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Simple Pecan Sandies (4-Ingredient Cookies)

If you’re looking for a light, flaky cookie, loaded with toasted pecan flavor, have I got a recipe for you! These Easy Pecan Sandies are so simple and start with only four ingredients!

Store Bought Pecan Sandies are Delicious, But. . .

If you took me to the grocery store and asked me to pick out my favorite bagged, ready-made cookie, I would be torn between two: wedding cookies and pecan sandies. 

Both cookies are similar, when you think of it. They’re basically a pie crust cookies made of similar (sparse) ingredients: sugar, flour, nuts, butter. 

Today I got to thinking about pecan sandies. I went to my blog and searched for the phrase “pecan sandies” to see if I had already uploaded a recipe for this amazing cookie. 

Did I Have a Homemade Pecan Sandies Recipe?

Imagine my surprise when I realized I had not! Oh, I had a recipe for Brown Sugar Pecan Cookies. Those are amazing. . .but they’re not sandies. 

I also have a recipe for Brown Butter Pecan cookies. They’re yummy. . .but they’re not sandies. 

Sandies are distinct, in that they do not contain eggs. Eggs make cookies chewier. Sandies are flaky, like a pie crust. 

And let’s be honest: Store bought cookies, delicious as they might be, are loaded with preservatives and other ingredients that aren’t good for you. Homemade is always best! 

So, let’s make some cookies! 

(Note: I found this recipe on Chew Out Loud, a great site!)

Pecan Sandies Ingredients

Simple Pecan Sandies from Out of the Box Baking.com

You will find the full recipe at the bottom of this post, but here’s a quick peek at what you’ll need to make these delicious, buttery cookies. These are simple ingredients (just four!) that you probably have in your pantry and refrigerator. 

  • salted butter, room temperature
  • packed brown sugar
  • all-purpose flour (plus more for workspace)
  • chopped pecans, roasted

That’s it! Just four simple (but delicious) ingredients. 

How to Make Simple Pecan Shortbread Cookies

You’re going to be startled at how easy this one is, folks. 

Toast chopped pecans and set aside to cool. 

Simple Pecan Sandies from Out of the Box Baking.com

Place salted butter and packed brown sugar into a large bowl or the bowl of a stand mixer with paddle attachment.  (You can use an electric mixer if you prefer.)

Note: If you use unsalted butter, add a pinch of salt to the recipe.

Simple Pecan Sandies from Out of the Box Baking.com

Mix softened butter until light and fluffy. This will take at least 3 – 4 minutes.

Slowly work in the flour, mixing at low speed.

Simple Pecan Sandies from Out of the Box Baking.com

Now it’s time to add the roasted pecans. Make sure they’re completely cool or they will melt your butter! 

Simple Pecan Sandies from Out of the Box Baking.com

After folding in the pecans, transfer the dough to a floured workspace. 

Simple Pecan Sandies from Out of the Box Baking.com

Roll into a log.

Simple Pecan Sandies from Out of the Box Baking.com

Divide in half to make the cookie dough easier to wrap.

Simple Pecan Sandies from Out of the Box Baking.com

Wrap in waxed paper or plastic wrap. 

Simple Pecan Sandies from Out of the Box Baking.com

Refrigerate for half an hour or place in freezer for ten minutes. (Hint: This dough is perfect if you refrigerate overnight and slice and back the next day.)

Preheat oven to 325 degree Fahrenheit. 

Prepare your cookie sheets with parchment paper

Slice dough into 1/2-inch slices and place on prepared baking sheet. (Alternately, you can use a cookie scoop to make dough balls.)

Place in preheated oven and bake shortbread cookies for 12 minutes or until golden brown. Don’t over-bake.

Simple Pecan Sandies from Out of the Box Baking.com

Remove and place cookie sheet on wire rack to cool. 

Serve. . .and enjoy! 

Simple Pecan Sandies from Out of the Box Baking.com

You can freeze excess dough to slice and bake later on. Dough will stay good in your freezer up to two months if tightly wrapped or place in freezer bags.

What to Expect from This Classic Cookie

Simple Pecan Sandies from Out of the Box Baking.com

As I mentioned above, pecan sandies cookies are light and flaky. This is, in part, because they don’t contain egg. 

Basically, this is a pie crust recipe with the addition of brown sugar and crunchy pecans. 

