Almond Snowball Cookies Recipe (VIDEO)
These almond snowball cookies just melt in your mouth. They are perfect Christmas cookies and look like darling little snowballs. They remind me of these Russian Tea Cakes but these snowball cookies have more of a melting consistency. Get it? Melting? Hee hee.
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The almond paired with orange zest is a delicious and highly addictive combination. Here’s the story behind these: I bought tons of almond meal/flour for the endless macaron testing that I did and had some leftover so I decided to try it in these snowball cookies. And WOW!!!
These are melt-in-your-mouth good and the best snowball cookies I’ve ever had!
We added Amazon affiliate links below for tools used to make this recipe.
PIN Snowball Cookies HERE to Save for Christmas
Can Snowball Cookies be Frozen?
This snowball cookie recipe freezes really well so they are a make-ahead cookie #SCORE!! Make them fully including powdered sugar and just dust with fresh powdered sugar once they are thawed and sitting on your cookie platter. They’ll taste just as good as the day you made them!
Ingredients for Snowball Cookies:
- We used store-bought almond meal/flour. The package should say either “Extra Fine Almond Meal” Or “Almond Flour”. You can make your own almond flour using blanched almonds.
- Use unsalted butter for this recipe.
- Do not skip the oranze zest. A little goes a long way in both flavor and aroma.
- For the cookies to form correctly, dry ingredients must be measured correctly.
How to make Snowball Cookies:
Preheat the oven to 400°F. Line 1 extra large (I LOVE that I can fit them all on this 3/4 size cookie sheet) or use 2 regular cookie sheets with parchment paper.
1. In the bowl of a stand mixer (highly recommend this mixer) fitted with the whisk attachment, cream together 2 sticks butter, 1/2 cup of powdered sugar and 1 tsp of vanilla, until smooth.
2. Switch to the paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once well incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well incorporated.
The dough stuck slightly to the spatula but not at all to my hands. If very sticky, add 1-2 Tbsp more flour (I didn’t need to).
3. Shape dough into 1-inch balls (this small ice cream scoop made it so easy and exact!) and place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies.
Don’t make them too large or they won’t bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and let cool 5 minutes.
4. Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot, or they make the powdered sugar gummy). Transfer cookies to a wire rack to cool completely.
It’s best on a wire rack so the powder sugar doesn’t become moist but they will still be ok if they cool on the parchment paper.
5. Once cookies are at room temperature, roll in powdered sugar again or dust the tops with a mini sieve (here’s the one in my picture) to give them that snowy look.
Watch How to Make Snowball Cookies:
We love these tea cookies year round (not just for the holidays), but they sure are a treat and look beautiful on a Christmas cookie platter!
More Christmas Cookie Recipes:
- Russian Tea Cakes – crumbly, buttery perfection
- Shell Cookies – laced with meringue and walnuts
- Baklava – the ultimate holiday treat!
- Jeweled Biscotti – perfect for holiday gifting
Almond Snowball Cookies Recipe
Ingredients
- 1/2 lb unsalted butter (16 Tbsp) softened at room temperature
- 1/2 cup powdered sugar plus 1 1/2 cups more for rolling cookies
- 1 tsp vanilla extract
- 2 cups all-purpose flour *measured correctly
- 1/2 tsp fine salt I used fine sea salt
- 1 cup almond flour or fine almond meal
- 1/2 Tbsp orange zest from 1 medium orange
Instructions
Prep:
-
Preheat the oven to 400°F. Line a 3/4 size cookie sheet or 2 regular cookie sheets with parchment paper.
How to Make Snowball Cookies:
-
In the bowl of a stand mixer fitted with whisk attachment, cream together 1/2 lb butter, 1/2 cup powdered sugar and 1 tsp vanilla, until smooth.
-
Switch to paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well blended. The dough will stick slightly to the spatula but not to finger tips. If very sticky, add 1-2 Tbsp more flour.
-
Shape dough into 1-inch balls (a small ice cream scoop makes it easy and exact). Place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies. Don't make them too large or they won't bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and cool 5 min.
-
Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot). Transfer cookies to wire rack to cool completely.
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Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve for a snowy look.
