Almond Snowball Cookies
Buttery almond snowball cookies made with finely chopped almonds and rolled twice in powdered sugar. These classic Christmas cookies have a delicate, crumbly texture and don't require chilling.
Servings: 36 cookies
Calories: 110kcal
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
Serving: 1cookie | Calories: 110kcal