These buttery soft Pecan Sandies melt in your mouth and are so easy to bake. They will quickly become one of your favorite cookies to make.
Countdown to Christmas Cookies — Week 2
I love Pecan Sandies. Yes, the Keebler kind.
Making Pecan Sandies are incredibly easy and that is why they are one of my favorite classic cookies to make, especially during the holidays.
During the holidays I prefer to bake easy cookies. It allows me time to make a variety of cookies to have on hand throughout the holiday season. I like to plan my holiday cookie menu ahead of time that include a variety of cookies that offer different textures and flavors. I like to freeze cookies so when the holiday rush hits, I have cookies on hand to quickly thaw when needed.
To freeze cookies, I wrap several cookies depending on size tightly in plastic wrap then place them in freeze safe bags or containers. Thaw at room temperature before serving. It’s easy as that. I don’t freeze frosted cookies. I will freeze them without the frosting and when ready to serve I will thaw and frost them.
These soft and buttery Pecan Sandies are one of my favorites. Don’t expect these to taste like the Keebler kind. I think they are actually better. They are a great addition to include in your holiday baking. Whether you package these cookies to give, freeze for later or take to a cookie exchange, these will become a favorite of yours year round.
- 1 cup unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup white granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- 1 cup finely chopped pecans
- Using an electric mixer cream butter and sugars. Add in vanilla.
- In a medium bowl mix flour, salt and cream of tartar. Gradually add to butter mixture until combined.
- Stir in pecans.
- Wrap dough in plastic wrap and chill for one hour.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- Roll tablespoon size balls of dough and place on baking sheet spacing about 1 inch apart. Slightly flatten with palm of your hand or with a bottom of a glass.
- Bake for 10-12 minutes, don't overbake.
- Cool on baking sheet for about 5 minutes. Using a spatula, transfer to a wire rack to cool completely.
- Store in an airtight container.