Recipe Notes
Bakers Tip: *To measure flours, spoon into a measuring cup and scrape off the top.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I hope you are having a Merry Christmas season. Is your tree up? Are you done shopping? Did you order Christmas cards? So many questions!! 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
My friend shared your post and I decided to try out this recpie at Christmas. The cookies were wonderful! I love the hint of orange in them thanks to the zest.
Yum! I need to make these again, aren’t they so delicious!
Hi Natasha,
Can I replace butter to coconut oil in this recipe?
Thanks
Hi Minzhe, I haven’t tried this with coconut oil, but here is what one of our readers wrote: “I did try… it turned out great. Instead of 16 tbsp of butter, I had to add 18 tbsp of coconut oil and add some more almond milk to get that consistency. Then followed the same baking instructions. Thank you!!” I hope this helps.
Hi,
I tried these today and found them very dry. Is that the way they are suppose to be. They didn’t melt in my mouth.
HI Cyrstal, it could be either due to using too much flour or over-baking.
It calls for three cups of flour, but no eggs. I was thinking the lack of eggs and I baked on the lowest time.
I measured out the flour correctly. Should I use a little less flour maybe.
Natasha what an amazing an easy recipe. I cut the recipe in half and added some chopped walnuts. The cookies turned out wonderful. Thank you so much.
Hello Novi, that is so nice to know. Thank you for sharing that with us!
I am making these today, do you think they would work in a cookie shooter. The consistancy seems to be the same
Hi Jan, I worry they will be too soft for that, but I would love to know how it turns out if you test that!
I’m sooo happy with how these turned out. They have such a light, delectable crumb. Just gorgeous!🥰👏
I did make a couple of little alterations (I used lemon zest, as I didn’t have any oranges, and doubled the quantity, and drizzled in some almond essence to taste). Delicious!
Question
What is the members way to store them once completely cooled?
Thanks so much for this delightful recipe Natasha!💝
It’s great to hear that you loved these cookies, Sarah. I have kept them stored at room temperature in Tupperware for up to a week so I think a tin would be perfect. They taste just as good on day seven as they did on day one.
I’d like to incorporate rum or amaretto into the recipe Any suggestions?
Hi Jeff, without experimenting, it is hard to say. If you happen to test it out, I bet our readers would love to know how you like it!
Jeff, try using rum extract. It lends a great rum flavor, without too much liquid. For amaretto, I would use the LorAnn oils amaretto oil, but the TINIEST amt because they are super concentrated. If you just want to punch up the almond flavor, instead of amaretto, you can add almond extract. Again, only 1/2 t. or so will do it. Too much and it tastes medicinal.
Hmm, what did I do wrong? I noticed baking soda or baking powder weren’t in the recipe — is that why they completely melted into 1 giant cookie? So strange.
Hi Denielle, I haven’t had that happen but I am happy to help troubleshoot. It is correct that these do not require leavening. Make sure your butter is not melted and also make sure to measure ingredients correctly. If your dough balls didn’t stay together as balls before they were baked, the dough may have been too soft or something was off in proportions of wet to dry ingredients. Check out the video recipe to see where things started to look different. Also, make sure to space the cookies adequately when baking.
Same thing happened to me today. I made these cookies a couple of years ago and they were perfect. Decided to make them again tonight and they all look like flat cookies. Not sure why.
Hi Anna, I haven’t had that experience but I am always happy to help troubleshoot. Some things to consider: did you measure the flour the same way or possibly not use enough flour? Did they keep their form when you put them on the baking sheet. They could end up too soft also if the butter was over softened or partially melted. I hope that is helpful to you.
Hi natasha i am from a syria
I love you and your recipes so much i tried this and it was ammazing thank you😘😘
Hello Arsho, you are most welcome. Thanks for sharing that with us!
Can I use oat flour instead of almond flour?
Hello Tina, I have not really tested using oat flour to advise. If you do an experiment, please share with us how it goes!
Hi Natasha! I cannot wait to try these! Do you think it would be good if I did lemon zest instead of orange!?
Hello Callie, I think it can be substituted and still taste great. I don’t think they will taste lemony but there will be a hint of lemon 🙂
Wondering can the dough be frozen and baked later?
Hi Tammy, I haven’t tried freezing them, so I’m not able to provide specifics but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer-safe container.
Hi Natasha, I wanted to retract my comment. I think I just overbaked the cookies. They still tasted good, just like the rest of your recipes I tried. Thank you.
