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My mom loves Keebler Pecan Sandies. I wanted to test some recipes to find one that was similar and surprise her with it. This Homemade Pecan Sandies recipe is very, very close. In fact, I’m not sure that I could get much closer. However, the real test will be when my mom tastes them. I’ll be sure to report back!
(Post modified on 8/31/23.)
In my previous tries to recreate this cookie, I fell short. They just looked and tasted like a cookie that had pecans in them. This one has a sandy texture, looks very similar to those you buy, and the taste is just about spot-on! So, if you are a fan of the Keebler cookie, I encourage you to give this recipe a try!
These are also what you would call a pressed cookie. Similar to a drop cookie, only once you roll the dough into balls, you dip them in granulated sugar and then press them down with a flat surface, like a glass cup, but you could also use a cookie press, if it suits the cookie.
More Pressed Cookies to Try
Ingredients for Homemade Pecan Sandies
(See the full recipe at the bottom of this post.)
- butter
- vegetable oil
- granulated sugar
- powdered sugar
- large egg
- vanilla extract
- butter extract
- al-purpose flour
- baking soda
- cream of tartar
- salt
- chopped pecans
- more granulated sugar for rolling
Instructions for Making This Recipe
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone baking mat. Gather your ingredients so that you have everything close at hand on the counter or table.
Using a nut chopper or a knife, coarsely chop the pecans.
Prepare the Cookie Dough
In a large mixing bowl, cream together the butter, vegetable oil, granulated sugar, and powdered sugar. Beat in the large egg and then the extracts.
The first time I just used vanilla extract, but the cookies seemed to be missing something. The next time I added in butter extract, which made the difference. This addition received a thumbs up from my middle daughter–who also loves Pecan Sandies!
Using a small bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt. Add to the creamed mixture, and mix until combined.
Add the chopped pecans to the cookie dough, stirring to combine.
Measure out 1/2 cup of granulated sugar and place in a small bowl.
Roll the dough into walnut-sized balls and then roll them in the bowl of sugar to cover. Place each ball about 2 inches apart on the prepared baking sheets. Using a flat bottomed cup or glass, gently press each ball to flatten.
Bake in preheated oven for 10-12 minutes, until edges of cookies are just barely golden. Cool on a wire rack.
This recipe will make 2 dozen cookies. Enjoy with an icy glass of cold milk. You may freeze any extra cookies in a ziplock freezer bag for up to 4 weeks. But I doubt they’ll last that long!
See more Cookie Recipes Here. Browse Holiday Baking Ideas Here.
Homemade Pecan Sandies
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup granulated sugar for coating
Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone baking mat. Gather your ingredients so that you have everything close at hand on the counter or table.
- Using a nut chopper or a knife, coarsely chop the pecans.
Prepare the Cookie Dough
- In a large mixing bowl, cream together the room temperature butter, vegetable oil, granulated sugar, and powdered sugar.
- Beat in the large egg and then the vanilla and butter extracts.
- Using a small bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt.
- Add to the creamed mixture, and mix until combined. Stir in the chopped pecans.
Prepare Cookies for Baking
- Measure out 1/2 cup of granulated sugar and place in a small bowl.
- Roll the cookie dough into walnut-sized balls and then roll them in the bowl of sugar to coat.
- Place each ball on the baking sheet, about 2 inches apart. Using a flat bottomed cup or glass, gently press each ball to flatten.
- Bake in a preheated oven for 10 -12 minutes, until edges of cookies are just barely golden. Cool on a wire rack. This recipe will make 2 dozen cookies.
Notes
The recipe calls for one egg, but the directions say to beat in the eggs one at a time.
Hi Judy. Thanks so much for bringing this to my attention. I double-checked my recipe and yes, it is for one egg. I just miswrote the direction part and have now corrected it. I hope you will enjoy the recipe!