Pecan sandies are an easy Christmas cookie recipe that I’ll make year-round! They’re buttery, crumbly shortbread cookies with crispy edges and nutty crunch. Just chill, slice, and bake!
If you’re looking for more treats to fill your holiday cookie plates, try my homemade Danish butter cookies and these pecan pie bars with a shortbread crust, next.
Why I Love This Pecan Sandies Recipe
These old-fashioned pecan sandies are a favorite Christmas cookie, but they’re so easy to make that I’ll pop a batch in the oven all year round. They’re crispy, buttery shortbread-style cookies packed with pecan crunch. Perfect for the holidays! Here’s what makes these sandies so great:
Cold butter. I’ve seen many pecan sandies recipes that call for room-temperature butter. This recipe depends on butter that’s cold from the fridge, so you don’t need to wait for the butter to soften.
Easy recipe. This is such a simple cookie recipe without any bells or whistles. You don’t even need to scoop and portion the cookie dough, since you’ll roll it into a log for slicing. The dough is ready for the fridge in minutes.
Nutty crunch. I love the flavors in these cookies! There’s plenty of butter, so they end up tasting a bit like butter pecan, with a hint of spice and crunch. Sandies are very similar to meltaways (another Christmas favorite!), as every bite melts away in your mouth. They go great with coffee or tea.
What’s the Difference Between Sandies and Shortbread?
A sandy, or sable cookie, is a type of shortbread or sugar cookie made with pecans. The name comes from their crumbly texture and “sandy” colored dough. While shortbread is often baked in a single pan and then cut into cookies, sandies are individually formed (more like sugar cookies). In this case, I make my pecan sandies as slice-and-bake cookies!
Ingredients You’ll Need
These are the ingredients you’ll need to make these pecan sandies. They’re easy to find, or already in the pantry! Scroll down to the recipe card for a printable ingredients list with the recipe measurements.
Butter – You’ll want to use cold, cubed butter. It can be salted or unsalted.
Sugar – I use granulated sugar, but light brown sugar also works.
Ice Water – As in, water that’s ice cold (you won’t mix the ice cubes into the cookie dough!).
Vanilla – Make sure it’s pure vanilla extract and not imitation.
Spices – Cinnamon and salt. You could also flavor these cookies with nutmeg, ginger, or pumpkin pie spice.
Flour
Pecans – I recommend raw, unsalted pecans. Chop them up finely.
How to Make Pecan Sandies Cookies
Sandies can be made as drop cookies, where the dough is scooped and “dropped” onto the baking sheet, but these slice-and-bake cookies turned out so well! All you do is refrigerate the dough and slice it into cookies, just like the Ready To Bake Sugar Cookies from Pillsbury. Follow the steps below, and scroll down to the recipe card for printable instructions.
Cream cubed butter and sugar.Add the dry ingredients and pecans.
Make the cookie dough. Start by creaming together the butter and sugar, then add the ice water, vanilla, salt, and cinnamon. Once that’s mixed, slowly add the flour and fold in the pecans to make the dough.
Combine the dough.Shape into a log and chill.
Chill the dough. Next, roll the cookie dough into a long log (about 2” in diameter). Wrap the log tightly in plastic wrap and pop the cookie dough into the fridge for an hour.
Slice the dough into cookies.Bake!
Slice and bake. When you’re ready to bake, take out your cookie dough and slice it into ½” rounds. Transfer the cookies to a lined baking sheet and bake at 325ºF for 15-20 minutes. Afterward, move the pecan sandies to a wire rack to cool.
Recipe Tips
Garnish with pecans. For extra crunch and a pretty finish, top each cookie with a whole pecan, pressed into the top of the cookies before baking.
Dust with powdered sugar. If you like your cookies on the sweeter side, dust the sandies with powdered sugar after they’ve cooled.
Different nuts. In place of pecans, make these sandies with chopped walnuts, almonds, or hazelnuts.
Make the cookie dough ahead. Once you’ve rolled the dough into a log to store in the fridge, you can easily wait to bake your cookies within 2-3 days. You can also store the wrapped cookie dough in the freezer. When you’re ready, thaw it in the fridge, slice, and bake.
How to Store
At room temperature. Store the pecan sandies in an airtight container at room temperature for up to 5 days.
Freeze. You can freeze these cookies for up to 2 months. Thaw them at room temperature before serving.
Pecan sandies are buttery, crispy shortbread cookies with plenty of nutty pecan crunch. I love making these as Christmas cookies, and they’re just as good year-round!
12 tablespoons (1 1/2 sticks) cold butter, cubed
1/2 cup granulated sugar
2 tablespoons ice water
1 1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 cups all purpose flour
1 cup finely chopped pecans
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed for 1 – 2 minutes, until smooth.
Add in the ice water, vanilla, salt, cinnamon and mix for 30 seconds. Turn the mixer to low and add in the flour and pecans and mix until combined.
Roll dough into a 2- inch log and wrap in plastic wrap. Refrigerate for at least 1 hour until chilled.
Preheat the oven to 325°F. Line a baking sheet with baking parchment and set aside.
Remove the dough from the refrigerator and slice the log into 1/2- inch slices.
Place on the prepared baking sheet and bake for 15 – 20 minutes until lightly golden and set.
Transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 5 days for best freshness.
Freeze airtight for up to 2 months. Thaw at room temperature.
