Georgia O’Keeffe’s 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.
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.
Ingredients You’ll Need
You’ll need just a few classic baking ingredients:
- Unsalted butter
- Powdered sugar
- Vanilla extract
- All-purpose flour
- Salt
- Pecans
How To Make Georgia O’Keeffe’s Pecan Butterballs
Step 1: Preheat the oven to 325°F and line two large baking sheets with parchment paper. Finely chop the pecans so they distribute evenly through the small cookies.
Step 2: Beat the softened butter with the powdered sugar until smooth and creamy. You don’t need to whip a large amount of air into the mixture; just make sure there are no noticeable butter lumps.
Step 3: Mix in the vanilla extract until evenly combined.
Step 4: Add the flour and salt gradually, mixing on low or stirring by hand until a soft, slightly crumbly dough begins to form.
Step 5: Fold in the finely chopped pecans. Gently work the dough just until it holds together when pressed. Avoid overmixing, which can take away from the delicate texture.
Step 6: Scoop small portions of dough and roll them gently into approximately 1-inch balls. Arrange them on the prepared baking sheets with a little space between each cookie.
Step 7: Bake for about 15–18 minutes, until the cookies are set and the bottoms are just beginning to turn pale golden. The tops should remain fairly light.
Step 8: Let the butterballs cool on the baking sheet for about 5 minutes. While they’re still slightly warm, carefully roll each cookie in powdered sugar.
Step 9: Transfer the cookies to a wire rack and let them cool completely. Roll them in powdered sugar a second time for a more even, snowy coating.
Pecan Butterball Variations
Walnut Butterballs
Replace the pecans with finely chopped walnuts for a slightly earthier nut flavor.
Extra-Pecan Butterballs
Increase the pecans slightly if you prefer a more noticeable crunch throughout the cookies.
Almond Butterballs
Use finely chopped toasted almonds and a tiny amount of almond extract for a different nutty version.
Cinnamon Pecan Butterballs
Add a small pinch of cinnamon to the dough for a warmer holiday flavor.
Orange Pecan Butterballs
Finely grated orange zest works nicely with the butter and pecans and adds a subtle citrus note.
Storing Pecan Butterballs
Keep completely cooled cookies in an airtight container at room temperature for about 4–5 days. Place parchment between the layers so the powdered sugar coating stays relatively neat.
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.
What To Serve With Georgia O’Keeffe’s Pecan Butterballs
- Hot coffee: The rich pecans and buttery cookie are especially good with a simple cup of coffee.
- Black tea: Tea gives you a lighter pairing that doesn’t compete with the delicate nut flavor.
- Fresh fruit: Pears, apple slices, or berries add something fresh alongside the crumbly cookies.
- Chocolate cookies: A few chocolate cookies provide a nice contrast when you’re building a holiday assortment.
- Shortbread: Simple shortbread pairs naturally with butterballs on an old-fashioned cookie tray.
- Christmas cookie trays: Add them alongside gingerbread, sugar cookies, and other small holiday treats for a good mix of textures.
Don’t bake these until the tops become deeply golden. Pecan Butterballs should stay fairly pale, with just a hint of color underneath.
And handle them gently while they’re warm. They’re particularly delicate straight from the oven but become sturdier as they cool.
Georgia O’Keeffe’s Pecan Butterballs
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans
- 1 cup powdered sugar for rolling
Instructions
- Preheat the oven to 325°F and line baking sheets with parchment paper.
- Beat the softened butter and ½ cup powdered sugar until smooth.
- Mix in the vanilla.
- Gradually add the flour and salt and mix until a soft dough forms.
- Fold in the finely chopped pecans.
- Shape the dough into approximately 1-inch balls and arrange on the prepared baking sheets.
- Bake for 15–18 minutes, until set with lightly golden bottoms.
- Cool for about 5 minutes, then carefully roll the warm cookies in powdered sugar.
- Cool completely and roll in powdered sugar once more before serving.
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