5 from 5 votes
Pecan Sandies
Pecan Sandies
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins

Pecan Sandies are the perfect cookie with their rich buttery taste and crumbly texture complimented by toasted pecans. One bite and you will agree! 

Course: Christmas, Cookies
Cuisine: American
Keyword: Pecan Sandies
Servings: 24 cookies
Calories: 164 kcal
Author: Chula King
  • 1 cup pecan pieces, toasted (See Note 1)
  • 2 cups (10 ounces) all-purpose flour, divided
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon baking powder
  • 1 cup (8 ounces, 2 sticks) unsalted butter, room temperature
  • 1/2 cup (3.875 ounces) turbinado sugar (See Note 2)
  • 2 teaspoons vanilla extract
  • 24 whole pecan halves
  1. Preheat oven to 350° F. Line 2 baking sheets with silicon mats or parchment paper. Set aside.

  2. Pulse process toasted pecans and 1/4 cup of flour in food processor fitted with steel blade 4 or 5 times. Add remaining 1 3/4 cups of flour, salt, and baking powder. Pulse process 5 or 6 times to ensure that all ingredients are well combined and the pecans chopped into small pieces.

  3. Combine butter and sugar in a large bowl. Beat on high until light and fluffy, about 2 minutes. Add vanilla extract; beat on high until well combined, about 30 seconds. 

  4. Add flour/pecan mixture. Beat on low just until flour starts to become incorporated. Finish mixing with wooden spoon or silicon spatula.

  5. Partition dough into 1 ounce pieces using a 1 3/4-inch ice cream scoop. Roll into a ball and place 2 inches apart on prepared baking sheet. (See Note 3)

  6. Press whole pecan half into center of each ball. (See Note 4)

  7. Bake in preheated oven for 20 to 25 minutes, or until lightly browned around the edges. Transfer to wire rack to cool completely.

  8. Yield: 24 or 25 Pecan Sandies. (See Note 5)

Chula's Expert Tips
  1. To toast pecans, spread in a single layer on a baking sheet. Bake at 350° F for 8 to 10 minutes. Watch carefully to ensure that you don't over-toast.
  2. Turbinado sugar can be purchased as Sugar in the Raw in the grocery store. You can also use Demerara sugar in place of the Turbinado sugar.
  3. I used a kitchen scale to ensure that each piece of dough weighed 1 ounce. 
  4. When the pecan was pressed into the dough, the dough was flattened to about 1/2-inch. The pressing of the pecan caused some of the dough to crack. I pressed the cracks together and smoothed them out before baking the cookies.
  5. The cookies will keep for several days when stored in an airtight container.
Nutrition Facts
Pecan Sandies
Amount Per Serving
Calories 164 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 20mg7%
Sodium 74mg3%
Potassium 46mg1%
Carbohydrates 13g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 240IU5%
Vitamin C 0.1mg0%
Calcium 12mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.