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 serving up cookies that include chocolate chips, cherries, and cinnamon!
Why You'll Love This Butterball Cookie Recipe
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 ahead of time 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.
Ingredients
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, and without it, your cookies might taste flat.
POWDERED SUGAR is used not only for adding sweetness but also to help 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 cookie that's rich, crumbly, and delicious.
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 add 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.
Leftovers
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 - For uniformly sized cookies that bake at the same rate, use a cookie scoop or tablespoon to portion the dough.
More Easy and Delicious Cookies
- Vanillekipferl - German Almond Crescent Cookies
- German Spekulatius Cookies
- White Chocolate Chip Cookies
- Strudel Cookies
- Key Lime Cookies
Butterball Cookies
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.