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Jam-filled butterball cookie recipe on a white tray.
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Butterball Cookie Recipe

These melt-in-your-mouth butter cookies are sandwiched with a sweet and tangy raspberry jam and rolled in fragrant vanilla sugar, providing a perfect contrast to the buttery flavour of this one-bite cookie.
Course Dessert
Cuisine Italian
Keyword nut free cookie, butterball cookie, sandwich cookie, vanilla sugar, raspberry jam
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 8 minutes
Servings 70 sandwich cookies
Calories 60kcal
Author Marisa

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.

Notes

This recipe is adapted from a favourite cookbook...Chocolate and Vanilla by Gale Gand and converted into gram measurements to ensure success every time. 

Nutrition

Calories: 60kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 1mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.2mg