Do you want a bite-sized, melt-in-your-mouth, buttery, sugary, perfect cookie? Look no further – this recipe for Butterball Cookies is just what you are looking for!
Butterball Cookies
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My mom has been making these cookies for as long as I can remember. She used to only make them at Christmas, and it took me forever to realize that they aren’t a “Christmas” cookie! Why not make Butterball Cookies whenever you want? (The same goes for any cookie, by the way!)
These are my dad’s favorite cookies, and they are really high up on my list, too. (It’s a toss up between these and the Chocolate No-Bake Cookies… or these Toffee-Chip Freezer Cookies… it depends on how much chocolate I’m in the mood for!)
This recipe is sort of like magic. When you’re done mixing everything together, the cookie dough looks like it’s still pretty dry and like there’s no way it’s going to hold together to make a cookie. But the warmth of your hands while you’re rolling the dough into balls is just enough to get all that butter to stick together and make a beautiful cookie!
These cookies are still a bit fragile once they are baked. You need to coat them in powdered sugar shortly after they come out of the oven, (The sugar sort of melts on the cookies, and sticks so beautifully!) and then again once they are cool. If you aren’t careful with the cookies, they will just crumble into crumbs while you’re coating them. I use coating trays like these, and they work wonderfully! You can also put some powdered sugar into a Ziploc bag and gently coat a few cookies at a time in the bag.
They are pretty messy to make – with two coats of powdered sugar, you’ll definitely need a clean up crew! – but they are so worth it! Make them as big or as small as you want… but be warned – there is lots and lots of powdered sugar on the outside, so they are less messy if you can pop a whole cookie into your mouth in one bite!
Enjoy!
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Butterball Cookies
Ingredients
- 1 cup 2 sticks softened butter
- 1/2 cup sifted powdered sugar
- 1 teaspoon vanilla
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans or walnuts
- additional powdered sugar for coating
Instructions
- Preheat oven to 400 degrees
- Cream butter and sugar in an electric mixer until fluffy. Add vanilla and salt, mix in.
- Gradually add in flour, mixing just until incorporated (dough will be crumbly). Mix in nuts.
- Shape dough into 1 inch balls. Place on ungreased cookie sheet, 1-1/2 inches apart.
- Bake 10-12 minutes, or until set but not browned.
- Cool briefly. While still warm, coat with powdered sugar. (Gently toss cookies in powdered sugar in a Ziploc bag or roll in shallow coating trays.)
- Cool completely. Coat with sugar again.
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I bet those melt in your mouth! And are very easy to keep popping in your mouth too! T.R.O.U.B.L.E!!! lol! Thanks for sharing these little gems on Celebrate365 Cookie Exchange
You got it, they just melt right away! And the perfect poppable size… before you know it… well, you know 😉
This is my mother’s exact recipe, from at least 50 years ago. She would make them every Christmas. Everybody loves them! I’m on my second batch because you can never make enough.
They are definitely our favorites!