Irresistible Almond Snowball Cookies in Just 30 Minutes

Name: Irresistible Almond Snowball Cookies in Just 30 Minutes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 cup finely chopped almonds; 1/4 teaspoon salt; Additional powdered sugar for rolling

Author: lia

Published: November 14, 2025

Jump to Recipe·Print Recipe

There’s something magical about almond snowball cookies that instantly transports me back to childhood Christmases. My grandmother would pull out her old metal cookie tin, dusted with powdered sugar fingerprints, and inside would be these melt-in-your-mouth treasures. The combination of buttery dough and toasted almonds creates a flavor so rich, yet delicate—like eating a cloud with a nutty crunch. And that snowy powdered sugar coating? Pure holiday magic!

These cookies have become my signature holiday gift—I pack them in pretty boxes tied with twine, and friends beg for the recipe every year. What I love most is how simple they are to make (no fancy piping bags required!), yet they look so elegant piled high on a dessert tray. The aroma of toasting almonds and vanilla filling your kitchen is basically bottled Christmas spirit.

Pro tip: Make a double batch. The first always disappears before you can say “snowball fight!”

Why You’ll Love These Almond Snowball Cookies

These cookies are the little miracles of the holiday season—easy enough for baking novices but impressive enough to wow your toughest cookie critics. Here’s why they’ve stolen hearts (and stomachs) for generations:

Quick and Simple

No mixer? No problem! I’ve made these with just a wooden spoon when my stand mixer was on the fritz. With only 6 main ingredients and no chilling time, you’re about 30 minutes away from cookie bliss. The dough comes together like a dream—just wait until you smell that toasty almond aroma filling your kitchen!

Perfect for Holidays

That snowy powdered sugar coating isn’t just pretty—it’s genius. The first roll melts slightly into the warm cookies, creating this delicate sugary crust, while the second roll gives that picturesque winter wonderland look. Stack them on a vintage cake stand, and suddenly your dessert table looks straight out of a Christmas magazine spread.

Ingredients for Almond Snowball Cookies

Let me tell you about the dream team of ingredients that make these cookies so special. Every single one plays a starring role—skimp on quality here, and you’ll miss out on that magical melt-in-your-mouth texture. Here’s what you’ll need:

1 cup unsalted butter, softened – And I mean properly softened! Leave it out until your finger leaves a gentle dent (about 1 hour). Cold butter won’t cream right, and melted butter makes greasy cookies—trust me, I’ve learned this the hard way.
1/2 cup powdered sugar – Plus plenty more for rolling later. Buy extra because you’ll go through more than you think coating these little snowballs!
2 teaspoons vanilla extract – The good stuff makes all the difference. My grandmother always used Mexican vanilla—that warm, almost caramel-like flavor takes these to another level.
2 cups all-purpose flour – Spoon and level it, friends! Packing flour leads to dry cookies, and nobody wants that.
1 cup finely chopped almonds – Here’s where the magic happens. Toast them first for maximum flavor—just 8 minutes in a 350°F oven until golden and fragrant. Let them cool before chopping so they don’t turn into almond butter!
1/4 teaspoon salt – Don’t skip this! It balances all that sweetness beautifully.

See? Simple ingredients, extraordinary results. Now let’s turn this pantry lineup into something magical!

How to Make Almond Snowball Cookies

Alright, let’s get our hands dusty with powdered sugar! Making these cookies is like conducting a sweet little symphony—every step builds toward that perfect melt-in-your-mouth finale. Follow these simple steps, and you’ll have a batch of snowy delights that’ll disappear faster than you can say “holiday calories don’t count!”

Mixing the Dough

First things first—preheat that oven to 350°F (175°C). While it’s warming up, grab your biggest mixing bowl and let’s cream that butter and powdered sugar together. I like to mix for a good 2-3 minutes until it’s pale and fluffy—this is where all that magical texture comes from!

Next, splash in that gorgeous vanilla extract. Pro tip: scrape down the sides of the bowl with a rubber spatula—you’d be surprised how much butter hides down there!

Now comes the flour party—but don’t dump it all in at once! Add it gradually while mixing on low speed. You’ll know it’s perfect when the dough just starts pulling away from the sides of the bowl. Those toasted almonds go in last—fold them gently so they don’t get pulverized.

Shaping and Baking

Here’s where things get fun! Scoop about a tablespoon of dough and roll it between your palms into smooth 1-inch balls. Don’t pack them too tight—we want delicate cookies, not hockey pucks!

Space them about 2 inches apart on your baking sheet (no parchment needed—these don’t spread much). Into the oven they go for 12-15 minutes. Watch closely starting at minute 10—you want just the faintest golden tint on the bottoms. The tops should still look pale—they’ll finish setting as they cool.

The Powdered Sugar Coating

This is the snowball magic! Let the cookies cool just enough to handle (about 3 minutes)—you want them warm enough for the first sugar coating to melt slightly into the surface.

Pour powdered sugar into a shallow bowl—I use about a cup per batch. Working with a few cookies at a time, gently roll them in the sugar until completely coated. Transfer to a wire rack and let them cool completely.

Here’s grandma’s secret: once they’re fully cooled, give them a second roll in powdered sugar. This creates that beautiful snowy exterior that’ll have everyone reaching for seconds. The first coat acts like glue, the second gives that perfect winter wonderland look!

Tips for Perfect Almond Snowball Cookies

After making hundreds (okay, maybe thousands) of these cookies over the years, I’ve picked up some tricks that make all the difference:

Toast those almonds! Just 8 minutes in a 350°F oven transforms them from bland to brilliant. Let them cool completely before chopping—warm nuts turn into paste faster than you can say “oops.”

