Keebler Pecan Sandies | Easy Homemade Copycat Recipe

We loved Keebler Pecan Sandies so much that one rainy Saturday afternoon, we decided to try making our own version at home. It started as a simple family baking project when my husband discovered the last package in our pantry had only two cookies left—not enough for our weekend movie night tradition. Rather than heading out to the store in the downpour, we scoured the kitchen and discovered all the ingredients needed to attempt a homemade version.

As we worked, the kitchen filled with the irresistible aroma of toasted pecans and buttery cookie dough, turning our simple baking experiment into something magical. When we finally sampled our shortbread cookies, still warm from the oven, we were amazed. These weren’t just “like” Keebler Pecan Sandies; they were even better in many ways! The delicate, sandy texture and rich pecan flavor created both familiar and extraordinary cookies.

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Why This Recipe Works

The secret to authentic Pecan Sandies lies in their distinctive sandy, crumbly texture – not too soft like a chewy cookie, not hard like a crunchy biscuit. The combination of vegetable shortening with both granulated and powdered sugars creates that perfect melt-in-your-mouth consistency.

Meanwhile, cream of tartar stabilizes and adds a subtle tanginess that balances the sweetness. Finely chopped pecans are distributed evenly throughout the dough, ensuring every bite contains that distinctive nutty flavor without compromising the delicate texture.

Ingredients

• Vegetable shortening – Creates the classic sandy texture that makes these cookies distinctive
• Sugar – Provides sweetness and helps create those characteristic tiny cracks on the surface
• Powdered sugar – Adds sweetness while contributing to the tender, melting texture
• Egg – Binds the ingredients and adds richness to the cookie dough
• Salt – Enhances all the flavors and balances the sweetness
• Cream of tartar – Provides stability and a subtle tang that’s key to the authentic flavor
• Baking soda – Gives a slight lift while helping achieve the perfect texture
• Vanilla – Adds warmth and depth to the flavor profile
• Flour – Forms the structure of the cookie while keeping them delicately short
• Pecans – Delivers the signature nutty flavor and slight crunch

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, cream of tartar, and baking soda. Set aside.
3. In a large mixing bowl, beat the vegetable shortening, granulated sugar, and powdered sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the beaten egg, salt, and vanilla to the sugar mixture and beat until smooth and well combined.
5. Gradually add the flour mixture to the sugar and shortening mixture, about one-third at a time. Beat after each addition until just incorporated. The dough will be somewhat thick.
6. Using a wooden spoon, stir the finely chopped pecans into the cookie dough until evenly distributed.
7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30-45 minutes.
8. Once chilled, scoop the dough and roll into 1 to 1¼-inch balls.
9. Place the dough balls on an ungreased cookie sheet, leaving about 2 inches between each cookie.
10. Using the bottom of a glass or measuring cup, flatten each ball to approximately ¼-inch thickness.
11. Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden. The centers will still look somewhat soft.
12. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storage and Freezing Instructions

• Counter Storage: Keep in an airtight container at room temperature for up to 1 week
• Freezer Storage: Freeze baked cookies for up to 3 months in a freezer-safe container
• Make-Ahead Option: Freeze unbaked dough balls for up to 2 months; thaw in refrigerator before flattening and baking
• Refreshing Tip: To refresh slightly stale cookies, warm them in a 300°F oven for 3-4 minutes

Homemade Keebler Pecan Sandies Copycat Recipe

Buttery, crumbly pecan cookies with the perfect sandy texture that rivals the famous Keebler version – simple ingredients, spectacular results!

4.75 from 12 votes

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Course: Dessert

Cuisine: American

Keyword: Cookies, Shortbread

Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour

Servings: 48

Calories: 57kcal

Author: Stephanie Manley

Ingredients

• 1 3/4 cup flour
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 beaten egg
• 1/2 cup finely chopped pecans

Instructions

• In a medium bowl, whisk together the flour, cream of tartar, and baking soda. Set aside.
• Using an electric mixer, cream together the vegetable shortening, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract, salt, and egg and beat until smooth and fully incorporated.
• Gradually add the flour mixture to the wet ingredients, about one-third at a time, mixing until a thick dough forms. Fold in the chopped pecans.
• Refrigerate the dough for 30 to 45 minutes.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper or leave it ungreased.
• Roll the chilled dough into 1- to 1 1/4-inch balls and place them on a baking sheet. Flatten each ball to about 1/4 inch thick and smooth the edges.
• Bake for 12 to 15 minutes, until the edges are just beginning to turn golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

The key to perfect pecan sandies is avoiding overmixing once you add the flour. Mix just until combined for that signature sandy texture. Also, don’t skip the chilling step. It prevents the cookies from spreading too much and enhances their delicate texture. Try toasting the pecans lightly before chopping and adding them to the dough for an extra touch of authenticity.

Nutrition

Calories: 57kcal | Carbohydrates: 6g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 15mg | Fiber: 0g | Sugar: 3g | Vitamin A: 5IU | Calcium: 2mg | Iron: 0.3mg

Love making cookies? Try these recipes!

• Crumbl Sugar Cookies
• Girl Scout Samoas
• Keebler Almond Shortbread Cookies
• Frosted Pineapple Drop Cookies
• Panera Lemon Drop Cookies
• Walkers Shortbread Cookies

Check out more of my easy recipes for cookies and the best DIY recipes on CopyKat!