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Sugar’s Browned-Butter Pecan Balls

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  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 48
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Browning butter with chopped pecans gives these tasty cookies an even deeper and nuttier flavor.
By Arlene Cummings
Updated Sep 28, 2011
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  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If dough seems too dry, you can add a tablespoon or two of milk or cream to wet the dough slightly.
  • tip 2
    Store cooled cookies at room temperature in a covered container separated by parchment paper.
  • tip 3
    These cookies are perfect for gift giving because they can be made a few days in advance.


Nutrition Facts are not available for this recipe
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