Almond Snowball Cookies That’ll Disappear Faster Than Actual Snow
Look, I’m gonna be honest with you. Almond snowball cookies are probably my favorite thing to bake during the holidays. And I’ve tried A LOT of Christmas cookies over the years. Like, an embarrassing amount.
But here’s the thing—I didn’t always nail these. The first time I made them was maybe five years ago? My aunt brought them to our family Christmas party and they were these perfect little powdery white spheres that just melted in your mouth. I asked her for the recipe and she said “oh honey, it’s just Russian tea cakes but with almond extract instead of vanilla.”
I was like… what’s a Russian tea cake? Turns out they’re basically the same thing as Mexican wedding cookies. And snowball cookies. And butterballs. Apparently every culture has their own version of “butter + nuts + powdered sugar = heaven” cookies.
Anyway, I went home that night (slightly tipsy from too much eggnog) and tried to make them from memory. Disaster. Complete disaster. I forgot the powdered sugar coating and they just looked like sad beige balls. Still tasted good though.
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Why These Easy Almond Snowball Cookies Are So Addictive
The texture is what gets me every time. They’re soft and crumbly but also somehow melt in your mouth like… I don’t know, edible snowflakes? Is that too poetic for cookies? Whatever, it’s true.
And the almond flavor. Chef’s kiss. I’m not usually an almond extract person because it can be SO overpowering (looking at you, almond croissants from the grocery store that taste like chemicals), but in these homemade almond snowball cookies? Perfect. Just enough to make them special without tasting like you’re eating a bottle of extract.
My neighbor Debbie—you know the one who always has her Christmas lights up by November 1st—she swears by adding orange zest to hers. I tried it once and honestly? Pretty good. Gives them a little brightness. But I usually stick with the classic version because if it ain’t broke, don’t fix it.
Oh, and another thing. These buttery almond cookies baked fresh are dangerous. I’m talking eat-six-before-dinner dangerous. I’ve learned to make them when I have somewhere to bring them immediately, otherwise I’ll just stand in my kitchen and inhale them like some kind of cookie monster. (Not proud of it, but at least I’m honest.)
What You Need for the Best Almond Snowball Cookie Recipe
Okay, so ingredients. This is actually one of the easiest cookie recipes I make because you probably have most of this stuff already.
Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened (NOT melted, we’ll get to that)
- 1/2 cup powdered sugar (plus about 2 cups more for coating)
- 1 teaspoon almond extract (the good stuff, not imitation)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped almonds (or almond flour if you’re feeling fancy)
Now. About the butter. It needs to be SOFT. Like, you should be able to squish it with your finger easily. Room temperature, basically. I always forget to take mine out early enough, so I end up microwaving it for like 8 seconds which is risky because it can go from solid to melted in a heartbeat. Then you’re screwed and have to wait for it to firm up again. Learn from my mistakes.
The almond extract—I use McCormick Pure Almond Extract because it’s what my mom always used and I’m weirdly loyal to brands like that. But honestly any pure almond extract will work. Just don’t use the imitation stuff unless you want your cookies to taste like chemicals mixed with sadness.
And the almonds. Here’s where I got experimental once. I tried using whole almonds that I chopped myself in the food processor. Chopped them too fine. They turned into almond butter paste halfway through processing and I had to start over. So learn from that disaster—either buy pre-chopped almonds or pulse them VERY carefully. Or just use almond flour, which is basically finely ground almonds and works perfectly for these soft melt in your mouth almond cookies.
One more thing about ingredients. Some recipes call for vanilla extract instead of or in addition to almond. I’ve tried it both ways. Almond only is my preference, but if you’re nervous about almond flavor being too much, you could do half almond and half vanilla. Your kitchen, your rules.
How to Make These Almond Snowball Cookies Powdered Sugar Perfection
Alright, deep breath. This is easier than you think. Even if you’ve never made cookies before (which… how? But okay, no judgment).
