Butter Ball Chiffons are the kind of cookie that makes people pause mid-bite. They’re buttery, tender, and almost airy—like a shortbread crossed with a meltaway. A light coating of powdered sugar gives them a soft, snowy finish that looks pretty on any dessert tray.
They’re easy to make with simple ingredients, and the dough is forgiving. If you love a cookie that melts in your mouth without being overly sweet, this one will become a favorite.
What Makes This Recipe So Good
- Melt-in-your-mouth texture: These cookies are soft, delicate, and crumbly—just like a classic butter ball but with a lighter chiffon feel.
- Simple pantry ingredients: Butter, flour, sugar, and a few flavor boosters are all you need.
- No chill time required: The dough comes together quickly, and you can bake right away.
- Beautiful finish: A double dusting of powdered sugar gives them that classic cloud-like look.
- Great for gifting: They hold well, pack nicely, and stay tasty for days.
Shopping List
- Unsalted butter (softened)
- Powdered sugar (also called confectioners’ sugar)
- Granulated sugar
- All-purpose flour
- Cornstarch (for that chiffon-light crumb)
- Fine sea salt
- Pure vanilla extract
- Almond extract (optional but lovely)
- Fresh lemon zest (optional for brightness)
- Chopped toasted nuts (optional: pecans, walnuts, or almonds)
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup powdered sugar and 1/4 cup granulated sugar until light and creamy, about 2–3 minutes.
- Add extracts and zest: Mix in 1 teaspoon vanilla extract and 1/4 teaspoon almond extract.
If using, add 1 teaspoon finely grated lemon zest.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1/3 cup cornstarch, and 1/2 teaspoon fine sea salt.
- Bring the dough together: Add the dry ingredients to the butter mixture. Mix on low just until a soft dough forms. If using nuts, fold in 1/2 cup finely chopped toasted nuts.
- Shape the cookies: Scoop 1 tablespoon portions and roll into smooth balls.
Place on the prepared sheets, spacing about 2 inches apart.
- Bake: Bake 11–13 minutes, until the bottoms are just lightly golden and the tops look set but not browned. Do not overbake.
- First sugar dusting: Let cookies cool for 5 minutes on the sheet. While still warm, gently roll each cookie in powdered sugar and set on a rack to cool completely.
- Second sugar dusting: Once cool, dust or roll again in powdered sugar for a full, even coating.
- Serve: Enjoy with tea, coffee, or a glass of milk.
They’re delicate, so handle with care.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5–7 days. Place parchment between layers to prevent sticking.
- Freezer (baked): Freeze in a single layer, then transfer to a container for up to 2 months. Thaw at room temperature and re-dust with powdered sugar if needed.
- Freezer (dough): Roll into balls and freeze on a sheet.
Bake from frozen, adding 1–2 minutes to the bake time.
Why This is Good for You
- Simple ingredient list: No artificial flavors or hard-to-pronounce additives—just classics you recognize.
- Reasonable sweetness: The flavor leans buttery rather than sugary, so one or two satisfy without a sugar crash.
- Portion control: Small cookie size makes it easy to enjoy a treat mindfully.
- Customization: Add nuts for healthy fats or citrus zest for extra brightness without more sugar.
Common Mistakes to Avoid
- Overbaking: These cookies should be pale on top. Too much color means a dry, crumbly cookie instead of a tender one.
- Using cold butter: If the butter isn’t softened, the dough won’t cream properly and the texture won’t be light.
- Skipping cornstarch: Cornstarch is key to the chiffon-like crumb. Don’t leave it out.
- Packing the flour: Scoop and level your flour.
Too much flour leads to dense, dry cookies.
- Dusting too early or too late: Roll in powdered sugar while warm for a clingy first coat, then again when cool for a pretty finish.
Alternatives
- Citrus Butter Ball Chiffons: Add 1–2 teaspoons of mixed lemon and orange zest. Skip nuts and increase vanilla to 1 1/2 teaspoons.
- Nutty Variation: Use 3/4 cup very finely chopped toasted pecans or almonds. Add a pinch of cinnamon for warmth.
- Gluten-free: Substitute a high-quality 1:1 gluten-free flour blend and keep the cornstarch.
Bake until just set.
- Chocolate Kiss Center: Press a chocolate drop into each cookie right after baking. Dust lightly once cool.
- Espresso Twist: Dissolve 1 teaspoon instant espresso in 1 teaspoon vanilla. Dust with a cocoa–powdered sugar mix.
- Dairy-free: Use a plant-based butter with at least 75–80% fat.
Expect slightly less spread and a firmer crumb.
FAQ
Can I use salted butter?
Yes. Reduce the added salt to a small pinch or omit it entirely. Taste the dough if you’re unsure—salted butters vary.
Why add both powdered and granulated sugar?
Granulated sugar helps with structure, while powdered sugar gives a fine, tender texture.
Together they create that classic meltaway feel.
Do I have to use cornstarch?
It’s highly recommended. Cornstarch tenderizes the dough and gives the chiffon-like crumb. Without it, the cookies lean more like standard shortbread.
How do I keep the powdered sugar from melting in?
Do a two-step coating: once when warm, once when cool.
Also, store in a dry, airtight container and avoid stacking when still warm.
Can I make them larger?
You can, but increase the bake time by 2–3 minutes and watch closely. Larger cookies are more delicate when hot, so let them cool longer before moving.
My cookies cracked—what went wrong?
A few hairline cracks are normal. Big cracks usually mean the dough was too dry (too much flour) or the oven ran a bit hot.
Measure carefully and consider an oven thermometer.
What nuts work best?
Pecans, walnuts, or blanched almonds are great. Toast them first for better flavor, then chop very finely so they don’t disrupt the tender crumb.
Can I flavor the sugar coating?
Yes. Whisk a pinch of cinnamon or cardamom into the powdered sugar, or add a small amount of vanilla sugar for extra aroma.
Final Thoughts
Butter Ball Chiffons are simple, elegant, and endlessly adaptable.
They look dainty but deliver big flavor and a dreamy texture that wins over any crowd. Keep a batch on hand for holidays, potlucks, or cozy afternoons. With a few pantry staples and a light hand, you’ll have a cookie that truly melts in your mouth.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.