Homemade pecan Sandies

Embarking on a baking journey often leads to the discovery of recipes that not only satiate our sweet tooth but also add warmth and joy to our kitchens. Among these cherished finds is a recipe for pecan cookies that has become a beloved treasure in my baking repertoire. The first time I baked these cookies, their delightful aroma and exquisite flavor instantly won over my family and friends. Made with a blend of butter, sugars, and pecans, these cookies strike the perfect balance between a tender crumb and a slightly crunchy texture, making them an irresistible treat for any occasion.


  • 2 sticks unsalted butter (1/2 lb., softened)
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup confectioners’ sugar (sifted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour (500 gr.)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups chopped pecans
  • 1/2 cup granulated sugar (for decoration)


  1. Preheat the Oven: Begin by preheating your oven to 325 degrees F (165 degrees C).
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, vegetable oil, 1 cup granulated sugar, and confectioners’ sugar until the mixture is smooth and well combined.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually stir this dry mixture into the creamed mixture until just combined. Fold in the chopped pecans to distribute them evenly throughout the dough.
  5. Shape and Sugar the Cookies: Roll the dough into 1-inch balls, then roll each ball in the remaining granulated sugar to coat. Place the sugared balls 2 inches apart on ungreased cookie sheets.
  6. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn golden brown. Be careful not to overbake to maintain their delightful texture.
  7. Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely.

Prep Time

  • Preparation Time: 20 minutes
  • Cooking Time: 10-12 minutes
  • Total Time: Approximately 35 minutes

Nutrition Facts

  • Calories: Approximately 120 calories per cookie
  • Servings: Makes about 36 cookies

Additional Tips

  1. Pecan Size: For a more uniform texture, chop the pecans finely. If you prefer a crunchier texture, leave the pecans in larger pieces.
  2. Storage: Store these cookies in an airtight container at room temperature to keep them fresh for up to a week.
  3. Freezing Dough: The cookie dough can be frozen for up to 3 months. Roll into balls and sugar them before freezing for easier baking later.
  4. Variations: Feel free to add chocolate chips or dried fruit to the dough for a different flavor profile.
  5. Butter Substitute: For a slightly different flavor, you can use salted butter and omit the added salt from the recipe.

FAQ Section

Q: Can I use a different type of nut? A: Yes, walnuts or almonds can be used as a substitute for pecans, depending on your preference.

Q: Can I make these cookies without the nuts? A: Absolutely, though the pecans add a distinct flavor and texture, you can omit them for a nut-free version.

Q: How can I ensure my cookies are soft and not too hard? A: Avoid overmixing the dough once the flour is added and be sure not to overbake the cookies. They should be just golden around the edges.

Q: Can I use all-purpose gluten-free flour? A: Yes, you can substitute all-purpose gluten-free flour in a 1:1 ratio for traditional all-purpose flour.

Q: Is it necessary to chill the dough before baking? A: While not required for this recipe, chilling the dough for 30 minutes can make it easier to handle and help the cookies hold their shape while baking.

Q: Can I make the dough ahead of time? A: Yes, the dough can be made ahead and stored in the refrigerator for up to 3 days before baking.

Q: How do I know when the cookies are done baking? A: The cookies are done when the edges are set and just starting to turn golden. They will continue to cook slightly as they cool on the baking sheet.

Q: Can I half the recipe? A: Yes, this recipe can be easily halved to make a smaller batch of cookies.

Q: Can I use a cookie scoop? A: A cookie scoop is an excellent tool for ensuring your cookies are uniform in size, which helps them bake evenly.

Q: How can I make my cookies look more decorative? A: Press a whole pecan into the top of each cookie before baking, or drizzle with melted chocolate after they’ve cooled for a decorative touch.

The beauty of this pecan cookie recipe lies in its simplicity and the joy it brings to those who bake and enjoy them. Whether you’re a novice baker or a seasoned pro, these cookies are sure to become a favorite in your collection. Their delightful texture, combined with the rich flavor of pecans, makes them the perfect treat for holidays, special occasions, or simply as a delicious everyday snack. Happy baking!