Imagine biting into a cookie so delicate, so buttery, and so wonderfully nutty that it instantly transports you to dessert heaven - without gluten! These Gluten-Free Pecan Sandies are not just another cookie; they're a culinary masterpiece that proves dietary restrictions never mean compromising on flavor. With a perfect balance of crumbly texture and rich pecan goodness, these cookies are about to become your new obsession, guaranteed to impress both gluten-free and traditional cookie lovers alike.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped pecans using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie ball slightly with the back of a spoon or your fingertips.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely. They will be delicate, so handle with care.
- Once cooled, dust the cookies with additional powdered sugar if desired.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - room temperature is key for the perfect creamy base.
- Use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Toast your pecans lightly before chopping to enhance their nutty flavor and add depth to the cookies.
- Don't overmix the dough - this can make your cookies tough instead of delicate.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool completely on the wire rack to develop their signature crumbly texture.
- For extra indulgence, consider drizzling melted chocolate or adding a light dusting of cinnamon to your powdered sugar topping.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
