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Make a classic cookie with these Pecan Crisp Cookies, that can easily be made Gluten-Free too. They taste a lot like Gluten-Free Pecan Sandies!
I have been on a cookie making spree lately, it’s not good at all. I’m a cookie fanatic, I just can’t resist.
I landed on this recipe for Pecan Crisp Cookies in one of my aunt’s old cookbooks. I decided to adapt them to my own version of Gluten-Free Pecan Sandies.
This recipe came from the book “Prize-Winning Recipes of Dexter” by Dorris Turlington. Doris knew what she was doing when she shared this cookie recipe. They were gone in seconds!
What are Pecan Sandies?
Original Sandies are basically shortbread cookies with pecans. As a kid, we always had them in the pantry, but they are simple to make at home and even easier to make gluten-free.
The goal is to have a cookie that is nice and crunchy on the outside, but still soft on the inside.
How do you freeze Pecan Sandies?
These can be placed in the freezer to use later on, assuming you can resist these cookies. If you do prefer to freeze Pecan Sandies, be sure to wrap them in plastic wrap and then place them in freezer-safe storage.
We typically use freezer bags for cookies but you can also use freezer-safe storage containers too. When you are ready to serve them, just let them defrost back to room temperature.
How do you make Gluten-Free Pecan Sandies?
Gluten-Free Pecan Sandies or Pecan Crisp Cookies are easy to make with a switch of flour. I prefer Better Batter Gluten-Free All-Purpose Flour for these cookies.
These are great cookies to make ahead and let the dough chill for a while in the fridge. I like to make the dough in the evenings and then bake the cookies the next day.
The dough will be wrapped up into a roll, then you simply cut and slice. I made these pretty big, if you do not want them this big you can cut them in half again when you slice them.
Are you ready to enjoy a Gluten-Free Pecan Sandie? It’s time to eat up!
Remember if you enjoy these, you will love these Gluten-Free Chocolate Chip Cookies!
- 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1 1/4 Stick of Butter
- 1 Egg
- 1 1/2 Cups All Purpose Flour or Gluten Free All Purpose Flour
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 Tsp Vanilla
- 1 Cup Pecans, Chopped
- Cream the sugar, butter, and egg together.
- Mix in the flour, salt, baking soda, and vanilla.
- Stir or fold in the pecans.
- Fold the dough into a roll and wrap in cling wrap or foil.
- Refrigerate for 1-2 hours or until ready to bake.
- Preheat oven to 350*.
- Cut and slice the cookies, placing them on a greased baking sheet.
- Bake them for 10 minutes, let them finish cooling for 5 minutes before transferring to a wire rack.
Nutrition Information:Yield: 24 Serving Size: 1 Servings
Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 117mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 2g