Calling all cookie enthusiasts! Get ready for a delightful baking adventure that will bring a nutty twist to your afternoon tea or coffee break. Today, we’re exploring the art of crafting Homemade Pecan Sandies, a timeless treat that blends the rich flavor of pecans with the sweet, buttery goodness of a classic cookie.
This recipe isn’t just about creating something delicious; it’s an opportunity to welcome a cherished baking tradition into your home. So, grab your apron, and let’s dive into this tasty journey together!
Why You’ll Love This Recipe
These Pecan Sandies are the perfect blend of melt-in-your-mouth buttery goodness and crunchy toasted pecans.
With just the right amount of sweetness and a hint of vanilla, they’re ideal for afternoon tea, gifting, or a cozy weekend treat. Plus, no fancy equipment needed—just a bowl, a spoon, and your oven’s warm hug.
Homemade Pecan Sandies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Total Time: ~40 minutes
- Servings: About 4 dozen cookies
Equipment Needed:
- Mixing bowls
- Hand or stand mixer (optional)
- Measuring cups & spoons
- Baking sheets
- Wire cooling rack
Ingredients:
- 2 sticks unsalted butter (1/2 lb., softened)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup sifted confectioner’s sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (500 g)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups chopped pecans
- 1/2 cup granulated sugar (for rolling)
Instructions:
- Preheat & Line: Preheat your oven to 325°F (165°C). Line your baking sheets with parchment paper for easy cleanup and even baking.
- Mix the Creamy Base: In a large mixing bowl, cream the softened butter, vegetable oil, granulated sugar, and sifted confectioner’s sugar. Beat until the mixture is light and fluffy—this will help the cookies stay tender.
- Add Eggs & Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a warm, inviting aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing to keep the cookies soft.
- Fold in Pecans: Using a spatula or wooden spoon, gently fold in the chopped pecans. You want those nutty bits evenly spread so every bite has crunch.
- Shape & Roll: Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Roll each ball in the reserved 1/2 cup of granulated sugar to coat lightly.
- Bake with Space: Place dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just turning golden. The centers may look pale, but they will continue to set as they cool.
- Cool & Set: Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack. Cool completely before storing (or devouring!).
Pro Tips
- Toast the pecans before adding them for a richer, nuttier flavor—just bake at 350°F for 5–7 minutes, then cool.
- If the dough feels too soft to roll, chill it in the fridge for 15 minutes.
- For a fun twist, press the tops of the dough balls lightly with a fork or cookie stamp before baking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer shelf life.
Homemade Pecan Sandies
These homemade Pecan Sandies are more than just cookies—they’re a warm, nutty hug that pairs perfectly with your favorite drink.
Whether you’re enjoying a quiet Sunday or hosting a special gathering, these treats will surely add a touch of sweetness and joy to any occasion. Savor the process, the delightful aroma, and, most importantly, every bite of your delicious creation. Happy baking!
- Total Time: 32 minutes
- Yield: 4 dozen cookies 1x
Ingredients
- 2 sticks unsalted butter (1/2 lb., softened)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup sifted confectioner’s sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (500 g)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups chopped pecans
- 1/2 cup granulated sugar (for rolling)
Instructions
- Preheat & Line: Preheat your oven to 325°F (165°C). Line your baking sheets with parchment paper for easy cleanup and even baking.
- Mix the Creamy Base: In a large mixing bowl, cream the softened butter, vegetable oil, granulated sugar, and sifted confectioner’s sugar. Beat until the mixture is light and fluffy—this will help the cookies stay tender.
- Add Eggs & Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a warm, inviting aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing to keep the cookies soft.
- Fold in Pecans: Using a spatula or wooden spoon, gently fold in the chopped pecans. You want those nutty bits evenly spread so every bite has crunch.
- Shape & Roll: Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Roll each ball in the reserved 1/2 cup of granulated sugar to coat lightly.
- Bake with Space: Place dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just turning golden. The centers may look pale, but they will continue to set as they cool.
- Cool & Set: Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack. Cool completely before storing (or devouring!).
- Prep Time: 20 minutes
- Cook Time: 12 minutes
