Browned Butter Pecan Sandies — Rich, Buttery, Melt-in-Your-Mouth Cookies

Few cookies deliver true old-fashioned comfort like Pecan Sandies. Crumbly, buttery, nutty, and never too sweet — they’re the kind of cookie you grew up finding in a tin at grandma’s house or served alongside afternoon coffee. But this recipe upgrades the classic in the most irresistible way: brown butter.

Browned Butter Pecan Sandies are everything you love about traditional pecan shortbread cookies, but deeper, richer, toastier, and more fragrant thanks to the nutty aroma of brown butter and the caramel-like sweetness it adds. Combine that with toasted pecans and a melt-in-your-mouth texture, and you have a cookie that feels comforting, nostalgic, and gourmet at the same time.

These sandies are ideal for holiday cookie boxes, gifting, bake sales, afternoon treats, or anytime you want a cookie that’s impressive without being fussy. They store beautifully, require simple pantry ingredients, and deliver maximum flavor with minimal effort.

Let’s dive into all the details that make this the best pecan sandies recipe you’ll ever bake.

Why These Browned Butter Pecan Sandies Are the Best Ever

1. Brown butter = flavor upgrade

Brown butter adds natural nuttiness, toffee-like depth, and a rich aroma.

2. Toasted pecans = maximum crunch

Toasting pecans enhances their flavor and makes the cookies incredibly aromatic.

3. Perfect crumbly shortbread texture

Soft yet firm, crumbly but not dry — true pecan sandy perfection.

4. Simple ingredients, huge flavor

Flour, sugar, butter, vanilla, pecans. That’s it — but better.

5. Ideal for holidays or make-ahead baking

They stay fresh for days and freeze beautifully.

Ingredients You’ll Need

• Unsalted butter – browned for deep flavor.
• Pecans – toasted and finely chopped.
• All-purpose flour – gives structure.
• Powdered sugar – melts into the dough for a tender texture.
• Brown sugar – adds warmth and light caramel sweetness.
• Vanilla extract – enhances the buttery flavor.
• Salt – balances everything.

Optional add-ins include cinnamon, nutmeg, or a pinch of flaky sea salt on top.

How to Make Brown Butter (Key Step)

1. Add butter to a saucepan over medium heat.
2. Allow it to melt, then foam.
3. Swirl occasionally until the milk solids turn golden brown and smell nutty.
4. Remove from heat immediately to prevent burning.
5. Cool slightly before using in the cookie dough.

This step transforms basic sandies into something gourmet.

Browned Butter Pecan Sandies

Tender, nutty pecan sandies made with rich browned butter and toasted pecans for the perfect crumbly shortbread texture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 1 hour hr

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

Cookies

• 1 cup unsalted butter browned
• 1 cup pecans finely chopped and toasted
• 1.5 cups all-purpose flour
• 0.5 cup powdered sugar
• 0.25 cup brown sugar
• 1 tsp vanilla extract
• 0.25 tsp salt

Equipment

• Saucepan
• Mixing bowls
• Baking sheet
• Spatula

Method

 

1. Brown the butter in a saucepan until golden and nutty; cool slightly.
2. Toast pecans in a dry skillet for 3–4 minutes.
3. Whisk browned butter, powdered sugar, brown sugar, and vanilla together.
4. Add flour and salt; mix until dough forms.
5. Fold in toasted pecans.
6. Chill dough for 30–45 minutes.
7. Preheat oven to 350°F (175°C).
8. Roll dough into balls and arrange on baking sheet.
9. Flatten slightly and bake for 10–13 minutes until lightly golden.

Notes

Dust with powdered sugar after cooling for a classic holiday finish.

Step-by-Step Instructions

1. Brown the butter

Cool until slightly warm but still liquid.

2. Toast the pecans

Chop and toast them in a dry skillet for 3–4 minutes.

3. Mix the dough

Combine browned butter, powdered sugar, brown sugar, and vanilla. Add flour and pecans.

4. Chill the dough

30–45 minutes helps the cookies hold shape.

5. Scoop & shape

Roll dough into small balls or flatten slightly into rounds.

6. Bake

Bake until lightly golden around the edges — not too dark.

7. Cool & enjoy

These firm as they cool and achieve the perfect sandy texture.

Tips for Perfect Pecan Sandies

Measure flour correctly

Too much flour = dry cookies. Spoon and level for accuracy.

Chill the dough

This prevents spreading and ensures crumbly tenderness.

Don’t overbake

Lightly golden is perfect — sandies shouldn’t be crisp.

Use real vanilla

Because the flavor is simple, good vanilla makes a difference.

Finely chop pecans

Helps the texture stay cohesive and crumbly.

Variations

Cinnamon Sandies

Add ½ teaspoon cinnamon to the dry ingredients.

Maple Brown Butter Sandies

Replace some sugar with maple syrup and reduce the flour slightly.

Sea Salt Sandies

Add a pinch of flaky salt on top before baking.

Chocolate Chip Pecan Sandies

Fold mini chocolate chips into the dough.

Holiday Style

Dust warm cookies with powdered sugar.

Storing & Freezing

• Store in an airtight container up to 1 week.
• Freeze dough balls for 3 months.
• Freeze baked cookies for up to 2 months.

They thaw beautifully and maintain their crumbly shortbread texture.

Ingredients (List)

• 1 cup unsalted butter
• 1 cup pecans, finely chopped
• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions (Numbered)

1. Brown the butter in a saucepan until golden and nutty; cool slightly.
2. Toast pecans in a dry skillet for 3–4 minutes; set aside.
3. In a mixing bowl, whisk browned butter, powdered sugar, brown sugar, and vanilla.
4. Add flour and salt; mix until dough forms.
5. Fold in toasted pecans.
6. Chill dough 30–45 minutes.
7. Preheat oven to 350°F (175°C).
8. Roll dough into small balls and place on a lined baking sheet.
9. Flatten slightly with your fingers or the bottom of a glass.
10. Bake 10–13 minutes, until edges are lightly golden.
11. Cool on baking sheet before transferring to wire rack.