No problem! I hope you give it another try soon 🙂
I love your recipes and if I need a traditional Ukrainian dish, your site is the first I look at. I am sad to say that this cookie recipe was disappointing. My dough didn’t come together. I still was able to form little balls by hand though. The cookies were very crumbly while warm and turned into little pucks when cooled down. I guess they will be great dunking cookies.
Hi Gigi, that is usually due to using too much flour or almond flour. Make sure to measure correctly by spooning your ingredients into the measuring cup and then leveling off the top. Otherwise, if you push the measuring cup into the flour bin, you can get 25% too much compressed flour. I hope that helps!
Hi Natasha! Let me just say that we love your recipes and my 3yr old son can’t get enough of your videos! I’d like to make this but we don’t have a stand mixer. Any suggestions on how to go about this? Thanks!
Thank you, Brenda. In my video, I used an electric hand mixer and it worked great also.
Cookies sound delish. Can the batter be rolled out for Christmas cookie cutting you think?
Hi Luk, I haven’t tested that rolled and then cut into Christmas cookies. If you experiment, let me know how you liked the recipe.
Hey Natasha, I made these cookies today and the process was easy and followed all ingredients, I added some crushed walnuts. The cookies came out very crumble is that the way they are supposed to be or did I do something wrong??
Hi Irina, adding the crushed walnuts could make it more crumbly and make it harder for them to stay together.
Hi There
I love many of your creations
Please advise on gluten free or no white flour
can i swap out in cookies for rice flour or coconut flour
Thank you, Christeen. I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten-free flours but I would suggest using a gluten-free flour that is intended for baking.
I am definitely going to add these to my Thanksgiving and Xmas cookie trays.
The perfect treat during the holidays! I hope you love these cookies, Willa!
I calculated the amount of salt in my butter. Its way more than 0.5 tsp for 16 tbsp of butter. I don’t have access to unsalted butter. What do you suggest I do?
Hi, I would definitely omit the salt and just use what you have on hand. 2 sticks of salted butter typically have 3/4 tsp salt. I think that should still be ok although you may be able to taste the salt slightly more.
Is it possible to use only almond flour for a gluten-free cookie?
Hi Shirley, I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten-free flours but I would suggest using a gluten-free flour that is intended for baking.
Hello Natasha,
Do you think I can make it vegan by using coconut oil instead of butter?
Hi Ayrin, I looked through the comments but I couldn’t find anyone trying this to advise. If you experiment please let me know how you like that.
Yes I did try.. it turned out great. Instead of 16 tbsp of butter I had to add 18 tbsp of coconut oil and add some more almond milk to get that consistency. Then followed the same baking instructions. Thank you!!
I love cookies that are made with almond, lemon etc… But will this almond snowball cookies have an almond taste to it? And can the vanilla extract be substituted for almond extract? BTW I just love all your recipes!!
Hi Anna, they do taste like almond and I think that would work fine to substitute for almond extract if you wanted to amplify the almond flavor even more.
Having a bad day but your smiling face & recipes are lifting me off the “pity couch” and bake Thank you !
I’m so glad to hear that our videos lift your spirit and inspire you. That’s so awesome!
Thank you Natasha for sharing. I made this cookies the first time for a gift to few friends and they’re all love it and asking for your recipe. It’s so delicious and light and it does melt in your mouth. I’m just wondering how long does these cookies last once baked.
Thank you again lovely Natasha
So happy to know that, Cassie! It’s very heartwarming to know that they loved my recipe. Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.
Hi Natasha!! I know it’s not Xmas but I wanted to use up some Almonds. So First port of call Natasha’s blog. Anyhow I had no ground almonds only flakes so I blitzed them. Mixed everything up and made these. Taste Devine, however you just have to look at them and they crumble, can’t pick them up as a cookie. The orange tang is amazing, great addition but What did I do wrong to make them toooooo light? Hope you can help & keep up the great work!
Hi Tina, the two things that come to mind are – possibly adding too much almond flour – if it is compacted in the measuring cup it will throw off the wet to dry ingredients and the mixture might end up crumbly, or it could be that possibly the almonds were not ground finely enough.
These look so cute and delicious! Thanks for sharing!
You’re welcome! I’m so glad you liked that.
