Almond Snowball Cookies

Almond snowball cookies are buttery, melt-in-your-mouth holiday cookies coated in powdered sugar with a nutty almond flavor and a hint of orange zest. These classic Christmas cookies are easy to make, perfect for cookie exchanges, and a must-have on festive dessert trays. With simple ingredients like butter, flour, almond flour, and vanilla, these bite-sized cookies stay soft, crumbly, and full of flavor. Roll them twice in powdered sugar for the signature snowy look that makes them a favorite during the holiday season.

Ingredients

• ½ lb unsalted butter (16 Tbsp), softened to room temperature
• ½ cup powdered sugar, plus 1 ½ cups more for rolling
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour, measured correctly
• ½ tsp fine salt (fine sea salt works best)
• 1 cup almond flour or finely ground almond meal
• ½ Tbsp orange zest (from 1 medium orange)

Instructions

Prep

1. Preheat oven to 400°F (200°C).
2. Line one large ¾-size cookie sheet (or two regular sheets) with parchment paper.

Make the Dough

1. In a stand mixer fitted with a whisk attachment, cream together the butter, ½ cup powdered sugar, and vanilla until smooth.
2. Switch to the paddle attachment and gradually mix in the flour and salt until incorporated.
3. Add the almond flour and orange zest, mixing until fully blended. The dough should be soft—slightly sticky on the spatula but not on your fingertips. If too sticky, mix in 1–2 Tbsp more flour.

Shape and Bake

1. Scoop dough into 1-inch balls (a small ice cream scoop works perfectly). Place 1 inch apart on the prepared baking sheets. This recipe makes about 38–40 cookies.
2. Bake for 11–13 minutes, or until the bottoms are golden and the edges are lightly colored. For a softer texture, bake closer to 11 minutes.
3. Let cookies cool on the baking sheet for 5 minutes before rolling.

Coating

1. Place 1 ½ cups powdered sugar in a shallow bowl. Roll the warm cookies (not hot) in the sugar to coat.
2. Transfer to a wire rack and let cool completely.
3. Once cooled, roll the cookies in powdered sugar again or dust lightly with a sieve for a snowy finish.

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Why You’ll Love This Recipe

• Buttery, melt-in-your-mouth texture with a nutty almond flavor
• Beautifully festive for the holidays or special occasions
• Easy to prepare with simple ingredients
• Make-ahead friendly and freezer-friendly

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Tips

• Use softened, not melted butter for the right dough consistency.
• Don’t overbake—snowball cookies should be pale with lightly golden bottoms.
• Roll cookies in powdered sugar while warm so the coating sticks well.
• For a snowy look, double-roll in powdered sugar after cooling completely.

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Variations and Substitutions

• Nuts: Swap almond flour for finely ground pecans, walnuts, or hazelnuts.
• Citrus Twist: Replace orange zest with lemon or lime zest.
• Flavor Boost: Add a pinch of cinnamon or cardamom to the dough.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

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FAQs

Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. Bring to room temperature before shaping.

How long do almond snowball cookies last?
Store in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months.

Why roll them twice in powdered sugar?
The first roll helps the sugar stick, while the second gives them that classic snowy look.

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Serving and Suggestions

• Perfect addition to holiday cookie trays or gift boxes.
• Serve with coffee, hot cocoa, or tea.
• Pair with other festive cookies like shortbread or biscotti.
• Lovely for weddings, showers, and holiday parties.