Step 1: Get your oven ready
Preheat to 350°F. Do this first because I always forget and then I’m standing there with cookie dough ready to go and a cold oven. Not today, Satan.
Step 2: Beat the butter and sugar
In a large bowl (or your stand mixer if you have one—I use my grandma’s old KitchenAid that’s older than me), beat the softened butter and 1/2 cup powdered sugar until it’s fluffy. Like cloud-fluffy. This takes about 2-3 minutes with an electric mixer. Your arm will fall off if you try to do it by hand.
The mixture should look pale and… well, fluffy. Kind of like buttercream frosting but less sweet.
Step 3: Add the almond extract
Pour in that almond extract and mix until combined. Your kitchen will start smelling AMAZING at this point. Fair warning.
Step 4: Mix in the dry stuff
In a separate bowl, whisk together the flour and salt. Then gradually add this to the butter mixture. I do it in three additions because dumping it all at once makes a flour explosion and then I’m cleaning powdered clouds off my counter for days.
Mix until just combined. Don’t overmix or your cookies will be tough instead of tender.
Step 5: Fold in the almonds
Add your chopped almonds (or almond flour) and mix until evenly distributed. The dough will be pretty soft at this point. That’s normal. Some people chill their dough here but honestly? I never do. These almond cookies no chill time work just fine if you handle them gently.
Step 6: Roll into balls
Here’s the fun part. Scoop out about a tablespoon of dough and roll it between your palms into a ball. They should be roughly 1 inch in diameter. I use a cookie scoop because I’m lazy and it makes them all the same size, but rolling by hand works too.
Place them on parchment-lined baking sheets about 1 inch apart. They don’t spread much, so you can fit a lot on one sheet.
Step 7: Bake
Bake for 12-15 minutes. They should be SET but NOT browned. This is key—oh wait, I forgot to mention—you want them to stay pale. If they brown, they’ll be too crispy and lose that melt-in-your-mouth texture.
They’ll look slightly underdone when you take them out. That’s perfect. They’ll firm up as they cool.
Step 8: The powdered sugar magic
This is where they become snowballs. While the cookies are still WARM (like within 5 minutes of coming out of the oven), roll them in powdered sugar. I put about 2 cups of powdered sugar in a shallow bowl and gently roll each cookie until it’s completely coated.
Then—and this is important—let them cool completely. Once they’re cool, roll them in powdered sugar AGAIN. This double coating is what makes them look like actual snowballs. So pretty. So white. So ready to get powdered sugar all over your black shirt when you eat them. (Always happens. Always.)
My Random Tips for Perfect Holiday Almond Snowball Baking
After making these probably 40 times over the years (I make multiple batches every Christmas), here’s what I’ve learned:
Don’t skip the double sugar coating. I tried to be lazy once and only did one coating. They looked naked and sad. Do both coats. Future you will thank present you.
These freeze beautifully. Both the dough AND the baked cookies. I usually make a double batch and freeze half. You can freeze the dough balls on a tray, then transfer to a freezer bag once solid. Bake straight from frozen, just add 2-3 extra minutes to the baking time.
Or freeze the baked cookies (after both powdered sugar coatings) in an airtight container. They’ll keep for up to 3 months. Thaw at room temperature. You might want to roll them in fresh powdered sugar one more time before serving because the coating can absorb into the cookie a bit over time.
Measure your flour correctly. I use the spoon-and-level method—spoon flour into your measuring cup, then level it off with a knife. Don’t scoop directly with the measuring cup or you’ll pack in too much flour and your cookies will be dry and crumbly (in a bad way, not the good way).
Store them properly. These powdered sugar coated almond cookies need to be kept in an airtight container with parchment paper between layers. Otherwise they’ll stick together and the powdered sugar will get weird.