I made these snowball cookies during Christmas, they were delicious & the orange flavor was great. The only problem was at 9 mins they were not done, by 11 mins the bottoms were dark brown and burned. I think the trick is to lift the cookies and see the color on the bottom for doneness and not the tops. I scraped the bottoms with a table knife after cooling for 5 mins then coated in powder sugar. The next two rounds I baked them only 10-11 for mins.
Hi Sha, I’m wondering if your oven is possibly not calibrated? I’m more than happy to troubleshoot.
How big were your dough balls? I purchased the scoop that Natasha recommended. I get 44 balls per batch. I have a basic older model GE electric oven and my cookies are done in 7 minutes. The bottoms are brown not burnt.
These cookies are a hit! Made a batch for Christmas and just made another for New Year’s Eve. Melt in your mouth delicious and the orange vest gives it that extra flavour. Your recipes are perfect every time!
That’s just awesome!! Thank you for sharing your wonderful review, Irene! Happy New Year!
All of the cookies burned at 12 minutes. Could be our oven, but we followed the recipe and instructions to a T.
Hi Adam, it sounds like maybe you were using a convection oven which does bake the cookies quite a bit faster than a conventional oven. I’ve never had that experience. You might consider testing your oven temperature with an oven thermometer – that would be a bummer if it happened to other baking recipes also due to temps being off.
Excellent cookies!
I’m so glad you enjoyed that!
Hi Natasha! I made these last week and they were a HUGE hit! Thanks so much for the recipe.
You’re welcome! I’m so happy you enjoyed it, Nancy!
Looks yummy but would you mind including mixing info/suggestions to some of us who could never afford the fancy modern mixers with paddles? This, and the amazing Banana Bread, call for whisk and paddle attachments. I am 71 and not looking for new mixer, thank you. PS – my family LOVE all your recipes. Has given new life to our weekly meals.
Hi Barbara, thank you so much for that suggestion! Most of our recipes have tool recommendations or comments with other tools you can use. This recipe specifically we used a hand mixer + wisk. I hope you find that helpful.
These tasted good. The measurements were off though. I ended up with 28 1 inch balls. Ended up making another batch the next day for my party.
Thank you so much for sharing that with me Dee!
Dee, I have made about 8 batches. I bought the scooper that Natasha suggested and I always yield 42-44 cookies.
Can I make these 2 days in advance and keep them in an airtight container on the counter (at room temperature)?
Hi Christina, I have kept them stored at room temperature in Tupperware for up to a week so I think a tin would be perfect. They taste just as good on day seven as they did on day one
Can you freeze these cookies?
Hi Tanya, I haven’t tried freezing them, so I’m not able to provide specifics but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer safe container.
I have been freezing these cookies for several years. I put wax paper between layers. Thaw them with the lid still on the container (to prevent any condensation) and then redust with powdered sugar before serving.
Thank you so much for sharing that with me.
Thank you!! I will be making them Saturday
These are my favourite cookies now. So nice and buttery and i’ve frozen them and they taste just as fresh as when they were baked.
I’m so glad you enjoyed it, Jazmin! Thank you for the wonderful review!
Hi Natasha,
I will try this recipe tonight, hope they come out as good as yours.
Note: that’s a paddle attachment I see in your pictures, not a whisk 😉
HI Julia, you’re totally right. It doesn’t make a difference in the outcome, a whisk initially just helps it come together easier. In my video I used an electric hand mixer and it worked great also. Sorry my picture doesn’t match what I wrote. It was an “update” to the text when I filmed the video.
Easy and such a good recipe I made with my twin girls and they turn out delicious, I love your recipes they always turn out so good. I am not best baking in world but your recipe make me fill good cooking person
That’ so great Inna! Thank you for that wonderful review!
Hi Natasha. I will be making these for the first time ever. Your recipe stated 1/2 Tb orange zest but in the video I heard you say the zest of a medium orange. Which is correct? Thanks in advance. PS- I greatly appreciate your video!
Hi Angela, the zest of a medium orange should be about 1/2 Tb. The half a tablespoon reference is mentioned since oranges do vary by size in different regions. 🙂
Natasha, I made your cookies and everyone who ate them liked the orange zest flavor. In my opinion, your snowball recipe is the best I’ve had thus far, and I will continue using your recipe.
In addition, I followed the advice of another woman regarding an easier way to apply the powdered sugar. I added the first coat after they completely cooled by placing them in a ziplock bag with powdered sugar. Then I stored them in the freezer until I was ready to serve them which for me was 4 days later. I took them out and added the second coat. Her way not only saved me time but was much easier and less messier.
