Pecan Butterball Cookies Recipe – Holiday Magic in 30 Minutes
Nothing says holiday magic quite like pecan butterball cookies fresh from the oven, dusted with snowy powdered sugar. These tender, buttery treats literally melt on your tongue with each bite, delivering a perfect balance of nutty richness and delicate sweetness. Did you know these beloved cookies have been a Christmas tradition since the 1950s, originally called Mexican Wedding Cakes?
What makes pecan butterball cookies truly special is their incredible simplicity—you need just six basic ingredients and about 30 minutes from start to finish. They’re perfect for busy holiday baking, cookie exchanges, or introducing kids to the kitchen.
Much like our popular chocolate chip shortbread cookies, these beauties prove that simple ingredients can create extraordinary results. Get ready to fall in love with the easiest, most addictive cookie you’ll bake this season!
What Are Pecan Butterball Cookies?
Ever wonder why these little round delights are called “butterballs”? Well, they’re packed with real butter and shaped into adorable balls that quite literally look like little butter orbs!
Some folks call them Russian Tea Cakes, others know them as Mexican Wedding Cookies or Snowball Cookies—but no matter the name, they all share that signature melt-in-your-mouth texture. The secret? Finely ground pecans mixed right into the dough, creating a cookie that’s part shortbread, part nut cookie, and completely irresistible.
They say the way to anyone’s heart is through their stomach, and these powdered sugar-coated gems prove it every time. Ready to make some magic in your kitchen? Let’s get baking!
Why You’ll Love This Pecan Butterball Cookies Recipe
Incredibly Easy to Make
These pecan butterball cookies are foolproof, even for beginner bakers. There’s no chilling required, no fancy equipment needed, and absolutely no rolling pins involved.
You simply mix, roll into balls, bake, and coat in powdered sugar. The entire process takes less than 30 minutes, making them perfect for last-minute holiday parties or when unexpected guests arrive.
Budget-Friendly Holiday Baking
Why spend money on expensive bakery cookies when you can make dozens of these beauties at home for a fraction of the cost?
A single batch yields about 24 cookies using pantry staples you probably already have. Pecans are the only specialty ingredient, and they go a long way when finely chopped. Compare this to store-bought gourmet cookies at $2-3 each, and you’re saving serious money while delivering superior taste and freshness.
Customizable and Versatile
The beauty of pecan butterball cookies lies in their adaptability. Swap pecans for walnuts, almonds, or hazelnuts depending on your preference.
Add a hint of cinnamon for warmth, or a splash of almond extract for depth. You can even dip them in melted chocolate for an elegant variation. Much like our snickerdoodle recipe, these cookies serve as a blank canvas for your creativity while maintaining their signature tender crumb.
The rich, nutty flavor paired with that cloud-like powdered sugar coating creates an unforgettable sensory experience. Your kitchen will smell like a European bakery, and trust me—these cookies disappear faster than you can say “just one more!” Time to preheat that oven and create some holiday magic!
How to Make Pecan Butterball Cookies
Quick Overview
Pecan butterball cookies are remarkably simple to prepare, requiring just basic mixing and shaping skills. The buttery dough comes together in minutes, and the cookies bake to golden perfection in just 12-15 minutes.
What sets these apart is their incredibly tender, crumbly texture—thanks to the high butter-to-flour ratio and finely ground pecans. No mixer required, no complicated techniques, just straightforward mixing and rolling.
Time Breakdown:
- Prep Time: 15 minutes
- Baking Time: 12-15 minutes per batch
- Cooling Time: 5 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
Key Ingredients for Pecan Butterball Cookies
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ½ cup powdered sugar, plus 1½ cups for coating
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup pecans, finely chopped or ground
Pro Ingredient Tips:
- Use real butter, not margarine—it makes all the difference in flavor
- Make sure butter is softened but not melted
- Grind pecans in a food processor for the finest texture
- Sift your powdered sugar for the smoothest coating
Step-by-Step Instructions
How do you prepare the dough?
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This prevents sticking and ensures even baking.
In a large mixing bowl, cream together the softened butter and ½ cup powdered sugar using a wooden spoon or hand mixer on medium speed. Beat for about 2-3 minutes until the mixture becomes light and fluffy—this incorporates air for a tender cookie.
Add the vanilla extract and mix until fully combined. The vanilla adds warmth and enhances the buttery flavor.
How do you incorporate the dry ingredients?
In a separate bowl, whisk together the flour and salt. This ensures even distribution of the salt throughout the dough.
Gradually add the flour mixture to the butter mixture, stirring with a wooden spoon or using your mixer on low speed. Mix just until the flour disappears—overmixing can make cookies tough.
Fold in the finely chopped pecans using a spatula, distributing them evenly throughout the dough. The dough will be soft and slightly crumbly but should hold together when pressed.
