Butterball Cookies.
Classic buttery cookies rolled in powdered sugar with a pecan or maraschino cherry center.
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup whole pecans or maraschino cherries for stuffing
- 1 cup powdered sugar for rolling after baking
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, cream the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2–3 minutes.
- Add the vanilla extract and mix briefly to combine.
- Stir in the salt and all-purpose flour until a soft dough forms, scraping the bowl as needed. Do not overmix.
- Portion the dough into about 1-inch balls (you should get roughly 24). Flatten each ball slightly, place one pecan or one maraschino cherry in the center, and wrap the dough around it to reseal into a smooth ball.
- Place the filled dough balls on the prepared baking sheet about 1 inch apart.
- Bake for 8 minutes, or until the bottoms are lightly golden. The tops will remain pale.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
- Once cooled, roll each cookie in powdered sugar until coated.
Equipment
- Mixing Bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheet
- parchment paper or silicone mat
- cooling rack
- small bowl for powdered sugar
Notes
- Make sure butter is softened for easy creaming.
- Use whole pecans or cherries; halve if large.
- Do not overbake — cookies should be pale with golden bottoms.
- Cool fully before rolling in powdered sugar to prevent melting.