Description
Classic Pecan Sandies are buttery, crumbly cookies packed with toasted pecans, perfect for a sweet treat. These cookies have a delightful melt-in-your-mouth texture and a rich nutty flavor, making them a favorite for holiday gatherings or any time you need a comforting homemade dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 5 to 7 minutes. This creates the base for your cookie dough.
- Add Wet Ingredients: Beat in the egg and vanilla extract until the wet ingredients are well combined with the creamed butter and sugars.
- Incorporate Dry Ingredients: Stir in the salt, then gradually add the all-purpose flour, mixing just until the flour is incorporated without overworking the dough to maintain tenderness.
- Fold in Pecans: Gently fold in the chopped pecans evenly throughout the dough to ensure each cookie has a satisfying nutty crunch.
- Shape Dough Log: Shape the cookie dough into a log approximately 1 ½ inches thick for even slicing later.
- Chill Dough: Wrap the dough log tightly in wax paper or plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Chilling firms the dough, making it easier to slice and helping flavors develop.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C) to ensure an even bake.
- Slice Dough: Remove the chilled dough from the refrigerator and slice it into ½-inch thick rounds to form individual cookies.
- Arrange Cookies: Place the cookie slices on an ungreased baking sheet, spacing them slightly apart to allow for gentle spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn lightly golden brown, signaling they are done.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Chilling the dough is essential to prevent spreading and to enhance the flavor and texture of the cookies.
- For extra flavor, toast the pecans lightly before folding them into the dough.
- Store the baked cookies in an airtight container at room temperature for up to one week.
- These cookies can also be frozen after baking—just thaw at room temperature before serving.
- Use high-quality vanilla extract for the best flavor.