Thanks again for sharing your recipe!
I’m so happy you enjoyed that, Angela. Thank you for sharing that with us!
There are so yummy! The orange zest really stands out after they bake. I used a 1 inch cookie scoop but I only got about 30 cookies. Baked them for 11 and a half minutes. They are perfect.
That’s so great! Thank you for that awesome review, Olga!! 🙂
I’m going to make these tomorrow. I like nuts in cookies like these. Do you foresee any problems with adding some chopped, toasted almonds?
Hi Lyn, that should work, just keep in mind almonds can be kind of hard and crunchy – if you don’t mind that texture, I think it should work fine.
Would it be possible to use substitute almond flour for the all-purpose flour to make it gluten-free?
Hi Angela, I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten-free flours so I can’t recommend a specific brand, but I would suggest using a gluten-free flour that is intended for baking.
Natasha,do you think i can add walnuts to the dough? I like the idea of almond flour,but i love walnuts in any dessert:-).
I think that walnuts would work great!
Definitely going to try these? Have you ever made the dough in advance and kept in the fridge or freezer before baking off?
Hi Christina, Yes, Yyu can refrigerate the dough before making them if needed. 🙂
I’m making these tonight as part of my Christmas Cookie gifts to friend and family. My question is, how many cookies are considered a serving? I’m guessing 1, but I’d like to be certain when I include the nutritional information. Many thanks!
Hi Nancy, the nutrition label is per cookie.
There’s a bit of a mess up with the butter measurements. 1/2 pound of butter is 1 cup but 16oz is 2 cups. Please clarify! Thank you!
Hi Julia. Our recipe calls for “1/2 lb unsalted butter (16 Tbsp) softened at room temperature” we have 16 TBSP posted which is equal to one cup not 16oz. 🙂 I hope this helps.
I think you are confusing with fluid ounces. The butter is not liquid, hence the measurements are for weight, not volume.
What would you recommend to someone that doesn’t have a stand mixer of the type used here? Is there another way to mix the dough that would suffice? Stand mixers take so much room . . .
The Paddle attachment helps but if you don’t have that a wooden spoon will help with that, just make take longer.
I’ve following you and your recipes for a longer time and even tried lots of them.
With your recipe here I’m not sure if it’s possible baking them in advance without freezing Normally I use cookie tins for storing all my cookies and that works fine.Can I do store the snowballs in such tins too?
Hey there Dorit! I have kept them stored at room temperature in Tupperware for up to a week so I think a tin would be perfect. They taste just as good on day seven as they did on day one. 🙂
I have done both freezing and room temp storage. Both work well. Freezing for up to a month and thawing…at room temp after baking, as long as they were kept in an airtight container, they lasted 2 weeks. Occasionally I had to dust them with more powdered sugar, but that’s true of most cookies that have that.
Hi Natasha. Is it OK if I ask why you’re re-posting recipes? Just curious!
Hi Denae, it is solely for discoverability – occasionally we bring old recipes to the homepage in addition to our regular new content for people to discover them, or if it is seasonally appropriate.
I think this is good idea and very helpful! Saves me a lot of time on search :))
I’m happy I could help!
This is my first year with you. I am very grateful that you are reposting these great recipes, otherwise, I would never have had the opportunity to try them. Thank you as I have greatly enjoyed your entree recipes. Merry Christmas
I hope you get to try more and more of our recipes! Merry Christmas!
Yes! The same happens to me!! Thanks for reposting this recipe, so I could make these wonderful and yummiest snowballs! I love your recipes Natasha!!
Just made these and they turned out perfectly! Thank you for including the weight measurements. I love using my scale! 😊
You’re welcome! I’m so happy you enjoyed it
“Go to” yearly cookie for 40 years. Collect Xmas tin from thrift stores after holidays and save to fill with “ tea cakes” snowballs or what your name is for these delights.
My trash man now brings the can to garage door 😍 because he gets a tin filled yearly. The Best
That’s just awesome!! Thank you for sharing your wonderful review Ellen 🙂
I made this last Saturday and they were one of the easiest and yummiest cookies I have made!! 😀
Thank you for the wonderful review!
