Italian Butterball Cookies Recipe
Tender, nutty butterball cookies rolled in snowy sugar. They’re quick to mix, lightly crisp outside, and melt-in-your-mouth inside.
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Servings:
Ingredients
Main Ingredients
- 1 cup softened unsalted butter room temperature
- 0.5 cup confectioners' sugar for the dough
- 1.25 tsp pure vanilla extract
- 0.25 tsp almond extract optional, for a classic aroma
- 0.25 tsp fine sea salt
- 2 cup all-purpose flour spooned and leveled
- 0.25 cup cornstarch for extra tenderness
- 0.75 cup finely ground blanched almonds or very finely chopped
- 1.25 cup confectioners' sugar for coating for rolling, more if needed
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Cream the butter and the dough sugar in a mixer on medium until light and fluffy, 2–3 minutes.
- Beat in vanilla, almond extract, and salt until smooth.
- Whisk flour, cornstarch, and ground almonds in a bowl. Add to the butter mixture on low just until a soft dough forms.
- Chill the dough 15–20 minutes to firm slightly for easier rolling.
- Scoop 1-tablespoon portions and roll into smooth 1-inch balls. Arrange 2 inches apart on the sheets.
- Bake 12–14 minutes, until set and the bottoms are lightly golden. Do not overbrown.
- Cool 5 minutes, then roll warm cookies in coating sugar. Cool completely and roll a second time for a thick finish.
Notes
Variation: Swap the almonds for finely ground walnuts or hazelnuts. Add a whisper of lemon zest to the dough for a bright finish.
Storage: Keep cookies in an airtight tin at cool room temperature for up to 1 week, or freeze (undusted) up to 2 months and roll in sugar after thawing.
This recipe is an original creation inspired by classic Italian Butterball Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.