The Best Pecan Sandies Recipe

with Brown Butter and Toasted Pecans

reader review

These cookies have the perfect sandy texture and toasted pecan flavor. Highly recommend! Reader Brandy


>7 oz butter >1 Tbsp dried milk powder (optional) >2 oz sugar >1 oz brown sugar >1/2 tsp kosher salt >9 oz AP flour >4 oz pecans >1/4 tsp baking soda

First, brown 6 oz of the butter along with the optional milk powder. Let cool to solid and combine with the remaining ounce of butter in your mixing bowl.

Add the sugar, brown sugar, vanilla, and salt and beat on medium speed until the mixture is smooth and creamy.

Whisk the baking soda and flour together and add to the bowl. Mix on low speed until mostly combined, and then add in the toasted and finely chopped pecans. Scrape the bowl as necessary.

The mixture will be very crumbly. Scrape it onto plastic wrap and then wrap it up, pressing it together. Refrigerate for 1-2 hours.

Here's what the dough will look like after a couple of hours in the fridge. It will stay fairly crumbly, but it will be workable, I promise!

When the dough is ready, form into 1/2-ounce pieces and press/roll into balls. Roll the balls in sugar, place them about 1 1/2" apart on baking sheets, and flatten them to 1/3" with a glass.

Bake at 350F (325F convection) for about 15 minutes, until the cookies are barely golden on the edges and on the bottom. Cool completely on the pans before storing.

You can find the complete recipe along with tips and variations by clicking the link below. Please see the next slide for more excellent cookie recipes. Thank you so much for your interest!

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