Italian Butterball Cookies

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These Italian Butterball Cookies have been a treasured part of my holiday baking tradition for as long as I can remember. I make them every December without fail, and they always bring a sense of nostalgia and warmth to my kitchen. They’re rich, buttery, nutty little clouds rolled generously in powdered sugar—just sweet enough to feel indulgent but not overwhelming. Every time I bite into one, it instantly melts in my mouth and brings back memories of cozy family gatherings and flour-dusted countertops.

What makes these cookies truly special is their simplicity. With just a handful of pantry ingredients, you get a cookie that feels both elegant and rustic at once. I love how they’re not overly complicated to make, and yet they look so beautiful nestled in a cookie tin or on a festive dessert table. Whether you’re making them for a cookie exchange or simply because it’s a chilly weekend and the oven is calling, these are the kind of treats that always hit the mark.

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Why You’ll Love This Italian Butterball Cookie Recipe

These cookies are incredibly easy to make, yet they feel like something you’d find at a charming Italian bakery. They have a tender, shortbread-like texture and a subtle nutty crunch from finely chopped pecans or walnuts. They store well, freeze beautifully, and look picture-perfect dusted in snowy powdered sugar. Best of all, they don’t require eggs or any fancy equipment—just a good mixing bowl and some holiday cheer.

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What Kind of Nuts Work Best in Italian Butterball Cookies?

I usually go for pecans or walnuts when making Italian Butterball Cookies, and both choices bring their own charm. Pecans have a naturally buttery, sweet flavor that blends seamlessly with the soft cookie dough. Walnuts offer a slightly earthier taste with just the right amount of crunch. If you’re after a more delicate finish, opt for finely ground nuts. Coarsely chopped ones, on the other hand, will give the cookie a heartier bite. Either way, make sure they’re fresh and toasted for the best flavor.

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Options for Substitutions

Italian Butterball Cookies are surprisingly flexible if you need to make some tweaks:

• Nuts: Swap pecans or walnuts for almonds, hazelnuts, or even pistachios for a unique twist. Nut allergies? Use toasted sunflower seeds or simply omit the nuts entirely—the cookies will still be tender and delicious.
• Butter: While traditional butter is ideal for flavor, you can use a quality plant-based butter for a dairy-free version. Just make sure it’s firm, not whipped or overly soft.
• Gluten-Free Flour: A 1:1 gluten-free flour blend will work well here. The cookie might be slightly more delicate, but the texture holds up beautifully.
• Powdered Sugar Coating: If you’re looking to cut back on sugar, consider using a sugar substitute like powdered erythritol or monk fruit sweetener. They won’t taste quite the same but will still give the signature snowy look.

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Ingredients for This Italian Butterball Cookie Recipe

• Unsalted Butter
  This is the base of the cookie dough, giving it its signature richness and melt-in-your-mouth texture. Using unsalted butter lets you control the overall flavor.
• Powdered Sugar
  You’ll use this both in the dough and for coating the cookies. It adds a delicate sweetness and creates that snowy finish that defines a butterball cookie.
• All-Purpose Flour
  The structure of the cookie comes from all-purpose flour. It holds everything together without making the cookies too dense.
• Vanilla Extract
  A touch of vanilla brings warmth and depth to the dough. It balances the nuttiness and enhances the buttery flavor.
• Salt
  Just a pinch wakes up the other ingredients and prevents the cookies from tasting flat.
• Chopped Pecans or Walnuts
  These add texture and flavor. They’re finely chopped so they blend smoothly into the soft dough and offer a pleasant nutty bite in each cookie.

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Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. This step creates the creamy base that gives the cookies their tender texture.

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Step 2: Add Vanilla and Salt

Mix in the vanilla extract and a pinch of salt. These add depth and balance to the richness of the butter and sweetness of the sugar.

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Step 3: Stir in the Flour

Gradually add the flour, mixing just until combined. The dough will look crumbly at first but will come together as you continue mixing.

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Step 4: Fold in the Nuts

Gently fold in the finely chopped pecans or walnuts. Make sure they’re evenly distributed throughout the dough without overmixing.

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Step 5: Chill the Dough

Cover the dough and chill it in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to roll and preventing the cookies from spreading too much during baking.

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Step 6: Roll into Balls

Preheat your oven to 350°F (175°C). Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Place them on a parchment-lined baking sheet, spacing them about an inch apart.

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Step 7: Bake

Bake the cookies for 12–14 minutes, or until the bottoms are just starting to turn golden. They should remain pale on top.

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Step 8: Roll in Powdered Sugar

Let the cookies cool for 5 minutes, then roll them in powdered sugar while they’re still warm. Once fully cooled, give them a second coating for a perfect snowy finish.

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How Long to Cook the Italian Butterball Cookies

The baking time for Italian Butterball Cookies is typically 12 to 14 minutes at 350°F (175°C). You’ll know they’re done when the bottoms are lightly golden but the tops remain pale. Avoid overbaking—these cookies aren’t meant to brown like traditional drop cookies. Once out of the oven, let them rest for about 5 minutes before rolling them in powdered sugar.

