Homemade Pecan Sandies
Homemade Pecan Sandies are buttery, crumbly shortbread cookies filled with chopped pecans. Their nutty flavor and melt-in-your-mouth texture make them a classic treat, perfect plain or dusted with powdered sugar! These are also called Mexican Wedding Cookies!
Homemade Pecan Sandies
Growing up, Keebler Pecan Sandies were one of my Daddy’s favorite cookies. We didn’t keep a lot of snacks or cookies around the house. And my Mama was not a baker.
But if we did splurge – there was as good chance it would be a bag of Pecan Sandies cookies. Pecan Sandies have always felt like old-fashioned cookies to me. Something from my childhood that brings back such good memories.
The only difference in this simple cookie (the Keebler ones vs homemade) is the powdered sugar on the outside. But I love the contrast of the crunchy pecans and the sweet powdered sugar on the outside of each crumbly cookie, so of course, I wanted my recipe for pecan sandies to include the extra powdered sugar!
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Mexican Wedding Cookies
Buttery Pecan Sandies are the same cookie as Mexican Wedding Cookies. I can’t find any significant differences. Both have lots of pecan flavor plus a shortbread-like texture. Both are also rolled in confectioner’s sugar.
Regardless of what you call them, this is the best Pecan Sandies recipe and I’m confident you’ll love them!
Tools Needed
You won’t need a rolling pin for these delicious Pecan Sandies, but a cookie scoop would come in handy (although not required!).
- Large Mixing Bowl
- Hand Mixer
- Cookie Sheets (see my favorites here)
- Non-stick baking spray
- Parchment Paper
- Cookie Scoop (optional)
Ingredients
These simple ingredients come together to make delicious buttery cookies loaded with pecan pieces and nutty goodness. You may already have everything you need in your pantry. If not, a quick trip to the grocery store and you’ll be set!
- Salted Butter – you can also use unsalted butter plus a 1/2 teaspoon of salt. You must use real butter for these cookies – no margarine or butter substitutes.
- Granulated White Sugar
- Water
- Vanilla Extract
- All-Purpose Flour
- Pecans – you’ll want these chopped up into small pieces. I like to buy the pre-chopped pecans, but you can easily chop them yourself as well
- Powdered Sugar
Find the complete recipe with ingredients measurements in the recipe card below.
How to Make Pecan Sandies
This is an Easy Pecan Sandies recipe. It’s a good cookie to bake for Christmas because they can be frozen ahead of time and the recipe makes over 2 dozen cookies!
- In a large bowl, cream butter, granulated sugar, and water together until fluffy. Beat in the vanilla extract. You can also do this in the bowl of a stand mixer with a paddle attachment.
- Fold in the remaining dry ingredients (flour and pecans, NOT the confectioners’ sugar) until thoroughly mixed.
- Line a baking sheet with parchment paper and spray with non-stick baking spray.
- Shape the cookie dough into 1-inch balls. Place the dough balls on the sheet tray around 2 inches apart. Refrigerate for 30 mins to chill and set.
- Preheat the oven to 325 degrees Fahrenheit. Place the Sandies in the preheated oven to bake for 18-22 mins or until lightly golden brown.
- Remove from the oven and allow to cool to room temperature on the cookie sheet. These cookies can be fragile when warm so I usually don’t move them to a wire rack.
- Roll each cookie in the powdered sugar until evenly coated.
- Enjoy!
Variation
The Keebler Company also makes a variation of Pecan Sandies with Chocolate Chips, so if you want to shake things up, mix in 3/4 cup of semi-sweet chocolate chips into your cookie dough and your Pecan Sandies Cookie recipe gets a little twist of chocolate!
Pro Tips
- After your crunchy Pecan Sandies are cooled, you can pour the powdered sugar into a gallon-size Ziploc bag, add the cookies, and gently shake to coat them all at once.
- You can coat the Sandies Shortbread Cookies with powdered sugar straight out of the oven but they are a little more fragile when warm. If you do that, I recommend you coat them right out of the oven and then roll them again in powdered sugar after they have cooled down completely (because the first sugar coating may melt).
- Pecan Sandies Cookies are crispy cookies with a crumbly shortbread texture. They’re meant to be that type of cookie with a crumbly texture so if you prefer a more moist, chewy cookie – these may not be for you!
Storage Directions
Room Temperature. Store in a covered airtight container or cover tightly with plastic wrap. The Sandies stay good for about 3-5 days.
Freezer. Place baked cookies in freezer bags and store in the freezer for up to 3 months. To serve, let the cookies thaw at room temperature for 15–30 minutes.
Serving Suggestions
This buttery shortbread cookie is perfect for the holidays because they’re an easy cookie to make and so popular. Make them for Thanksgiving, Christmas cookie exchanges, office parties, or your Sunday School Class.
Because of nut allergies, these simple cookies may not be a great recipe for class parties.
Homemade Pecan Sandies
- Total Time: 0 hours
- Yield: 30 1x
Description
Homemade Pecan Sandies are buttery, crumbly shortbread cookies filled with chopped pecans. Their nutty flavor and melt-in-your-mouth texture make them a classic treat, perfect plain or dusted with powdered sugar! These are also called Mexican Wedding Cookies!
Ingredients
- 2 sticks (1 cup) of salted butter
- 1/3 cup granulated sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/2 – 1 cup powdered sugar for dusting
Instructions
- In a large mixing bowl, cream together the butter, granulated sugar, and water until fluffy. Beat in the vanilla extract.
- Fold in the flour and pecans until thoroughly mixed.
- Line a sheet tray with parchment paper and spray with non-stick baking spray.
- Shape into 1-inch balls and place on the sheet tray around 2 inches apart. Refrigerate for 30 mins to chill and set.
- Preheat the oven to 325 degrees Fahrenheit. Place the Sandies in the preheated oven to bake for 18-22 mins or until lightly golden. Remove from the oven and allow to cool to room temperature on the sheet tray.
- Roll each cookie in the powdered sugar until evenly coated.
- Enjoy!
Notes
- Store in an air-tight container. The Sandies stay good for about 3-5 days.
- You can pour the powdered sugar into gallon size Ziploc bag, add the cookies, and shake to coat them all at once.
- You can coat the Sandies with powdered sugar straight out of the oven. I recommend if you do that, you coat them right out of the oven and then roll them again in powdered sugar after they have cooled down completely.
- Prep Time: 15
- Chill Time: 30
- Cook Time: 18-22
- Category: Dessert
- Method: Baking
- Cuisine: American
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Great information! Keep sharing valuable content.
Homemade Pecan Sandies are the perfect buttery, nutty cookie with a crumbly texture that melts in your mouth. They pair so well with coffee or tea for a cozy snack. I wonder if Gluten Free Texas Roadhouse has a dessert that could match this level of deliciousness!
This is a classic vanilla ice cream flavor, perfect for those who enjoy simplicity at its finest