by Cute as a button and with only three ingredients in the dough, this is one irresistible Butterball Cookie Recipe.
The buttery cookies are sandwiched with seedless raspberry jam and rolled in aromatic vanilla sugar for a sparkly appeal. They also make a wonderful nut-free cookie recipe to add to your repertoire.
My exquisitely fragrant Vanilla Sugar is ready and waiting to coat these cute little one bite Butterball Cookies!
I like to fill mine with raspberry jam as it seems to be everyone’s favourite…especially during the holiday season. The redness of the jam adds a festive colour to this time of the year, and they stand out like little jewels ready to be plucked off the tray.
It’s not an overly complicated recipe or with any fancy techniques.
We are taking a few simple ingredients you probably already have on hand. And we are turning them into these irresistible buttery morsels very similar in appearance to nutty Baci di Dama cookies. But without the nuts.
These nut-free cookies can be filled with Nutella, dulce de leche or even chocolate ganache. Whichever way they’re filled, they will garner many smiles from kids and adults alike.
Let’s get baking!
Ingredients for Butterball Cookies
You’ll only need three ingredients for the cookie dough…flour, butter and sugar. A filling of your choice to sandwich the cookies, such as jam or chocolate spread, and granulated sugar or vanilla sugar for rolling the cookies in.
How to Make Butterball Cookies
- Place the softened butter in a large mixing bowl.
- With the whisk attachment, beat the butter on medium speed for about 3 minutes.
- Add in the sugar.
- Mix in the sugar until well incorporated.
- Add in the flour.
- Continue mixing with the whisk attachment until the flour is well incorporated.
- Gather the dough in one cohesive ball, cover it in cling wrap and refrigerate for at least 4 hours. You can also make the dough up to 5 days in advance and refrigerate the dough until ready to use.
- Measure out 1/4 teaspoon of cookie dough…approximately 4 grams. Then roll the dough in the palm of your hands, no bigger than the size of a hazelnut in its shell.
- Transfer the dough balls to the prepared baking sheet and place the tray-filled cookies in your freezer for at least 30 minutes before baking.
- Space the cookies about 2 inches apart when ready to bake them, as these will spread.
- Bake one cookie tray at a time while keeping the remaining cookies chilling in the freezer.
- Allow to cool completely before filling with the raspberry jam.
- Once the cookies are baked and cooled, place a small dollop of jam on the flat surface of one of the cooled cookies and top with another to sandwich them together. A piping bag with a small tip makes filling the cookies less messier.
- Roll the cookies in the vanilla sugar.
And Voilà…perfect round butterball cookies filled with raspberry jam and ready to be gobbled up.
They’re so pretty served on an elegant footed glass or ceramic bowl and make a delicious addition to any holiday cookie platter.
Whichever way you serve them, they’re sure to impress your guests!
Happy Baking!
My Aha Moment
Not all who tried this recipe had success. And some reported having flat-looking cookies.
It wasn’t until one reader pointed out that the reason for this might be in how we measure our ingredients. This was my aha moment!
When measuring flour, do you scoop into the flour canister with a measuring cup and level it off? Maybe you spoon the flour into a measuring cup and then level it off? Or maybe yet, you fluff the flour before measuring it out into a cup measure.
All this can impact the final measure. And if there is too much butter to flour ratio, you’ll end up with flat cookies.
Therefore, I recommend using a digital scale for precise measurements in achieving perfectly round butterball cookies.
FAQ
Why Are My Butterball Cookies Flat
If your butterball cookies turn out flat, this might be in the butter-to-flour ratio.
In baking, even a slight change in the amount of flour, butter and sugar can affect the end result. Too little flour or too much butter can result in flat-looking cookies.
Achieving perfectly round domed-shaped cookies is all about precision. Precision in measuring the ingredients…and this is where a scale is your best bet in avoiding flat cookies.
Can Butter Cookies Be Frozen
Yes, butter cookies can be frozen and here are my recommendations after baking hundreds of these every holiday season.
Freeze the baked, unfilled butter cookies well-wrapped in an airtight container with wax paper separating the layers for up to one month.