How do you shape and bake the cookies?
Using your hands or a small cookie scoop (about 1 tablespoon), roll the dough into 1-inch balls. The dough should be easy to work with—if it’s too crumbly, squeeze it together firmly in your palm.
Place the balls on your prepared baking sheets, spacing them about 2 inches apart. They don’t spread much, so you can fit about 12 cookies per sheet.
Bake for 12-15 minutes, or until the bottoms are lightly golden and the tops are set but still pale. Watch them carefully—you don’t want them to brown too much or they’ll lose their delicate texture.
How do you coat the cookies in powdered sugar?
This is the most important step for that signature snowy appearance! Let the cookies cool on the baking sheet for exactly 5 minutes—they’re too fragile when hot but need to be warm for the sugar to stick.
Place 1½ cups of powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar, coating it completely. The warmth helps the first layer of sugar adhere.
Let the cookies cool completely on a wire rack for about 20 minutes. Then—and this is key—roll them in powdered sugar a second time for that thick, professional-looking coating. This double coating ensures they stay beautifully white and don’t look patchy.
What to Serve Pecan Butterball Cookies With
These delicate cookies pair beautifully with so many beverages and desserts! Here are my favorite combinations:
Hot Beverages:
- Freshly brewed coffee or espresso—the bitterness balances the sweetness perfectly
- Hot chocolate with marshmallows for the ultimate winter indulgence
- Chai tea latte—the spices complement the nutty flavor
- Mulled wine or apple cider for festive holiday gatherings
Dessert Pairings:
- Vanilla ice cream—let the cookies serve as an elegant edible spoon
- Fresh berries and whipped cream for a lighter option
- Chocolate fondue—dip these buttery cookies for extra decadence
Holiday Cookie Platters: Arrange pecan butterball cookies alongside gingerbread men, peppermint bark, and fudge brownies for a stunning variety platter. Their pristine white appearance creates beautiful visual contrast with darker cookies.
They’re also perfect for afternoon tea parties, bridal showers, or simply enjoying with a good book by the fireplace. The mild, buttery flavor makes them universally loved by both kids and adults.
Top Tips for Perfecting Pecan Butterball Cookies
Should you use a food processor for the pecans?
Absolutely! Grinding pecans in a food processor gives you the finest, most consistent texture. Pulse them in short bursts—about 10-15 pulses—until they resemble coarse sand.
Don’t over-process or you’ll end up with pecan butter. If you don’t have a food processor, chop them as finely as possible with a sharp knife, though the texture won’t be quite as uniform.
What’s the secret to preventing crumbly cookies?
The key is properly softened butter. Take it out of the fridge 30-60 minutes before baking—it should be soft enough to leave an indent when pressed but not melted or greasy.
If your dough seems too crumbly to hold together, add 1 tablespoon of butter or 1-2 teaspoons of milk. Conversely, if it’s too sticky, refrigerate for 10 minutes.
How do you achieve that perfect round shape?
Roll the dough firmly between your palms, applying even pressure. If the balls crack on the surface, the dough is too dry—add a touch more butter.
For perfectly uniform cookies, use a small cookie scoop (1 tablespoon size). This ensures even baking and professional appearance.
Why do you coat them in sugar twice?
The first coating (while warm) creates a base layer that adheres well. The second coating (after cooling) builds that thick, bakery-style powdered sugar blanket that looks stunning and adds extra sweetness.
Skipping the second coat results in thinner, less impressive coverage.
Can you make these ahead?
Yes! The unbaked dough balls freeze beautifully. Roll them, place on a baking sheet to freeze solid (about 1 hour), then transfer to a freezer bag.
They’ll keep for 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time. This makes them perfect for holiday prep or having fresh cookies on demand.
What causes cookies to spread too much?
This rarely happens with pecan butterballs, but if it does, your butter was too warm or you didn’t use enough flour. Always measure flour correctly by spooning it into the measuring cup and leveling off—never pack it down.
If your kitchen is very warm, refrigerate the dough balls for 15 minutes before baking.
Storing and Reheating Tips
How should you store pecan butterball cookies?
Store these delicate cookies in an airtight container at room temperature for up to 1 week. Layer them with parchment paper between each layer to prevent them from sticking together or crushing.
The powdered sugar coating may absorb slightly over time, so you can refresh them with a light dusting before serving.
Keep them away from strong-smelling foods—their delicate flavor can absorb odors. A cookie tin works perfectly and makes them gift-worthy!
Can you freeze pecan butterball cookies?
Absolutely! These cookies freeze exceptionally well for up to 3 months. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag once solid.
For best results, coat them in powdered sugar after thawing rather than before freezing—this keeps the coating fresh and pristine. Let them thaw at room temperature for about 30 minutes, then roll in fresh powdered sugar.
