Almond Snowball Christmas Cookies
These festive little cookies dusted in powdered sugar look like fresh snowballs and bring a touch of magic to every holiday table. Simple, nostalgic, and irresistibly tender, they’re the ultimate Christmas cookie classic.
Almond Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are timeless holiday favorites that have traveled through kitchens around the world.
With their crumbly, buttery texture and nutty almond flavor, these cookies are the kind you’ll want to make every December (and maybe even all year long).
Perfect for gifting, cookie swaps, or enjoying by the fire with hot cocoa, they’re a sweet tradition that never gets old.
Why You’ll Love This Recipe
- Simple ingredients – pantry staples make these quick and easy.
- Melt-in-your-mouth texture – buttery, crumbly, and dusted with powdered sugar.
- Festive & giftable – perfect for cookie boxes, swaps, and holiday gatherings.
- Customizable – swap almonds for pecans, walnuts, or hazelnuts.
- Make-ahead friendly – they store well, so you can bake ahead of the holidays.
Almond Snowball Christmas Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened – gives that melt-in-your-mouth texture.
- ½ cup powdered sugar – sweetens the dough plus extra for rolling.
- 1 teaspoon vanilla extract – adds warmth and depth.
- 2 ¼ cups all-purpose flour – provides structure.
- ½ teaspoon salt – balances sweetness.
- 1 cup finely chopped almonds – toasted for extra flavor substitute with pecans, walnuts, or hazelnuts if desired.
- Additional powdered sugar – for rolling after baking.
- Substitutions & Tips:
- Swap gluten-free flour blend 1:1 for a GF version.
- Use almond extract ¼ tsp for a stronger almond flavor.
- If you’re out of almonds try pecans for a Southern twist or hazelnuts for a Nutella-inspired flavor.
Instructions
- Preheat & Prepare
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter & Sugar
- In a large mixing bowl, beat the softened butter and ½ cup powdered sugar until light, creamy, and fluffy (about 2–3 minutes). Stir in the vanilla extract.
- Mix in Dry Ingredients
- Gradually add flour and salt to the butter mixture, mixing just until combined. The dough will be slightly crumbly but should hold together when pressed.
- Add the Nuts
- Stir in finely chopped almonds until evenly distributed throughout the dough.
- Shape the Cookies
- Scoop out about 1 tablespoon of dough at a time and roll into small balls (about 1 inch in diameter). Place them on the prepared baking sheet, spacing about 1 inch apart.
- Bake Until Set
- Bake for 12–14 minutes, or until the bottoms are lightly golden and the cookies feel set to the touch. They should remain pale on top.
- Cool & Roll in Sugar
- Allow cookies to cool for 5 minutes on the baking sheet. While still warm, roll them gently in powdered sugar and place on a wire rack to finish cooling.
- Second Sugar Coating
- Once completely cooled, roll cookies in powdered sugar again for that signature snowy look.
Variations & Dietary Adjustments
- Nut Swaps – Try pecans, walnuts, or hazelnuts instead of almonds. Each nut gives a slightly different flavor and texture.
- Gluten-Free Version – Use a 1:1 gluten-free flour blend. The cookies may be a touch more delicate but still delicious.
- Dairy-Free/Vegan Option – Substitute butter with vegan butter sticks (not margarine). Coconut oil can also work but will give a slight coconut taste.
- Flavor Boosts – Add a pinch of cinnamon or cardamom for warmth, or swap vanilla extract with almond extract for a stronger nutty kick.
- Festive Twist – Roll in colored sanding sugar instead of powdered sugar for a sparkly Christmas cookie plate.
Storage & Freezing Tips
- Room Temperature – Store cookies in an airtight container for up to 5–7 days.
- Freezing Dough – Roll dough balls and freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
- Freezing Baked Cookies – Store cooled cookies in a freezer-safe container for up to 2 months. Re-roll in powdered sugar after thawing for freshness.
7. Serving Suggestions
- Classic Holiday Tray – Add to a Christmas cookie platter alongside gingerbread, shortbread, and sugar cookies.
- With Warm Drinks – Pair with hot cocoa, mulled wine, or a cozy spiced latte.
- Giftable Treats – Package in festive tins or glass jars for homemade holiday gifts.
- Special Occasions – Perfect for Christmas Eve, cookie exchanges, winter weddings, or snowy afternoon tea.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes! These cookies actually taste better after resting a day, as the flavors meld. Bake up to 3 days ahead and store in an airtight container.
Q: Can I freeze the dough?
Absolutely. Roll into balls and freeze for up to 2 months. Bake directly from frozen — no need to thaw.
Q: My cookies spread — what went wrong?
This usually happens if the butter is too soft or the dough is overmixed. Chill the dough for 20 minutes before baking to help maintain shape.
Q: Do I have to roll them in powdered sugar twice?
Yes! The first coating sticks while warm, the second adds that signature snowy finish once cooled.
