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Unassumingly white fluffy little bites of holiday magic, these Almond Snowball Cookies are a must-make! Theyโre not too sweet, and they absolutely melt in your mouth. This recipe makes 1 dozen cookies, but it can be doubled.
If youโre paying close attention, these are dangerously similar to my Mexican Wedding Cookies. The only thing I change about the recipe is the nuts and a dash of almond extract. But the thing is, the original recipe makes cookies that are so meltingly tender, there is no reason to steer too far off course!
I brought an extra batch of these almond snowball cookies to the ice rink last week, and left them in the girls locker room with a note that said โcontains almondsโ on top. They were gone so quickly, and the parents were asking for more. My recipe makes just 1 dozen cookies, but because it doesnโt contain eggs, itโs easy to double or triple this recipe.
Ingredients
- Butter. One stick (113 grams) of unsalted butter that you have softened at room temperature for 30-60 minutes.
- Sugar. One-third cup (65 grams) of granulated sugar. Yes, this doesnโt seem like much sugar, but this recipe only makes 1 dozen cookies. Plus, weโre rolling the cookies in powdered sugar after baking to add more sweetness.
- Vanilla. One full teaspoon of real vanilla extract.
- Almond Extract. A very small amount (1/2 teaspoon) of almond extract brings so much flavor to the cookie dough.
- Flour. One cup (125 grams) of all-purpose flour.
- Salt. One-eighth teaspoon of salt.
- Sliced Almonds. Grab a bag of sliced almonds from the store, and then toast them in a dry skillet until theyโre just starting to turn golden brown and they smell very nutty and fragrant.
- Powdered Sugar. Weโll roll the freshly baked almond snowball cookies in 1/2 cup (60 grams) of powdered sugar when theyโre still warm.
Almond Snowball Cookies Tutorial
First, beat together the softened butter, sugar, vanilla, and almond extract. Do this until fluffy, about 2 minutes total.
Next, evenly sprinkle the flour and salt. Beat again just until combined. (Yes, this recipe really has no baking soda or baking powder!)
Stir in the chopped toasted almond slices by hand.
Use a cookie scoop to divide the dough into 12 equal pieces. Roll them in your hands to form a ball, and evenly space them on a baking sheet.
Bake at 350-degrees F for 11-14 minutes. Youโre looking for the edges of the cookies to just start turning a golden brown.
Let the cookies cool on the baking sheet for 5 minutes, and then move them to a shallow bowl with the powdered sugar for dipping.
Make Ahead Tips
- These almond snowball cookies are great in a cookie box because the powdered sugar keeps them fresh for up to 3 days.
- You can freeze the dough balls and bake thawed, adding a few extra minutes to the bake time.
- You can freeze flat already-baked cookies that have been rolled in powdered sugar for up to 3 months. Defrost at room temperature before serving. If the cookies look a bit sparse on the powdered sugar, feel free to roll them again just before serving.
Almond Snowball Cookies
Ingredients
- 8 tbsp (113 grams) unsalted butter, softened
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (125) grams flour
- 1/8 teaspoon salt
- 1/3 cup (40 grams) toasted sliced almonds, chopped
- 1/2 cup (60 grams) powdered sugar
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a medium bowl, beat together the butter, sugar, vanilla and almond extract until fluffy, about 2 minutes.
- Evenly sprinkle over the flour and salt and beat again, just until mixed.
- Finally, stir in the almonds.
- Divide into 12 dough balls on a cookie sheet and bake for 11-14 minutes. Look for slightly browning edges.
- Let cookies cool on baking sheet for 5 minutes.
- Pour the powdered sugar into a small shallow bowl. Remove each cookie from the sheet and roll it carefully in powdered sugar. Move the cookies to a rack to cool completely before serving.
Video
Notes
- These almond snowball cookies are great in a cookie box because the powdered sugar keeps them fresh for up to 3 days.
- You can freeze the dough balls and bake thawed, adding a few extra minutes to the bake time.
- You can freeze flat already-baked cookies that have been rolled in powdered sugar for up to 3 months. Defrost at room temperature before serving. Roll them again in powdered sugar, just before serving.
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