Pecan Balls, better known as Mexican Wedding Cookies, are simple butter cookies filled with pecans and dusted to perfection with powdered sugar!
Pecan Balls are amazing! I want to say they’re my favorite, but I think I say that about every cookie I make. I mean come on! They’re all so good in different ways it’s like asking to choose a favorite child! They’re all your favorite, right!? Anyway, they only require a few ingredients and it actually only uses powdered sugar, not regular granulated sugar. Plus, their consistency is very light and powdery.
To ball or not to ball?
So, traditional Mexican Wedding Cookies from what I’ve learned are formed into crescent shapes and baked. Pecan balls, as the name would imply, are shaped like balls. I prefer the ball shape personally, because they’re pretty delicate cookies. So, I find that when I send them to people and give them away, they are more likely to stay in tact as a ball. But totally a preference thing…do you boo!
Also, I find it helpful to chill them a bit before you bake them so they retain their shape better. About 20 min is good if the dough seems very soft. Take them out when they juuuuust seem done. The bottoms should just be turning golden.
The Holiday Cookie E-book has all the recipes in one place!
Also, if you want the whole line up cookie recipes in one place, check out our Holiday Cookie E-book!
Or, craving another simple butter cookie, try our Shortbread Cookies!
Better known as Mexican Wedding Cookies. They are simple, easy to make and oh so delicious!
- 1 cup unsalted butter, softened (2 sticks)
- 1/2 cup powdered sugar (more for rolling)
- 2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 1 cup pecans, finely chopped
Preheat oven to 325F degrees (160C). Prepare a parchment lined baking sheet.
In a larger bowl, cream butter and sugar together until they are light and fluffy. Mix in vanilla.
Add flour gradually until well combined. Stir in pecans.
With well floured hands, grab a tablespoon of dough and roll into a ball and place on cookie sheet. Repeat til mixture is finished.
Bake for 10-12 minutes or until golden. Allow cookies to cool a bit, but while still warm, roll in powdered sugar.
You can also roll them into a larger ball and then mold them into a crescent (half-moon) shape.