Butter temperature matters. Too cold and your dough won’t cream properly. Too warm and you’ll get greasy cookies. Aim for that sweet spot where your finger leaves a gentle indent—about 65°F if you’re fancy with a thermometer.

Patience with the sugar coating. Roll too soon and the sugar melts into a glaze (still tasty, but not snowy). Wait until cookies are just cool enough to handle—about 3 minutes out of the oven—for that perfect double-dusted look.

Variations and Substitutions

One of the best things about these almond snowball cookies is how easily you can tweak them to suit your taste or pantry situation. Here are my favorite twists—some passed down from my grandma, others discovered through happy kitchen accidents!

Nut swaps: While almonds are classic, walnuts or pecans work beautifully too. For a nut-free version, try toasted coconut flakes—they give that same delightful crunch and pair wonderfully with the powdered sugar coating.

Citrus zing: Add 1-2 teaspoons of orange or lemon zest to the dough for a bright, festive twist. My cousin swears by adding a pinch of cardamom with the zest—it’s unexpectedly delicious!

Flavor extracts: Swap half the vanilla for almond extract if you really want the nutty flavor to shine. Around the holidays, I sometimes use 1 teaspoon vanilla and 1 teaspoon rum extract for a grown-up version (the alcohol bakes off, promise!).

Gluten-free option: Use a 1:1 gluten-free flour blend instead of all-purpose. The texture comes out slightly more delicate, so handle the cookies gently when coating them in sugar.

Storing and Freezing Almond Snowball Cookies

Here’s the beautiful thing about these cookies—they actually get better after a day or two as the flavors meld! Store them in an airtight container at room temperature with parchment between layers (trust me, powdered sugar gets everywhere). They’ll stay perfect for about a week—if they last that long!

Want to get ahead? You can freeze the baked cookies for up to 3 months—just wait to do the final powdered sugar coating after thawing. Or freeze the dough balls raw on a baking sheet, then transfer to freezer bags. When holiday cravings hit, bake straight from frozen, adding just 1-2 extra minutes to the bake time. Instant Christmas magic!

Nutritional Information

Let’s be real—these almond snowball cookies are treats, not health food! But for those who like to keep track (or need to for dietary reasons), here’s the scoop on what’s in each little bite of happiness. Remember, these values are just estimates—your actual numbers might dance around a bit depending on how generous you are with that powdered sugar coating!

Per cookie (based on recipe making 36 cookies):

Calories: 90
Fat: 6g (3g saturated)
Carbohydrates: 8g
Sugar: 4g
Protein: 1g
Sodium: 10mg

Now, before you start doing cookie math in your head—yes, that powdered sugar coating adds to the sugar count, but it’s what makes them so magical! And those almonds? They’re packing healthy fats and a bit of protein to balance things out. Everything in moderation, right? Even snowballs!

Nutritional values are estimates and vary based on ingredients used.

Frequently Asked Questions

Over the years, I’ve gotten so many questions about these almond snowball cookies—from panicked bakers mid-recipe to curious friends nibbling their third cookie. Here are the answers to everything you might wonder about these powdered sugar gems!

Can I use almond flour instead of chopped almonds?
Oh honey, I wish! Almond flour changes the texture completely—you’ll lose that wonderful nutty crunch. Stick with finely chopped almonds (toasted, please!) for the perfect balance of tenderness and texture. That said, you can replace up to 1/4 cup of the all-purpose flour with almond flour if you’re craving extra almond flavor!

Why double-roll in powdered sugar?
That first roll melts slightly into the warm cookies, creating this delicate sugary crust that locks in moisture. The second roll? Pure snowy magic! It gives that picture-perfect winter wonderland look and ensures every bite has that sweet powdered sugar kiss. Skip it, and your snowballs will look more like sad little dust bunnies!

My cookies came out dry—what went wrong?
Two likely culprits: overbaking or overmeasuring the flour. These cookies should barely tan on the bottoms—pull them at the first hint of gold. And please, spoon that flour into your measuring cup and level it off! Packing flour is the silent killer of tender cookies.

Can I make these ahead for holiday gifting?
Absolutely! They actually taste better after 24 hours as the flavors meld. Just wait to do the final powdered sugar coating until right before gifting—it keeps that fresh snowfall look. Pro tip: pack them in wax paper-lined tins with tissue paper to prevent sugar smudges during transport!

Help! My powdered sugar coating keeps melting!
You’re rolling too soon, sweetie! Let the cookies cool just until you can handle them—about 3 minutes—before that first sugar bath. If your kitchen’s warm, pop them in the fridge for 5 minutes after the first coating before the second roll. Works like a charm!

Share Your Almond Snowball Cookies

Nothing makes me happier than seeing your cookie creations! Did you add a special twist to the recipe? Maybe a dash of cinnamon or some citrus zest? Snap a photo of your powdered sugar-dusted masterpieces and tag me—I love seeing how these almond snowball cookies bring joy to your holiday tables. You can find more inspiration on Pinterest!

And here’s a little secret: when you leave a rating on this recipe, it helps other bakers discover these little bites of happiness. Did they turn out exactly like Grandma’s? Better than expected? Or maybe you’ve got a brilliant variation I should try next? Drop me a note in the comments—I read every single one while nibbling on… you guessed it… another snowball cookie!

Happy baking, my friend! May your kitchen be dusted with powdered sugar and your heart full of holiday cheer.