Go Back

Nutball Cookies

Servings 26 cookies


1 cup unsalted butter, softened

  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cup walnuts chopped very fine (or any nut of choice)

1/2 cup confectioner's sugar - for sprinkling


    • Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.
    • Cream butter and sugar together until light and fluffy. Stir in vanilla. Add flour and stir until just incorporated. Fold in chopped nuts by hand. Pat dough into a large ball, wrap in plastic wrap and chill for at least one hour.
    • Once chilled, roll dough into 1" rounded tablespoon balls and place them on prepared baking sheet. Repeat process until all dough is used. Bake cookies for 10-13 minutes or until just very lightly browned on the bottom.
    • Allow cookies to cool for 5 minutes until cooled enough to handle. Now you have two options: you can roll each cookie in confectioner's sugar while they're still hot (not a fan) or you can do what I do, and that is to place cookies onto a wire rack with foil or something underneath to catch the excess, and then sprinkle the confectioner's sugar on top of them covering the top and sides with a sifter or a mesh strainer.
    • Nutball Cookies will stay fresh for up to 7 days stored in an airtight container.