I don’t recommend freezing the cookies with the raspberry jam because when they defrost, the raspberry jam bleeds into the butter cookie.
Defrost the cookies at room temperature when ready to serve, then fill them with the raspberry jam and roll in the vanilla sugar. (You can defrost as little or as many as you plan to serve and keep the remaining cookies in the freezer)
Any leftover cookies can be kept at room temperature for up to one week.
This post was last published on December 4, 2018, and republished Dec 2, 2023, with updated content and photos.
Butterball Cookie Recipe
Ingredients
- 225 grams unsalted butter (softened)
- 100 grams granulated sugar
- 265 grams all-purpose flour
- 150 grams seedless raspberry jam
- 200 grams vanilla sugar for rolling
Instructions
- 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.
- Add the flour and continue mixing until the dough is formed.
- Wrap the dough with cling wrap and chill the dough for about 3 hours. Chilling the dough will prevent the cookies from spreading out too much when baked.
- Preheat the oven to 375*F.
- 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. Approximately 4 grams each.
- Place them on a cookie sheet and chill them in the freezer for 30 minutes.
- Line 3 cookie sheets with parchment paper.
- Place the cookies 2 inches apart on the prepared cookie sheets, giving them enough room to expand.
- Bake one sheet at a time for 8 to 10 minutes or just until the cookies are firm and pale golden. Keep the remaining cookies in the freezer till ready to bake the next batch.
- Spread the flat side of one cookie with raspberry jam and top with another cookie to form a sandwich.
- Once you have formed little sandwich cookies, roll them in vanilla sugar to coat.
- Serve the cookies with your favourite hot beverage.
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….
Indeed…I will be checking yours out Linda 🙂
Question, first time I made these was the dough suppose to be kinda dry,?
Kerry after the chilling time the dough will be quite stiff and this will make the dough balls easier to roll!
So simple…yet so delicious! Pinning these for Christmas…I think I’ll try the Nutella filling! 🙂 🙂
Enjoy Linda 🙂
Just beautiful little bites you have shared. Perfect for the holidays. I just love the way they look.
Thank-you Teresa, they have become a Christmas tradition ?
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.
Lol… thanks Min I am glad you like them ?
So pretty! I bet they taste as good as they look!
They are quite addictive 🙂
Marisa, these Butterball Cookies look amazing! I will definitely try them! 🙂
Have fun making them Linda ?
I followed this recipe to the letter but my cookies came out flat🙁
Sorry to hear this Patrice. Don’t give up on the recipe just yet. They’re really quite yummy. Be sure to compact the dough balls well and maybe try chilling your baking trays next time to see if this helps.
Absolutely beautiful, Marisa! I simply adore the jam filling and sugar glaze!
Thank-you Lana, my favorite filling 🙂
To try it during the Holidays for sure, thanks.
I am so glad to hear…enjoy and have a wonderful holiday!
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!
They are pretty and delicious…enjoy baking with your girls Lynz! Hugs 🙂
I would love to make these, so pretty
If you try them Lynz, let me know how they turn out?
I hope I can this weekend. They are so dainty and pretty! I will tell you:)
Have fun ?
Thanks!
So beautiful!!!! Love all your stuff!!!!!
Thank-you so much Diana….that is very kind of you 🙂
These look like soft, fluffy little delicious pillows! They are so pretty with a festive color! Beautiful!!!
Thank-you…..and it’s a wonderful cookie to add to any dessert platter!
Marisa, These cookies look delicious. Not only that but they are adorable too! I hope all is well. 🙂
Thank-you Fallon, have a wonderful weekend 🙂
Thee look so cute!
Thank-you Frances?
These are the prettiest cookies I’ve ever seen! You’re so talented!
A very humble thank-you chef Mimi 🙂
Looks so delicious ! Nice blog and great pics, thanks
Thank-you so much Mindy!
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!
I would love to hear how they turn out with GF flour, do let me know! Thanks so much!
If these weren’t basically butter and sugar I’d eat the entire recipe! I filled mine with homemade strawberry refrigerator jam. Delicious!
