Description
Homemade Pecan Sandies are buttery, crumbly cookies loaded with chopped pecans and coated in sugar for a sweet crunch. These classic cookies are easy to prepare and perfect for holiday baking or anytime you crave a rich, nutty treat. With a tender texture and subtle vanilla flavor, they are sure to please a crowd.
Ingredients
Scale
Dry Ingredients
- 4 cups (500g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt
- 1 1/2 cups granulated sugar (1 cup in dough + 1/2 cup for rolling)
- 1 cup confectioner’s sugar, sifted
Wet Ingredients
- 1/2 lb. (2 sticks) unsalted butter, softened
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Other
- 2 cups chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready for baking the cookies evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, vegetable oil, granulated sugar, and confectioner’s sugar until the mixture is smooth and fluffy, which will help create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in Pecans: Carefully fold in the chopped pecans to distribute them evenly without breaking them down too much.
- Shape Cookies: Roll the dough into 1-inch balls. Then roll each ball in the additional 1/2 cup of granulated sugar to coat them and place them about 2 inches apart on ungreased baking sheets to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes or until the edges are lightly golden, indicating they are done but still tender inside.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer them to wire racks to cool completely. This prevents breaking and ensures proper texture.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Rolling the dough balls in granulated sugar before baking adds a delightful crackly texture to the cookie exterior.
- Do not overbake; pecan sandies should be lightly golden on the edges but soft in the center.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
