Butterball Cookies
These tiny, buttery cookies are dusted in powdered sugar, making them a treat perfect for holiday platters and casual afternoons alike.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened (room temperature, not melted)
- 1/2 cup powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup chopped nuts (optional — walnuts or pecans are classic)
Instructions
Baking
- Preheat your 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 together until light and fluffy — about 2–3 minutes with an electric mixer.
- Add the vanilla and mix until incorporated.
- Gradually add the flour and gently combine until a soft dough forms. Avoid overmixing; stop when no streaks of flour remain.
- Fold in the chopped nuts if using.
- Scoop and roll the dough into small balls (about 1-inch diameter) and place them 1–1.5 inches apart on the prepared sheet.
- Bake for 15–20 minutes, or until the bottoms are lightly golden but the tops remain pale.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust generously with powdered sugar just before serving.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze uncoated cookies for up to 3 months. Thaw at room temperature and dust with fresh powdered sugar before serving. Use room-temperature butter for the best consistency.