Almond Snowball Cookies

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Few cookies capture the magic of winter as perfectly as Almond Snowball Cookies. These bite-sized delights, coated in a generous dusting of powdered sugar, resemble tiny snowballs, making them a festive addition to your holiday cookie tray. With their buttery, nutty flavor and melt-in-your-mouth texture, Almond Snowball Cookies are a timeless classic that brings joy to every bite.

Why You’ll love These Almond Snowballs:

Almond Snowball Cookies add a delicate twist to the classic recipe, featuring finely ground almonds for a rich, nutty flavor. Their powdered sugar coating, reminiscent of freshly fallen snow, makes them a holiday favorite.

• Quick and Easy: These cookies come together in no time, making them perfect for last-minute holiday baking.

• Festive Appearance: Their snowball-like look is ideal for winter celebrations.

• Customizable: Swap almonds for pecans, walnuts, or hazelnuts for a new flavor profile.

• Irresistibly Delicious: Buttery and crumbly, these cookies practically melt in your mouth.

Gathering Ingredients:

• Butter. Warm your butter to about 62° F (16° C) for the best results.

• Powdered Sugar. You will need powdered sugar for making the dough and coating the finished cookies.

• Vanilla Extract.

• Almond Extract.

• Flour.

• Almond Flour. For a classic flavor, these cookies are made with almond flour.

• Salt.

• Chopped Almonds.

How to Make Almond Snowball Cookies:

Step One: In the bowl of a standing electric mixer fitted with a paddle attachment, cream the butter until smooth, about 2 minutes. Add in 1/2 cup (58 g) of the powdered sugar, vanilla, and almond extract and beat until the butter is light and fluffy, about 2 to 3 minutes.

Step Two: In a separate medium bowl, whisk together the flour, almond flour, salt, and chopped almonds. Stir this into the butter mixture on medium speed until a soft dough forms, about 2 to 3 minutes.

Step Three: In your hands, roll the dough into 2-inch (5-cm) sized balls, or about 1 tablespoon (15 ml) worth of dough. Arrange the cookies about 1-inch (2.5-cm) apart on baking sheets.

Step Four: Bake the cookies for about 13 to 15 minutes or until they are lightly beige in colored, not fully browned. Remove the baking sheets from the oven and allow the cookies to finish cooling on the sheets for a further 5 minutes before transferring the cookies to a wire cooling rack.

Step Five: Place the remaining 1/2 cup (58 g) of powdered sugar in a small dish. When the cookies are still warm but not too hot to handle with your hands, roll them in the powdered sugar. They may appear a bit wet in spots. Place them back on the wire cooling racks to finish cooling. When they have fully cooled, roll them in the powdered sugar for a second time to cover any wet spots.

Tips for Making Perfect Almond Snowballs:

• Use Fresh Almonds: For the best flavor, toast the almonds lightly before grinding them.

• Powdered Sugar Coating: Coating the cookies while warm ensures the sugar sticks beautifully.

• Uniform Size: Use a small cookie scoop to ensure evenly sized cookies for even baking.

• Storage: These cookies keep well for up to a week in an airtight container, making them great for holiday gifting.

Final Thoughts:

Almond Snowball Cookies are a simple yet elegant addition to any holiday celebration. Their delicate flavor, tender crumb, and snowy appearance make them a nostalgic favorite that’s sure to delight family and friends alike. Whether baking them as a gift or savoring them yourself, these cookies bring a touch of winter magic to every bite. Try putting them in a Christmas cookie box, like my 2022 Christmas Cookie Box!

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Yield: 50

Author: Kayla Lobermeier

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Almond Snowball Cookies

These bite-sized delights, coated in a generous dusting of powdered sugar, resemble tiny snowballs, making them a festive addition to your holiday cookie tray.

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

Cook modePrevent screen from turning off

Ingredients

• 1 cup (232 g) salted butter, softened
• 1 cup (115 g) powdered sugar, divided
• 2 tsp (10 ml) vanilla extract
• 1 tsp almond extract
• 2 cups (250 g) all-purpose flour
• 1 cup (118 g) almond flour
• 1/4 tsp kosher salt
• 1/4 cup (35 g) finely chopped almonds

Instructions

1. Preheat the oven to 325° F (163° C) and line 2 large baking sheets with parchment paper. Set these aside for now.
2. In the bowl of a standing electric mixer fitted with a paddle attachment, cream the butter until smooth, about 2 minutes. Add in 1/2 cup (58 g) of the powdered sugar, vanilla, and almond extract and beat until the butter is light and fluffy, about 2 to 3 minutes.
3. In a separate medium bowl, whisk together the flour, almond flour, salt, and chopped almonds. Stir this into the butter mixture on medium speed until a soft dough forms, about 2 to 3 minutes.
4. In your hands, roll the dough into 2-inch (5-cm) sized balls, or about 1 tablespoon (15 ml) worth of dough. Arrange the cookies about 1-inch (2.5-cm) apart on baking sheets.
5. Bake the cookies for about 13 to 15 minutes or until they are lightly beige in colored, not fully browned. Remove the baking sheets from the oven and allow the cookies to finish cooling on the sheets for a further 5 minutes before transferring the cookies to a wire cooling rack.
6. Place the remaining 1/2 cup (58 g) of powdered sugar in a small dish. When the cookies are still warm but not too hot to handle with your hands, roll them in the powdered sugar. They may appear a bit wet in spots. Place them back on the wire cooling racks to finish cooling. When they have fully cooled, roll them in the powdered sugar for a second time to cover any wet spots.
7. Store the cookies at room temperature in an airtight container for about 5 to 6 days. They can also be placed in freezer bags and frozen for about 1 year.

Nutrition Facts

Calories

78

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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