I hear you Karen? they’re totally addictive! With raspberry or strawberry jam they’re truly festive around Christmas…so glad you like them and thanks for dropping by!
These look amazing Marisa! I can’t believe how simple they are to make with few ingredients. Thanks for sharing!
Thanks Nadia! They’re simple, delicious and really fun to make…your kids would so enjoy them😉🙏🏻
These are gorgeous- I love the vanilla sugar coating.
Thanks Josette…the vanilla sugar really adds a wonderful taste and I love the little specks of the vanilla seeds peeking through!
Do I fully chill before adding jam and rolling in vanilla sugar ?
Yes Liz, allow to cool before assembling the cookies!
What adorable cookies – and I’m sure they taste delicious too. They kind of remind me of baci di dama – another spherical cookie with a chocolate filling though.
Yes Linda, I totally agree they are similar to Baci di Dama….a whole other difference in flavour and taste but just as yummy and fun to make!
Beautiful pictures. Quick question, what makes the sugar stick to the cookies?
Melinda the sheer butter essence of the cookie helps the sugar adhere to it. Hope this helps!
can I use raw sugar crystals to coat the cookie?
Cindy, I don’t see how raw sugar crystals would adhere to a cooled cookie. But doesn’t hurt to try one if you have some raw sugar crystals in your pantry.
These cookies look great. Will be trying them this year. One question. Do they freeze well after baking? And if not what would be the best way to store until Christmas
Diane the cookie dough can be made up to 5 days ahead and refrigerated till ready to shape and bake!
You can also shape the cookie dough into balls and freeze till ready to bake!
And yes they freeze very well after baking but without the jam. I often would freeze them after baking but unassembled. Simply fill with the jam and roll in sugar the day you plan to serve them!
Enjoy they’re a keeper!
Just got done throwing them in the thrash. Sorry to do direct but I followed the directions to the T and all I got were flat, very flat cookies.
Can you tell what went wrong.
Hi Maria, so sorry to hear that they didn’t turn out for you. I can’t say what could have gone wrong since I wasn’t there to see. Here’s a quick review of my steps.
1- Make cookie dough and chill for 4 hours. (can be refrigerated up to 5 days before baking)
2- Roll cookies to the size of a hazelnut in its shell and freeze for at least 30 minutes before baking.
3- Bake one tray at a time in a preheated oven (I use convention mode for even baking)
If using the same tray make sure it’s completely cooled in between baking remaining batches.
Having said this I’m sure even the flattened cookies must have tasted yummy!
Feel free to reach out anytime!
I followed the directions exactly. The first time, I baked the frozen balls on Silpat lined sheet pans. The cookies flattened completely.
The second time I baked the frozen dough on frozen Silpat lined pans and cooked them at 325F instead of 375f. They were much better but still bit really dome shaped.
I compacted the dough as you suggested.
The only unknown is the flour. I fluffed the flour and spooned it in.
Perhaps you are a “scoop and level” gal.
How do you measure your flour. Here is were giving weights I stead of volume measurements would be helpful.
Could you possibly weigh you’re flour and tell me how many grams you use?
Hi, Julie sorry to hear you had issues with the recipe. I do tend to scoop and level. I weighed my flour after scoop and levelling it a few times. It fluctuated between 250 and 253 grams.
I followed the directions exactly ad writtem but mine just flattenedto a sheet of paper. Maybe more flour?
Teresa I can’t say with certainty if adding extra flour would help you and I’m not sure why they flattened for you. Can it be oven temperature, difference in how we measure ingredients? Hard to say since I wasn’t there. I will say though that if you have a convention oven then use it as it will give you an all around even heat distribution. Hope this helps and feel free to reach out any time!
I made these over the holidays and I’ve been thinking of them ever since! I ate so many…they’re a perfect little morsel and easy to pop in your mouth! Dangerous! I can’t wait for an occasion to make these again. So pretty and so yummy. Thanks for sharing the recipe.
You’re right they are indeed perfect little morsels and I’m so happy to hear you enjoyed them. I appreciate you dropping by and commenting!
