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.
Try our Peanut Butter Balls!
Italian Butterball Cookies
How to make Italian Cookies
Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper.
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 softened butter with 3/4 cup of confectioners sugar. Add the egg, almond extract, and vanilla extract.
In a separate bowl whisk the all-purpose flour, salt, and, baking powder together. Stir in the chopped pecans.
Add the dry ingredients to the butter mixture and mix just until combined.
Shape the dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
Bake about 10 minutes, keep an eye on them. You don’t want them to brown.
Let cool completely.
Roll in the powdered sugar to coat evenly, shake off extra.
Enjoy!
Try our Monster Cookies!
Italian Butterball Cookie Recipe
Italian Butterball Cookies
Ingredients
- 1/2 cup unsalted butter – softened
- 1 large egg, room temperature
- 3/4 cup confectioners sugar
- 1/2 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 4 oz pecans, finely chopped
- 1/4 cup confectioners sugar (up to 1/2 cup to coat)
Instructions
- Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
- Chop the nuts, set aside.
- In a large bowl cream together the softened butter and 3/4 cup confectioners sugar with an electric mixer until smooth. Add the egg, almond extract, and vanilla extract.
- In a separate bowl whisk together the all-purpose flour, salt, and baking powder. Stir in the chopped pecans. Add the dry ingredients to the butter mixture and mix until just incorporated. Scraping down the bowl as needed.
- Shape the dough into 1-inch balls and place on the prepared baking sheet 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. Cool on the baking pan for about 5 minutes.
- Remove from cookie sheet to a wire rack and allow to cool completely.
- Place 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.
Nutrition
Recipe inspired by allrecipes.com
Comments
Miz Helen
January 9, 2017Your 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
Paula Rocco-Moeller
March 25, 2018I’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.
DSTR
March 27, 2018Hi, 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! 😉
Karen Naylor
August 18, 2018Just made these with walnuts and added lemon zest. Now can’t stop eating them!
Patricia
September 15, 2018I have made these before and there so good, I usually like to make these around Christmas time
DSTR
September 15, 2018… if my math is correct, it’s less than 100 days to Christmas!! Never too early 🙂
Mik
October 8, 2018These are similar to the Mexican cookie called Polvorones. Also delicious. I’m definitely going to try these!
DSTR
October 9, 2018I don’t think you’d be sorry if you did, Mike! 🙂
Janet Depenbrok
October 24, 2018It is very good and me and my daughter made this italian butterball. Cookies. For my granddaughter birthday.
Celia
October 27, 2018Omg! Can’t wait to try! They look so yummy n easy to make.
THANK U
100 Snowball Christmas Cookies - Prudent Penny Pincher
November 9, 2018[…] Italian Butterball Cookies from Don’t Sweat The Recipe […]
Nancy
November 30, 2018Can these be frozen?
DSTR
December 3, 2018Hi, Nancy! I’ve never tried but I don’t see why not. They never last long around our house.
Lorraine
December 16, 2018First 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🎄
DSTR
December 17, 2018We’re so happy to hear you liked the cookies, Lorraine! Merry Christmas
Liz
December 19, 2018Hi, does the recipe call for salted or unsalted butter?
DSTR
December 20, 2018Hi, Liz! Thanks so much for bringing this to our attention. It’s unsalted butter and we have updated the recipe.
June Meredith
December 24, 2018So the one stick of butter is 1/2 cup?
DSTR
December 25, 2018Yes, that is correct. 🙂
June Meredith
January 9, 2019These 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!!!
Betty
May 19, 2019My cookies came out flat. Any ideas what could have gone wrong?
DSTR
May 20, 2019Hi, 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!
Linda A Tanzini
November 17, 2019I’ve bee searching forever for a recipe for Italian wedding cookies that use an egg! Eurica!! I used to have on but lost it. I have made without but to me they crunble easily and are dry and choking. Adding these to my christmass baking list. I always freeze ahead and toss with a little extra powdered sugar when thawed. As well all my baking is gluten free, will just modify this one. Thank you so much for this post. I’m on my way to check out your snickerdoodle recipe, Linda
Tina
December 19, 2019I have a question. I just mixed this recipe And the dough is super sticky. Is that normal? I’m assuming if it is I will need to either grease my hands or flour them when I’m rolling the balls to bake.
DSTR
December 20, 2019Hi, Tina. It shouldn’t be super sticky. How did they turn out for you?
Rachel
December 12, 2020Can you use salted butter in place of unsalted? Or do I need to go back to the store? 🤷🏼♀️
DSTR
December 12, 2020Yes, just simply reduce the 1/4 teaspoon of salt to just a pinch if any at all.
Marie
December 18, 2020Your cookies were delish,and your daughters photography was great!
Regina
December 19, 2020I grew up eating these. My my grandmother religiously made these at Christmas and I’m so happy to have found a recipe that taste JUST like them! Thank you!
Marge Rinaldi
December 21, 2020Do you know the Italian name for these cookies?
They are fantastic.
Teresa
December 28, 2020Yes…ITALIAN SNOWBALLS
Anne
December 27, 2020My recipe (from the 50s or 60s) says to roll in powdered sugar while hot – never works, they break up! I dumped a lot of sugar on the top and cooled them, turned out fine. But waiting until they cool sounds a lot better. Also, I’m glad to see that the bottoms are flat in your picture – I thought mine ended up wrong, but I see not. Thank you!
aileen
January 9, 2021This looks delicious and want to make it for my hubby. I’ve never made cookies before. I’ve baked cakes. For creaming the butter and sugar, how long do you cream them? Is this the same as baking cakes like 5-6 minutes before adding the eggs?
DSTR
January 10, 2021Yes, usually about 3 minutes.