You might also know them as snowball cookies or Mexican wedding cookies. No matter what you call them, they are all one and the same, and they are most certainly delicious. These cookies have a rich, buttery taste, and crumbly, nutty texture. Just a little less sweet than your typical cookie but no less tasty.

For more pecan goodness, try our pecan pralines or decadent pecan bars.

Why Our Recipe

  • Just 7 ingredients are all it takes to make this classic cookie.
  • Perfectly crumbly, buttery goodness with a nutty pecan crunch.
  • Powdered sugar options to go on either warm or cold for different textures.
A pecan sandy sitting next to a bowl filled with pecan sandies.

These cookies are perfect for any occasion, from holiday goodie trays to everyday treats. You only need a few pantry staples and about 30 minutes to whip them up. The powdered sugar coating lets you customize the finish, giving each batch a slightly different look and texture depending on whether you roll them warm or cool. They’re sure to become a favorite in your cookie rotation!

Ingredient Notes

  • Butter: Make sure the butter is softened to room temperature for easier mixing.
  • Granulated Sugar: Provides the base sweetness. This isn’t a super sweet cookie so it’s just the right amount.
  • Water: Enhances the texture and helps bind the dough. No substitutions are necessary here.
  • Vanilla Extract: Use pure vanilla extract for the best flavor.
  • All-Purpose Flour: Be sure to measure your flour by scooping and sweeping to level it off. Too much flour can make the cookies dry.
  • Chopped Pecans: Toasting the pecans beforehand can elevate their nutty flavor. You can chop them yourself or use pre-chopped pecans for convenience.
  • Powdered Sugar: Essential for the coating.

Texture of the Dough

These cookies are meant to have a crumbly texture, similar to shortbread. The dough for pecan sandies should be soft, pliable, and slightly crumbly—but it should come together easily when pressed or rolled.

Shapeable Texture: The dough should be easy to shape into smooth 1-inch balls. If it’s falling apart or feels too stiff, recheck your measurements or let it warm slightly if it was previously chilled.

Crumbly but Not Dry: The dough may appear crumbly at first, but as you mix in the pecans and form it into balls, it should hold together without cracking. If it feels too dry, add a teaspoon of water at a time until it reaches the right consistency.

Refrigerating the Dough

You don’t have to refrigerate the dough for these cookies, but if you want the cookies to be more ball-like, you can take the extra step and refrigerate the shaped cookies while the oven preheats (about 30 minutes).

Benefits: Chilling the dough ensures the cookies hold their round shape during baking, especially if your kitchen is warm or if the butter softened too much during mixing. A chilled dough firms up the butter, which helps create that classic crumbly texture when baked.

A bowl filled with pecan sandies.

Rolling in Powdered Sugar: Warm vs. Cool

The powdered sugar coating on pecan sandies is what gives them their iconic look. Rolling them while warm or cool creates different finishes—both equally delicious. Feel free to try both methods to see which you prefer—or double-roll for the best of both worlds!

Warm Coating: Rolling the cookies in powdered sugar while they’re still warm allows the sugar to melt slightly, forming a thin, almost glaze-like layer. This creates a sweeter and slightly sticky texture.

Cool Coating: Letting the cookies cool completely before rolling gives you a more traditional powdered sugar finish. The coating stays dry and powdery, making them easier to handle.

Storage Instructions 

Store at room temperature in an airtight container for up to 5 days. Keep them in a cool, dry place.

Freeze baked cookies in a single layer in a resealable freezer bag or airtight container. If stacking, separate layers with parchment or wax paper to prevent sticking. Freeze for up to 3 months. Thaw at room temperature before serving.

Freeze unbaked cookie dough balls for later baking. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a resealable freezer bag. Bake directly from frozen, adding an extra 2-3 minutes to the baking time. Roll in powdered sugar after baking.