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Browned Butter Pecan Sandies

These Browned Butter Pecan Sandies are melt-in-your mouth buttery goodness. Shortbread, by its very essence is a sweet buttery cookie. The browned butter adds a nuttiness in flavor to the dough that makes these cookies bold and mouthwateringly delicious. These pecan sandies are so good you’ll want to savor each and every bite.


Easy Browned Butter Pecan Sandies Recipe

These buttery cookies are rather addicting, if I say so myself. Especially for the shortbread lovers in your cookie circle. I am a huge fan of all things buttery starting with caramel. Shortbread fits into that category perfectly. Whether they’re served at tea time, for bite-size desserts or cookie swaps during the holidays, these cookies are a special addition to the cookie menu.


How to Make the BEST Browned Butter Pecan Sandies

  • Ingredients you’ll need to make homemade Pecan Sandies: All purpose flour, chopped pecans, butter, vanilla extract, powdered sugar and light brown sugar.
  • Kitchen tools you’ll need: Stand mixer or hand mixer, measuring cups and spoons, sheet pans, sharp knife and chopping board or nut chopper, silicone spatula, large bowl, whisk and cooling rack.
  • After browning the butter it’s necessary to allow it to cool. After it cools, use a hand mixer to whip it into a creamy luscious texture that’s light beige in color.
  • These cookies are shortbread-like and doesn’t include eggs in the dough.
  • Once the dough is made use your hands to bring it together then immediately shape the dough into logs, wrap in plastic wrap or wax paper and twist the ends to seal. The dough should be kept airtight to prevent it from drying out. Chill thoroughly to firm.
  • At this point, you can freeze one log of cookie dough for later, if you like. That’s what I do each time unless I’m baking a large batch of cookies for a family gathering or entertaining.
  • Use a sharp knife to cut the chilled dough into rounds. If it crumbles a bit, don’t panic. Slice while cold and place onto a parchment lined baking sheet. Press any dough together.
  • As the cookie dough warms to room temperature while the oven preheats, you can press any crumbles together easily.
  • Store baked Browned Butter Pecan Sandies in an airtight container at room temperature for up to 3 days.
  • You can freeze this cookie dough for up to 3 months.



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Browned Butter Pecan Sandies
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5 from 2 votes

Browned Butter Pecan Sandies

Prep Time15 minutes
Cook Time20 minutes
Dough chilling time8 hours
Total Time8 hours 35 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: browned-butter-pecan-sandies, pecan-cookies, shortbread-recipes
Servings: 20 cookies
Calories: 296kcal
Author: Melissa Sperka


  • 1 1/2 cups salted butter
  • 1 1/2 cup finely chopped pecans toasted
  • 1 tsp pure vanilla extract
  • 3/4 cup powdered sugar
  • 3/4 cup packed light brown sugar
  • 3 cup all-purpose flour


  • Preheat the oven to 350°F. Spread the chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely.
  • On the stove top in a heavy bottomed pot simmer the butter over medium for 6-8 minutes or until light amber in color. Pour into a mixing bowl and chill for 1 hour or until the butter begins to solidify.
  • Using a hand mixer beat the browned butter until creamy. Add the powdered sugar and brown sugar gradually with the vanilla extract until creamy.
  • Add the flour 1 cup at a time beating just until combined. The dough will be stiff.
  • By hand mix in the toasted pecans. Divide in half and and roll into 2 logs. Wrap in plastic wrap and chill for several hours until firm or overnight.
  • To bake preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Slice the logs into 10 equal slices. As the dough softens gently press any crumbles together and shape into rounds, if needed. Place at least 1-inch apart on the baking sheet.
  • Bake for 18-20 minutes until golden brown. Cool on a cooling rack.
  • Store tightly covered at room temperature.


Serving: 1cookie | Calories: 296kcal | Carbohydrates: 28g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 124mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Was wondering with cooling the butter. Do you let it sit on counter and naturally cool or should it be placed in fridge till it starts to solidify?

  2. 5 stars
    Hi Melissa, this recipe looks delicious and am in the midst of trying it. One question: do you measure the butter before or after you brown it? Since it reduces in mass when browned, I’m thinking it might make a difference? Thanks!!

  3. PHENOMENAL!! The browned butter combined with the toasted pecans creates a wonderful flavor and texture. Also, the combination of brown sugar and powdered sugar is genius. THANKS so much! I will make these again and again.

  4. 5 stars
    These sound amazing. I make a Crumbly Cranberry Bar with browned butter and they are to die for. I might suggest that you add the pecans to the flour, before adding to the cookie dough. That way they are incorporated quickly without further mixing by hand.

  5. I noticed the recipe does not list egg in it’s ingredients. That MUST be a oversight? Surely this recipe requires an egg?!

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