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Butterball Cookies Recipe

Butterball Cookies: In a separate bowl whisk the flour with the salt. 

In the bowl of your electric mixer, fitted with a paddle attachment, (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat, on medium speed, until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Beat in the flour mixture just until incorporated. 

Roll the batter into 3/4 inch (2 cm) (10 grams) round balls. Place the balls of dough on a parchment lined baking pan and place in the freezer for about 30 minutes. (This will make the dough very firm which will prevent the cookies from spreading during baking.)

Meanwhile preheat your oven to 375 degree F (190 degrees C) and place the oven rack in the center of the oven.

When the balls of dough are firm, remove from freezer. Bake in preheated oven for about 12 minutes or until the cookies are firm and barely tinged with brown around the edges. Remove from oven and place on a wire rack.

Garnish: Place the sugar on a large plate. While the cookies are still warm, gently roll each cookie in the sugar. Place on a wire rack to finish cooling. Then take one cookie and spread a little raspberry jam on the underside of the cookie. Top with a second cookie to form a sandwich. Repeat with the rest of the cookies.

Store in an airtight container in the refrigerator for about one week. Bring to room temperature before serving.

Makes about 30 sandwich cookies.

Butterball Cookies:

2 cups (260 grams) all purpose flour

1/2 teaspoon (2 grams) salt

1 cup (225 grams) unsalted butter, at room temperature

1/2 cup (100 grams) white granulated sugar

1 teaspoon (4 grams) pure vanilla extract


1/2 cup (100 grams) granulated white sugar


1/2 cup (120 ml) (140 grams) raspberry jam (homemade or store bought)

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