These are the classic butterball cookies I used to make with Mother Lovett while she was still with us.
If you prefer treats that are on the milder side and not overly sweet, these butterball cookies are perfect. They’re light, delicate, and subtly sweet — a cookie for people who like restraint in their desserts. Personally, I don’t believe anything can be too sweet, but these are lovely when you want something not cloying.
I pulled out her old handwritten recipe and followed it closely. There is one strict instruction: do not refrigerate the dough. Roll it into balls immediately.
Of course I followed her instructions. I couldn’t imagine being nagged by Mother Lovett’s ghost for ignoring her rules. She was very particular, and her cookies reflected that care and tradition.
We always filled these cookies with either whole pecans or maraschino cherries. I had pecans on hand, but no cherries this time — a failing on my part, because those cherries are excellent in these cookies. If you have them, include them; they’re a classic option that brightens the center.
After rolling the dough into one-inch balls, press a pecan or a cherry into the center and roll the dough around it so the nut or cherry is fully enclosed.
I made a few plain butterballs, but most were stuffed with pecans — my mom’s favorite. They bake up looking buttery and delicate with a soft crumb that nearly melts in your mouth. The little surprise in the center — a whole pecan or cherry — is what makes them special.
Once the cookies have cooled slightly, roll them in powdered sugar to give them a classic snowy coating. There’s an art to coating them so the sugar clings in a thin, even layer without becoming pasty.
Butterball Cookies
Butterball Cookies
24
cookies
1
Ingredients
- 1 cup butter
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1/2 cup whole pecans or maraschino cherries
- 1 cup powdered sugar
Instructions
-
Preheat the oven to 350°F (175°C).
-
Cream the butter and sugar until light and fluffy. Add vanilla, then mix in the flour and salt until just combined. Shape the dough into 1-inch balls — do not refrigerate.
-
Press a pecan or maraschino cherry into the center of each ball and roll the dough around it to enclose. Place the cookies on a baking sheet about 1 inch apart. Bake for about 8 minutes, or until the bottoms are lightly golden.
-
Allow the cookies to cool slightly, then roll them in powdered sugar. Makes roughly 24 cookies.
As Mother Lovett always reminded me, there really is a right way to do these little things — and for her, rolling the dough immediately and stuffing each cookie was part of the tradition. These butterballs are simple, nostalgic, and perfect for holiday trays or any time you want a delicate, comforting cookie.