Homemade Pecan Sandies Recipe: A Buttery Blast from Childhood
There’s something magical about biting into a pecan sandie cookie. For me, it’s a direct portal back to childhood, when the warm, buttery aroma filled the kitchen, and I couldn’t wait to sneak one off the cooling rack. These cookies, with their crumbly texture and nutty richness, are pure comfort food, reminding me of family afternoons spent baking and laughing. This homemade pecan sandies recipe captures all that nostalgia in a sweet, easy-to-follow package.
Why Homemade Pecan Sandies Are a Classic
Pecan sandies are the ultimate buttery cookie. They’re soft but firm enough to hold their shape, with a delightful crunch from the chopped pecans. While store-bought versions are nice, nothing compares to the melt-in-your-mouth perfection of homemade pecan sandies. And let’s face it—anything made in your own kitchen, with a little love, tastes ten times better.
I still remember how my mom used to double the batch because, between sneaking bites of dough and the inevitable “just one more,” they disappeared fast. This recipe carries all that warmth and charm, with ingredients you probably already have on hand.
Ingredients for Homemade Pecan Sandies
Here’s everything you’ll need to whip up these cookies:
- 2 sticks unsalted butter (softened)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup confectioners’ sugar (sifted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups chopped pecans
- ½ cup granulated sugar (for rolling the dough)
Step-by-Step Directions
- Preheat Your Oven:
Set the oven to 325°F (163°C) to get it warm and ready. - Mix the Wet Ingredients:
In a large mixing bowl, cream together the butter, vegetable oil, granulated sugar, and confectioners’ sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the creamed mixture. Once combined, fold in the chopped pecans. - Form the Cookies:
Roll the dough into 1-inch balls, then roll each ball in the additional granulated sugar. Place the dough balls about 2 inches apart on an ungreased cookie sheet. - Bake to Perfection:
Bake for 20–25 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Pecan Sandies
- Softened Butter Is Key: Make sure your butter is softened, not melted, for the right texture.
- Don’t Overbake: These cookies are best when slightly underbaked—trust me, they’ll set beautifully as they cool.
- Customize Your Texture: Like chunkier pecans? Chop them coarsely for added crunch. Prefer a finer texture? Pulse them in a food processor before adding.
A Nostalgic Treat to Share
These homemade pecan sandies aren’t just cookies—they’re little bites of nostalgia, filled with buttery sweetness and crunchy pecan goodness. Whether you’re sharing them with family, bringing them to a potluck, or just enjoying them with your afternoon coffee, they’re guaranteed to make any moment special.
So, go ahead and bake a batch. You might just find yourself transported back to a kitchen full of laughter, where these cookies made every day feel a little more special
