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. MORE+ LESS-

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


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


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  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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