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Almond Snowball Cookies Recipe
Bake almond snowball cookies rolled in powdered sugar for festive treats with simple ingredients and quick prep.
Holiday Snowball Cookies with Almonds are bite-sized, melt-in-the-mouth confections characterized by a buttery shortbread base, finely chopped or ground almonds for a delicate nutty flavor, and a generous coating of powdered sugar that gives them their “snowball” appearance. Prepared with staple pantry ingredients such as all-purpose flour, unsalted butter, vanilla extract, and a touch of salt, the dough is shaped into small rounds, baked until just set, and rolled—often twice—in confectioners’ sugar to achieve a tender, almost crumbly texture. Traditionally served during the winter holiday season, these cookies are a popular choice for Christmas dessert platters, cookie exchanges, and edible gifts, offering both simplicity in preparation and nostalgic appeal.
Almond Snowball Cookies Recipe
Also known as Mexican Wedding Cookies or Russian Tea Cakes, these snowy bites appear in holiday spreads around the world under different aliases. The dough is naturally egg-free and freezer-friendly, so you can prep a batch in advance and bake off fresh cookies whenever gatherings—or cravings—pop up.
Prep Time
45 minutes
45 minutes
Cook Time
22 minutes
22 minutes
Total Time
67 minutes
67 minutes
Ingredients
Unsalted butter, softened – 1 cup (2 sticks)
- Confectioners’ sugar – ½ cup, plus 1 cup extra for rolling
- Pure vanilla extract – 1 tsp
- Almond extract – ½ tsp
- All-purpose flour – 2¼ cups
- Toasted almonds, finely chopped – 1 cup
- Fine sea salt – ¼ tsp
- Ground cinnamon (optional) – ¼ tsp
- Finely grated orange zest (optional) – 1 tsp
- Mini chocolate chips (optional) – ⅓ cup
- Festive sanding sugar or holiday sprinkles (optional, for coating) – 2 tbsp
Method
Preheat the oven to 350 °F (175 °C) and line two baking sheets with parchment paper
- Spread whole almonds on a small baking sheet and toast in the oven for 6–8 minutes, then let them cool completely
- Pulse the cooled almonds in a food processor until finely ground but not pasty
- Whisk flour and salt in a medium bowl, stir in the ground almonds, and set the mixture aside
- Beat softened butter and ½ cup powdered sugar with a mixer on medium speed until light and fluffy, about 2 minutes
- Add vanilla extract and almond extract to the butter mixture and beat just until combined
- Reduce mixer speed to low and gradually add the flour-almond mixture, mixing until a soft dough forms
- Cover the bowl and chill the dough in the refrigerator for 30 minutes to firm it up
- Scoop rounded tablespoons of dough and roll each portion between your palms to form 1-inch balls
- Arrange the dough balls about 1 inch apart on the prepared baking sheets
- Bake until the bottoms are lightly golden and the tops look set, 12–14 minutes
- Let the cookies cool on the baking sheet for 5 minutes
- Pour 1 cup powdered sugar into a shallow bowl while the cookies are still warm
- Gently roll each warm cookie in powdered sugar to coat and transfer them to a wire rack to cool completely
- When the cookies are completely cool, roll them in fresh powdered sugar again for a snowy finish
Nutrition (whole recipe)
Calories
4490 kcal Protein
62 g Fat
272 g Carbs
476 g Fiber
27 g Sugar
240 g
4490 kcal Protein
62 g Fat
272 g Carbs
476 g Fiber
27 g Sugar
240 g
Notes
Lightly toast the almonds first—10 minutes at 350°F—then cool and grind; the extra step deepens their flavor and keeps the cookies from tasting flat. For a fragrant twist, swap half the vanilla for ½ teaspoon almond extract or a pinch of finely grated orange zest.
why this recipe
Few treats capture the festive spirit quite like almond snowball cookies, whose tender, buttery crumb and delicate dusting of powdered sugar evoke freshly fallen snow while delivering a rich, nutty warmth in every bite. Toasted almonds infuse the dough with depth and aroma, and the straightforward preparation—no rolling pins, no intricate decorating—means you can whip up a batch in under an hour, yet still impress with bakery-quality results. Their melt-in-your-mouth texture and subtle sweetness make them irresistible on a holiday platter, and because they store beautifully, you can bake ahead and enjoy a moment of homemade joy whenever the craving strikes.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the dough ahead and freeze it, and if so, what’s the best way to store and bake the cookies later?
Yes—shape the dough into 1-inch balls, arrange them on a parchment-lined sheet pan, and freeze until solid, then transfer the frozen balls to an airtight freezer bag or container for up to 2 months. Bake straight from frozen at 350 °F (175 °C), adding 2–3 extra minutes to the original bake time, and roll the warm cookies in powdered sugar as usual.
What’s the best way to store baked snowball cookies, and how long will they stay fresh?
Once the cookies are completely cool and given their final sugar coating, layer them in an airtight tin or container with sheets of parchment between layers to prevent sticking. Kept at cool room temperature they stay tender and flavorful for about 1 week; for longer storage, freeze the finished cookies (well-sealed) for up to 2 months and redust with powdered sugar after thawing.
Can I substitute the almonds with another nut, like pecans or walnuts?
Yes—finely chopped, well-toasted pecans, walnuts, hazelnuts, or even pistachios can replace the almonds in a 1:1 ratio without affecting the cookie’s structure. Just toast and cool the nuts first for maximum flavor, and if you omit almonds entirely, consider replacing the almond extract with more vanilla (or a complementary nut extract) to keep the taste balanced.