Copycat Keebler Pecan Sandies
Recreate the nostalgic charm of a childhood favorite with these buttery, crumbly Copycat Keebler Pecan Sandies! Made with real unsalted butter, finely chopped pecans, and a hint of vanilla, these cookies deliver the perfect balance of sweetness and nutty richness in every bite. A touch of cornstarch ensures their signature melt-in-your-mouth texture, while the unique combination of powdered and brown sugars enhances their deep caramelized flavor. With just 15 minutes of prep, these homemade pecan sandies are quick to whip up yet taste like they came straight from the Keebler treehouse! Perfect for snacking, gifting, or pairing with your favorite cup of coffee or tea, these delightfully crisp cookies come together effortlessly and stay fresh for days in an airtight container.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 120 grams powdered sugar
- 50 grams light brown sugar
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 15 grams cornstarch
- 0.5 teaspoons salt
- 120 grams pecans, finely chopped
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, powdered sugar, and light brown sugar until the mixture is creamy and smooth, approximately 2-3 minutes.
Add the vanilla extract to the butter mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the finely chopped pecans until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball about 2 inches apart on the prepared baking sheets.
Use the bottom of a glass or your palm to gently flatten each ball into a disc shape.
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.3 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 33 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
