Have you ever bitten into a perfectly round, powdery cookie that instantly transports you to childhood holiday memories? snowball cookies are those magical little treats that seem to appear on every holiday cookie tray but somehow remain timeless and irresistible. These delicate, buttery cookies—also known as Russian Tea Cakes, Mexican Wedding Cookies, or Butter Balls—combine the rich nuttiness of almonds with melt-in-your-mouth shortbread and a generous coating of powdered sugar. Today, we’re exploring a classic version featuring almond cookies, powdered sugar cookies, Christmas classics that your friends and family will adore.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2/3 cup powdered sugar, plus extra for coating
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour, sifted
- 1 cup almonds, finely chopped or ground
Ingredient Notes:
- For a deeper flavor, toast your almonds at 350°F for 8-10 minutes before chopping
- Prefer a different nut? Swap almonds for pecans, walnuts, or hazelnuts
- For a more rustic texture, hand-chop nuts instead of using a food processor
- Can’t have nuts? Try using white chocolate chips or dried cranberries instead
Timing
- Prep Time: 20 minutes (including chilling dough)
- Bake Time: 12-14 minutes
- Total Time: 1 hour 30 minutes (including cooling)
These snowball cookies require minimal active work compared to more complex holiday treats. The dough comes together in just 10 minutes, making it perfect for busy holiday bakers. While some recipes require 2+ hours of chilling, our version only needs 30 minutes in the refrigerator, saving you significant time.
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 350°F and line two baking sheets with parchment paper. Set aside a shallow bowl filled with 1 cup of powdered sugar for coating the cookies later.
Pro Tip: Ensure your butter is truly at room temperature—not melted or still cool. This creates the perfect snowball cookie texture.
Step 2: Mix the Wet Ingredients
In a large bowl or stand mixer, beat the softened butter until light and fluffy, about 2 minutes. Add 2/3 cup powdered sugar and continue beating until well incorporated. Mix in the vanilla extract, almond extract, and salt until combined.
Pro Tip: Don’t overbeat once you add the extracts. Just mix until incorporated for the most tender cookies.
Step 3: Add Dry Ingredients
Gradually add the sifted flour to the butter mixture, mixing on low speed until just combined. Fold in the finely chopped almonds with a spatula.
Pro Tip: Measure flour by spooning it into measuring cups and leveling off, rather than scooping directly with the measuring cup, which can pack too much flour.
Step 4: Chill the Dough
Cover the dough with plastic wrap and refrigerate for 30 minutes. This helps the dough firm up, making it easier to roll into balls and preventing cookies from spreading while baking.
Pro Tip: If you’re short on time, place the dough in the freezer for 10 minutes instead.
Step 5: Shape and Bake
Roll chilled dough into 1-inch balls and place about 1 inch apart on prepared baking sheets. Bake for 12-14 minutes, or until the bottoms are lightly golden but the tops still look pale.
Pro Tip: Use a small cookie scoop for uniform size, ensuring even baking.
Step 6: Coat with Powdered Sugar
Allow cookies to cool on the baking sheet for 5 minutes. While still warm (but not hot), gently roll each cookie in the bowl of powdered sugar. Place on a wire rack to cool completely. Once cooled, roll in powdered sugar a second time for that signature snowy coating.
Pro Tip: The double-roll in powdered sugar is crucial—the first layer absorbs slightly into the warm cookies, while the second creates that perfect snowy appearance.
Nutritional Information
Per cookie (makes approximately 36 cookies):
- Calories: 95
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Sugar: 4g
- Protein: 1g
- Fiber: 0.5g
- Sodium: 15mg
Healthier Alternatives for the Recipe
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend
- Reduced Sugar: Cut powdered sugar in the dough to 1/2 cup and use monk fruit powdered sweetener for coating
- Vegan Variation: Substitute dairy butter with plant-based butter sticks (not the tub variety)
- Whole Grain Twist: Replace half the all-purpose flour with almond flour for added nutrition
- Lower Calorie: Make mini snowballs (1/2-inch diameter) to control portion size
Serving Suggestions
These snowball cookies shine when:
- Arranged on a vintage plate with a light dusting of additional powdered sugar over the entire display
- Paired with hot chocolate, coffee, or spiced tea
- Added to holiday cookie tins as gifts, alternated with colorful treats for visual contrast
- Served as part of a dessert charcuterie board with fresh berries, chocolates, and other small sweets
- Presented in mini cupcake liners for a mess-free experience at holiday parties
Common Mistakes to Avoid
- Overworking the dough: Mix just until ingredients are combined to avoid tough cookies
- Skipping the chilling step: This makes the dough difficult to handle and causes cookies to spread
- Underbaking: These cookies shouldn’t brown on top—only the bottoms should be lightly golden
- Rolling in sugar when too hot: Wait 5 minutes after baking or cookies will absorb all the sugar
- Using warm hands: If your hands warm the dough while rolling, wash them in cold water periodically
Storing Tips for the Recipe
- Room Temperature: Store in an airtight container for up to 5 days
- Refrigerator: Not recommended as it dries out the cookies
- Freezer: Freeze baked cookies in airtight containers for up to 3 months
- Make-Ahead Option: Prepare and freeze dough balls for up to 2 months; thaw in refrigerator before baking
- Freshness Tip: Place a slice of bread in the storage container to keep cookies soft
Conclusion
These classic almond snowball cookies represent everything we love about holiday baking—simplicity, tradition, and pure joy in every bite. The contrast between the buttery, nutty interior and the sweet, snowy exterior creates a perfect balance that has made these treats beloved for generations. Whether you’re continuing a family tradition or starting a new one, these snowball cookies are sure to bring smiles to your holiday table. We’d love to hear about your experience making these cookies or any special twists you add to make them your own!
FAQs
Why did my snowball cookies spread instead of holding their round shape?
This typically happens when the butter is too warm or the dough wasn’t chilled enough. Make sure to refrigerate the dough for at least 30 minutes before baking. Also, check that your oven temperature is accurate with an oven thermometer.
Can I make these cookies without nuts due to allergies?
Absolutely! Replace the cup of almonds with mini chocolate chips, dried cranberries, or even shredded coconut. The texture will be slightly different but still delicious.
How do I know when snowball cookies are done baking?
These cookies should remain pale on top with just a slight golden color on the bottom. If they’re browning on top, they’re overbaked. Start checking at the 10-minute mark to be safe.
Why are my cookies too crumbly?
This could be caused by too much flour. Make sure to measure flour correctly by spooning it into measuring cups rather than scooping directly from the bag. Over-baking can also cause excessive crumbling.
Can I add other flavors to these cookies?
Definitely! Try adding lemon or orange zest, cinnamon, or even a bit of cocoa powder. You can also use different extracts like maple, coconut, or rum to customize the flavor profile while maintaining the classic texture.
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]