Pecan Butterballs

Pecan Butterballs are delicate, buttery cookies packed with finely chopped pecans and rolled in powdered sugar. They’re tender and crumbly rather than chewy, with a rich nutty flavor that comes from keeping the ingredient list wonderfully simple.

These little cookies are especially nice around Christmas, when powdered sugar cookies always seem to find their way onto the dessert tray. They also work beautifully with coffee or tea when you want something small rather than a big frosted dessert.

Why You’ll Love This Recipe

There’s something refreshingly uncomplicated about these cookies. They rely on butter, pecans, and vanilla rather than a long list of ingredients, so the toasted nut flavor really comes through.

Their texture is different from an everyday cookie too. Instead of being soft and chewy, Pecan Butterballs are tender and almost melt-away, with little pieces of pecan throughout.

They also keep well and look naturally festive once coated in powdered sugar, making them especially useful for holiday cookie boxes and dessert trays.

The dough itself is straightforward. Butter provides most of the richness, pecans bring the flavor and texture, and there are no eggs or complicated additions to worry about.

They’re best made small. A proper butterball should be easy to eat in a couple of bites, with just enough powdered sugar clinging to the outside.

Are Pecan Butterballs The Same As Snowball Cookies?

They’re very similar to cookies commonly called snowballs, Russian tea cakes, or Mexican wedding cookies. Recipes and names vary, but the basic idea is a buttery nut cookie coated in powdered sugar.

Should I Toast The Pecans First?

You can. Lightly toasting the pecans gives them a deeper nutty flavor. Let them cool completely before adding them to the dough.

Why Is My Dough Crumbly?

A little crumbliness is normal. The dough should come together when squeezed. If your butter was too cold, it may simply need a little more gentle mixing.

Why Did My Butterballs Spread?

The butter may have been overly soft. If the shaped cookies feel very warm, refrigerate them for 15–20 minutes before baking.

Can I Make The Dough Ahead?

Yes. Cover the dough tightly and refrigerate it overnight. Let it soften just enough to roll before shaping the cookies.

When Should I Add The Powdered Sugar?

Roll the cookies once while they’re still slightly warm so the sugar adheres, then again after cooling for a prettier coating.

They also freeze well. For the nicest appearance, freeze the baked cookies with only their first light coating of sugar, then roll them again in fresh powdered sugar after thawing.

This Pecan Butterballs recipe is a classic, buttery cookie packed with crunchy pecans and a melt-in-your-mouth texture—perfect for Christmas baking, holiday cookie trays, homemade gifts, and vintage recipes

WW-Friendly Pecan Snowball Cookies

Ingredients:

• ½ cup light butter, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup finely chopped pecans
• 2 tablespoons powdered sugar, for rolling

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened light butter with ¼ cup powdered sugar until smooth and creamy.
3. Add the vanilla extract and mix well.
4. Gradually add the flour and salt. Mix until a soft dough forms.
5. Fold in the finely chopped pecans.
6. Shape the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheet.
7. Bake for 12–15 minutes, until the bottoms are lightly golden. Do not overbake.
8. Let the cookies cool for about 5 minutes.
9. While still slightly warm, gently roll them in the 2 tablespoons of powdered sugar.
10. Allow them to cool completely before serving.

WW Tip: Making the cookies smaller helps keep the points lower per serving. The exact WW Points depend on the specific butter and ingredients you use and your current WW plan.