Almond Snowball Cookies
Almond Snowball Cookies are little rounds of joy that melt in your mouth with every bite. These buttery cookies are loaded with ground almonds, giving them a gentle nutty flavor…
By Ava
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Reading time: 6 min
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Almond Snowball Cookies are little rounds of joy that melt in your mouth with every bite. These buttery cookies are loaded with ground almonds, giving them a gentle nutty flavor and a soft, crumbly texture. After baking, they’re rolled in a blanket of powdered sugar, making them look just like tiny snowballs—perfect for a cozy treat any time of the year.
I love making these cookies around the holidays because they bring back memories of family gatherings and baking sessions filled with laughter. One thing I find helpful is to chill the dough before shaping the cookies—it makes them easier to handle and helps keep their tender texture. Plus, rolling them in powdered sugar while they’re still warm creates that classic snowy coating that feels so festive.
These cookies go wonderfully with a hot cup of tea or coffee, making them a great choice for sharing with friends. I often package a batch up in a cute tin to give as gifts, and they’re always appreciated because they taste just as good as they look. Almond Snowball Cookies are simple, sweet, and a little reminder that the best things in life can come in small, delicious bites.
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over salt levels. I always soften it first for smooth mixing. If dairy-free, try vegan butter or coconut oil, but the texture may change slightly.
Powdered Sugar: This is key to creating the signature snowy look. You can substitute with superfine sugar for rolling if needed, but powdered sugar melts best on warm cookies.
Almonds: Toast the finely chopped almonds for extra flavor and crunch. If allergies are a concern, try chopped pecans or walnuts instead—each nut adds a nice twist.
Flour: All-purpose flour works great here. For a gluten-free version, use a 1-to-1 gluten-free baking flour, but expect a slight difference in texture.
How Can I Get Perfectly Round & Tender Snowball Cookies?
The shape and texture come from a few simple steps. First, chill the dough slightly if it feels too soft—you want it easy to handle but not sticky. When shaping, roll gently between your palms to keep them smooth and round.
- Line your baking sheet properly and leave space between cookies to prevent sticking.
- Bake until just lightly golden underneath; overbaking dries them out.
- Roll cookies in powdered sugar while still warm so it sticks well, then again once fully cool for full coverage.
These little tips helped me get the classic tender texture and perfect snowy coating every time!
Equipment You’ll Need
- Mixing bowl – big enough to mix your dough comfortably without spilling.
- Electric mixer or wooden spoon – an electric mixer makes creaming butter easy, but a wooden spoon works fine too.
- Baking sheet – a flat, rimmed sheet lets cookies bake evenly without sliding.
- Parchment paper – helps prevent sticking and makes cleanup quick.
- Measuring cups and spoons – accurate measurements keep your cookies just right.
- Wire rack – lets cookies cool evenly to maintain their shape and texture.
Flavor Variations & Add-Ins
- Swap chopped almonds for pecans or walnuts for a different nutty flavor and crunch.
- Add cinnamon or nutmeg to the dough for a warm, spicy twist—great for holidays.
- Mix in mini chocolate chips for a sweet surprise inside your snowballs.
- Try rolling cookies in a mix of powdered sugar and a pinch of cocoa powder for a chocolatey finish.
How to Make Almond Snowball Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup finely chopped almonds (toasted for better flavor)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15-18 minutes of baking time. Plus, give the cookies about 5 minutes to cool before rolling in powdered sugar, and extra time to cool completely before rolling again for the perfect finish. So, in total, plan for around 40 minutes from start to ready-to-eat.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Make the Dough:
In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract and salt until well combined. Slowly add the flour, mixing just until everything comes together. Fold in the finely chopped almonds evenly throughout the dough.
3. Shape and Bake:
Using your hands or a small cookie scoop, form the dough into 1-inch balls. Place them on your lined baking sheet with a little space between each one. Bake in the preheated oven for 15-18 minutes until the bottoms are just lightly golden but the tops remain pale.
4. Cool and Sugar-Coat:
Take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes so they’re warm but not hot. Roll them in powdered sugar, then transfer to a wire rack to cool completely. Once cool, roll them in powdered sugar again for that classic snowy look.
5. Serve and Store:
Enjoy your delicious Almond Snowball Cookies right away with your favorite drink or store them in an airtight container for up to a week to keep them fresh and tasty.
Can I Use Frozen Almonds for the Cookies?
Yes, you can use frozen almonds, but make sure to thaw them completely and pat them dry before chopping. This prevents excess moisture from affecting the dough texture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, shape the balls, and chill them in the fridge for up to 24 hours before baking. This actually helps the cookies hold their shape better in the oven.
How Should I Store Leftover Almond Snowball Cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag or container for up to 3 months; just thaw before serving.
Can I Substitute Almonds with Another Nut?
Yes, chopped pecans or walnuts work great as substitutes if you prefer a different flavor or have an almond allergy. Just toast them lightly for the best taste.