Looking for a melt-in-your-mouth holiday cookie that brings warm, nutty flavor with a hint of maple sweetness? These Maple Pecan Butterballs are the perfect addition to your dessert table. Ideal for Christmas cookie exchanges, Thanksgiving gatherings, and cozy fall baking, this easy recipe combines maple syrup and buttery pecans in a delicate, snowball-style cookie.

Why You’ll Love This Recipe:

Perfectly sweetened with natural maple syrup
Buttery texture that melts in your mouth
Great for holiday gift boxes and cookie trays
No eggs required—ideal for allergy-conscious baking
Long shelf life and freezer-friendly

Ingredients Breakdown:

Dry Base:

2 cups all-purpose flour – Provides structure.
1/2 teaspoon salt – Balances sweetness and enhances flavor.

Wet Ingredients:

1 cup butter, softened – Gives the cookies a tender, buttery texture.
1/4 cup maple syrup – Adds natural sweetness and warm flavor.
3 teaspoons vanilla extract – Deepens flavor with aromatic notes.

Mix-ins & Finish:

2 cups finely chopped pecans – Add texture, crunch, and nutty richness.
1 cup powdered sugar – Used for coating the cookies once baked for a sweet, snowy finish.

Tips and Tricks:

Use real maple syrup for best flavor—avoid artificial substitutes.
Let cookies cool slightly before rolling in sugar to prevent clumping.
For finer texture, pulse the pecans in a food processor before adding.
Store in an airtight container to maintain freshness up to 2 weeks.

Variations and Customizations:

Spiced Maple Butterballs: Add a pinch of cinnamon or nutmeg for a holiday twist
Chocolate Chip Twist: Mix in mini chocolate chips along with the pecans
Vegan Version: Use plant-based butter and maple syrup as a sweetener

Pairing Suggestions:

Hot beverages: Coffee, spiced chai, or maple latte
Holiday platters: Pair with gingerbread cookies or shortbread
Dessert boards: Serve with dark chocolate and dried fruits for contrast

Storage Instructions:

Room Temperature: Store in an airtight container for up to 2 weeks
Freezing: Freeze baked cookies (without powdered sugar) for up to 3 months. Dust with sugar after thawing
Make-Ahead: Dough can be chilled up to 24 hours in advance

Maple Pecan Butterballs

Author: easysweetmeal
Total Time: 1 hour
Yield: About 30 cookies 1x

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Description

These Maple Pecan Butterballs are rich, buttery cookies with a subtle maple flavor and nutty crunch from finely chopped pecans. Rolled in powdered sugar, they melt in your mouth and are perfect for the holidays or as a cozy anytime treat.

Ingredients

Scale

2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, softened
1/4 cup pure maple syrup
3 teaspoons vanilla extract
2 cups finely chopped pecans
1 cup powdered sugar (for rolling)

Instructions

1. Preheat and Prepare

Set your oven to 300°F (150°C).
Line a baking sheet with parchment paper or lightly grease it.

2. Mix Dry Ingredients

In a medium bowl, sift together the flour and salt.

3. Cream the Wet Ingredients

In a separate mixing bowl, blend the softened butter, maple syrup, and vanilla extract until smooth and creamy.

4. Combine Ingredients

Gradually stir the dry mixture into the wet mixture until fully incorporated.
Fold in the chopped pecans gently.

5. Shape the Dough

Roll the dough into 1-inch balls.
Place them on the prepared baking sheet about 2 inches apart.

6. Bake

Bake for 40 to 45 minutes, or until cookies are set and lightly golden on the bottom.

7. Cool and Coat

Allow cookies to cool for 5 minutes.
While still warm, roll each cookie in powdered sugar for a delicate, snowy coating

Notes

If dough feels too soft to roll, chill for 20–30 minutes before shaping.
Maple syrup adds moisture—measure it accurately to avoid overly soft dough.
Great for holiday cookie swaps or DIY edible gifts.

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Category: Dessert
Method: Baking
Cuisine: American