Southern Pecan Butterballs are a timeless treat with a buttery, nutty flavor that melts in your mouth. These cookies, often referred to as snowball cookies or Mexican wedding cookies, are coated in powdered sugar, giving them their signature snowy appearance. With finely chopped pecans and a hint of vanilla, they’re perfect for holidays, tea parties, or any time you crave a simple, elegant dessert.
Why You’ll Love This Recipe
- Buttery and Nutty: The rich pecan flavor pairs beautifully with the buttery base.
- Easy to Make: A straightforward recipe with simple ingredients.
- Perfect for Gifting: These cookies are festive and ideal for sharing.
- Freezer-Friendly: Make them ahead of time and freeze for later.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for coating)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- ½ teaspoon salt
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract until fully incorporated.
- Gradually add the flour and salt, mixing until just combined.
- Stir in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
Step 2: Chill the Dough
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the cookies maintain their shape while baking.
Step 3: Shape the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 4: Bake the Cookies
- Bake the cookies in the preheated oven for 12–15 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep them tender.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Coat with Powdered Sugar
- Once the cookies are completely cooled, roll them generously in powdered sugar until fully coated. For an extra snowy look, roll them a second time.
Tips for Perfect Pecan Butterballs
- Chill the Dough: This prevents spreading and helps the cookies hold their shape.
- Finely Chop Pecans: Smaller pieces incorporate better into the dough for even flavor.
- Handle with Care: These cookies are delicate; allow them to cool completely before coating with powdered sugar.
- Double the Sugar Coating: For a prettier presentation and enhanced sweetness, roll the cookies twice in powdered sugar.
Variations
- Chocolate Drizzle
After rolling the cookies in powdered sugar, drizzle melted chocolate over the top for a decorative and flavorful twist. - Cinnamon Sugar Coating
Mix powdered sugar with a touch of ground cinnamon for a warm, spiced flavor. - Almond Butterballs
Substitute pecans with finely chopped almonds and add almond extract instead of vanilla for a nutty variation. - Lemon Pecan Butterballs
Add 1 teaspoon of lemon zest to the dough for a zesty, refreshing flavor.
Frequently Asked Questions
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 2 days or freeze the unbaked dough balls for up to 2 months.
How Should I Store Pecan Butterballs?
Store them in an airtight container at room temperature for up to 5 days. You can also refrigerate them for longer freshness.
Can I Use Other Nuts?
Absolutely! Walnuts, almonds, or hazelnuts make excellent substitutes for pecans.
Can I Freeze These Cookies?
Yes. Once baked and cooled, store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.
Conclusion
Southern Pecan Butterballs are a delightful addition to any dessert table. Their buttery texture, nutty flavor, and snowy coating make them as beautiful as they are delicious. Whether you’re baking them for the holidays, a special occasion, or just because, these cookies are guaranteed to impress. Try this recipe today and enjoy the charm of a Southern classic!
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