I would like to make these and ship them from New York Colorado which will take about five days. Do they have to be refrigerated and what will five days unrefrigerated due to them. Will they get soggy?
Hey Janis, it’s difficult to say as I’ve never shipped these cookies out before. Having said that though I think they’ll have a hard time staying sandwiched together.
I was looking for very gourmet Christmas cookies ro make my trays even more beautiful. I am very excited to try this recipe. I’ll let you know how they turn our 🤞
Yes do! These add such a lovely splash of colour and taste! Enjoy Kathryn!
What is vanilla sugar.
Carol vanilla sugar is simply a mix of granulated sugar and the seeds of vanilla bean. You can purchase it ready made or make your own which is less expensive and far superior in taste.
These are the best cookies ever. Any way you make them they are delicious and easy to make. Thanks for the recipe.
So happy to hear this Carolyn and thanks for commenting!
I made the dough for these today and it looks great. Is each ball really supposed to be 1/4 of a TEASPOON? That seems big enough for a doll 🙂
This made me laugh! I suppose more accurately would be to scoop out approximately enough dough to roll out into the size of a hazelnut in its shell! Happy baking!
I noticed there isn’t any baking soda or baking powder in the recipe. Is this correct? These look perfect to make so just double checking!
Yes that’s correct!
If I want to make these ahead when would you recommend freezing them. Before baking, or after baking? And if after baking do I roll them in sugar before or after freezing? Thanks!
Hi Jana, the dough keeps well in the fridge for up to 5 days but when planning further ahead, I prefer to freeze after they are shaped into little balls. This way you can just bake the amount you need.
After baking I would roll them in sugar after freezing. Hope this helps.
Thanks! I am going to give it a try. Ill let you know how it works.
I’d love to make these as Christmas gifts, but I’m concerned about how they would “hold together” in a glassine gift bag. Do the top and bottom fall apart easily using the raspberry jelly?
Hi Linda, these won’t hold at all because of the raspberry jam! Wish I could have given you a different answer! Biscotti on the other hand travel well and you’ll find quite a few variations on the blog. Hope this helps!
I have two questions. On a previous comment you said that they “won’t hold at all because of the raspberry jam”. Did you mean to say they WILL hold together? They sure look like they are holding together in your pictures! Also, what is your recipe for the vanilla sugar?
Hi Elizabeth, yes they are holding quite well in the pictures and also did so when I used to do some catering! But if you are planning to package and ship these out to gift them then it might get a little messy but it’s all depending on how they’re wrapped for shipping out and how the package is handled!
Here’s the vanilla sugar recipe https://marisasitaliankitchen.com/vanilla-sugar/
Hi! I have a question about the serving size, are they 50 sandwich cookies (so 100 individual cookies) or 50 cookies total, and only 25 when sandwiched together? Thanks!
Yes Veronica 50 sandwich cookies so you’re rolling 100 little pieces of dough!
I apologize if this has been answered. How far in advance can these be made? Filled? Infilled? I tend to bake ahead for Christmas because things just get too busy and I give away 25+ boxes of goodies.
Hi Marilyn, the dough will keep 5 days in the fridge. Either shaped into balls or not. I prefer freezing the shaped dough balls and then simply baking as needed. I don’t recommend freezing once they’re filled as the jam will bleed into the cookie. Hope this helps.
Hi! Just a follow up on this persons question – after baking, how long would you expect the cookies to keep before going stale?
Allyson, they’re at their best consumed within 3 to 5 days.
Can powdered sugar be used instead of different no sugar
Do you mean for rolling the cookies? If so, yes you can.
The pictures look great, but like someone else said, mine came out flat. I had the baking sheet in the freezer as well as the cookies. Plus, after seeing the first batch, I froze the rest for 60 minutes vs 30, still the same result. From other comments, looks like they did work OK for some but not all.
Sorry to hear they didn’t turn out for you Zoe. Try inserting an oven thermometer for accuracy when preheating. An overly hot oven would most likely spread the cookies.
I would like to package these for a bake sale. Will they be ok in cellophane bags?
