Few things say “Christmas is here” quite like a tray full of tender, melt-in-your-mouth almond snowball cookies blanketed in powdered sugar. These little snow-dusted gems are a nostalgic favorite in many households, and for good reason—they’re simple, elegant, and pack a rich almond flavor with a delightfully crumbly texture. Whether you're planning your lineup of holiday cookies recipes or just craving something sweet and buttery, these almond snowball cookies will earn a permanent spot in your collection of Christmas dessert ideas.
What makes these cookies so special isn't just the cozy, nutty taste or their wintry look—it’s how they manage to feel both humble and festive. They're not flashy, but their charm is undeniable. You might have seen them also called Russian Tea Cakes or Mexican Wedding Cookies, but our version leans heavily into the warmth of almond and a snowy powdered sugar finish, making them perfect for easy Christmas cookies that still feel fancy.
Christmas Almond Snowball Cookies Dusted in Powdered Sugar
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Dessert, Snack
Cuisine American, European
Mixing bowls At least two—one for creaming the butter and sugar, and another for the dry ingredients.
Electric mixer A stand mixer with a paddle attachment is ideal, but a handheld mixer works just fine.
Baking sheets Two large sheets lined with parchment paper or silicone baking mats.
Cookie Scoop Optional, but useful for uniform cookies.
Cooling rack For letting the cookies cool before and after rolling in powdered sugar.
Sifter or fine mesh strainer For a light, even dusting of powdered sugar.
For the Cookies
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1/2 cup powdered sugar plus extra for coating
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped almonds toasted for extra flavor, if desired
For Finishing
- 1 to 1½ cups powdered sugar for rolling the cookies once baked
Preheat and Prep
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents sticking and ensures even baking.
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar until the mixture is light, fluffy, and pale—about 2-3 minutes. This step sets the base for a delicate crumb texture. Add in vanilla and almond extracts, and beat for another 30 seconds.
Combine Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add the dry mixture to the butter mixture. Mix on low speed until combined—don’t overmix. The dough will be thick and slightly crumbly but should hold together when pinched.
Fold in Almonds
Stir in the chopped almonds by hand. Make sure they're evenly distributed throughout the dough. If your almonds were toasted ahead of time, you’ll get a deeper, nuttier flavor.
Shape the Cookies
Scoop about a tablespoon of dough and roll it into a ball between your palms. Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart. These cookies won’t spread much.
Bake
Bake for 14–16 minutes, or until the bottoms are just golden. The tops should remain pale. Resist the urge to overbake—these cookies are meant to be soft and tender, not crispy.
Cool and Roll in Sugar
Let the cookies cool for about 5 minutes on the baking sheet before gently rolling them in powdered sugar while still warm. This helps the sugar stick better. Place them on a wire rack to cool completely.
Second Sugar Coat
Once fully cooled, roll the cookies in powdered sugar again for that classic snowy finish. This double-dusting is what gives snowball cookies their festive flair and seals in moisture.
Pairings
Almond snowball cookies are versatile enough to pair with a variety of drinks and treats, making them an excellent component in holiday desserts spreads.
- With Drinks: These cookies are dreamy alongside a mug of hot cocoa, a cup of black coffee, or spiced chai. Their sweetness pairs beautifully with bold or slightly bitter beverages. For a grown-up Christmas treat, try them with a small glass of amaretto or Irish cream.
- In a Dessert Platter: Pair with chocolate peppermint bark, candied pecans, or other christmas candy recipes for a well-rounded dessert board. These snowballs also contrast nicely with colorful frosted christmas sugar cookies.
- With Ice Cream: Crumble a few cookies over a bowl of vanilla bean or butter pecan ice cream for a textural twist.
FAQs
1. What kind of almonds should I use?
Use plain, unsalted almonds—either raw or toasted. Toasted almonds bring a deeper, richer flavor to the cookies. You can toast them in the oven at 350°F for about 8 minutes, then let them cool before chopping.
2. Can I use almond flour instead of chopped almonds?
You can, but it will change the texture. Almond flour is much finer and will blend into the dough, giving you a more uniform cookie without the crunchy bits of chopped almonds. It's a great option if you're going for a super smooth bite.
3. Can I use other nuts?
Absolutely! Walnuts, pecans, and hazelnuts all work well. Just make sure they’re finely chopped. But to stay true to the almond-forward flavor of this recipe, almonds are the ideal choice.
4. Can I freeze these cookies?
Yes! You can freeze the baked cookies (before rolling in sugar) for up to 2 months. Let them thaw and come to room temperature before doing the powdered sugar coating. You can also freeze the unbaked dough and bake fresh when needed—perfect for last-minute christmas treats recipes.
5. Are these cookies gluten-free?
Not by default, as they use all-purpose flour. However, you can substitute a 1:1 gluten-free flour blend to make them gluten-free. Just be sure the flour includes xanthan gum or a similar binder for structure.
