Description
Delightfully rich and buttery Pecan Cookie Balls combine finely chopped toasted pecans with a tender, sweet dough, rolled in powdered sugar for a melt-in-your-mouth treat. Perfect for holiday gatherings or any time you crave a nutty, crumbly cookie bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup finely chopped pecans (lightly toasted if desired)
- Pinch of salt
Instructions
- Prepare Dough: In a large bowl, cream together the softened unsalted butter and 1/2 cup powdered sugar until smooth and fluffy. Stir in the vanilla extract to combine.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and a pinch of salt until fully incorporated. Fold in the finely chopped pecans, ensuring an even distribution throughout the dough.
- Form Balls: Using your hands or a small scoop, roll the dough into walnut-sized balls. Place them on a baking sheet lined with parchment paper to keep them from sticking.
- Chill and Coat: Refrigerate the cookie balls for at least 30 minutes to firm up. Once chilled, roll each ball in additional powdered sugar to coat evenly.
- Serve: Arrange coated Pecan Cookie Balls on a serving platter. They can be enjoyed immediately or stored in an airtight container for several days to maintain freshness.
Notes
- Lightly toasting the pecans enhances their flavor and crunch but is optional.
- Ensure butter is softened to room temperature for easy mixing and a smooth dough.
- These cookies are naturally gluten-containing due to the use of all-purpose flour.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- Rolling in powdered sugar just before serving prevents the coating from becoming sticky.
