Description
Pecan Pie Balls are delightful bite-sized cookies with a buttery crust and crunchy pecans, rolled in powdered sugar for a sweet finish. They offer a perfect balance of nutty flavor and sweetness, ideal for holiday treats or any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
- 1 cup powdered sugar (for rolling)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, then add the vanilla extract and mix well to combine all wet ingredients.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the bowl, mixing until just combined to avoid overworking the dough. Gently fold in the finely chopped pecans, ensuring they are evenly distributed.
- Form Balls: Roll the dough into 1-inch balls, and place them on the prepared baking sheet, spacing them about 2 inches apart to allow even baking and expansion.
- Bake Cookies: Bake the cookies in the preheated oven for 15 to 18 minutes, or until the bottoms are lightly golden, indicating they are cooked through but still tender.
- Initial Cooling and Coating: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. While warm, roll each cookie in powdered sugar until fully coated to start the sweet outer layer.
- Final Cooling and Coating: Transfer the cookies to a wire rack to cool completely. Once fully cooled, roll them again in powdered sugar for a double coating that enhances sweetness and appearance.
- Storage: Store the pecan pie balls in an airtight container at room temperature. They will keep fresh and flavorful for up to one week, making them perfect for make-ahead treats.
Notes
- Use room temperature butter for easier mixing and better texture.
- Ensure pecans are finely chopped for an even texture in the cookies.
- If you prefer a crispier cookie, bake an extra 2-3 minutes but watch carefully to prevent burning.
- Rolling twice in powdered sugar adds a traditional snowy look and extra sweetness.
- These cookies freeze well; store in a freezer-safe container for up to 3 months and thaw before serving.
