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Sugar’s Browned-Butter Pecan Balls

sugar’s browned-butter pecan balls Dessert
Sugar’s Browned-Butter Pecan Balls
  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 48

Browning butter with chopped pecans gives these tasty cookies an even deeper and nuttier flavor.

Arlene Cummings
Updated September 28, 2011
Gold Medal Flour
Make with
Gold Medal Flour


  • 1
    cup butter
  • 1/2
    cup finely chopped pecans
  • 3/4
    cup granulated sugar
  • 1
    teaspoon ground cinnamon
  • 1
    tablespoon vanilla
  • 1 1/2
    cups Gold Medal™ all-purpose flour
  • 1
    cup powdered sugar


  • 1
    In 1-quart saucepan, melt butter over medium-high heat. Add pecans; cook about 5 minutes, stirring constantly, until butter begins to turn brown. (Butter will get foamy as it cooks so gently stir to prevent nuts from burning.) Remove from heat; pour into bowl. Refrigerate 15 to 20 minutes or until mixture is cooled.
  • 2
    Heat oven to 350°F. In large bowl, beat cooled butter-pecan mixture and granulated sugar with electric mixer on medium speed until well mixed. Add cinnamon and vanilla; beat well. Reduce speed to low; gradually beat in flour until dough forms.
  • 3
    Roll dough into 1-inch size balls; place on ungreased cookie sheets.
  • 4
    Bake about 12 minutes or until cookies are light golden brown (do not overbake). Immediately remove cookies from cookie sheets to cooling racks. Cool 1 to 2 minutes.
  • 5
    Place powdered sugar in medium bowl. Roll warm cookies in powdered sugar to coat; return to cooling racks. Cool completely, about 15 minutes. Reroll cookies in powdered sugar.

  • If dough seems too dry, you can add a tablespoon or two of milk or cream to wet the dough slightly.
  • Store cooled cookies at room temperature in a covered container separated by parchment paper.
  • These cookies are perfect for gift giving because they can be made a few days in advance.

No nutrition information available for this recipe

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