Do you need to reheat these cookies?
Not necessary! Pecan butterball cookies are actually best served at room temperature, which showcases their tender, melt-in-your-mouth texture.
However, if you’d like to recreate that fresh-baked warmth, place them on a baking sheet and warm in a 300°F oven for 3-5 minutes. Let them cool slightly before eating to avoid burns from the hot butter.
How do you refresh stale cookies?
If your cookies have lost their tender texture after a few days, you can revive them! Place them in an airtight container with a slice of fresh bread for 12-24 hours.
The cookies will absorb moisture from the bread, softening beautifully. Remove the bread slice before it gets moldy, and enjoy your refreshed treats.
Frequently Asked Questions
Why are my pecan butterball cookies falling apart?
This usually happens when the dough is too dry or hasn’t been mixed enough. Make sure your butter is properly softened and fully incorporated.
If the dough seems crumbly, add an extra tablespoon of softened butter or a teaspoon of milk to help bind it together. Also, be sure to roll the balls firmly—gentle handling can result in cookies that crumble.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt to just a pinch. Unsalted butter gives you better control over the saltiness.
Salted butter brands vary in their salt content, which can make your cookies too salty. For best results, stick with unsalted and add salt to taste.
What’s the difference between pecan butterballs and Mexican wedding cookies?
They’re essentially the same recipe! Different cultures have claimed this cookie style—Russian Tea Cakes, Snowballs, Italian Wedding Cookies—but they all feature butter, nuts, and powdered sugar.
Mexican Wedding Cookies traditionally use almonds, while butterballs typically use pecans, but the concept and technique are identical.
Why didn’t my powdered sugar coating stick?
The cookies need to be warm (but not hot) for the first coating. If they’ve cooled completely, the sugar won’t adhere properly.
Also, make sure you’re using enough sugar and fully rolling the cookies, not just sprinkling. The second coating after they’ve cooled completely creates that thick, beautiful layer.
Can I make these without nuts?
Yes, but they’ll have a different texture and should technically be called butter cookies or snowballs. The ground nuts add structure and flavor.
If you have nut allergies, try substituting with 1 cup of finely ground rolled oats or simply increase the flour by ½ cup—though the result will be denser.
How do I prevent cookies from becoming too brown?
Watch them carefully during the last few minutes of baking. Remove them when the bottoms are barely golden and the tops are still pale.
Using parchment paper helps prevent over-browning on the bottom. If your oven runs hot, reduce the temperature to 325°F and bake a minute or two longer.
Can I add chocolate chips to this recipe?
While you certainly can, chocolate chips make the cookies less delicate and change their signature melt-in-your-mouth texture.
If you love chocolate, try dipping the finished, cooled cookies in melted chocolate instead—this preserves the tender texture while adding chocolate flavor.
Why are my cookies too hard or dry?
Overbaking is the most common culprit. These cookies should be barely colored when you remove them from the oven.
Also check your flour measurement—too much flour creates dry cookies. Remember: spoon the flour into your measuring cup and level it off; don’t scoop directly from the bag.
How finely should I chop the pecans?
Think somewhere between finely chopped and ground—about the texture of coarse cornmeal. Too coarse and the cookies will be chunky and fall apart; too fine (like pecan butter) and they won’t have texture.
A food processor works best for achieving the ideal consistency.
Can I double this recipe?
Absolutely! This recipe doubles and triples beautifully. Just make sure you have enough baking sheets and oven space.
You can also bake one sheet while shaping the next batch to streamline the process. Perfect for holiday baking marathons!
Nutrition Information
| Nutrient | Amount Per Cookie |
|---|---|
| Calories | 145 |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 25mg |
| Total Carbohydrates | 13g |
| Dietary Fiber | 0.5g |
| Sugars | 6g |
| Protein | 1.5g |
Note: Nutrition values are approximate and based on 24 cookies per batch.
Final Thoughts
Pecan butterball cookies are more than just a recipe—they’re a tradition, a memory-maker, and the perfect introduction to holiday baking. Their simplicity belies their elegant appearance and sophisticated flavor.
Whether you’re baking for a cookie exchange, wrapping them as gifts, or simply treating yourself to something special with your afternoon coffee, these buttery gems never disappoint.
The beauty of this recipe lies in its versatility and forgiveness. New baker? These are perfect for building confidence. Experienced pro? You’ll appreciate their reliability and crowd-pleasing nature.
So gather your ingredients, preheat that oven, and get ready to create cookies that will have everyone asking for the recipe. Don’t forget to snap a photo before they disappear—because trust me, these won’t last long!
Have you tried this recipe? Let me know in the comments below how your pecan butterball cookies turned out! And if you loved this recipe, check out our other holiday favorites like gingerbread cookies and peppermint bark brownies. Happy baking!
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