If you’re looking for a bite-sized treat that’s rich, buttery, and packed with the warm, nutty flavor of pecans, these Pecan Cookie Balls are your new best friend. Perfect for holiday gatherings, cookie exchanges, or just a cozy night in with a cup of coffee, these little delights are irresistibly delicious. Trust me, you’re going to love these. They’re easy to make, require just a handful of ingredients, and are guaranteed to impress. Let’s get baking!
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a holiday party, gifting them to friends, or simply indulging in a sweet treat for yourself, these Pecan Cookie Balls are versatile enough to fit the occasion. Here’s why they’re a favorite:
Versatile: Perfect for holiday baking or as a year-round treat. Imagine serving these at a Christmas party or packaging them up as a thoughtful homemade gift.
Budget-Friendly: Uses simple, pantry-staple ingredients. No need for fancy items; this recipe proves that humble ingredients can create extraordinary flavors.
Quick and Easy: Straightforward steps that even beginner bakers can follow. If you’re someone who usually avoids baking, this recipe is for you. It’s designed to be foolproof, so you can enjoy the process without stress.
Customizable: Easy to tweak with different coatings or flavors. For example, if you love chocolate, dip these in melted chocolate for an extra indulgent twist.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single treat can satisfy everyone. These cookie balls strike the perfect balance of sweetness and crunch, making them a universal favorite.
Ingredients
Here’s the magic of these cookie balls they’re made with just a few simple ingredients, but the result is so much more than the sum of its parts. Let’s break it down:
Pecans: The star of the show. Toasted pecans add a rich, nutty flavor and a delightful crunch.
Butter: Adds richness and helps bind the dough together.
Flour: The base of the cookie dough, providing structure.
Powdered Sugar: Sweetens the dough and gives the cookie balls their melt-in-your-mouth texture.
Vanilla Extract: Enhances the flavor with a warm, aromatic note.
Salt: Balances the sweetness and enhances all the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these delightful treats:
Toast the Pecans: Start by toasting the pecans in a dry skillet over medium heat until fragrant. Let them cool, then finely chop or pulse in a food processor.
Make the Dough: In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt, mixing until a soft dough forms. Fold in the chopped pecans.
Shape the Cookie Balls: Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Place them on a baking sheet lined with parchment paper.
Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the bottoms are lightly golden.
Coat in Powdered Sugar: While the cookie balls are still warm, roll them in powdered sugar until fully coated. Let them cool completely, then roll them in powdered sugar again for an extra snowy finish.
Serve and Enjoy: Arrange the cookie balls on a platter and watch them disappear!
Preparation Time
Servings: 24 cookie balls
Calories per serving: 120
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Nutrition Facts
Servings: 24
Calories per serving: 120
How to Serve Pecan Cookie Balls
These cookie balls are perfect on their own, but here are a few serving suggestions to make them even more special:
Holiday Platter: Arrange them on a festive platter with other cookies and candies for a holiday dessert spread.
Gift Packaging: Package them in a cute box or tin and give them as a homemade gift.
With Coffee or Tea: Serve them alongside a cup of coffee, tea, or hot cocoa for a cozy treat.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Toast the Pecans: Toasting the pecans before using them enhances their flavor and adds a deeper nuttiness to the cookies.
Use Room Temperature Butter: Softened butter mixes more easily with the sugar, creating a smoother dough.
Double the Batch: These cookies freeze beautifully, so consider making a double batch. Having homemade treats ready in the freezer can be a lifesaver during busy times.
Experiment with Coatings: Instead of powdered sugar, try rolling the cookie balls in cocoa powder, crushed nuts, or even melted chocolate.
FAQ Section
1. Can I use a different type of nut?
Yes, walnuts or almonds would work well as substitutes for pecans.
2. How long can I store these cookie balls?
Store them in an airtight container at room temperature for up to a week.
3. Can I freeze these cookie balls?
Yes, they freeze beautifully. Place them in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.
4. Can I make these gluten-free?
Yes, simply use a gluten-free flour blend in place of regular flour.
5. Can I add chocolate to these?
Absolutely! Dip the cooled cookie balls in melted chocolate for an extra indulgent treat.
6. Can I use salted butter?
Yes, but reduce the added salt in the recipe to avoid over-salting.
7. Can I make these ahead of time?
Yes, these cookie balls can be made a day or two in advance. Store them in an airtight container until ready to serve.
8. Can I use a cookie scoop?
Yes, a small cookie scoop makes it easy to portion the dough evenly.
9. Can I add spices to the dough?
Yes, a pinch of cinnamon or nutmeg would add a warm, festive flavor.
10. Can I make these without nuts?
Yes, simply omit the pecans, but keep in mind that the texture and flavor will be different.
Conclusion
There you have it a simple, flavorful, and versatile Pecan Cookie Balls recipe that’s sure to become a staple in your kitchen. Whether you’re serving them at a holiday party, gifting them to friends, or enjoying them on a cozy night in, these cookie balls are all about bringing people together and creating delicious memories. So grab your mixing bowl, whip up a batch, and get ready to fall in love with every bite. Happy baking!
Pecan Cookie Balls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These pecan cookie balls are buttery, nutty, and melt-in-your-mouth delicious! Also known as snowball cookies or Mexican wedding cookies, they are a classic holiday treat, coated in powdered sugar for a beautiful, snowy finish. Perfect for Christmas, tea time, or gifting!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, powdered sugar, and vanilla extract until light and creamy.
- Gradually mix in the flour and salt until just combined.
- Fold in the finely chopped pecans. The dough may be crumbly—use your hands to bring it together.
- Roll the dough into 1-inch balls and place them on the baking sheet.
- Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm.
- Once completely cool, roll them in powdered sugar again for a snowy finish.
Notes
- Toasting the pecans before chopping enhances their flavor.
- Store in an airtight container for up to 1 week.
- For a nut-free version, replace pecans with finely ground sunflower seeds.
- These cookies freeze well for up to 3 months—just thaw and re-roll in powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg