Butterball-cookies

Butterball Cookies

 

Butterball cookies

 

 

My exquisitely fragrant vanilla sugar is ready and waiting to coat these cute little one bite Butterball Cookies! I am filling mine with raspberry jam as it seems to be everyone’s favorite. Alternately the butterball cookies can be filled with Nutella or even chocolate ganache but however you choose to fill them they will garner many smiles from both kids and adults alike.

This recipe is not an overly complicated one or with any fancy techniques. We are taking just a few simple ingredients, which I am sure you already have on hand and turning them into these irresistible buttery morsels.

So get comfortable, play your favorite holiday music and lets roll some butterballs!

Butterball cookies

You will need 3 cookie sheets lined with parchment paper.

I measured out 1/4 teaspoon of cookie dough and rolled them in the palm of my hands, no bigger than the size of a hazelnut in it’s shell. Do place them about 2 inches apart as they will spread.

Here is a helpful tip, the dough can be made up to 1 week in advance and chilled till ready to use. Or simply form the balls right after making the dough, keeping them chilled or frozen until you are ready to bake.

Butterball cookies

They will develop a crinkly skirt around the edges which easily crumbles off once cooled.

butterball cookies

Once the cookies are cooled, they are ready to be filled and rolled in the vanilla sugar. Place a small dollop of jam on the flat surface of half of the cooled cookies and top with another half to sandwich them together.

butterball cookies

Once they are paired and sandwiched together, fill a small bowl with the vanilla sugar and turn to coat the butterball cookies all over. Click here for Vanilla Sugar recipe.

Butterball cookies

They are just beautiful served in an elegant footed glass bowl and a wonderful addition to any holiday cookie platter or for any special occasion for that matter. Which ever way you serve them, they will impress your guests!

This recipe is adapted from a wonderful cookbook : Chocolate and Vanilla by Gale Gand

Butterball Cookies
 
A buttery sandwich cookie filled with raspberry jam and rolled in vanilla sugar.
Author:
Recipe type: Cookie
Serves: 50-60 cookies
Ingredients
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1¾ cups all-purpose flour
  • ½ cup seedless raspberry jam
  • 1 cup vanilla sugar for rolling
Instructions
  1. Using a mixer fitted with a whisk attachment, beat the butter on medium speed for about 3 to 5 minutes until the butter is light and fluffy. Mix in the sugar until well blended then add in the flour and continue mixing until the dough is formed. Wrap the dough with saran wrap and chill the dough for about 3 hours. Chilling the dough will prevent the cookies from spreading out too much when baked.
  2. Preheat the oven to 375*F.
  3. Use a small spoon to tear out small pieces of dough and use the palm of your hands to roll them out into small balls about the size of a hazelnut. Place them on a cookie sheet and chill them in the freezer for 30 minutes.
  4. Line 3 cookie sheets with parchment paper. Place the cookies 2 inches apart on the prepared cookie sheets (cookies will spread). Bake one sheet at a time for 8 to 10 minutes or just until the cookies are firm and pale golden in color. Keep the remaining cookie sheets chilled till ready to bake the next batch.
  5. Spread the flat side of half the cookies with the jam and then top with remaining cookies to form a sandwich. Once you have paired them and formed little sandwich cookies, roll them in vanilla sugar to coat all over.

 

37 Comments

  1. Love that you can chill or freeze these for baking later – you could even put English ‘mincemeat’ in them to make mince pie cookies – they remind me of French macarons’.
    I have just included vanilla sugar also in a post that I have just put up, which has the same versatility as this one – great minds….

  2. So simple…yet so delicious! Pinning these for Christmas…I think I’ll try the Nutella filling! 🙂 🙂

  3. Just beautiful little bites you have shared. Perfect for the holidays. I just love the way they look.

  4. Marisa , this is a great improvement for your photos . I am very surprised ! The first , fourth and fifth are my special favorite . These are real touching me. Thank you for contribution those beautiful things.

  5. So pretty! I bet they taste as good as they look!

  6. Marisa, these Butterball Cookies look amazing! I will definitely try them! 🙂

  7. Absolutely beautiful, Marisa! I simply adore the jam filling and sugar glaze!

  8. To try it during the Holidays for sure, thanks.

  9. These cookies look so lovely,melt in your mouth good. They are very pretty and delicate. I really need to try to sugar and these cookies! My girls are always looking for new recipes so we will try these! hugs dear friend!

  10. So beautiful!!!! Love all your stuff!!!!!

  11. These look like soft, fluffy little delicious pillows! They are so pretty with a festive color! Beautiful!!!

  12. Marisa, These cookies look delicious. Not only that but they are adorable too! I hope all is well. 🙂

  13. Thee look so cute!

  14. These are the prettiest cookies I’ve ever seen! You’re so talented!

  15. Looks so delicious ! Nice blog and great pics, thanks

  16. these are so cute, and I really love your photos!
    these would make a perfect gift, too…so very pretty! I’m going to try these (with my GF flour) as I have a new jar of PEI jam I’d like to use.–great excuse as any to give them a try 😀 Thanks for sharing your recipe!

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