Description
Classic Pecan Sandies are buttery, tender cookies loaded with toasted pecans, offering a delightful crumbly texture and rich nutty flavor. These easy-to-make cookies are perfect for holiday baking or anytime you crave a sweet, nutty treat with a melt-in-your-mouth bite.
Ingredients
Scale
For the Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar for 5 to 7 minutes until the mixture is light and fluffy, which helps to create a tender texture in the cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until well combined, ensuring even distribution for flavor and moisture.
- Incorporate Salt and Flour: Stir in the salt, then gradually add the all-purpose flour, mixing until just incorporated to avoid overworking the dough.
- Fold in Pecans: Gently fold the chopped pecans into the dough, distributing them evenly throughout.
- Shape the Dough: Shape the dough into a log about 1 ½ inches thick to prepare it for chilling and slicing.
- Chill Dough: Wrap the dough log tightly in wax paper or plastic wrap and refrigerate for at least 4 hours or overnight to firm up the dough and enhance flavors.
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s at the right temperature before baking.
- Slice Cookies: Remove the chilled dough from the refrigerator and slice it into ½-inch thick rounds for uniform cookies.
- Prepare Baking Sheet: Arrange the cookie slices on an ungreased baking sheet, spacing them slightly apart to allow for spreading.
- Bake Cookies: Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden brown, indicating they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- For best flavor and texture, chilling the dough overnight is recommended.
- Use unsalted butter to control the saltiness of the cookies.
- Chopping pecans coarsely adds more crunch and flavor contrast.
- Slice dough evenly to ensure uniform baking.
- Cookies can be stored in an airtight container at room temperature for up to 1 week.
