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!
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.
They will develop a crinkly skirt around the edges which easily crumbles off once cooled.
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.
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.
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
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 1 cup vanilla sugar for rolling
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.
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. 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 (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.
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.