Tried this recipe and I have never made such yummy cookies ever before. Oh just too delicious
I’m glad you enjoy the recipe so much Sonia! Thanks for sharing!
Hi Natasha: I just made the cookies, and they are delicious. I used waxed paper instead of parchment and my over got really smoky. Then I removed the cookies from the paper and they still continued to smoke. Why is that? (My oven is clean). Thank you!!!
i don’t think you should be using waxed paper in the oven.
The wax coating on the thin paper has a low melting and scorching temperature. Waxed paper is not for oven use.
That is exactly right Chris! 🙂
My dough is not firm it’s like just flour … do you know what could of happened? I followed your recipe :/
Hi Romina, have you watched the video recipe to see where you may have gone wrong? Did you use the same measurements and amounts of ingredients? It sounds like maybe you’re butter to flour ratios are off if the dough is not coming together. Please see the tip in the recipe on measuring flour. I hope that helps!
I made another Batch and this time it worked 😊👍🏼
YAY!! I’m so happy to hear that 🙂
I typically am NOT a fan of these cookies because I’m not a big fan of nuts. But WOW…I ADORED these. The almond flour is so fine that you get the flavor and added texture without a “nutty” crunch. The orange zest totally reminds me of the Italian wedding cookies my aunts made (different cookie)…and these were just phenomenal. Great recipe!
I’m happy to hear how much you enjoy the recipe Diane! Thanks for sharing your excellent review!
I posted it on my Facebook page as well for my friends who are always looking for an easy cookie recipe around the holidays. I was a professional pastry chef, so they always look to me for recipes. Hope you get a lot more followers from it!
Thank you so much for sharing!!! I sure appreciate it! 🙂
Hi Natasha,
This is my first time to make these cookies as Christmas Gift to my friends. So, how long keep storage for these snowball cookies?
Many Thanks!
Christina, after baking, they stay good for at least 5 days at room temperature in tupperware :). These cookies also can be frozen up to three months.
Natasha,
Is it mean after frozen up and then room temperature for while that can eat. Do not need to bake again. Thanks.
Hi Christina, you can bake and roll these in powdered sugar then freeze. Once they are thawed, you can eat them right away (sprinkle with a little more powdered sugar if you’re serving them at a party). I even like to eat them partially frozen because I’m not always patient enough to wait for them to thaw. They are great right out of the freezer! 🙂
Thanks a lot!!
You’re welcome Christina!
They are delicious but super crumbly. Are they supposed to be super crumbly?
Hi Hannah, I’m so glad you enjoyed the cookies! If the cookie dough mixture was dry compared what you see in the video, it would probably be due to proportions being different. When measuring dry ingredients, if you do not have a kitchen scale, make sure you see the note in the recipe on measuring correctly. Pushing a measuring cup into the flour bin can result in up to 25% more flour than what is called for in the recipe (I have tested this). I’m thinking that might be the cause or if any other ingredients proportions were changed. Also, over-baking can cause them to be more dry and crumbly so make sure you are using the regular bake mode and not convection.
Hi, Natasha!
Wonderful biscuits!
Can you please indicate weight, haw many grams is the butter? In Europe the products are measured in grams.
Thank you so much!
Nice Christmas I want!
Bulgaria – Sofia
Hi Maria, I just filmed this recipe and I have all of the measurements in grams in this new post for the same recipe.
Hi Natahsa… I was wondering if they will still turn out into a cookie if I use regular flour ?
Hi Anna, I would not recommend that for this recipe. You should check out our walnut snowball cookies that just have regular all-purpose flour.
how far in advance could they be made if it’s hard to freeze them? If they are going to be in a container in fridge could the powdered sugar be on it or still take them out and do it? Just wondering if the recipients could keep them awhile
Hi Sharon, I haven’t tried freezing them, so I’m not able to provide specifics but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer safe container.
Hi Natasha,
I am going to make these cookies for Christmas this year. Can I make them ahead and freeze them?
I haven’t tried freezing them, but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer safe container.
Hi,
These look heavenly and anxious to make them soon. Not a fan of almond flavoring – can all while flour be used?
Thanks!
Hi Kathy, this recipe works with the almond flour, but I would suggest you try our tea cakes (very similar without the almond) if you prefer to only use flour 🙂
How come my dough comes out to be look crumbles?
