Italian Butterball Cookies

Flip it!

These are really good, I expected a firmer, more dense cookie, but was pleasantly surprised at how light and airy these are. To coat with the powdered sugar, I placed the sugar into a quart-size bag and tossed in two hot cookies at a time, gave a little shake, and took them out of the bag. Perfectly powdered and no mess. Thanks for a great recipe!

These are very easy to make. I followed the recipe but was a bit more generous on the butter. I used one cup of butter. They were very light and moist. I read comments that talked about the cookies being dry. I experienced that by overbaking them by a couple of minutes. But the 10 minute cookies were light and soft. I didn’t do the rolling in powdered sugar. Actually my family wouldn’t wait long enough for me to do that. ?? But I did manage to try a bit of lemon glaze on a few and they were also very good.

These were a hit! Everyone loved these. They are easy to make and also quick to cook. Although mine were a little dry, they were still delicious. One thing is that i ran out of butter and so i had to substitute with oil, however they turned out the same so that was great. Definitely a keeper! Thanks for posting this.


1 stick butter
3/4 cup confectioners’ sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/4 cup confectioners’ sugar



Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
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. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners’ sugar to coat.