Butterball Cookies

These buttery little balls are simple, melt-in-your-mouth cookies that are perfect for holiday treats or casual brunches. Easy to make and even easier to enjoy, they’re a must for any baking rotation.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup unsalted butter, softened (not melted) Use butter softened to the touch but not greasy.
1/2 cup powdered (confectioners’) sugar, plus more for dusting Sift before measuring if clumpy.
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup chopped nuts (optional — walnuts or pecans), toasted for more flavor You can use finely chopped almonds or omit entirely for a nut-free version.

Method

Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes with an electric mixer.
Mix in the vanilla until evenly combined.
Add the flour a little at a time and fold gently until a soft dough forms. Stop mixing as soon as the flour is incorporated to avoid a tough cookie.
Stir in the chopped nuts, if using.
Scoop level tablespoons of dough and roll into 1-inch balls. Place them 1–1.5 inches apart on the prepared sheet.

Baking

Bake for 15–20 minutes. The tops should remain pale; check the bottoms for a light golden color.
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
When cool, dust generously with powdered sugar.

Notes

These cookies are lovely on their own but can be served with spiced tea or crumbled over vanilla ice cream. For storage, keep in an airtight container for up to 5 days at room temperature. The dough can be frozen for up to 3 months.