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These delicious Buttery Pecan Cookies, a copycat version of Pecan Sandie Cookies, are easy to make; just mix ingredients, roll into a log shape, cillll, then slice and bake. The toasted pecans in the dough make for a rich, flavorful cookie. For a time saver, the rolls of dough, once wrapped in plastic wrap, can also be put in zip top bags and put in the freezer, then taken out and allowed to unthaw in the refrigerator overnight, then slice and bake. They’re even better than a Pecan Sandie Cookie because they are fresh and no preservatives and other “who knows what” ingredients. You may want to make a double batch because they’ll be gone in no time!

These are a great every day cookie, a tea party cookie, a holiday cookie, or a cookie exchange or cookie swap.

Don’t be scared off by the prep time, 1 hour is for the dough to chill.

This recipe, and 499 more recipes, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Pikes Peak Guest Cabin at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 1 Hour and 20 Minutes
Cook Time: 10 Minutes
Total Time: 1 Hour and 30 Minutes
Servings: about 4 dozen cookies


  • 1 cup (2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1 tsp. real vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 3/4 cup chopped pecans, toasted and coarsely ground


  1. In a medium bowl, cream together the butter, brown sugar, and vanilla until light and fluffy.

  2. In another bowl, combine flour, salt, and pecans. Add dry ingredients to creamed mixture; stir until a soft dough forms. Divide dough in half; shape each half into an 8-inch long roll. Wrap in plastic wrap and chill for at least 1 hour. Or freeze in zip top bags for later.

  3. Preheat oven to 350°F. Cut each roll into 1/4-inch thick slices and place 1-inch apart on an ungreased baking sheet. Bake 10-12 minutes, or until edges are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container.

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