Description
Pecan Ball Cookies are buttery, nutty treats featuring finely chopped pecans mixed into a tender dough, baked until golden and then generously coated in powdered sugar and crushed pecans. These melt-in-your-mouth cookies are perfect for holiday gatherings or whenever you crave a sweet, nutty dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup powdered sugar
- 1/3 cup granulated sugar
- 1 cup powdered confectioners’ sugar (for dusting)
- 1/2 cup crushed pecans (for coating)
Wet Ingredients
- 2 sticks unsalted butter, room temperature
- 2 1/2 tsp pure vanilla extract
Nuts
- 2 1/4 cups pecans, finely chopped or ground
Instructions
- Chop Pecans. Place pecans in a food processor or small chopper and grind until finely chopped but not completely powdered.
- Cream Butter and Sugars. In a standing mixer bowl, beat the room temperature butter, 1/2 cup powdered sugar, and 1/3 cup granulated sugar until light and fluffy, about 5 minutes.
- Add Flavorings. Mix in the salt and vanilla extract until fully combined with the butter mixture.
- Incorporate Flour. Gradually add the all-purpose flour, 1/2 cup at a time, beating after each addition until the dough is smooth and fully combined.
- Add Ground Pecans. Fold in the finely chopped pecans and mix until evenly distributed throughout the dough.
- Chill Dough. Cover the bowl loosely with parchment paper and refrigerate the dough for 1 hour to firm up.
- Prepare Oven and Baking Sheet. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Scoop and Shape Cookies. Using a cookie scoop, portion out the dough and roll each portion into a smooth ball. Place the balls on the baking sheet, spacing them 1-2 inches apart.
- Bake. Bake the cookies for 15 to 18 minutes, or until the edges are lightly golden.
- Cool Cookies. Allow the cookies to cool on the baking sheet for 5 minutes.
- Prepare Coating. In a large bowl, combine the powdered confectioners’ sugar with the crushed pecans, stirring to mix evenly.
- Coat Cookies. Roll each warm cookie in the powdered sugar and crushed pecan mixture until evenly coated. Repeat for all cookies.
Notes
- Room temperature butter ensures easier mixing and a lighter cookie texture.
- Be careful not to over-process pecans; a coarse grind adds texture.
- Chilling the dough makes the cookies easier to scoop and helps maintain their shape while baking.
- For a deeper pecan flavor, lightly toast pecans before grinding.
- Store cookies in an airtight container at room temperature for up to a week.