These melt-in-your-mouth copycat pecan Sandies are to die for! Their crispy, nutty flavor will leave you begging for more!
Today I am sharing my copycat recipe for pecan sandies. Pecan sandies make me think of summer, and at my house, we are ready for summer! I love their crispy nuttiness.
And, call me strange, but I love to eat pecan sandies with a nice cold coke. Yup, coke, not milk, just the way my Grandma served them. So give them a try, and let me know how you like them!
What are pecan sandies?
They are a type of sugar/shortbread cookie. Their texture is a melt-in-your-mouth crumbly crunch. Some have ground nuts like these ones, and some don't. Sometimes this type of cookie is dusted with powdered sugar.
How to make pecan sandies:
- Preheat your oven to 350 degrees. Line some baking sheets with parchment paper or lightly spray with non-stick cooking spray.
- Measure out ½ cup of the pecans and pulse them in a food processor until they are finely ground. Be careful not to process them into nut butter, though. Set aside.
- In a mixing bowl, cream the butter, vegetable oil, and sugar.
- Add the egg and vanilla.
- Add the baking soda, cream of tartar, and salt. Mix well.
- Stir in the ½ cup ground pecans and the remaining ½ cup pecan pieces.
- Stir in the flour, mixing well.
- Scoop the dough out onto the prepared baking sheets by the tablespoonful. Slightly flatten each ball of dough. I use the lightly floured bottom of a juice glass.
- Bake at 350 degrees for 12-14 minutes. The bottom edges should be lightly browned. Cool and eat!
Have you tried this recipe? Leave me a rating above and a comment below!
Some more of my favorite cookie recipes!
Favorite Chocolate Chip Cookies
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Copycat Pecan Sandies Recipe
Ingredients
- 12 Tbs Butter no substitutes (softened)
- ¼ Cup Canola Oil
- ½ Cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ¾ teaspoon Salt
- 1 Cup Pecan Cookies Pieces divided (see note)
- 2 Cups Flour
Instructions
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or lightly spray with non-stick cooking spray.
- Measure out ½ cup of the pecans and pulse them in a food processor until they are finely ground. Be careful not to process them into nut butter, though. Set aside.
- In a mixing bowl, cream the butter, vegetable oil, and sugar.
- Add the egg and vanilla.
- Add the baking soda, cream of tartar, and salt. Mix well.
- Stir in the ½ cup ground pecans and the remaining ½ cup pecan pieces.
- Stir in the flour, mixing well.
- Scoop the dough out onto the prepared baking sheets by the tablespoonful. Slightly flatten each ball of dough. I use the lightly floured bottom of a juice glass.
- Bake at 350 degrees for 12-14 minutes. The bottom edges should be lightly browned. Cool and eat!
Roxi
Yummy! IMO, they're a little on the salty side. (I used unsalted butter, and the full 3/4 t salt. I'll try 1/2 t next time.) Still delicious, though! Thanks for the recipe! 🙂
Greg
Can't get enough of these!!
Diana
Does this use salted or unsalted butter?
mindeescookingobsession
Either one is fine.