Pecan Sandies with Crispy Edges and Soft Centers
Pecan Sandies are buttery, crumbly cookies with toasted pecans, perfect for tea time, gift tins, or festive desserts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Ingredients
Scale
1 cup unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup pecans, toasted and finely chopped
Additional granulated sugar for rolling (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Toast pecans 3–5 minutes; cool.
- Cream butter and sugars until fluffy.
- Add egg and vanilla; mix well.
- Whisk flour, baking powder, and salt; gradually mix into wet ingredients.
- Fold in pecans.
- Scoop dough into 1-inch balls; optionally roll in sugar. Place on sheets.
- Flatten slightly.
- Bake 12–15 minutes until edges golden and centers set. Cool 5 minutes on sheet, then transfer to wire rack.
- Store in airtight container up to 5 days.
Notes
Chilling dough 30 minutes prevents spreading. Optional spices or chocolate variations. Gluten-free and dairy-free adaptations possible.