Almond Snowball Cookies
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These almond snowball cookies are buttery, nutty little cookies rolled twice in powdered sugar for that classic snowy coating. They’re made with finely chopped almonds, require no dough chilling, and bake in about 12–14 minutes.
If you’re putting together a Christmas cookie tray, these are a great traditional and quite nostalgic cookie to include!
I think I ate nearly this entire batch myself, usually with my morning coffee! My family wasn’t as enthusiastic about the crumbly, somewhat dry texture, but that’s actually something I enjoy about a classic snowball cookie. They’re rich from the butter, lightly sweet, and have a nice almond flavor.
Ingredients for Almond Snowball Cookies
You only need a few basic baking ingredients for these cookies.
- Butter: Two sticks give the cookies their rich, buttery flavor. Start with softened butter so it creams easily with the sugar.
- Powdered sugar: Used in the dough and again for coating the cookies after baking. Confectioners’ sugar is the same thing.
- Vanilla extract: Adds flavor to the buttery cookie dough.
- All-purpose flour: Forms the base of the cookies.
- Almonds: I used sliced almonds and finely chopped them in my Magic Bullet. You want small pieces, not almond paste.
- Salt: Balances the sweetness.
See the recipe card below for the exact measurements and instructions.
How to Make Snowball Cookies with Almonds
Cream the butter and sugar. Beat softened butter, powdered sugar, and vanilla until smooth, about 3 minutes, scraping the bowl halfway through.
Make the cookie dough. Mix in the flour, finely chopped almonds, and salt until combined.
Shape and bake. Scoop tablespoon-sized portions, roll into balls, and place on an ungreased baking sheet. Bake at 350°F for 12–14 minutes, until the bottoms are lightly browned but the tops are still pale.
Coat with powdered sugar. Let the cookies sit on the baking sheet for 5 minutes, then gently roll them in powdered sugar. Transfer to a wire rack to cool completely before giving them a second coating.
My Tip for Grinding Almonds
I used sliced almonds and the grinder blade on my Magic Bullet to chop them for this recipe. It worked well, but there’s a little bit of a trick to it.
If you run the grinder too long, the nuts start releasing their oils and can turn into a paste instead of staying finely chopped. I recommend using short pulses and checking the texture as you go.
You also need enough almonds in the grinder for the blade to catch them properly. I found that trying to grind too small an amount wasn’t particularly effective.
The goal is finely chopped almonds with a little texture, not completely smooth almond flour.
Can You Use Pecans or Walnuts Instead?
Yes, pecans and walnuts are common in traditional snowball cookies, and they should work as a substitute for the almonds. I made this particular batch with almonds, so I haven’t personally tested the other nuts in these exact measurements.
If you make the substitution, use the same amount of finely chopped nuts and be careful not to overprocess them.
Why Are Snowball Cookies Crumbly?
Snowball cookies have a different texture than a soft sugar cookie or a chewy chocolate chip cookie. Because they’re made with plenty of butter, flour, and relatively little sugar, they have a tender, shortbread-like crumb.
They can seem a little dry, especially if you’re expecting a soft cookie, but that crumbly texture is characteristic of this style of cookie.
The important thing is not to overbake them. The bottoms should be lightly golden while the tops remain pale.
Storing Almond Snowball Cookies
Let the cookies cool completely before storing them at room temperature in a loosely covered container, as I did with my batch.
If you stack the cookies, separate the layers with parchment or wax paper to help protect the powdered sugar coating. Handle them gently because the cookies are crumbly.
More Christmas Cookies and Treats
If you’re making a Christmas dessert tray, try adding my Christmas Oreos for something chocolate-covered or Christmas Cornflake Wreaths for a chewy, no-bake option.
For homemade holiday treats beyond cookies, I also love adding Christmas Nougat Candy to dessert trays.
Almond Snowball Cookies
Equipment
- grinder
- cooling rack
Ingredients
- 2 sticks salted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 cup finely chopped almonds
- ¼ teaspoon salt
- ⅔ cup powdered sugar for coating
Instructions
- Preheat oven to 350°F.
- Add softened butter, ½ cup powdered sugar, and vanilla extract to a mixing bowl. Beat until smooth, about 3 minutes, scraping down the sides of the bowl halfway through.
- Add flour, finely chopped almonds, and salt. Mix just until combined. If chopping the almonds yourself, pulse briefly so they stay finely chopped rather than turning into a paste.
- Using a tablespoon cookie scoop, portion the dough and roll into balls. Place onto an ungreased baking sheet. Bake for 12–14 minutes, or until the bottoms are lightly browned and the tops remain pale.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. While still warm, gently roll each cookie in the remaining ⅔ cup powdered sugar, coating all sides. Transfer to a wire rack.
- Once the cookies have cooled completely, roll them in powdered sugar a second time before serving. Store at room temperature in a loosely covered container.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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