Butterballs Egg-Free Cookie Recipe


  • 1 cup unsalted butter softened
  • 1/4 cup confectioner's sugar plus more for decoration
  • 1 package instant lemon pudding 3 oz
  • 2 tsp water
  • 1/2 tsp lemon extract
  • 1 tsp lemon zest
  • juice of one lemon
  • 1/2 tsp kosher salt
  • 2 cups all purpose flour
  • 1 cup chopped pecans
  • 1/2 cup toffee bits


  • In the bowl of a stand mixer or a large bowl, cream butter and sugar together until light, about three minutes..
  • Beat in lemon pudding mix, water, lemon extract, lemon zest, lemon juice and salt.
  • Slowly add flour and continue beating.
  • Stir in pecans and toffee bits.
  • Preheat oven to 350 degrees F.
  • Prepare baking sheet with either a piece of parchment paper or Silpat.
  • Using a teaspoon or a cookie scoop, roll into one-inch balls. These cookies do not spread
  • so you may be able to fit 15 to 18 one baking sheet, depending on size.
  • Bake at 350 for 15 minutes or until the bottoms are golden brown.
  • Let cool completely then roll in powdered sugar.
  • Yield: 48 cookies