Maple Pecan Snowball Cookies
I recently volunteered to bring cookies to a work holiday party. I’m a sucker for a theme and my brain immediately went to snowball cookies so they could be both a snack and part of the décor. Me being me, I couldn't just bring a standard snowball cookie, so I searched my kitchen for something to make them a little more unique. Enter pecans, maple syrup, and cinnamon - a combination I never thought I would love so much! My kitchen smelled soooo good when I was making these cookies and the taste was even better. Give them a try this holiday season - you won’t be disappointed!
Make the Maple Pecan Dough
To begin, toast your pecans on the stove or in the oven, removing from the heat once fragrant. This helps to bring out the rich nutty flavor of the pecans. Using a food processor or blender (I used my Magic Bullet), blend the pecans until they become a powder. This helps the cookies have a uniform texture throughout. Whisk together the blended pecans, all purpose flour, salt, and cinnamon in a medium bowl and set aside.
Next, using a stand or handheld mixer fitted with a paddle attachment, beat softened butter on medium until smooth and creamy. Add powdered sugar and continue to mix until light and fluffy, scraping down the sides of the bowl as needed. Add maple syrup and vanilla extract and mix until fully combined. Finally, turn the mixer to low speed and add the dry ingredients and mix until everything comes together into a thick dough.
Cover the dough and refrigerate it for at least 30 minutes.
Shape and Bake the Cookies
While the dough is chilling, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Remove the dough from the refrigerator and roll it into balls, using a little over 1 tablespoon of dough for each. Place them on the prepared baking sheet at least 1 inch apart. These cookies do not spread much, but you still want to avoid placing them too close together.
Bake the cookies for 15-17 minutes until the edges are just starting to brown and the tops begin to crack. Remove from the oven and allow the cookies to cool on the pan for 5 minutes. They will continue to set while on the pan, so take care not to overbake.
Coat in Powdered Sugar
Now is time to give the cookies their “snow”! While the cookies are still slightly warm, roll them in powdered sugar. This first layer of sugar will slightly melt into the cookies and provide a good base. Allow the cookies to fully cool and roll them in powdered sugar once more.
Storage and Make Ahead Instructions
Store leftover cookies in an airtight container at room temperature for up to 5 days.
The cookie dough can be made and refrigerated up to 3 days in advance. If the dough is too firm to roll into balls after refrigerating, allow it to sit at room temperature for about 15 minutes. You can also freeze unbaked cookie dough balls for up to 3 months. Add 2-3 minutes if baking from frozen.
Looking to switch it up? These cookies would also be delicious if you replace the pecans with walnuts or pistachios. You can also add other spices like nutmeg and clove to give them a stronger flavor.
Maple Pecan Snowball Cookies
Ingredients
- 3/4 cup pecans, preferably unsalted
- 2 and 1/4 cups all purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp salt (1/8 tsp if using salted pecans)
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup powdered sugar
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- Additional 1/2 cup of powdered sugar for coating the cookies
Instructions
- Toast the pecans on the stove or in the oven until slightly browned and fragrant. Use a food processor or high powered blender to blend the pecans into a powder.
- In a medium bowl, whisk together the blended pecans, flour, cinnamon, and salt.
- Using a stand or handheld mixer fitted with a paddle attachment, beat the softened butter on medium until smooth and creamy. Add the powdered sugar and continue to mix until light and fluffy, scraping down the sides of the bowl as needed.
- Add the maple syrup and vanilla extract and mix until fully combined.
- Turn the mixer to low speed and add the dry ingredients. Mix until fully combined. This will be a thick dough.
- Cover and refrigerate the dough for at least 30 minutes.
- Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Once chilled, roll the dough into balls using a little over 1 tablespoon for each cookie and place on the baking sheet at least 1 inch apart. These cookies do not spread much, but you still want to avoid placing them too close together.
- Bake for 15-17 minutes until the cookies have slightly browned around the edges. Remove from the oven and allow the cookies to cool on the pan for 5 minutes. They will continue to set while on the pan.
- While the cookies are still slightly warm, roll them in powdered sugar. This first layer of sugar will slightly melt into the cookies. Allow the cookies to fully cool and roll them in powdered sugar once more.
Notes
- Storage Instructions: Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Make-Ahead Instructions: The cookie dough can be made and refrigerated up to 3 days in advance. If the dough is too firm to roll into balls after refrigerating, allow it to sit at room temperature for about 15 minutes. You can also freeze unbaked cookie dough balls for up to 3 months. Add 2-3 minutes if baking from frozen.
- Pecan Alternatives: Walnuts or pistachios would also work well in this recipe in place of pecans.
