Several powdered sugar cookies with white parchment paper in a box

Almond Butterball Cookies

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 2 dozen 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American



  • 1 cup butter (at room tº )
  • 4 Tbs confectioners' sugar
  • ½ teaspoon almond extract
  • 2 cups all purpose flour
  • ¾ cup ground toasted almonds
  • Extra confectioners' sugar (for coating)


  1. In a large bowl, beat butter and sugar until creamy and smooth. Add almond extract and beat well.
  2. Add flour, 1 cup at a time and then the almonds. Mix just until smooth.
  3. Gather into a ball, wrap in plastic and refrigerate at least 3 hours.
  4. Preheat oven to 350º. Line a baking tray with parchment paper.
  5. Roll portions of cold dough between your palms to form balls. Place 1-inch apart on lined baking tray.
  6. Bake for 20 to 30 minutes, until they are a bit golden and cracked.
  7. Let cool on a wire rack. Roll in some extra confectioners' sugar to coat.
  8. These cookies freeze well unbaked. When you need them, just line them up on a parchment-lined or greased baking tray, thaw, and bake.


Nuts: I like to toast them before adding them. Use pistachios, pecans or walnuts instead of the almonds.

Keywords: butterballs, almond cookies