Pecan Sandies

Pecan Sandies

Fynn Chaney, Writer

Pecan Sandies are very good, my dad and I make them a lot. They’re very crumble-y, a little salty, and pretty sweet, and man the smells of the cookies out of the oven are amazing. The only sad part is that you have to wait thirty minutes to an hour so you don’t burn yourself. 

Also, if you are thinking of buying “Kebler’s” they suck compared to these. The dough is way too soft, it’s too sweet, and the cookies are all-around trash, because of the ingredients. They use whey instead of real butter! Also, I don’t think the pecan on top of the cookie is even a real pecan.

Here’s the recipe my dad and I use:

  • 2 sticks butter, softened (1 cup)
  • 1/2 c. packed light brown sugar
  • 1/4 c. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. kosher salt
  • 2 c. all-purpose flour
  • 1 c. pecan halves, finely chopped
  • 24 pecan halves


  • Preheat the oven to 350° F.

  • In the mixing bowl of a stand-up mixer, add the butter and sugars. Beat on medium speed for 3 minutes or until light and fluffy, scraping the sides and bottom of the bowl as needed. Add the vanilla and salt and beat well to combine. Add the flour and mix on low speed until a dough forms. Add the chopped pecans and mix on low until the pecans are incorporated into the dough.

  • Shape the dough into 1 1/2-inch balls and place them 2 inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie.

  • Bake for 18 minutes or until the bottom edges start to lightly brown. Let rest for 3 minutes on the sheet trays, then transfer the cookies to a cooling rack. Cool completely.

( a good tip is to wait around 30 minutes at room temperature for the butter to soften.)

If you try them I hope you like them!