Italian Butterball Cookies

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Italian butterball cookies are soft, buttery, melt in your mouth deliciousness. There are so many different names for this very popular cookie. Italian Wedding Cookies, Butterball Cookies with Pecans, Italian Cookies, even Mexican Wedding Cookies. But we call them butterball cookies in our house. I usually only make these during Christmas time but have been known to have a craving hit during the year.

Italian Butterball Cookies

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

How to make Italian Butterball Cookies

Finely chop the pecans. You don’t want big chunks in these cookies. Sorry about the ginormous photo of the cutting board. I had help with the pics on this post from my daughter.

Cream the butter with 3/4 cup of confectioners sugar. Add the egg, vanilla extract, and almond extract. Whisk the flour, baking powder, salt, and pecans together in a separate bowl.  Add to the butter mixture and mix just until combined.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart. Bake about 10 minutes, keep an eye on them. You don’t want them to brown.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Let cool completely.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Roll in the powdered sugar, shake off extra.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Enjoy!

Italian Butterball Cookie Recipe

Print Recipe
4.84 from 6 votes

Italian Butterball Cookies

Italian butterball cookies are soft, buttery, melt in your mouth deliciousness.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookie, Dessert
Cuisine: Italian
Servings: 20 -25
Author: Don't Sweat The Recipe

Ingredients

  • 1 stick unsalted butter - softened
  • 1 egg
  • 3/4 cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 oz pecans, finely chopped
  • 1/4 - 1/2 cup confectioners sugar (to coat)

Instructions

  • Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
  • Chop the nuts, set aside.
  • Beat together the butter and 3/4 cup confectioners sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract.
  • Whisk together the flour, baking powder, salt and chopped pecans in a bowl. Add the dry ingredients to the butter and mix until just incorporated. Scraping down the bowl.
  • Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
  • Bake about 10 minutes or until firm.
  • Watch closely, you don't want them to brown too much on the bottoms.
  • Remove from cookie sheet to a wire rack and allow to cool completely.
  • Spread the 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.

 

More Delicious Recipes

Crispy Gingersnap Cookies

Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!

Cut-Out Sugar Cookies

Cut-Out Sugar Cookies - The perfect tender, buttery, no spread cookie.

Gingerbread Cookies

Gingerbread Cookies - The perfect gingerbread cookie, soft texture, holds shape while baking and a delightful ginger flavor. A holiday MUST make!

Recipe inspired by allrecipes.com

Shared with Link Parties & Weekend Potluck

 

Comments

  1. Reply


    Your Italian Butterball Cookies look amazing, we will just love them! Thanks so much for sharing this awesome post with us at Full Plate Thursday. Have a great week and hope to see you again real soon!
    Miz Helen

  2. Reply

    I’ve been searching for a recipe that resembles my grandmothers cookies for over 40 years, and haven’t found the right one. Can’t wait to try these.

    1. Reply

      Hi, Paula! Please come back and let us know how close this comes to your grandmother’s recipe! Warning, even if these aren’t as good they are addictive! 😉

  3. Reply


    Just made these with walnuts and added lemon zest. Now can’t stop eating them!

  4. Reply

    I have made these before and there so good, I usually like to make these around Christmas time

    1. Reply

      … if my math is correct, it’s less than 100 days to Christmas!! Never too early 🙂

  5. Reply

    These are similar to the Mexican cookie called Polvorones. Also delicious. I’m definitely going to try these!

    1. Reply

      I don’t think you’d be sorry if you did, Mike! 🙂

  6. Reply


    It is very good and me and my daughter made this italian butterball. Cookies. For my granddaughter birthday.

  7. Reply


    Omg! Can’t wait to try! They look so yummy n easy to make.
    THANK U

  8. Reply

    […] Italian Butterball Cookies from Don’t Sweat The Recipe […]

  9. Reply

    Can these be frozen?

    1. Reply

      Hi, Nancy! I’ve never tried but I don’t see why not. They never last long around our house.

  10. Reply


    First time making these and they turned out perfect! I am comparing mine to others I’ve tried. Wow. I’m a new baker of Christmas cookies and these will be a staple. Oooooh so good! Thank you for sharing the recipe🎄

    1. Reply

      We’re so happy to hear you liked the cookies, Lorraine! Merry Christmas

  11. Reply

    Hi, does the recipe call for salted or unsalted butter?

    1. Reply

      Hi, Liz! Thanks so much for bringing this to our attention. It’s unsalted butter and we have updated the recipe.

  12. Reply

    So the one stick of butter is 1/2 cup?

    1. Reply

      Yes, that is correct. 🙂

  13. Reply


    These tasted exactly as I hoped they would! So easy, and doesn’t make a ton. Great for our household of two. I frequently bought these same cookies from a famous Italian bakery at the mall, and they cost $1.75 PER COOKIE! I would indulge occasionally, but now I can make them easily myself. Thanks!!!

  14. Reply

    My cookies came out flat. Any ideas what could have gone wrong?

    1. Reply

      Hi, Betty. This has never happened to me but my suggestion is to check the temperature of your oven. Low oven temperature can contribute to more cookie spread. I would also suggest making sure your baking powder is still good. To test if baking powder is still active, spoon 1/2 teaspoon in a bowl and pour 1/4 cup of boiling water over it. It should bubble up actively right away. If it does, it’s still good. I hope this helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

shares