Description
Delicious Maple Pecan Butterballs are tender, melt-in-your-mouth cookies featuring the rich flavors of pure maple syrup and crunchy pecans. Coated in powdered sugar for a festive touch, these buttery treats are perfect for holiday gatherings or any time you crave a sweet, nutty delight.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 1/4 cup pure maple syrup
- 3 teaspoons vanilla extract
Add-ins
- 2 cups finely chopped pecans
Coating
- 1 cup powdered sugar
Instructions
- Preheat oven and prepare baking sheet: Begin by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour and salt to remove lumps and aerate for a tender cookie. Combine evenly.
- Combine wet ingredients: In a large bowl, beat the softened butter, maple syrup, and vanilla extract until smooth and creamy using a mixer or whisk.
- Incorporate dry ingredients and nuts: Gradually add the sifted dry mixture into the wet mixture, stirring gently to combine without flour pockets. Fold in the chopped pecans evenly.
- Form cookie balls: Scoop dough and roll into 1-inch balls. Place them with about 2 inches of space apart on the prepared baking sheet.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 40-45 minutes until the cookies are set and lightly golden.
- Cool and coat: Allow the cookies to cool on the baking sheet for 5 minutes, then roll each warm cookie in powdered sugar for a beautiful, sweet coating.
Notes
- For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free flour blend.
- Use plant-based butter to make this recipe vegan.
- Walnuts can be used as an alternative to pecans for a different nutty flavor.
- For a sugar-free option, replace powdered sugar with a sugar-free powdered sweetener.
- Store cookies in an airtight container at room temperature for up to 1 week.
