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pecan butter ball cookies on a plate
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4.5 from 18 votes

Pecan Butter Balls Cookies

Light, nutty, and melt-in-your-mouth buttery, these amazing Pecan Butter Balls are a terrific cookie for the holiday season or any time of the year!
Prep Time10 mins
Cook Time20 mins
Chilling time30 mins
Total Time1 hr
Course: Desserts
Cuisine: American
Keyword: cookies, easy cookies, nut cookies, nuts, pecan butter balls, pecan cookies
Servings: 24 cookies
Calories: 152kcal

Ingredients

  • 1 cup unsalted butter softened
  • 1/4 cup white granulated sugar
  • 1/2 cup confectioners sugar divided
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 cup finely ground pecans

Instructions

  • With a hand mixer or in a stand mixer, beat the softened butter, white sugar, and 1/4 cup of the confectioner's sugar until it is light and fluffy.
  • Add half the flour and mix on low until combined. Then add the remaining flour and salt. Mix on low to combine.
  • Add the pecans and mix on low until just combined. The mixture will be loose and crumbly.
  • Gently form the dough into two logs, about 1-2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for about 30 minutes.
  • Meanwhile, preheat the oven to 325-F.
  • When the dough is thoroughly chilled, slice it into 1/2-inch rounds and each slice into balls. The balls should be about 1 to 1.5 inches in diameter.
  • Line the balls up on a parchment paper lined sheet pan. Keep them about 1-inch apart.
  • Bake for about 20 minutes or until the bottoms are golden brown.
  • Thoroughly cool the butter pecan balls and then toss them in sifted confectioner's sugar before serving.

Notes

Chef Jenn's Tips

  • Buy whole pecans and grind them yourself in the food processor. It's much cheaper than buying them already ground.
  • Use unsalted butter, but salted will work, too. Just don't add more salt.
  • Make sure these cookies are thoroughly cooled before tossing them in the sifted powdered sugar or they can get gluey.
  • Switch up the flavor and use ground almonds, instead!
  • Don't make them too small or they'll over cook, and if they're too large they could be still doughy in the middle. Aim for about 1-1.5 inch diameter cookie balls.
  • Test for doneness by cutting a ball in half. They should be cooked through and not moist in the middle.

Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Fiber: 1g | Sugar: 5g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg