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
Scale
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.
