Almond Snowball Cookies are little bites of buttery goodness rolled in powdered sugar that look just like tiny snowballs. These cookies have a tender, crumbly texture with a subtle almond flavor that makes them feel special without being too sweet or complicated.
I love making these Almond Snowball Cookies during the holidays because they bring a bit of warmth and nostalgia to the kitchen. They’re simple to mix up, and I always find myself sneaking one (or three) while they cool. The crushed almonds inside add a nice crunch that makes every bite satisfying.
These cookies are perfect with a cup of tea or coffee, or simply by themselves as a quick little treat. I like to pack them in a pretty tin to share with friends and family because they always get compliments. If you’re looking for a cozy cookie that feels a bit festive but isn’t overwhelming, these Almond Snowball Cookies are a wonderful choice.
Key Ingredients & Substitutions
- Butter
- Using unsalted butter lets you control the salt in your cookies. Make sure it’s softened to mix easily. If you want a dairy-free option, try vegan butter or coconut oil, but the texture might change a bit.
- Powdered Sugar
- This adds sweetness and the signature snowball look. You can use more or less sugar on the coating, according to your taste. For a nut-free option, you can swap powdered sugar with a light dusting of cocoa powder for a different look.
- Almonds
- Finely chopped or ground almonds add nice crunch and flavor. You can substitute with pecans or walnuts if you prefer, or use almond flour for a softer texture.
- Vanilla Extract
- A small amount boosts the flavor without overpowering the almonds. Feel free to try almond extract for an extra almond punch.
How Can I Make Sure My Almond Snowball Cookies Stay Tender and Don’t Crumble?
These cookies are naturally crumbly, but you want them tender enough to melt in your mouth without falling apart. Here’s how I do it:
- Use softened butter, not melted—it traps air and helps with texture.
- Cream the butter and powdered sugar well until fluffy, for a light dough.
- Gently mix in dry ingredients; avoid over-mixing to keep the dough tender.
- Don’t bake too long—watch for edges to just start gold, but keep the cookies pale.
- Roll in powdered sugar while warm to keep the coating on well.
Following these steps helped me get cookies that hold together but still break apart easily with a bit of pressure. That short, tender texture is what makes these snowballs so enjoyable!
Equipment You’ll Need
- Baking sheet – a flat, rimmed pan lets your cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mat – prevents the cookies from sticking and makes cleanup easy.
- Mixing bowls – you’ll need at least two, one for wet ingredients and one for dry.
- Hand mixer or wooden spoon – a mixer speeds up creaming butter and sugar, but a spoon works fine too.
- Measuring cups and spoons – for accurate ingredient amounts, which is key in baking.
- Wire cooling rack – helps cookies cool evenly to keep their shape and texture.
Flavor Variations & Add-Ins
- Swap almonds for finely chopped pecans or walnuts for a different nutty flavor and crunch.
- Add a pinch of cinnamon or nutmeg to the dough for a warm, cozy twist, great in fall or winter.
- Mix in mini chocolate chips or white chocolate chunks for a sweet surprise inside every cookie.
- Use almond extract instead of vanilla for a stronger almond flavor that’s perfect if you love almonds.
Almond Snowball Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (140g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (40g) powdered sugar, plus extra for coating
- 1/2 cup (60g) finely chopped or ground almonds
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
How Much Time Will You Need?
This cookie recipe requires about 10 minutes for preparation and 15-18 minutes to bake. Add a few extra minutes for cooling and rolling the cookies in powdered sugar. In total, you can expect to spend roughly 30-35 minutes from start to finish. Perfect for a quick and delightful homemade treat!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking and make cleanup easy.
2. Mix the Butter and Sugar:
In a medium bowl, cream the softened butter and 1/3 cup powdered sugar together until the mixture becomes light and fluffy. Then, add the vanilla extract and mix until combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, ground almonds, and salt together to blend evenly.
4. Make the Dough:
Gradually add the dry ingredients to the butter and sugar mixture, stirring gently until a soft dough forms. Avoid over-mixing to keep the cookies tender.
5. Shape the Cookies:
Roll the dough into 1-inch (2.5 cm) balls and place them evenly spaced on your prepared baking sheet.
6. Bake:
Bake in the preheated oven for 15 to 18 minutes. Watch for the edges to start turning a light golden color while the cookies remain mostly pale.
7. Cool and Sugar-Coat:
Let the cookies cool on the baking sheet for about 5 minutes so they firm up slightly. While still warm, carefully roll each cookie in powdered sugar to coat completely. Then transfer them to a wire rack to cool fully. For an extra snowy look, roll them again in powdered sugar once cooled.
8. Store and Enjoy:
Once completely cooled and coated, store the Almond Snowball Cookies in an airtight container at room temperature. These buttery, nutty treats are wonderful with a cup of tea or coffee anytime!
Can I Substitute Other Nuts for Almonds?
Absolutely! Pecans or walnuts work great as substitutes and add a lovely flavor. Just chop them finely to keep the right texture.
How Should I Store Almond Snowball Cookies?
Store them in an airtight container at room temperature for up to a week. Make sure they’re completely cool before storing to keep them from getting soggy.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. When ready, let it come to room temperature before rolling and baking as usual.
Why Do I Roll the Cookies in Powdered Sugar Twice?
Rolling them in powdered sugar while warm and again after cooling ensures the sugar sticks well, giving the cookies their signature snowy appearance and sweet finish.