Pecan Sandies with Toffee- melt in your mouth cookies loaded with crunchy pecans and toffee bits. So much tastier than the store bought version!
Crispy Toffee Sandies Cookies
Do you like your cookies crispy or soft and chewy? I am a soft and chewy cookie kinda girl. Aside from shortbread, there are not many crunchy cookies that I love. But I am adding these Toffee Pecan Sandies to the list of crisp cookies that I could eat way too many of.
They have a crumbly texture, which I’m guessing is why they are referred to as “sandies”. And they do just melt away in your mouth.
I have actually made the recipe before, but this time I added toffee bits. And oh my gosh was that a great addition! I love the depth of flavor they add, and the extra crunch.
If all you have ever tried are store bought Pecan Sandies, you should really give this recipe a try. You are in for a real treat!
This recipe does make a bucket load of cookies, so you’ll have plenty to share with friends. Or you can cut the recipe in half.
HOW TO MAKE PECAN SANDIES:
- butter – Let your butter come to room temperature for best results. I use salted butter in all of my baking because it’s just easier.
- granulated sugar – You will need white sugar both for the cookie dough, and for rolling the cookie dough balls.
- powdered sugar – This fluffy sugar adds sweetness, but also affects the texture of the cookies, making them crumble when you bite into them.
- canola oil – It may seem strange to use oil in cookies, but combined with the butter, it works for this recipe!
- large eggs – Always use large eggs when baking unless the recipe directs otherwise.
- almond extract – It brings out the flavor of the pecans, and makes the cookies taste sweet without adding additional sugar.
- all purpose flour – I use unbleached flour, but bleached works fine.
- whole wheat flour – A bit of whole wheat flour gives these cookies their great “sandies” texture.
- baking soda – Helps the cookies rise.
- cream of tartar – Adds a bit of a tang and helps the cookies rise. In a pinch you can substitute 1 1/2 teaspoons of baking powder.
- salt – A bit of salt makes all baked goods taste better.
- pecans – For best flavor, toast them first! If you aren’t sure how, I’ve included the instructions below.
- toffee bits – You can of course leave these out for more traditional sandies, but trust me, they are a seriously amazing addition!
- Cream together butter, sugar, and powdered sugar in a large mixing bowl. Beat in the oil, eggs, and almond extract. Stir in the all purpose flour, wheat flour, baking soda, cream of tartar, and salt.
- Roll the dough into balls. I like to use a cookie scoop to make sure all my cookies are the same size so they bake evenly.
- Place about a half cup of sugar in a bowl. Roll the cookie dough balls in the sugar.
- Place the cookie dough balls on cookie sheets that are greased or lined with silicone pan liners. Flatten each cookie with a fork.
- Bake the cookies at 350° for about 12 -14 minutes. You want them to be set in the middle, and it’s fine if they are barely light brown around the edges. Don’t overbake them or they will be hard.
- Let them cool on the pans for about 3-5 minutes, then remove them to cooling racks to cool completely.
HOW TO STORE SANDIES COOKIES?
These cookies actually store really well, so they are great for shipping to loved ones. They keep perfectly for up to a week at room temperature if stored in an airtight container. To make them last even longer, wrap them individually. They will not be as soft after a week or two, but they will still taste amazing.
It does make a very large batch, so thankfully they freeze really well. Just let them cool completely, then place them in heavy duty ziplock bags. They will last in the freezer for 4-5 months.
- Instead of pressing down with a fork, press a whole pecan in the top of the cookies before baking.
- Instead of rolling the cookie dough balls in granulated sugar, you can sprinkle powdered sugar over the baked and cooled cookies.
- We like our pecan sandies on the soft side. If you want them more crunchy like the kind you buy at the store, simply bake them a little longer.
FAQs about homemade pecan sandies:
Why does the recipe call for butter and oil? A mixture of both gives the cookies the perfect texture. You don’t want them to be chewy, they should practically melt in your mouth.
Do I have to use both powdered and granulated sugar in my pecan sandies? The powdered sugar has a bit of cornstarch in it, and the powdery texture contributes to the crumbly texture of the cookies.
Can I use vanilla instead of almond extract? I love the almond extract, but you can use vanilla if you prefer.
Can I use all regular flour instead of part whole wheat? Yes, you can, but they won’t be the same. The whole wheat flour adds a nutty flavor, as well as giving the pecan sandies the “sandies” texture.
I don’t have cream of tartar, what can I use instead? You can substitute 2 tsp of baking powder in place of the baking soda and cream of tartar. It won’t be quite the same, but it will do in a pinch.
How to toast pecans? Toasting pecans adds such a rich, nutty flavor, and it’s quite simple. Just place your pecans on a cookie sheet and bake at 350° for about 10 minutes, stirring occasionally.
Here are a few more cookie recipes to try:
- Butterfinger Cookies
- Shortbread Cookies with Lime Frosting
- Kit Kat Cookies
- Whole Wheat Chocolate Chip Cookies
- Hershey Kiss Christmas Cookies
- Magic Middle Cookies
- Egg White Cookies
- White Chocolate Macadamia Cookies
- Homemade Oreos
- Shortbread Sugar Cookies
PECAN SANDIES RECIPE
- 1 cup butter (no substitutes)
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup canola oil (or another oil that's liquid at room temperature)
- 2 large eggs
- 1 tsp almond extract
- 3 1/2 cups all purpose flour
- 1 cup whole wheat flour (freshly ground)
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt
- 1 1/2 cups chopped pecans
- 1 1/2 cups toffee bits
- 6 Tbsp granulated sugar (for rolling cookies)
- Cream butter and sugars in a large mixing bowl. Beat in oil, eggs, and almond extract. Stir in the flours, soda, cream of tartar, and salt. Add the pecans and toffee bits and stir till just combined.
- Roll in balls, then roll in sugar. Place on lightly greased or silpat lined cookie sheets. Flatten with a fork.
- Bake at 350° for about 12-14 minutes.
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Amount Per Serving: Calories: 138Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 83mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 1g
(originally published 6/25/2014, updated May 2021)
These old fashioned pecan sandies are made even tastier with the addition of toffee bits. I think you are going to love them, especially if you are fond of shortbread cookies!!