And that, my friends, is just what it tastes and feels like. The texture is divine, and the flavor is absolutely delicious. And best of all, this is a buttery shortbread cookie!

If you sprinkle the tops of these with powdered sugar, you’ll have something very similar to Mexican wedding cookies.

Now that I know I can make pecan sandies from scratch (and in a hurry, no less) I won’t have to buy any from the store. I can wait to add them to my annual cookie exchange tray! This one’s sure to be a real crowd pleaser!

Variations to this Recipe

I’m already thinking of things I could do differently next time. Here are a few ideas: 

Brown butter: I think brown butter would work for this recipe but it would have to be cooked and then thoroughly cooled in the fridge until it re-hardens. If you choose this option, start with 1 1/4 cups of butter because some of the water cooks off during the browning process. For more on how to brown butter check out my POST. 

Chocolate Chips: You could definitely add chocolate chips to this recipe. Just toss in half a cup. I think that mini chocolate chips would be best, since this is a slice and bake recipe. It will be easier to slice. 

Maple Walnut: Skip the pecans and add chopped, roasted walnuts, instead. If you go this route, add a teaspoon of maple extract to the dough, along with a teaspoon of vanilla extract. Yum! 

Granulated sugar in place of brown sugar: This will give you a slightly different flavor, more like a sugar cookies.

Other Pecan Favorites from Out of the Box Baking

Easy Pecan Pie Cookies: In this post I’m going to show you how to make a simple pecan pie cookie, perfect for a quick treat! This recipe will be particularly exciting during the holiday season.

Fudgy Pecan Pies: In this post I’m going to share a luscious pecan pie recipe that incorporates an extra ingredient sure to make you swoon. . .chocolate!

Easy Pecan Chewies: If you’re looking for a crisp, chewy bar loaded with pecan flavor, you’ve come to the right place. These pecan chewies are absolutely delicious and so easy to make!

Easy Caramel Pecan Pralines: If you love those chewy, rich pralines, the kind that leave your teeth feeling a bit sticky, you’re going to flip over this great recipe. You cook these pralines up in a heavy saucepan. There’s no baking involved! 

Follow this link for a comprehensive post listing more of my fall cookies and bars, perfect for autumn!


That’s it for this post, friends! I hope you enjoyed this delicious Pecan Sandies recipe. You’re going to be blown away by these cookies with their lovely crumbly texture!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Simple Pecan Sandies

Simple Pecan Sandies

Yield: 24
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

If you’re looking for a light, flaky cookie, loaded with toasted pecan flavor, have I got a recipe for you! These Easy Pecan Sandies are so simple and start with only four ingredients!

Ingredients

  • 1 cup salted butter, chopped
  • ½ cup packed brown sugar
  • 2 cups all-purpose flour (plus more for workspace)
  • 1 cup chopped pecans, roasted

Instructions

  1. Tooast chopped pecans and set aside to cool.
  2. Place chopped salted butter and packed brown sugar into a large bowl or the bowl of a stand mixer with paddle attachment.
  3. Mix until light and fluffy. This will take at least 3 - 4 minutes to break the butter down.
  4. Slowly work in the flour.
  5. Now it’s time to add the roasted pecans. Make sure they’re completely cool or they will melt your butter!
  6. After folding in the pecans, transfer the dough to a floured workspace.
  7. Roll into a log and wrap in waxed paper or plastic wrap.
  8. Refrigerate for half an hour or place in freezer for ten minutes.
  9. Preheat oven to 325 degree Fahrenheit.
  10. Prepare your cookie sheets with parchment paper.
  11. Cut cookies into 1/2 inch slices and place on baking sheet.
  12. Place in preheated oven and bake for 12 minutes or until golden brown.
  13. Remove and place cookie sheet on wire rack to cool.
  14. Serve. . .and enjoy!
  15. You can freeze excess dough to slice and bake later on. Dough will stay good in your freezer up to two months if tightly wrapped or place in an airtight container.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 62mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 2g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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Teresa Krager

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Any recommendations for this as a gluten free cookie?

booksbyjanice

Thursday 25th of May 2023

I haven't tried it but since it's a flaky cookie anyway you might try almond flour in place of all-purpose. I think the mergence of almond and pecans would be nice, though I'm not sure about the texture of the finished product.

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Janetta

Sunday 21st of May 2023

I can't wait to make them. Pecan Sandies are my favorite cookies. Yum!

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