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Tips for Perfect Italian Butterball Cookies

• Use Room Temperature Butter: Soft butter creams better with sugar, giving you a smooth, cohesive dough without overworking it.
• Chill the Dough: Don’t skip this! Chilling prevents spreading and keeps the cookies light and dome-shaped.
• Double Sugar Roll: Roll the cookies in powdered sugar twice—once while they’re warm to help it stick, and again after they cool for that classic snowball look.
• Use Fresh Nuts: Toast the nuts before chopping to enhance their flavor and ensure they don’t taste stale or bitter.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Too much flour can make the cookies dry.
• Avoid Overbaking: These cookies are meant to be pale. If they start browning on top, they’ve gone too far.

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Watch Out for These Mistakes While Cooking

• Skipping the Chill Time: If you rush this step, the dough will be too soft to roll neatly and your cookies may spread too much during baking.
• Overmixing the Dough: Once you add the flour, mix just until combined. Overworking the dough can make the cookies tough instead of tender.
• Not Toasting the Nuts: Untoasted nuts can make the cookies taste bland or slightly bitter. A quick toast in the oven brings out their natural sweetness and aroma.
• Rolling in Sugar Too Early or Too Late: Powdered sugar won’t stick well if the cookies are too hot or too cool. Aim to roll them when they’re warm but not falling apart.
• Using Salted Butter Without Adjusting Salt: If you swap in salted butter, reduce or omit the added salt, or your cookies may end up overly salty.

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What to Serve With Italian Butterball Cookies?

Espresso or Cappuccino

The rich, creamy texture of these cookies pairs beautifully with strong coffee. Espresso cuts through the sweetness, creating the perfect balance.

Vin Santo or Dessert Wine

For an Italian flair, serve with a glass of Vin Santo. Its sweet, nutty flavor echoes the cookie’s profile.

Hot Chocolate

A classic cup of cocoa complements the buttery cookies, especially on chilly days. Add a hint of cinnamon to your cocoa for a cozy combo.

Mascarpone or Ricotta Cream

Spread a bit of sweetened mascarpone or whipped ricotta on the side for a soft, creamy element.

Fresh Berries

A tart contrast to the sweet and nutty cookie—try raspberries, blackberries, or sliced strawberries.

Ice Cream

Vanilla or butter pecan ice cream makes an indulgent pairing. Crumble a cookie or two over the top for crunch.

Lemon Curd

The brightness of lemon curd offers a nice contrast to the richness of the cookie, perfect for a more elevated dessert plate.

Holiday Cookie Platter

Serve these as part of a larger spread with biscotti, amaretti, and pizzelle for a festive Italian dessert table.

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Storage Instructions

Italian Butterball Cookies are fantastic for make-ahead baking because they store and freeze beautifully. Once fully cooled and coated in powdered sugar, keep them in an airtight container at room temperature for up to 1 week. To maintain their texture, place parchment paper between layers to prevent sticking.

If you want to freeze them, arrange the baked (but not sugar-coated) cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, and freeze for up to 2 months. When ready to serve, thaw at room temperature and roll them in fresh powdered sugar.

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Estimated Nutrition

Here’s an approximate nutritional breakdown per cookie (based on standard ingredients and portion sizes):

• Calories: 120
• Fat: 9g
• Saturated Fat: 4.5g
• Carbohydrates: 9g
• Sugar: 3g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 20mg
• Sodium: 25mg

These values can vary depending on the size of your cookies and any substitutions made. For a lighter version, you can reduce the nuts or use a sugar substitute.

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Frequently Asked Questions

What kind of nuts are best for Italian Butterball Cookies?

Pecans and walnuts are the most traditional and give a rich, nutty flavor. You can also use almonds or hazelnuts for a variation.

Can I make these cookies without nuts?

Yes! The cookies will still be soft and buttery. Just omit the nuts and proceed with the rest of the recipe.

Do I have to chill the dough?

Chilling the dough is important—it helps the cookies keep their shape and improves the texture. At least 30 minutes is recommended.

Why do I roll the cookies in sugar twice?

The first roll, while they’re warm, helps the sugar stick. The second coating once they’re cool gives them that perfect powdery finish.

Can I freeze Italian Butterball Cookies?

Absolutely. Freeze them before rolling in sugar, then coat after thawing for the best texture and appearance.

How do I know when they’re done baking?

The bottoms will be lightly golden, but the tops should remain pale. Don’t wait for browning on top—they’re meant to be delicate and light.

Can I use gluten-free flour?

Yes, a good 1:1 gluten-free flour blend works well in this recipe. The texture may be slightly more crumbly, but still delicious.

How long do these cookies stay fresh?

They keep well at room temperature for about 1 week in an airtight container, or up to 2 months in the freezer.

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Conclusion

Italian Butterball Cookies are the kind of timeless treat that always hits the right note—simple, elegant, and comforting. Whether you’re baking them for the holidays or just craving something sweet and nostalgic, they never disappoint. With their melt-in-your-mouth texture and sweet, nutty flavor, they’re destined to become a favorite in any cookie collection. I love how easy they are to make, and even more, how beautifully they brighten up a dessert table.

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