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Almond Snowball cookies

Christmas Almond Snowball Cookies Dusted in Powdered Sugar

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American, European
Servings 30 Cookies

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat and Prep

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.