Why These Are My Go-To Christmas Almond Snowball Cookies
Every year, my husband’s office does this holiday cookie exchange thing. It’s basically a competition even though nobody admits it. Last year, Karen from accounting brought these elaborate gingerbread houses made into cookies. Show-off.
But you know what? My simple almond snowball recipe gets requested every single year. People literally ask me in October if I’m making “those white cookies again.” Yes. Yes I am. Because they’re THAT good.
Plus they’re actually pretty—wait, I almost forgot—they’re also gluten-free if you use certified gluten-free oat flour… actually no, scratch that, I’m thinking of a different recipe. Never mind. These have regular flour. But you could probably experiment with gluten-free flour blends if you need to. I haven’t tried it though, so you’re on your own there.
The presentation factor is huge too. They just LOOK festive. You can serve them on a nice platter and they look like you spent hours on them, even though they’re actually one of the quicker cookies I make. No rolling and cutting, no frosting, no decorating. Just roll, bake, coat in sugar. Done.
My 5-year-old calls them “snow cookies” and insists on helping me roll them in the powdered sugar, which means my kitchen ends up looking like a blizzard hit it. Worth it though. Those are the Christmas memories, you know?
Variations I’ve Tried (Some Good, Some… Not So Much)
So I mentioned the orange zest thing already. That’s solid. Add about a teaspoon of finely grated orange zest to the dough. Really nice subtle citrus note.
I also tried adding mini chocolate chips once. My daughter begged me. They were… fine. Not bad, but not really what these cookies are supposed to be, you know? Almond snowball cookies are supposed to be elegant and simple. Chocolate chips made them feel confused.
Cinnamon was another experiment. Added half a teaspoon. Actually pretty good! Gave them a subtle warmth that worked well with the almond flavor. Would recommend if you’re feeling adventurous.
Tried dipping the bottoms in melted dark chocolate once too. Very fancy. Tasted amazing. But then they’re not really snowballs anymore, are they? They’re more like… I don’t know, chocolate-dipped fancy cookies. Still good though.
The weirdest experiment was when I ran out of almond extract and used amaretto liqueur instead. Used about 2 tablespoons. Honestly? Not terrible. A little boozy, but in a grown-up holiday party kind of way. Wouldn’t serve them to kids though.
These Make Ahead Almond Snowball Cookies Are Perfect for Busy Decembers
Real talk—December is INSANE. Between shopping, decorating, school programs, work parties, and whatever else life throws at you, who has time to bake fresh cookies every day?
That’s why I love that you can make these in advance. Seriously. I usually dedicate one Sunday in early December to cookie baking marathon mode. Make 4-5 different types, freeze everything, and then I’m SET for the whole month.
These freeze perfectly, as I mentioned. And they thaw quickly too—like 20 minutes at room temperature. So if someone unexpected drops by with a gift and you need to offer them cookies like a proper host, boom, you’re covered.
Actually, you know what? These are also great to give as gifts. I put them in those clear cellophane bags tied with ribbon, maybe add a little tag. Looks fancy, costs like $3 per bag, and people act like you gave them something expensive. Win-win-win.
Final Thoughts on These Festive Christmas Almond Cookie Balls
Listen, I’m not saying these soft and chewy almond snowballs will solve all your problems. But they will make you and everyone around you very happy for approximately 2-3 minutes per cookie. And sometimes that’s enough.
They’re not complicated. They’re not fussy. You don’t need special equipment or hard-to-find ingredients. You just need butter, sugar, flour, almonds, and like 30 minutes of your time.
And honestly? In a season that’s all about complicated and stressful and expensive, I appreciate simple. These cookies are simple. Simple, buttery, almond-y, melt-in-your-mouth perfection.
Make them. Share them. Eat half the batch yourself before anyone else gets to them. I won’t judge. I’ll be doing the same thing.
Let me know how yours turn out! And if you have any tricks for keeping the powdered sugar from getting all over everything, please share because I’m still working on that problem. 😊❄️
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