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Sour Cream Pecan Sandies Cookies | Magnolia Days

Sour Cream Pecan Sandies

Sour Cream Pecan Sandies are thin, buttery, cutout cookies loaded with pecans. Forget store-bought, these homemade ones are divine.
Course Cookie
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 3 to 4 dozen
Author Renee Dobbs


  • 1/2 cup pecan pieces
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/3 cup shortening
  • 3/4 cup granulated sugar
  • 1 large egg at room temperature
  • 1/3 cup sour cream at room temperature
  • 1 teaspoon vanilla extract


  1. Grind pecans in a food processor. Whisk together ground pecans, flour, baking powder, and salt in a medium bowl.
  2. Cream butter and shortening in a large bowl. Add sugar and beat until fluffy.
  3. Add egg, sour cream, and vanilla. Beat until combined.
  4. Add flour mixture and beat until just combined.
  5. Divide dough in half. Shape halves into disks and wrap with plastic wrap. Chill dough at least 3 hours or overnight.
  6. Preheat oven to 375°F. Line baking sheets with parchment or non-stick liners.
  7. Roll dough to 1/8-inch thickness on floured surface and with floured rolling pin. Continue to move dough around and sprinkle surface and rolling pin with more flour as needed. Dough will be soft and can stick easily.
  8. Cut dough with cookie cutters. Place cookies on baking sheets.
  9. Pull together scraps and re-roll dough for more cookies. You may have to re-chill dough if too soft.
  10. Bake for 7 to 9 minutes, or until the edges are golden brown.
  11. Cool cookies on baking sheet for 2 minutes.
  12. Transfer cookies to a wire rack and cool completely.

Recipe Notes

Yield can vary depending on size of cookie cutter(s) used.