Description
These Pecan Pie Balls are buttery, nutty, and coated in powdered sugar, making them the perfect bite-sized treat for the holidays or any special occasion. They’re simple to make and melt in your mouth with each bite!
Ingredients
Units
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- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/2 teaspoon salt
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. - Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the vanilla extract and mix well. - Add Dry Ingredients:
Gradually add the flour and salt, mixing until just combined. Gently fold in the finely chopped pecans. - Roll into Balls:
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. - Bake:
Bake for 15-18 minutes, or until the bottoms of the cookies are lightly golden. - First Sugar Coating:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. While still warm, roll each cookie in powdered sugar until fully coated. - Cool and Second Coating:
Transfer the cookies to a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a second coating. - Store:
Store the cookies in an airtight container at room temperature for up to one week.
Notes
- For extra flavor, toast the pecans before chopping them.
- You can make these cookies ahead of time, as they store well and even taste better after a day or two.
- If you prefer, substitute pecans with walnuts or almonds for a different nutty flavor.
Nutrition
- Serving Size: Cookie
- Calories: 130
- Sugar: 7g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg