Homemade Pecan Sandies Recipe – A Cozy, Buttery Cookie That Feels Like Home

There’s nothing like the warm, nutty smell of butter and pecans drifting from the oven. Right away I want you to imagine a plate of Homemade Pecan Sandies on the counter, still slightly soft in the middle and dusted with sugar. This recipe is one I turn to when I want comfort, and it always fills the house with a friendly, buttery scent. Also, if you love pecan desserts, try a sweet twist like this turtle candy for more inspiration: https://smartcookrecipes.com/homemade-turtle-candy-with-pecans-and-caramel/.

Why You’ll Love It

• Quick and easy to make, so you can enjoy fresh cookies in under an hour.
• Comforting homemade flavor with a melt-in-your-mouth texture.
• Made with simple pantry ingredients you likely already have.
• Great for any occasion — from school lunches to holiday plates.
• Always a crowd-pleaser at coffee time or family gatherings.

Ingredients You’ll Need

• 2 sticks unsalted butter, softened — use unsalted butter so you can control the salt.
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup confectioners’ sugar, sifted — sifting helps keep the dough light.
• 2 large eggs, room temperature — room-temp eggs mix in more smoothly.
• 1 tsp vanilla extract
• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp salt
• 2 cups chopped pecans — toast them lightly for extra crunch and flavor.
• 1/2 cup granulated sugar (for rolling)

I like to toast the pecans for a few minutes in a dry skillet, because it wakes up their oil and makes the cookies smell incredible. Also, if you enjoy buttery almond flavors, you might like this butter pecan cookies take on a classic: https://smartcookrecipes.com/butter-pecan-cookies/.

How to Make It

1. Preheat your oven to 325°F. Meanwhile, line baking sheets or use them ungreased; both work well.
2. In a large bowl, cream the softened butter, vegetable oil, granulated sugar, and sifted confectioners’ sugar until smooth and slightly fluffy. You’ll see the mixture turn pale, and it will smell rich and sweet.
3. Beat in the eggs one at a time, then stir in the vanilla. The batter will feel silkier now, and you’ll notice a glossy sheen.
4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Then, slowly stir the dry mix into the wet mixture until you get a soft, slightly crumbly dough.
5. Fold in the chopped, toasted pecans so every bite has nuts. The dough should hold together when you press it.
6. Roll the dough into 1-inch balls, and then roll each ball in the remaining granulated sugar. The sugar crust gives a tiny crisp edge, which I love.
7. Place the balls about 2 inches apart on the baking sheets. Bake for 10–12 minutes, until the edges just turn golden. You’ll smell that toasty, buttery note — that’s your cue.
8. Transfer the cookies to wire racks to cool completely. They firm up as they cool and develop that lovely sandy texture.

If you have extra chopped pecans, try folding them into a brownie or pie batter for another treat: https://smartcookrecipes.com/brown-sugar-pecan-pie-brownies/.

Kitchen Tips

• Time-saver: Make the dough ahead and refrigerate in a log; then slice, roll in sugar, and bake when guests arrive.
• Fix for spreaders: If cookies flatten too much, chill the dough for 20–30 minutes before rolling.
• Flavor twist: Add a pinch of cinnamon or swap half the vanilla for almond extract for a cozy change. Also, you can use these cookies as a base for a simple ice cream sandwich — trust me, it’s delightful. For another nut-forward dessert idea, try this butter pecan cake: https://smartcookrecipes.com/butter-pecan-cake/.

Serving Ideas

• Serve these at family dinner, Sunday brunch, or a cozy night in with tea or coffee.
• Garnish with a light dusting of extra confectioners’ sugar, or pair with vanilla ice cream for a rustic dessert.
• Bring them to the holiday table with a plate of mixed cookies, and they’ll disappear first. For a richer plate pairing, try them alongside a pecan pie brownie for variety: https://smartcookrecipes.com/brownie-pecan-pie/.

Storing & Leftovers

• Store at room temperature in an airtight container for up to 4 days, and they’ll stay tender.
• Freeze baked cookies for up to 3 months; thaw at room temperature, and they’ll regain their texture.
• Leftover idea: Make cookie sandwiches with a smear of caramel or chocolate spread between two Homemade Pecan Sandies.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, and the flavors meld nicely.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap some flour for whole wheat, or try different nuts. This recipe is forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is my favorite. However, they’re lovely at room temp too.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a fragrant, toasty smell — that’s your sign. Homemade Pecan Sandies should be slightly soft in the center when warm, and they firm up as they cool.

Conclusion

If you want to compare variations or learn another classic take, check the trusted Best Pecan Sandies Recipe for additional tips and tricks: Best Pecan Sandies Recipe. For another homestyle version with a slightly different technique, I also like this Homemade Pecan Sandies guide: Homemade Pecan Sandies.

Final Thoughts
This cookie somehow tastes like a warm hug to me, and it always brings people to the kitchen. So, bake a batch, breathe in that buttery, toasty aroma, and share them with someone you love. I hope these Homemade Pecan Sandies become a sweet part of your routine.

Homemade Pecan Sandies

Quick and comforting buttery cookies filled with toasted pecans, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 sticks unsalted butter, softened Use unsalted butter to control the salt.
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup confectioners’ sugar, sifted Sifting helps keep the dough light.
• 2 large eggs, room temperature Room-temp eggs mix in more smoothly.
• 1 tsp vanilla extract

Dry Ingredients

• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp salt
• 2 cups chopped pecans Toast them lightly for extra crunch and flavor.
• 1/2 cup granulated sugar For rolling.

Method

 

Preparation

1. Preheat your oven to 325°F. Meanwhile, line baking sheets or use them ungreased.
2. In a large bowl, cream the softened butter, vegetable oil, granulated sugar, and sifted confectioners' sugar until smooth and slightly fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
5. Slowly stir the dry mix into the wet mixture until you get a soft, slightly crumbly dough.
6. Fold in the chopped, toasted pecans.

Baking

1. Roll the dough into 1-inch balls and then roll each ball in the remaining granulated sugar.
2. Place the balls about 2 inches apart on the baking sheets.
3. Bake for 10–12 minutes, until the edges just turn golden.
4. Transfer the cookies to wire racks to cool completely.

Notes

You can refrigerate the dough ahead of time for convenience. If cookies flatten too much, chill the dough before rolling.