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
Popular Questions:
Can I use walnuts instead of pecans?
Yes, chopped walnuts make a great substitute if you prefer a slightly bolder flavor.
Why are my butterballs dry?
Be careful not to overbake. They should be just set and lightly golden on the bottom.
Can I double the recipe?
Absolutely. This recipe scales well and is perfect for batch baking.