Butterball Cookies are a vintage, easy-to-make holiday treat that belongs on every cookie platter.
These classic old-world cookies are packed with a rich, buttery flavor, chunks of semi-sweet chocolate, and tangy dried cherries.
And you can't go wrong with cookies, including chocolate chips, cherries, and cinnamon!
Why This Butterball Cookie Recipe Works
EASY TO MAKE - The recipe follows simple baking steps, making it perfect for beginners or those looking for a quick bake.
MAKE AHEAD OPTION - These cookies can be prepared and baked when needed, making them a great option for busy schedules.
SIMPLE INGREDIENT LIST - We only use common ingredients that you might already have in your pantry, making it easy to prepare anytime.
Please check the recipe card below for a detailed, printable ingredient list.
ALL-PURPOSE FLOUR serves as the base of the cookies, providing structure and body.
SALT enhances the flavor of all the other ingredients; without it, your cookies might taste flat.
POWDERED SUGAR adds sweetness and helps to give the cookies a tender texture.
GROUND CINNAMON provides a warming spice that adds depth and richness to the cookie's overall flavor.
BUTTER is crucial for flavor and texture, creating a rich, crumbly, and delicious cookie.
VANILLA EXTRACT enhances the flavors in the cookie, giving it a classic, sweet aroma.
SEMI-SWEET CHOCOLATE CHIPS add chunks of melty chocolate to the cookies, providing a sweet and slightly bitter contrast to the buttery dough.
DRIED CHERRIES provide a tangy flavor and chewy texture that complement the richness of the chocolate and butter.
How To Make Butterball Cookies
Please check the printable recipe card below for more detailed instructions.
- Mix flour, salt, half the powdered sugar, butter, vanilla, and a tablespoon of cinnamon in a bowl, then fold in chocolate chips and cherries.
- Form 1-inch dough balls and place on a baking sheet.
- Bake at 400° Fahrenheit for 7-8 minutes, then cool on a wire rack for 10 minutes.
- Combine the remaining powdered sugar with the remaining cinnamon in a shallow bowl.
If you have leftover Butterball Cookies, store them in an airtight container at room temperature, where they'll stay fresh for about 7 days.
STORE - If you need to store unbaked cookie dough, keep it in the refrigerator wrapped in plastic wrap or in an airtight container for up to 3 days before baking.
FREEZE - For longer storage, you can freeze both baked cookies and unbaked cookie dough; baked cookies can last in the freezer for up to 3 months, while the unbaked dough can be frozen for about a month before baking.
Recipe Success Tips
SIFTING - I recommend sifting the flour and powdered sugar. Sifting the dry ingredients will help them to combine more smoothly.
MIXING - You can use an electric mixer as indicated in the recipe instructions, but you don't have to. You can also knead the dough by hand.
CHERRIES & CHOCOLATE - I love the combination of dark chocolate and dried cherries, but you can also omit the cherries and double the amount of chocolate chips.
DO NOT OVERMIX THE DOUGH - Once you've added the flour, mix just until it's incorporated to prevent developing too much gluten, which can result in tough cookies.
COOKIE SCOOP - Use a cookie scoop or tablespoon to portion the dough for uniformly sized cookies that bake at the same rate.
More Easy and Delicious Cookie Recipes
VANILLEKIPFERL - German Almond Crescent Cookies.
SPEKULATIUS COOKIES - Gently spiced buttery German shortbread cookies.
STRUDEL COOKIES - Cookie meets strudel.
BANANA PUDDING COOKIES - Made with real bananas.
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- 2 cups all purpose flour
- ½ teaspoon salt
- 1 cup powdered sugar divided, ½ cup for the dough, the other ½ cup for the cinnamon sugar
- 2 tablespoons ground cinnamon divided, 1 tablespoon for the dough, one for the cinnamon sugar
- 2 sticks butter unsalted, chilled, cubed
- 1 tablespoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup dried cherries coarsely chopped
- Preheat the oven to 400° Fahrenheit.
- Combine flour, salt, and ½ cup powdered sugar (reserve the other half) into a large bowl and cut in butter. Add 1 tablespoon of cinnamon and vanilla extracts.
- Use an electric mixer (dough hook attachment) to knead the dough until well combined. Fold in chocolate chips and dried cherries.
- Use a cookie scoop to measure 1-inch balls. Shape dough balls until smooth and place onto an ungreased baking sheet.
- Bake for 7-8 minutes. Transfer cookies onto a wire cooling rack. Cool for 10 minutes.
- Sift the remaining ½ cup of powdered sugar into a shallow bowl and combine with the remaining 1 tablespoon of cinnamon.
- Roll lightly cooled cookie balls in the cinnamon sugar until well coated. Return to the wire rack and let cool completely.