If you’re searching for a delightful cookie with a tender, buttery crumb and a nutty crunch, look no further than this Homemade Pecan Sandies Recipe. These classic cookies offer a perfect balance of rich, melt-in-your-mouth texture combined with the irresistible flavor of toasted pecans. Each bite feels like a cozy hug, making them an unforgettable treat to share or savor any time of day. Whether you’re a seasoned baker or just starting out, this recipe will quickly become a cherished staple in your cookie repertoire.
Ingredients You’ll Need
These simple, pantry-friendly ingredients come together to create the rich flavor, delicate texture, and inviting aroma that make this cookie so special. Each one plays a vital role in crafting your Homemade Pecan Sandies Recipe, so having everything on hand will ensure your baking process is smooth and joyful.
- Unsalted butter (1/2 lb., softened): Provides the creamy, buttery base essential for that tender texture.
- Vegetable oil (1 cup): Adds moisture and richness without weighing the cookies down.
- Granulated sugar (1 cup + 1/2 cup for rolling): Sweetens the dough and finishes the cookies with a slight crunch.
- Confectioner’s sugar, sifted (1 cup): Gives the sandies their signature melt-in-your-mouth softness.
- Large eggs (2): Bind the dough together and contribute to a delicate crumb.
- Vanilla extract (1 tsp): Enhances sweetness and adds warm, aromatic depth.
- All-purpose flour (4 cups / 500g): Forms the sturdy yet tender structure for the cookies.
- Baking soda (1 tsp): Provides gentle leavening for just enough lift.
- Cream of tartar (1 tsp): Helps create that tender, sandy texture unique to pecan sandies.
- Salt (1 tsp): Balances sweetness and enhances overall flavor.
- Chopped pecans (2 cups): The star ingredient that adds crunch and a toasty nuttiness.
How to Make Homemade Pecan Sandies Recipe
Step 1: Preheat the Oven
Start off by preheating your oven to 325°F (163°C). Getting the oven ready early ensures your cookies bake evenly and develop that perfect lightly golden edge.
Step 2: Cream Butter, Oil, and Sugars
In a large mixing bowl, combine the softened butter, vegetable oil, granulated sugar, and confectioner’s sugar. Cream them together until the mixture is silky smooth. This step is crucial to incorporate air and set the stage for that tender, crumbly cookie texture.
Step 3: Incorporate Eggs and Vanilla
Beat in the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract. These add moisture and flavor, helping bind ingredients together while boosting the cookie’s warm undertones.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually blend this dry mix into the wet ingredients, combining until you have a soft but manageable dough. This careful mixing ensures an even rise and the classic sandy texture.
Step 5: Fold in Pecans
Gently fold in the chopped pecans, distributing them evenly throughout the dough. These nuts give each cookie a wonderful crunch and a robust, nutty flavor that makes this Homemade Pecan Sandies Recipe stand out.
Step 6: Shape and Sugar-Coat the Dough
Roll the dough into 1-inch balls — it helps to keep your hands slightly cool for easier rolling. Then, generously coat each ball in the half cup of granulated sugar. The sugary coating will add a subtle crispness to the cookie’s exterior once baked.
Step 7: Bake to Perfection
Place the sugared dough balls about 2 inches apart on your baking sheets to allow room for spreading. Bake them for 10 to 12 minutes, until the edges are just lightly golden. This precise timing locks in the tender center while creating that signature delicate crust.
Step 8: Cool Before Enjoying
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks. This helps them set properly so you get that perfect crumbly texture with each bite.
How to Serve Homemade Pecan Sandies Recipe
Garnishes
Sprinkle a little extra powdered sugar or drizzle melted chocolate over your pecan sandies for an elegant touch. A pinch of cinnamon or a light dusting of finely chopped toasted pecans can add extra flair to make your presentation pop.
