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Butterball Cookies

These buttery, nutty cookies are tender and perfect for a small batch treat, blending effortlessly with coffee or as part of a holiday platter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 tbsp unsalted butter Unsalted is best for control; add a pinch more salt if using salted butter.
  • 2 tbsp granulated sugar
  • 1 cup all-purpose flour Spoon into the cup and level off to avoid dense cookies.
  • 1 tsp vanilla extract
  • 1 cup very finely chopped pecans Use a food processor or blender.
  • 1 pinch salt
  • 3/4 cup confectioners’ sugar For coating once cooled.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Line or leave a baking sheet ungreased.
  2. Melt the unsalted butter in a medium saucepan over medium-low heat, ensuring it does not brown.
  3. Remove the pan from heat and stir in the granulated sugar, all-purpose flour, vanilla extract, a pinch of salt, and finely chopped pecans until fully combined and a soft dough forms.
  4. Roll the dough into small, walnut-sized balls using your hands and place them on the baking sheet, spaced about 1 inch apart.
  5. Bake at 325°F for 18–20 minutes until the cookies stay pale with slightly set edges; avoid overbaking.
  6. Transfer the cookies gently from the sheet to a cooling rack with a spoon, allowing them to cool completely for about an hour.
  7. Once cooled, roll each cookie in confectioners’ sugar until well coated.

Notes

Store cookies in an airtight container at room temperature for up to 5 days, with wax or parchment between layers to prevent sticking. For longer storage, flash-freeze uncoated baked cookies on a tray, then transfer to a freezer bag for up to 3 months.