Browned Butter Pecan Sandies


This pecan sandies recipe is great for the holidays, or any time you're craving a sweet snack. Dress up your pecan sandies cookies by rolling each ball of dough through coarse sugar before baking—it'll add a gorgeous shimmer to each cookie.

Browned Butter Pecan Sandies
Photo: Andy Lyons
Prep Time:
45 mins
Cook Time:
6 mins
Bake Time:
10 mins
Cool Time:
15 mins
Total Time:
1 hrs 16 mins
36 cookies


  • 1 cup unsalted butter, cut into chunks

  • 1 cup chopped pecans

  • ¾ cup powdered sugar

  • ¼ cup packed brown sugar

  • 3 - 4 tablespoon half-and-half or light cream

  • 2 teaspoon vanilla

  • ½ teaspoon salt

  • 2 cup unbleached all-purpose flour

  • Coarse sugar (optional)

  • 36 pecan halves

  • Molasses or maple syrup (optional)


  1. Position a rack in upper third of oven; preheat to 350°F. Grease baking sheets or line with parchment; set aside.

  2. In a medium heavy saucepan bring butter to boiling over medium heat (it will be foamy). Adjust heat so it bubbles gently. Cook, stirring the bottom frequently, until fragrant and golden, about 6 to 8 minutes. Watch carefully to avoid burning. Stir in chopped pecans (it's normal for mixture to foam up). Return to a gentle boil. Cook, watching carefully, for 1 to 2 minutes (if pecans begin to darken, immediately remove pan from heat). Transfer butter-pecan mixture to a large bowl. Cool about 15 minutes.

  3. Stir powdered sugar, brown sugar, 3 tablespoons half-and-half, vanilla, and salt into the cooled butter-pecan mixture until smoothly incorporated. Stir in flour until fully incorporated. If mixture is crumbly, work in additional half-and-half until it holds together, but is not wet. If mixture is wet, let stand for 5 to 10 minutes more.

  4. Divide dough into thirds. Divide each third into 12 equal balls. Roll each bowl in coarse sugar, if desired. Place balls about 2 1/2 inches apart on prepared baking sheets; press a pecan half firmly into each. if edges of the rounds crack, just push back together.

  5. Bake one baking sheet at a time for 10 to 13 minutes or until cookies are just beginning to brown. Rotate baking sheet from front to back about halfway through.

  6. Transfer baking sheet to a wire rack. Let cool 5 minutes to firm up. Using a wide spatula, transfer cookies to wire rack. Brush pecans on top with molasses or maple syrup, if desired. Cool completely.


Store at room temperature up to 10 days.Freeze up to 2 moths.

Nutrition Facts (per serving)

117 Calories
8g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 117
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 34mg 1%
Total Carbohydrate 10g 4%
Total Sugars 4g
Protein 1g
Calcium 10.1mg 1%
Iron 0.4mg 2%
Potassium 30mg 1%
Folate, total 12.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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