Butter, powdered sugar, vanilla, almond extract, flour, and baking powder come together in these melt-in-your-mouth Italian Butterball Cookies.
So, picture this: it’s snowing (or maybe just raining in that “is winter ever going to end?” kind of way), and my kitchen smells like butter and vanilla. I’ve got powdered sugar on my sleeves, flour on the floor, and a cup of coffee that’s somehow already cold. But I’m smiling, because I’m making my favorite cookie of all time—Italian Butterball Cookies.
These cookies are baked into my memories. My great aunt, Rosetta, used to make them every single Christmas. She’d hum old Italian songs under her breath, wearing this faded apron with a tomato sauce stain that never came out. Her cookies were always perfect—light, sweet, soft, and somehow never dry. And even though she never wrote down a recipe (classic), I think I’ve finally nailed it—or at least come close enough that the smell takes me right back to her warm, chaotic kitchen.
That’s the magic of these cookies. They don’t shout. They whisper. A little vanilla, a little almond, and suddenly you’re back in a kitchen you didn’t know you missed. These Italian Butterball Cookies aren’t fancy. But they’re the kind of cookie people always come back for. The kind that disappears quietly from the tray when no one’s looking.
Why You’ll Love This Italian Butterball Cookies Recipe?
First of all, they’re buttery. Like, dangerously buttery. Not in a greasy way—more like “these might actually be made of clouds and nostalgia” kind of buttery. And then there’s that subtle hit of almond extract. If you know, you know.
They’re also not too sweet. Which means you can eat five without feeling like you’ve made a huge life decision. The powdered sugar coating adds the perfect touch—sweet, soft, and just messy enough to remind you that these are homemade, thank you very much.
And here’s the kicker: they’re easy. Like… dangerously easy. No chilling, no cookie cutters, no rolling pins. Just mix, roll, bake, and sugar-bathe. If you’re short on time but still want to show up with something that makes people swoon, this is the one.
Ingredient Notes:
Let’s walk through what you’ll need—and what you can fudge a little if life happens (because it always does).
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Butter – You need the real stuff here. One stick. Salted or unsalted? Look, I use salted. It’s what I’ve got and I like the flavor it gives. If you’re a purist, use unsalted and toss in a pinch more salt.
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Confectioners’ Sugar – Yes, it goes in the dough. Yes, it also goes on top. Prepare for a powdered sugar explosion if you’re wearing black.
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Egg – One is enough to bring it all together. I once used an extra-large egg and the dough was slightly too soft, so maybe don’t do that.
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Vanilla + Almond Extract – These two are the heart of the flavor. Almond can be strong, so if you’re not sure, start with ½ tsp and taste the dough. (Yes, I taste the dough. It’s egg-based. We live on the edge.)
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Flour – Nothing fancy. All-purpose is perfect.
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Baking Powder – Just enough to give them a little puff.
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Salt – It matters. Don’t skip it.
How To Make Italian Butterball Cookies?
This is the kind of recipe you can make on a Sunday afternoon when you don’t really want to bake—but you also kind of do. There’s something therapeutic about it.
Step 1: Preheat + Prep
Set your oven to 350°F. Grease a baking sheet or just line it with parchment. (I ran out of parchment once and just used foil. They were fine. A little crispier on the bottom, but honestly? Kinda great.)
Step 2: Cream the Butter + Sugar
Beat the softened butter with ¾ cup of powdered sugar until it’s smooth. Not whipped. Just creamy. If you’re using a hand mixer, this takes a minute. If you’re using a wooden spoon, bless your arms.
Step 3: Add the Flavor
Crack in your egg, then add both extracts. Stir it all together. The smell at this point? Worth it alone.
Step 4: Combine the Dry Stuff
Whisk the flour, baking powder, and salt in a separate bowl. Slowly mix it into the wet stuff. The dough should be soft but not sticky. If it feels too loose, add a tiny bit more flour.
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Step 5: Roll + Bake
Scoop out 1-inch balls of dough and roll them in your palms. They don’t spread much, so you can fit quite a few on a tray—leave about 2 inches between them. Bake for 10 minutes or until they feel firm. They’ll stay pretty pale, which can be confusing. Don’t wait for them to brown or they’ll be overbaked.
Step 6: Cool + Sugar Shower
Let them cool on the tray for 10 minutes. Then move to a wire rack. Once they’re cool (like, really cool), roll each one in the remaining ¼ cup of powdered sugar. Go ahead and coat them twice if you want them extra snowy.
Then eat one. And try not to eat three more. I dare you.
Storage Options:
Store these in an airtight container at room temp. They’ll be great for 5–6 days. Maybe longer. They’ve never made it past day four in my house, so I wouldn’t know.
Want to freeze them? Go for it. I’d freeze them before rolling in sugar. Then, once thawed, coat them fresh. They’ll taste just-baked, I swear.
Variations and Substitutions:
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No almond extract? Use all vanilla. Or try lemon or orange extract for a twist.
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Want texture? Add chopped pistachios or hazelnuts to the dough.
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Too soft? Chill the dough for 15–20 mins before baking. I’ve done it both ways.
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Want to be extra? Dip half the cookie in melted chocolate and sprinkle with crushed nuts. Fancy, but easy.
What to Serve with Italian Butterball Cookies?
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Espresso or cappuccino – This is peak Italian café energy.
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A glass of sweet wine – Yep. I said it. Try Vin Santo or even Prosecco.
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Tea – Any kind. These cookies are polite and get along with everyone.
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Fruit platter – For balance. Sort of.
Frequently Asked Questions:
Do I have to use almond extract?
Nope. But it really makes these cookies taste like the ones from the old-school Italian bakeries. That said, if you hate almond, just leave it out.
Can I double the recipe?
Yes. In fact, I recommend it. These go fast.
Why are they called butterballs?
Because they’re round, soft, and basically just butter disguised as a cookie. It’s adorable.
These Italian Butterball Cookies are simple. They’re sweet. They’re quiet little bites of joy that somehow steal the show. They remind me of holidays past, of floury hands and full hearts. And they’re the kind of treat that makes people close their eyes for a second when they bite in. You know what I mean?
So if you’re craving something easy but meaningful, something soft and a little sweet—give these a try. You might just find a new favorite.
And if you do make them, tell me: did you keep it classic, or did you try something fun? Either way—I hope they brought you a little warmth, a little mess, and a whole lotta love.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Butterball Cookies
Ingredients
- 1 stick butter
- ¾ c confectioners' sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 ½ c all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
- ¼ c confectioners' sugar for coating
Instructions
- Get your baking sheet Set your oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a baking sheet.
- In a bowl beat together one stick of butter and three-fourths of a cup of confectioners' sugar until the mixture becomes smooth.
- Incorporate one egg, one teaspoon of vanilla extract and one teaspoon of almond extract, into the mixture.
- In a bowl whisk together one and a half cups of all-purpose flour, two teaspoons of baking powder and a pinch of salt.
- Gradually mix in the ingredients into the butter mixture until they are well combined.
- Form the dough into 1-inch balls. Place them on the prepared baking sheet ensuring there is about 2 inches of space between each ball.
- Place the cookies in your oven. Bake for approximately 10 minutes or until they become firm.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Roll each cooled cookie in a quarter cup of confectioners' sugar to give them a touch of sweetness.
- Enjoy these delicious homemade Italian Butterball Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
