Butterball Cookie Recipe
This butterball cookie recipe is everything I love about simple holiday baking — tender, buttery, and finished in a soft blanket of confectioner’s sugar. These little cookies melt in your mouth and bring that nostalgic charm that makes the season feel extra special. They come together quickly, making them perfect for last-minute baking or filling out a festive cookie tray.
If you enjoy easy, nostalgic baking like this, you’ll also want to check out my Nutella stuffed cookies , double chocolate cookies, and Old-World almond cookies for even more simple cookie inspiration.
Let’s talk about this recipe
In my house growing up, these cookies were known as snowball cookies, and they were a non-negotiable part of the holidays. It honestly wouldn’t have felt like a Christmas celebration without a plate of these powdered-sugar-dusted little cookies sitting out on the table. The buttery dough, finely chopped pecans, and that soft, sweet coating made them a favorite year after year.
Right alongside them, were peanut butter and jelly thumbprint cookies, the other non-negotiable sweet treat that showed up without fail. Together, they shaped a lot of my holiday baking memories, and they are still made in my kitchen every holiday season.
What makes this recipe so good
- Perfectly balanced sweetness that lets the warm, toasty flavor of the pecans shine without becoming overly sugary.
- Simple, honest ingredients that come together quickly and give these cookies their timeless, homemade charm.
- A naturally tender crumb that forms from creaming the butter and sugar properly, making each bite soft and satisfying.
- A cozy, nostalgic flavor that fits beautifully into holiday baking and feels comforting any time of year.
- Reliable results every time thanks to an easy dough that mixes smoothly and bakes consistently without any fuss.
Ingredients you’ll need
The beauty of these cookies comes from their simplicity. Every ingredient has a purpose, working together to create the soft, tender texture and warm, nutty flavor that makes this recipe so special — a little proof that the simplest recipes are often the best.
- Butter: Real butter gives these cookies their signature tender texture and deep, comforting flavor — something margarine or blends simply can’t duplicate. Look for a good-quality butter with a higher fat content if you can; it creams more smoothly and gives the finished cookies a noticeably richer taste.
- Pecans: Finely chopped pecans bring warmth, gentle crunch, and that unmistakable nutty aroma that makes butterball cookies so memorable. Toasting them lightly before mixing enhances their flavor even more, and chopping them small ensures they distribute evenly through the dough so every cookie bakes up consistent and well-balanced. If your pecans feel a bit soft or stale, refresh them in a dry skillet first for the best texture.
See recipe card below for full information on ingredients and quantities.
Make it your own
- Swap the pecans for almonds to give the cookies a slightly sweeter, more delicate flavor that still pairs beautifully with the buttery dough.
- Try using walnuts if you prefer a heartier nut flavor that adds a little more depth and richness to each bite.
- Use hazelnuts in place of pecans for a deeper, roasted flavor that gives the cookies a slightly more indulgent feel.
- Roll the cookies in cinnamon sugar, instead of powdered sugar for a warm, lightly spiced finish perfect for winter baking.
- Dust with cocoa powder and sugar to create a lightly chocolate-kissed finish that pairs well with holiday coffee or cocoa.
- Stir in a splash of almond extract for a subtle twist that enhances the nuttiness and adds a festive aroma.
How to make butterball cookies
These cookies come together quickly and bake up beautifully. Here’s how to make them step by step.
Step 1: Cream the butter and sugar together until smooth.
Step 2: Stir in the vanilla.
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Step 3: Whisk the flour, salt, and pecans together.
Step 4: Mix the wet and dry ingredients together.
Step 5: Roll the dough into small balls and place them on a silicone-lined baking sheet.
Step 6: Bake at 375°F (190°C) for 15 minutes, let rest 2–3 minutes, roll in confectioner’s sugar.
You’ll find measurements, and more detailed step-by-step instructions, in the recipe card below, which you can also print for your convenience if you’d like.
Recipe FAQs
They may have been rolled in sugar too soon. Letting them rest 2–3 minutes on the baking sheet helps them firm up before handling.
