I first made these Butterball Cookies on a rainy afternoon when I wanted a small-batch, buttery treat that didn’t demand a mixer. Tiny, nutty, and dusted in confectioners’ sugar, they remind me of snowball cookies or Russian tea cakes — but with a pecan-forward crunch. If you enjoy simple cookie projects you can finish in an hour, this is a great one to try; it sits nicely alongside other easy favorites like 3-ingredient sugar cookies for a holiday platter.

Why you’ll love this dish

These cookies are short, nutty, and impossibly tender. They’re perfect when you want a small batch (no giant mixer required), a nostalgic treat for guests, or a crunchy-sweet bite to pair with coffee. They come together mostly on the stovetop, so cleanup is minimal and the butter-forward flavor is front and center.

“Buttery, with a hint of vanilla and pecan crunch — these melt in your mouth. Perfect for gift tins.” — A quick reader review

How this recipe comes together

This is a quick stovetop-to-oven cookie. You melt butter and stir in the dry ingredients plus finely chopped pecans to form a soft dough. Shape that dough into small balls, bake gently at a low temperature so they stay pale and tender, cool completely, then roll them in confectioners’ sugar. The key moments are finely chopping the nuts and waiting until the cookies are 100% cool before coating so they don’t crumble.

What you’ll need

6 tbsp unsalted butter
2 tbsp granulated sugar
1 cup all-purpose flour (see tip below for measuring)
1 tsp vanilla extract
1 cup very finely chopped pecans (use a food processor or blender)
Pinch of salt
3/4 cup confectioners’ sugar (for coating)

Notes and substitutions:

Butter: unsalted is best for control; add a tiny pinch more salt if you use salted butter.
Nuts: pecans are classic, but walnuts or finely chopped almonds work too. For nut-free, see the FAQ.
Flour: spoon into the cup and level off to avoid dense cookies.

I like pairing this buttery texture with other shortbreads like my buttery 3-ingredient shortbread cookies when assembling cookie boxes.

Step-by-step instructions

Preheat the oven to 325°F (160°C). Line or leave a baking sheet ungreased per the recipe (these cookies don’t need greasing).
Melt the 6 tablespoons of butter in a medium saucepan over medium-low heat. Watch it so it doesn’t brown.
Remove the pan from heat. Stir in the 2 tablespoons sugar, 1 cup flour, 1 teaspoon vanilla, a pinch of salt, and the 1 cup very finely chopped pecans. Mix until evenly combined and a soft dough forms.
Roll the dough into small, walnut-sized balls using your hands. Place them on the baking sheet, spaced about 1 inch apart.
Bake at 325°F for 18–20 minutes. The cookies should stay pale with slightly set edges — don’t overbake.
Gently transfer the cookies from the sheet to a cooling rack using a spoon to avoid crushing them. Let them cool completely; this can take about an hour.
Only once the cookies are 100% cool, roll each one in the 3/4 cup confectioners’ sugar until well coated. If you coat while warm, they’ll crumble.

Best ways to enjoy it

Serve these on a cookie platter with coffee, tea, or a mild dessert wine. They’re ideal for holiday tins, bridal showers, or a light evening treat. For a fun platter, pair them with spiced shortbreads, chocolate-dipped cookies, or small fruit preserves. If you’re putting together a themed cookie box, consider adding a rustic item like brown sugar pop tart cookies for contrast in flavor and shape.

How to store & freeze

Room temperature: Store in an airtight container at room temperature for up to 5 days. Place wax or parchment between layers to prevent sticking.
Refrigeration: Not necessary for short-term storage and can dry them out.
Freezing: Flash-freeze the uncoated baked cookies on a tray, then transfer to a freezer bag. Freeze up to 3 months. Thaw completely, then roll in confectioners’ sugar.
Food safety: Cool cookies completely before storing to avoid condensation and sogginess.

Pro chef tips

Chop pecans very finely — a food processor pulse is ideal. Big chunks can make shaping and rolling awkward.
Use a small cookie scoop or teaspoon to get uniform balls for even baking.
Measure flour by spooning into the cup, then level off to avoid dense cookies.
Don’t brown the butter: keep the heat medium-low. Browned butter changes the flavor profile and makes the cookies chewier.
Removing cookies with a spoon (not your fingers) protects their delicate shape.
Wait until absolutely cool before rolling in confectioners’ sugar; otherwise they’ll crack or crumble.

Creative twists

Chocolate-dipped: Half-dip cooled, sugared cookies in melted dark chocolate and let set.
Citrus-kissed: Add 1/2 tsp finely grated lemon or orange zest to the dough for brightness.
Spiced: Fold 1/4 tsp cinnamon and a pinch of nutmeg into the flour for a warming spice note.
Gluten-free: Substitute a 1:1 gluten-free flour blend (check xanthan gum content) and reduce baking time slightly if needed.
Nut-free: Replace pecans with toasted, finely chopped sunflower seeds or crushed pretzels for texture.

Common questions

Q: Can I use browned butter?

A: You can, but the flavor will shift to a nuttier, deeper profile and the cookies may spread or be a touch chewier. If you want classic butterballs, keep the butter just melted, not browned.

Q: What if I’m allergic to nuts — is there a nut-free version?

A: Yes. Swap the pecans for toasted, finely chopped sunflower seeds or crushed pretzels for crunch. Expect a slightly different texture but similar flavor.

Q: How long do these keep once sugared?

A: Kept in an airtight container at room temperature, sugared butterballs stay fresh for about 4–5 days. If humidity is high, store in a cool, dry place.

Q: Can I make the dough ahead?

A: You can make the dough and refrigerate it, tightly wrapped, for up to 24 hours. Let it come closer to room temperature before shaping so it’s easy to roll.

Conclusion

For a classic version and extra background on these snowball-style cookies, the recipe on Always Use Butter is a helpful reference. If you want another trusted take with user reviews and variations, see the AllRecipes Butter Balls II entry.