Pecan Sandies
These Pecan Sandies are buttery, crunchy, and melt-in-your-mouth delicious! Perfect for any occasion and incredibly easy to make.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Cookie Scoop
Ingredients
- 1 cup butter softened to room temperature
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 1/2-2 cups pecans coarsely chopped
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and a golden-brown color.
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat on medium speed with a hand or stand mixer until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and salt until well combined, enhancing the aroma and flavor.
- Gradually add the all-purpose flour to the butter mixture. Mix on low speed just until combined to avoid tough cookies.
- Gently fold in the coarsely chopped pecans with a spatula to distribute evenly without crushing them.
- Using a cookie scoop or spoon, portion the dough onto a baking sheet lined with parchment paper, spacing them to allow spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden. Watch closely to prevent overbaking.
- Remove from oven and cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before enjoying.
Notes
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- Chill dough before baking to prevent excessive spreading.
- Try seasonal variations like adding lemon zest, toasted coconut, pumpkin spice, or a drizzle of melted chocolate.