5.0 (17 reviews)
Pecan Sandies
Make these buttery, nutty Pecan Sandies for the holidays! Easy shortbread cookies with toasted pecans & powdered sugar. Egg-free, make-ahead friendly & delicious!
This pecan sandies recipe has been a holiday favorite in my family for over 60 years. These buttery shortbread cookies are rolled in powdered sugar and full of pecans, giving them a crumbly texture that melts in your mouth. You might know them as Mexican wedding cookies, snowball cookies, or tea cakes. Whatever you call them, they're easy to make and completely egg-free, which makes them a great choice for cookie exchanges and holiday dessert tables.
Reasons to Love This Easy Pecan Sandies Recipe
- Only seven simple ingredients, most of which you probably already have in your pantry.
- The dough can be made ahead and chilled, so you can bake fresh cookies whenever you're ready.
- The powdered sugar coating gives a sweet, snowy finish that contrasts beautifully with the nutty, buttery cookie.
Key Ingredients for Authentic Pecan Sandies
- Butter: Use unsalted butter for the best control of saltiness. It gives the cookies their rich, buttery flavor and tender crumb. If you only have salted, reduce any added salt.
- Pecans: Chop the pecans finely so they distribute evenly through the dough. You can toast them first for extra depth, but the recipe works fine with raw pecans.
- Powdered sugar: This is for rolling the warm cookies. It creates the classic snowy coating and adds sweetness. Use a fine-mesh sieve to dust it evenly if you want a lighter coat.
Kitchen Tools for Making Pecan Sandies
- Electric mixer for creaming the butter and sugar
- Cookie sheet (ungreased)
- Wire rack for cooling
- Small bowl for the powdered sugar
Tips for Making the Best Pecan Sandies
- Chill the dough for the full four hours. This firms it up so you can roll it into neat balls without the dough sticking to your hands.
- Keep an eye on the oven. The cookies are done when the bottoms are lightly golden but the tops still look pale. Overbaking dries them out.
- Roll the warm cookies in powdered sugar right after they come out of the oven. The sugar sticks to the surface and creates that classic snowy coating.
Expert Tips for Perfect Buttery Shortbread Cookies
- Use room temperature butter. Softened butter creams more easily with the sugar, which gives the cookies a lighter texture.
- The tablespoon of water in the dough might seem odd, but it adds moisture and helps the cookies stay tender. Don't skip it.
- If your dough feels too sticky after chilling, pop it back in the fridge for a few more minutes. It should be firm enough to shape.
Pecan Sandies Variations to Try
- Swap the pecans for walnuts or almonds for a different nutty flavor.
- Add a teaspoon of ground cinnamon to the flour for a spiced version.
- Dip half of each baked cookie in melted chocolate for an extra treat.
- Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
What to Serve with Pecan Sandies
- Serve with a hot cup of coffee or tea for a classic pairing.
- Add a glass of cold milk for a kid-friendly treat.
- Arrange on a holiday cookie platter with other festive cookies.
How to Store Homemade Pecan Sandies
Store the baked pecan sandies in an airtight container at room temperature. They'll stay fresh for up to a week, though they rarely last that long in my house. Keep them in a single layer or between sheets of wax paper to prevent the powdered sugar from rubbing off.
Can You Freeze Pecan Sandies?
You can freeze these cookies two ways. To freeze the baked cookies, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They'll keep for up to three months. To freeze the dough, shape it into balls, freeze them on a baking sheet, then store in a bag. When you're ready to bake, add a couple of minutes to the baking time since the dough is frozen.
Best Way to Reheat Pecan Sandies
These cookies are best at room temperature, but if you want to warm them up, pop them in a 300°F oven for about five minutes. This refreshes the butter flavor and softens the texture slightly. Let them cool for a minute before serving, and dust with a little extra powdered sugar if you like.
Source recipe: Pecan Sandies (SnapChef ID 68dc734f-ffc3-4777-b05b-4654b8178d03). Nutrition is estimated per serving.
Recipe
Pecan Sandies
Ingredients
Instructions
- Cream together the butter and sugar.
- Add the water and vanilla, and mix well.
- Mix in the flour and pecans and chill the dough for 4 hours in the refrigerator.
- Preheat the oven to 325°F.
- Shape the chilled dough into balls and place them on an ungreased cookie sheet.
- Bake for about 20 minutes.
- Remove the cookies from the pan and let them cool slightly.
- Roll the cookies in powdered sugar while they are still warm.
Notes
- Serve with a hot cup of coffee or tea for a classic pairing. Add a glass of cold milk for a kid-friendly treat. Arrange on a holiday cookie platter with other festive cookies.
- Store the baked pecan sandies in an airtight container at room temperature. They'll stay fresh for up to a week, though they rarely last that long in my house. Keep them in a single layer or between sheets of wax paper to prevent the powdered sugar from rubbing off.
Nutrition per serving, estimated
| Calories | 87 kcal | 4% DV |
|---|---|---|
| Protein | 1 g | 2% DV |
| Fat | 6 g | 8% DV |
| Carbs | 9 g | 3% DV |
| Fiber | 0.4 g | 1% DV |
| Sugar | 5 g | — |
| Sodium | 31 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce any added salt in the recipe. Since this recipe doesn't call for salt, you might want to omit it entirely. The cookies will be slightly saltier, which can be a nice contrast to the sweet powdered sugar.
Do I really need to chill the dough for four hours?
Yes, chilling is important. It firms up the dough so you can roll it into balls without it spreading too much in the oven. If you skip it, the cookies will flatten and lose their shape. You can chill for less time, but the dough will be stickier and harder to handle.
Can I use other nuts?
Absolutely. Walnuts or almonds work well in place of pecans. Just chop them to a similar size so they distribute evenly. Toasting the nuts first can add extra depth, but the recipe works fine with raw nuts.
How do I keep the powdered sugar from melting into the cookies?
Roll the cookies in powdered sugar while they're still warm, then let them cool completely. If you want a thicker coating, roll them again after they've cooled. Store them in an airtight container to keep the sugar from absorbing moisture from the air.
