These rich and buttery cookies are a melt-in-your-mouth treat, perfect for any occasion. They have a crisp, delicate texture and a delicious butterscotch flavor that sets them apart from traditional Mexican wedding cookies. The combination of butterscotch chips, finely chopped pecans, and a sweet rum glaze makes them an irresistible indulgence. Whether you’re preparing a holiday cookie platter or just craving something sweet, these cookies will quickly become a favorite.
Ingredients for Butterscotch Pecan Snowball Cookies
Cookie Dough
- 3/4 cup butter, room temperature + 1 Tbsp (180 g)
- 1/2 cup powdered sugar (60 g)
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour (220 g)
- 1 package butterscotch chips, 6 oz (170 g)
- 1 cup finely chopped pecans (120 g)
Rum Glaze
- 3 cups powdered sugar (360 g)
- 3 to 4 Tbsp milk or water (45-60 ml)
- 1 tsp rum extract
Topping
- 1/2 cup chopped pecans (60 g)
How to Make Butterscotch Pecan Snowball Cookies
- Cream butter with powdered sugar and salt until light and fluffy.
- Blend in flour and mix well.
- Stir in butterscotch chips and 1 cup (120 g) finely chopped pecans.
- Mix the dough thoroughly by hand.
- Shape the dough into small balls, using about 1 teaspoon per cookie. Place them 1 inch (2.5 cm) apart on an ungreased cookie sheet.
- Bake in a preheated oven at 325°F (160°C) for 15-20 minutes or until firm but not browned. Let cool on wire racks.
- Prepare the rum glaze by mixing powdered sugar, rum extract, and milk (or water) until smooth.
- Dip cookies into the glaze or drizzle it over them with a spoon.
- Sprinkle with chopped pecans and let the glaze set before serving.
These butterscotch pecan snowball cookies are the perfect combination of crunchy, sweet, and buttery flavors. Their delicate texture and irresistible taste make them ideal for holiday baking, cookie swaps, or any time you’re in the mood for a homemade treat. Enjoy them fresh or store them in an airtight container for later—they won’t last long!
