Description
Delight in the classic buttery crunch of Homemade Pecan Sandies, soft cookies packed with flavorful chopped pecans and perfectly coated in sugar. These traditional cookies offer a delightful texture with a rich, nutty taste, ideal for holiday treats or any occasion that calls for a sweet, nutty indulgence.
Ingredients
Scale
Wet Ingredients
- 1/2 lb. (2 sticks) unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup confectioner’s sugar, sifted
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 4 cups (500g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt
Add-ins and Coating
- 2 cups chopped pecans
- 1/2 cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it is ready for baking the cookies once the dough is prepared.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, granulated sugar, and sifted confectioner’s sugar until the mixture is smooth and light.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed mixture, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Pecans: Gently fold the chopped pecans into the dough to evenly incorporate the nuts without breaking them up too much.
- Shape and Sugar Coat: Roll the dough into 1-inch balls, then roll each ball in the 1/2 cup granulated sugar to coat. Place the coated dough balls about 2 inches apart on ungreased baking sheets to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden, indicating they are perfectly baked but still tender inside.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, ensuring they set properly.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugars.
- Rolling the dough balls in granulated sugar before baking gives the cookies a delightful sweet crust.
- Keep the spacing between the dough balls to prevent cookies from merging during baking.
- Do not overbake; pecan sandies are best when edges are just lightly golden and centers remain tender.
- Store cookies in an airtight container to maintain freshness and crispness.
