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Maple Pecan Snowball Cookies

Maple pecan snowball cookies are tender, buttery cookies with finely chopped pecans and a double coating of powdered sugar. Chill the dough for 30 minutes, then bake until set with lightly golden bottoms.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling and resting 35 minutes
Total Time 1 hour 10 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

For the dough and coating
  • 1 cup unsalted butter softened
  • 1.5 cups powdered sugar divided: 1/2 cup for the dough and 1 cup for coating
  • 1 tbsp pure maple syrup
  • 1 tsp maple extract
  • 2.25 cups all-purpose flour
  • 0.5 tsp fine salt
  • 1 cup pecans finely chopped

Equipment

  • 1 large rimmed baking sheet

Method
 

Make the dough
  1. Heat the oven to 350°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, beat the butter and 1/2 cup powdered sugar until smooth, about 1 to 2 minutes.
  4. Beat in the maple syrup and maple extract.
  5. Add the flour and salt and mix on low just until combined.
  6. Mix in the pecans.
  7. Cover and chill the dough for 30 minutes.
Bake and coat the cookies
  1. Scoop the dough into 1-tablespoon portions, roll each portion into a ball, and place them about 2 inches apart on the prepared baking sheet.
  2. Bake in batches.
  3. Bake at 350°F for 12 to 15 minutes, until the cookies are set and their bottoms are lightly golden.
  4. Let the cookies rest on the baking sheet for 5 minutes.
  5. Put 1/2 cup powdered sugar in a shallow bowl.
  6. Gently roll the warm cookies in the powdered sugar.
  7. Transfer the cookies to a wire rack to cool completely.
  8. Roll the cooled cookies in the remaining 1/2 cup powdered sugar.

Notes

For a neat coating, roll the cookies while warm and again after they have cooled completely. Store in an airtight container at room temperature for up to 1 week; freeze for up to 2 months. Dairy-free butter can be used as a swap.