Maple Pecan Butterball Cookies
These Maple Pecan Butterball Cookies are a delightful treat combining the rich flavors of maple and pecans. They are buttery, sweet, and melt-in-your-mouth soft, making them perfect for special occasions or a cozy afternoon snack.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper (optional)
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 cookie scoop or tablespoon
- 1 wire rack
Ingredients
- 1 cup unsalted butter Softened
- ½ cup powdered sugar
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup finely chopped pecans Consider toasting for added flavor.
- ¼ teaspoon salt
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.
- In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer or whisk until light and fluffy.
- Mix in the maple syrup and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, finely chopped pecans, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should remain soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once cool, dust the cookies with additional powdered sugar before serving.
Notes
For added flavor, you can toast the pecans before chopping and adding them to the dough.
Store the cookies in an airtight container at room temperature for up to one week.
You can also substitute walnuts for pecans if you prefer a different nut flavor.