These Butterball Cookies are easy to make and perfect for sharing with family and friends. They’re buttery and nutty and rolled in powdered sugar for a deliciously sweet finish. There’s no doubt about it, these cookies are always a hit!
Butterball cookies, also known as Mexican wedding cookies, Russian tea cakes or snowball cookies, are deliciously crumbly and nutty balls of goodness that are perfect for snacking or serving with coffee or tea. They’re so easy to pop into your mouth that it’s really hard to stop at just one!
To say that we became obsessed with these babies would be an understatement. I made them for 3 weeks in a row just before the holidays and we ate every last one! I only stopped because my family and friends were also requesting my Mars Bar Cookies and Ovaltine Cookies!
If you’re a fan of shortbread, you’ll love the crumbly texture of this great cookie They’re tender and light and not overly sweet making them so easy to devour! They are great for the holiday season because of their resemblance to snowballs, but they are one of my favourite cookies all year round!
These buttery cookies will keep one week at room temperature, or you can stash them in the freezer for up to the 3 months which means you can enjoy these little beauties any time the mood strikes!
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Ingredients
You might already have most of these items in your pantry. It always amazes me how just a few simple ingredients can be turned into something so mouthwateringly delicious!
- Salted butter: I know, I know, we’ve all been taught that unsalted butter is the way to go when we bake, but honestly, I find I get a better flavour with salted butter a lot of the time! If you want to use unsalted, go ahead, but be sure to add a pinch of salt to your dough.
- Powdered sugar: Sometimes called confectioner’s sugar or icing sugar, this finely textured sugar is perfect for creating that sweet powdery finish.
- Vanilla extract: I use a little bit of pure vanilla extract or vanilla bean paste, but use what you have at home.
- All-purpose flour
- Pecans: You’ll want to finely chop the nuts here. It makes it so much easier to roll the balls of dough and you get a delicious nutty flavour in every bite.
How to Make Butterball Cookies
This recipe is pretty straightforward and you can easily make them without an electric mixer. I don’t always chill the dough first before baking, but you can certainly do it, especially if you’re in a warm climate.
1. Preheat your oven to 400°F/200°C. Line a cookie sheet with parchment paper.
2. Grab a large bowl and add the softened butter, sugar, and vanilla.
3. Beat everything together with a wooden spoon until smooth.
4. Pour the flour into the butter mixture and mix with a spoon until combined, then mix in the pecans. At this stage, you can chill the dough for 30 minutes to prevent spreading while baking.
5. Scoop and roll the dough into 1-inch balls and place them on your prepared baking sheet. Space them about 1 inch apart.
6. Bake the balls for 10-12 minutes. Let them cool for a couple of minutes before rolling them in ¼ cup of powdered sugar. Once the balls have cooled completely on a wire rack roll them for a second time in the sugar.
Helpful Tips
- Use room-temperature butter: To ensure that your butterball cookies have the right texture and consistency, make sure that your butter is at room temperature before you begin baking. Softened butter is easier to cream and mix with the other ingredients, resulting in a smoother and more uniform dough.
- Finely chop the nuts: For the best texture, make sure that the nuts are finely chopped before adding them to the cookie dough. This will ensure that they are evenly distributed and will give each bite a nice crunch.
- Chill the dough: Chilling the dough for at least 30 minutes before baking will help the cookies keep their shape and prevent them from spreading too much during baking.
- Roll the dough into uniform balls: To ensure that your cookies bake evenly, roll the dough into uniform balls that are about the same size. You can use a cookie scoop or a tablespoon to measure out the dough.
- Roll the cookies in powdered sugar while they are still warm: Make your first roll in the powdered sugar while the balls are still warm. This will help the sugar stick to the balls. It can be a bit messy, but I just use one hand to roll the balls in the sugar and keep the other one clean in case I need to get more sugar etc. Once the balls have cooled completely, be sure to roll them again in the powdered sugar for the best appearance.
Cookie Variations
I promise you that you’ll love this pecan butter balls recipe just as it’s written, but if you want to put your own personal twist on it, there are so many options! Here are some ideas to get you started:
- Almond butterballs: Swap out the pecans for chopped almonds and replace the vanilla extract with almond extract. For even more almond flavor, try making your butterball cookies with almond flour, like my friends over at Chefworx. So good!