Kacey I don’t recommend transporting these cookies in cellophane bags unless the cellophane bags are in a container of sorts. Otherwise, they’ll come apart. So just make sure they’re in a solid container in case they get jostled around.
Wow! Spectacular cookie! So buttery and well balanced, not too sweet. These are “professional” tasting cookies. My new Christmas favorite.
I’m happy to hear this Kim. We love these!
Terrible receipe I’m a baker and have been for 45 years. I followed the recipe to the letter. They came out flat almost like a lace cookie. I will have to crumble them and perhaps sprinkle on ice cream. Very disappointing
Sorry to hear that it didn’t work for you Silvia. It seems to be a hit or miss with those who try it.
For those whose cookies turn out flat, here’s how I fixed it. First, watch her video on how to make them. Use food scale, and make cookies 10g each, roll into a ball (don’t use a small cookie scoop, must be a ball.) Freeze and bake. I used convection setting at 350, baked for 11-12 min. turned out perfectly.
Thanks so much for providing us with your excellent tips Leslie. I’m sure it will help other readers who had difficulty with this recipe. You’re right, the cookies have to be rolled by hand as this will compact the dough and hold its shape while baking. Not all ovens heat the same so some may have better success with a lower temperature. Thanks again for taking the time to comment with your feedback!
I made them. First sheet, cookies flat ,dark brown around the edges. Temperature 375 , time 8 minutes.
Second sheet, cookies good , not too brown , not flat, temperature 300, time 9 minutes.
Cookies from both sheets were very fragile. When assembled, they were not standing still. I am sorry that i spent too much time on making them .
Hi Noora, so sorry the recipe did not work out for you and with the cost of ingredients nowadays that’s frustrating. It seems to be a hit or miss with some readers.
I’m leaving a three star review because I had to figure out how to make these cookies work after the first failure. Made with enough flour, the cookies are perfect.
For those whose cookies came out flat, the amount of flour you used is the issue. If you fluff your flour and spoon it in, you won’t have enough flour and the cookies will be flat and too sweet. If you scoop and level, you’ll get a nice dome shape. That is the problem with volume measurements. A cup of flour can range from 125 grams to 145 grams. The author of these cookies Gale Gand, is a scoop and level girl.
I am also a pastry chef and I’ll let you in on a secret. All pastry chefs weigh (scale) their ingredients. So, buy a scale and weigh all your Ingredients if you want consistant results. Do not use volume measurements.
I used 260 grams of flour in this recipe. I also baked frozen cookies on a frozen sheet. They were baked through but a little soft in the middle. I think it would be worth trying to bake them at 235F for about twenty minutes to see if you could get that crispness all through. 325F is a more typical bake temperature for shortbread so that it cooks through while maintains a fairly white exterior.
I’d also recommend 5-6 grams per cookie to get one that you can pop in your mouth at once.
This is a lovely recipe if you use enough flour.
Julie thank you for taking the time to comment with your insights and recommendations. I’m sure others who want to make this recipe will appreciate it too. I’ll be sure to visit this recipe and rewrite it to reflect this. I would also add that not all measuring cups are created equally and so yes weighing is the preferable way to go. Glad you persevered and thanks again!
Did you mean to say 325 instead of 235?
I’m sorry to ask but would you please list the ingredients in cups, tsp . etc.
thank you so much!
Hi, here you go: 1 cup unsalted butter, 1/2 cup sugar, 2 cups flour, 1/2 cup raspberry jam, 1 cup vanilla sugar for rolling the cookies in.
Thank you so very much I appreciate you providing this! I can’t wait to try these they look and sound delicious!!
You are welcome Toni!
I was a rainy day and I wanted a project so I just made your delicious butterball cookies! One bite delights!! Omg, these are so good an just melt in your mouth. I didn’t have a scale so thank you for providing measurements. I sped up the process for chilling and out the dough in the freezer for a bout a half hour, made the balls and put them back in the freezer for 30 minutes and they came out perfectly. I will be making them again in the future. What a beautiful, special cookie. Thank you!
Yes, this recipe makes for a great afternoon project. I’m happy to hear you enjoyed them as much as we do!