Side Dishes
These cookies pair wonderfully with a warm cup of coffee or a glass of cold milk, perfect for afternoon snack time. For something a bit more indulgent, serve alongside vanilla ice cream or a rich caramel sauce dip to elevate the experience.
Creative Ways to Present
Try stacking the sandies with a smear of cream cheese frosting or sandwiching them with a dollop of spiced pumpkin butter for seasonal fun. Wrapping a few in parchment and tying with a ribbon also makes for a charming homemade gift your friends will adore.
Make Ahead and Storage
Storing Leftovers
Store your Homemade Pecan Sandies Recipe in an airtight container at room temperature, and they’ll stay fresh and delicious for up to a week. Keeping them sealed ensures the cookies maintain that tender texture without drying out.
Freezing
If you want to bake in advance, this dough freezes beautifully. Shape the dough balls, place them on a tray to freeze individually, then transfer to a freezer-safe bag for up to three months. When ready, bake the cookies straight from frozen, just add a minute or two to the baking time.
Reheating
To refresh your pecan sandies, warm them briefly in a 300°F oven for 3-5 minutes. This gentle heat revives their buttery softness and warms the pecans to release their aromatic oils, making each bite taste freshly baked.
FAQs
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds work well and provide a different but equally delightful crunchy element. Just make sure to chop them finely to mimic the texture.
Why does this recipe use both baking soda and cream of tartar?
The combination yields a tender crumb with just the right amount of leavening. Cream of tartar helps create the characteristic sandy texture, while baking soda ensures the cookies rise gently.
Is it necessary to roll the dough balls in sugar?
Yes, the sugar coating adds a delicate outer crunch and beautiful shimmer to the cookies. It also helps highlight the cookie’s buttery richness when baked.
Can I use salted butter instead of unsalted?
It’s best to stick with unsalted butter to control the overall salt level in your cookies. If you only have salted butter, reduce the amount of added salt by about half.
How long do these cookies last?
Stored properly in an airtight container, these pecan sandies remain fresh for up to a week at room temperature, making them perfect for making ahead of holiday gatherings or parties.
Final Thoughts
Now that you have this wonderful Homemade Pecan Sandies Recipe in your baking arsenal, you’re all set to make cookies that feel like a cozy treat from the heart of your kitchen. Each step is straightforward, and the results are simply unbeatable. I can’t wait for you to experience the tender crumb and nutty crunch that make these sandies so irresistible. Happy baking, and enjoy every buttery bite!
Print
Homemade Pecan Sandies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Homemade Pecan Sandies are buttery, crumbly cookies loaded with chopped pecans and rolled in sugar for a delightful crunch. Perfectly baked to golden edges, these classic cookies offer a rich, nutty flavor and a melt-in-your-mouth texture ideal for holiday gatherings or everyday treats.
Ingredients
Wet Ingredients
- 1/2 lb. (2 sticks) unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup confectioner’s sugar, sifted
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 4 cups (500g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt
Add-ins
- 2 cups chopped pecans
For Rolling
- 1/2 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready for baking the cookies evenly.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and sifted confectioner’s sugar until the mixture is smooth and fluffy. This step incorporates air making the cookies light.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, cream of tartar, and salt together. Gradually add this mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Pecans: Gently fold the chopped pecans into the dough, distributing them evenly without overmixing.
- Shape and Roll: Roll the dough into 1-inch balls, then coat each ball in the 1/2 cup granulated sugar. Place the sugared balls about 2 inches apart on ungreased baking sheets to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden, signaling the cookies are done while keeping the centers tender.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set, then transfer them to wire racks to cool completely and achieve the perfect texture.
Notes
- For best results, ensure butter is softened but not melted before creaming.
- Rolling cookies in sugar adds a subtle crunch and sweetness to the exterior.
- Allow plenty of space between cookies on the baking sheet to prevent them from sticking together.
- Store cookies in an airtight container to maintain freshness for up to one week.
- Chilling the dough for 30 minutes before rolling can help maintain shape if preferred.