Yes, walnuts, almonds, and hazelnuts all work well. Each one gives the cookies a slightly different flavor, so choose your favorite.
The dough may have been too warm. A short chill helps the cookies maintain their round shape while baking.
Yes. Freeze them baked (without the powdered sugar), then thaw and roll in fresh sugar before serving for the best texture.
You don’t have to, but lightly toasting them adds deeper flavor and makes the cookies taste even richer.
Serving ideas
These butterball cookies are lovely on their own, but they really shine when paired with other simple, seasonal treats. Serve them alongside my candied citrus slices for a bright, refreshing contrast on a holiday dessert table, or enjoy them with a warm mug of chai spiced cacao for a cozy, end-of-day treat. They also make a sweet addition to a brunch spread, where cinnamon rolls or a slice of pumpkin maple galette already have a festive vibe in full swing on the table.
If you’re putting together dessert boards or gift boxes, these cookies fit right in with other soft, comforting flavors. However you choose to serve them, these soft, buttery cookies always feel right at home during the holidays.
Diane Gail’s tips for success
- Use finely chopped nuts: Smaller pieces distribute more evenly through the dough and help the cookies hold their shape in the oven.
- Chill the dough briefly: A short chill firms the dough enough to roll easily, while still keeping the cookies tender after baking.
- Keep the sizes consistent: Evenly sized dough balls bake at the same rate, helping every cookie stay consistently delicious.
- Straighten the dough balls early: Check the cookies after five minutes in the oven because silicone mats sometimes allow them to shift slightly and they need to be gently nudged back into place.
- Roll the cookies while warm: Powdered sugar sticks best when the cookies are warm but not hot, preventing crumbling or gaps in coating.
- Handle the cookies gently: They’re delicate when warm, so use a soft touch to keep their round shape intact when rolling in sugar.
Final thoughts
This easy to make butterball cookie recipe is such a simple, comforting bake — the kind of cookie that comes together easily and brings a whole lot of holiday magic to the kitchen. With warm pecans, plenty of buttery flavor, and that soft snowy coating of confectioner’s sugar, they’re everything I love about classic, handmade treats. They feel timeless — and they disappear quickly, which is always a good sign.
Before you head out, I’d love for you to take a moment to explore more of what I share here on the blog. If homemade projects inspire you, browse my DIY homemaking ideas for simple, creative things to make around the house. And if you’re craving inspiration for a slower, more intentional life, you’ll find plenty to enjoy in my slow living lifestyle collection. There’s always something new waiting for you there.
Butterball Cookie Recipe
Ingredients
- 1 cup butter softened
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- 3/4 cup confectioners sugar
Instructions
- Cream: Beat the butter and sugar together until smooth so the dough develops its soft, tender texture.
- Stir: Add the vanilla to give the dough gentle warmth and help balance the buttery flavor.
- Whisk: Combine the flour, salt, and pecans in a separate bowl to distribute the nuts evenly throughout the dough.
- Mix: Bring the wet and dry ingredients together, then chill for 30 minutes so the dough firms enough to roll cleanly.
- Roll: Shape the dough into even-sized balls and place them on a silicone-lined baking sheet for uniform baking.
- Bake: Bake at 375°F (190°C) for 15 minutes, rest 2–3 minutes, then gently roll the warm cookies in confectioner’s sugar so the coating adheres without crumbling.
Notes
- Chill briefly: Keep the chill time under 30 minutes to prevent the dough from becoming too firm to roll easily.
- Check early: Look in after 5 minutes in the oven because dough balls can shift on silicone mats and sometimes need to be gently nudged back into place.
- Roll while warm: Coat the cookies when they’re warm but not hot so they hold their shape and the sugar sticks smoothly.
- Chop finely: Use finely chopped pecans so they blend evenly through the dough and help the cookies stay neatly rounded.
- Handle gently: Lift the cookies with care while warm to avoid breaking their delicate structure before rolling in sugar.
I’m so glad to finally share these little cookies with you — they’ve been a quiet favorite in my kitchen for years. If you make a batch, I’d really love to hear how they turn out for you. I always enjoy hearing what’s happening in your kitchen.