about 12–15 minutes, until the edges are lightly golden. Watch closely near the end so they don’t brown too much—the centers should remain tender.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes and Tips
- Flour substitute: If you don’t have cake flour, you can use 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch to mimic cake flour, or use pastry flour for a tender result. The dough will be slightly different in texture but still delicious.
- Chilling: Don’t skip chilling. It firms the dough, helps cookies hold their shape, and improves flavor development.
- Shaping options: Roll into balls for a rounded cookie, flatten slightly for a crisp edge, or roll and cut for uniform shapes. Pressing with a fork creates an attractive, classic pattern.
- Texture preference: For softer, chewier cookies, make slightly larger balls and bake a minute or two less. For crisper cookies, flatten thinly and bake until edges are a deeper golden brown.
- Toasting pecans: Toasting the pecans in a dry skillet for a few minutes before chopping enhances their flavor. Cool before adding to the dough.
Storage
Store cooled cookies in an airtight container at room temperature for several days. For longer storage, freeze baked cookies in a sealed container for up to a few months. Thaw at room temperature before serving.
Variations & Serving Suggestions
- Add a pinch of cinnamon or nutmeg to the dough for warm spice notes.
- Stir in mini chocolate chips or dip half of each cookie in melted chocolate for a sweeter version.
- Serve with tea, coffee, or a small scoop of vanilla ice cream for an indulgent dessert.
Nutrition
Serving: 2 cookies | Calories: 213 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 15 g | Fiber: 1 g
Nutrition information is an estimate and should be used as a guideline only.