- Chocolate butterball cookies: Add ½ cup of cocoa powder and reduce the flour by ¼ cup in the dough to create a chocolatey version of the cookie. You can also replace the nuts with some mini chocolate chips.
- Coconut butterballs: Mix shredded coconut (you can even toast it first!) into the dough to add a tropical flair.
- Lemon butterballs: Add a pinch of lemon zest or a splash of lemon extract to the dough for a bright and refreshing flavour.
- Spiced butterball cakes: Add ground cinnamon, ground nutmeg, or ground cardamom to the cookie dough to create a warm and spicy flavour.
- Gluten-free butterball cookies: Substitute gluten-free flour for regular flour in the recipe to make a gluten-free version.
Frequently Asked Questions
Butterball cookies are traditionally made with chopped pecans or walnuts, but you could also use almonds, hazelnuts, or pistachios if you like.
Sure! You can replace the nuts with an equal amount of flour or use ground seeds such as sesame seeds, sunflower seeds, or pumpkin seeds.
You could use margarine instead of butter, but it may affect the flavour and texture of the cookies. Butter has a richer flavour and higher fat content than margarine, which can affect how the cookies bake and their overall texture. If you try it, let me know!
This dough doesn’t spread too much, but if you find that yours is, pop the dough in the fridge for 30 minutes to chill before rolling and then putting them in the oven. I would also avoid over-mixing the dough as this could cause your snowballs to spread.
Absolutely! I think they taste better the longer they sit! Simply store them in an airtight container at room temperature or freeze them until you are ready to serve.
Storage Instructions
Store these delicious treats at room temperature in an airtight container for about a week. Make sure you let them cool completely before you store them or they could stick together in the container. I sometimes like to put a piece of parchment between the layers to prevent any sticking.
They also freeze really well and will keep in airtight freezer bags for up to 3 months. Let them come to room temperature before serving.
Share your baking!
If you make this recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.
Butterball Cookies
Equipment
- 1 baking sheet
- Parchment Paper (to prevent sticking)
Ingredients
- 1 cup salted butter , softened
- ½ cup powdered sugar for dough
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup pecans , toasted and chopped
Instructions
- Preheat your oven to 400°F/200°C. Line a baking sheet with parchment paper.
- Pour the pecans into a dry frying pan and toast over medium heat until fragrant. Keep an eye on the nuts so they don't burn. Let them cool while you make the dough.
- Grab a large bowl and add the softened butter, sugar, and vanilla.
- Beat everything together with a wooden spoon until smooth.
- Pour the flour into the butter mixture and mix with a spoon until combined, the mix in the pecans.
- Scoop and roll the dough into 1-inch balls and place them on your prepared cookie sheet. I use a spoon or you can use a small cookie scoop. Space them about 1 inch apart.
- Bake the balls for 10-12 minutes. Remove them from the oven.
- Let them cool for 3-4 minutes before rolling them in ¼ cup of confectioners sugar. Transfer them to a wire rack to cool. Once the balls have cooled completely, roll them for a second time in the sugar and serve.
Notes
- Use room-temperature butter: To ensure that your butterball cookies have the right texture and consistency, make sure that your butter is at room temperature before you begin baking. Softened butter is easier to cream and mix with the other ingredients, resulting in a smoother and more uniform dough.
- Finely chop the nuts: For the best texture, make sure that the nuts are finely chopped before adding them to the cookie dough. This will ensure that they are evenly distributed and will give each bite a nice crunch.
- Chill the dough: Chilling the dough for at least 30 minutes before baking will help the cookies keep their shape and prevent them from spreading too much during baking.
- Roll the dough into uniform balls: To ensure that your cookies bake evenly, roll the dough into uniform balls that are about the same size. You can use a cookie scoop or a tablespoon to measure out the dough.
- Roll the cookies in powdered sugar while they are still warm: Make your first roll in the powdered sugar while the cookies are still warm. This will help the sugar stick to the balls. It can be a bit messy, but I just use one hand to roll the balls in the sugar and keep the other one clean in case I need to get more sugar etc. Once the balls have cooled completely, be sure to roll them again in the powdered sugar for the best appearance.
Sheena K says
These were addictive!