Butterball Cookies are a vintage, easy-to-make holiday treat that belongs on every cookie platter. These cookies are simple old-world goodness that have a buttery, melt-in-your-mouth taste and texture.
And you can't go wrong serving up cookies that include chocolate chips, cherries, and cinnamon!
Table of Contents
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Ingredients
- 2 cups ALL PURPOSE FLOUR
- ½ teaspoon SALT
- 1 cup POWDERED SUGAR divided
- 2 tablespoons GROUND CINNAMON divided
- 2 sticks BUTTER (16 tablespoons) - unsalted, chilled, cubed
- 1 tablespoon VANILLA EXTRACT
- ½ cup SEMI-SWEET CHOCOLATE CHIPS
- ½ cup DRIED CHERRIES - coarsely chopped
How To Make Butterball Cookies
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 the butter. Add vanilla extract and 1 tablespoon of cinnamon. Use an electric mixer (dough hook attachment) to knead the dough until well combined. Mix in chocolate chips and dried cherries.
- Use a tablespoon (or a retractable ice cream scoop) to measure 1-inch balls. Shape dough balls until smooth and place them onto an ungreased baking sheet.
- Bake for 7-8 minutes at 400° Fahrenheit. Remove cookies from the oven and immediately 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 Butterball Cookies in the cinnamon sugar until well coated. Return the sugar-coated cookie balls back to the wire rack and let cool completely.
Recipe Success Tips
- I recommend sifting the flour and powdered sugar. Sifting the dry ingredients will help them to combine more smoothly.
- 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.
- I love the combination of dark chocolate and dried cherries but you can also omit the cherries and double the amount of chocolate chips.
More Easy and Delicious Cookies
- Vanillekipferl - German Almond Crescent Cookies
- German Spekulatius Cookies
- White Chocolate Chip Cookies
- Strudel Cookies
- Key Lime Cookies
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Butterball Cookies
Butterball Cookies have a buttery, melt-in-your-mouth taste and texture.
Servings: 36
Ingredients
- 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
Instructions
- 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 extract. Use an electric mixer (dough hook attachment) to knead the dough until well combined. Mix in chocolate chips and dried cherries.
- Use a tablespoon (or a retractable ice cream 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.
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Nutrition
Calories: 104kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 80mg | Potassium: 27mg | Fiber: 1g | Sugar: 5g | Vitamin A: 217IU | Calcium: 16mg | Iron: 1mg
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