Hi Rachel, are you having trouble forming he balls? It may be due to using too much flour – just in case you missed my tip at the top, here it is: “Bakers Tip: *To measure flours, spoon into a measuring cup and scrape off the top.” I hope that helps!! 🙂
So is Almond meal and Almond flour the same product? Do they have the same affect? So for this recipe or macaroons, it doesn’t matter which type you use? Or specifically for this recipe? I found Almond flour in Winco bulk bins and they have specks of almond skins in them while in bags, I don’t remember what type of Almond it was, but it was triple the price and no specks of almonds.
It should not have any dark specks of almond skins – the mixture should be uniform in color (an off white). Almond meal and almond flour are similar and can both be used if they don’t have pieces of the almond skins in the bag. Almond flour is just more finely processed which is easier to use in this recipe but if you use almond meal, you will want to pulse slightly longer to reach the same consistency.
My family loves these cookies. This is my 4th time making them and each time they come out perfect. Thank you so much for sharing it. (:
You’re welcome! So glad you enjoyed the recipe!
Such yummy cookies. So glad I tried this recipe. Kids loved it. Thank you Natasha.
Of course Elena! I am so glad you enjoyed the recipe!
Loved it. Made it according to recipe.
I’m so glad you enjoyed it! Thanks for the awesome review! 🙂
I made them yesterday with my 6 year old daughter to make Xmas gifts for her teacher and they came out great! really do melt in your mouth and very easy to make, my daughter followed my instructions and she did it herself! many thanks for sharing!
I’m so happy you enjoyed them. Thank you for sharing that with us!
I want to make these for Thanksgiving. Are they similar in taste to french maccarons? Thanks.
Hi Elizabeth, these are quite a bit different than macarons. These are crumbly and buttery and soft.
I really want to make these today, but I don’t have an orange to use for the zest. Would mandarin work? Any substitutes?
Hi Lily, I think mandarin would work fine 🙂
Is it possible to substitute all purpose flour with some kind of gluten free flour? And which one is the best?
Hi Lana, I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten free flours so I can’t recommend a specific brand, but I would suggest using a gluten free flour that is intended for baking.
Made these twice already! They are so delicious and my husband and I love how they just melt in your mouth. Thanks Natasha for another great recipe 🙂
Anna, thank you for such a nice review, I’m glad you like them 😀.
Can these cookies be frozen? IF so would you suggest freezing them without powdered sugar?
Luba, I haven’t tried freezing them, but I think that could work. And yes, freeze them without powdered sugar, otherwise they will turn gummy.
Natasha, ive made these cookies twice and both times the bottoms are burned. I bake them for only 8 min. Followed ur instructions to the t….dont understand what could have happened
Hi Masha, I’ve never had them burn but I’m happy to troubleshoot. Do you keep your oven rack in the center of the oven – if it’s too low and close to the heating element, they would brown faster. Also, are you sure you are setting it to 400˚F and that you are using the regular bake mode and not convection mode (which bakes faster)? Do you know if your oven overheats or have you had the experience with other recipes? I hope one of those answers helps 🙂
Never had a problem before, I always use your cake recipes turn out great. Ill try again later in the weeks. Hubby and son didnt mind the a bit burned buttoms
That is very unusual, but I’m glad they still enjoyed them 🙂
Can u refrigerate this dough before making them?
Also how long will these cookies hold up if made a few days ahead of time?
You can refrigerate the dough before making them if needed. After baking, they stay good for at least 5 days at room temperature in tupperware :).
Same here. Did not even cook the listed time. Are you certain the cookies should bake at 400?
Hi Lanie, I’ve always baked at that temp and time. Are you using the regular bake mode rather than convection? There is the possibility that your oven runs hotter than most. How much earlier did you remove it from the oven? Also, are you baking it in the center of the oven and not too close to the top?
Hey Natasha! I just made these tonight and they are amazing and so easy to make! Ever since I made the Nalisniki from your website I fell in love with cooking & baking. Thanks for the inspiration. 🙂
I’m so happy to hear that! Thank you so much for the awesome review 🙂
Hi Natasha, I was wondering if I want to make a double batch of these cookies, would I just double all the measurements?
Yes, double everything, but bake them in two batches since you want them to bake in the center of the oven.
Do these freeze well?
I haven’t tried (they’ve been eaten before they got to that stage), but I imagine they would be a good candidate for freezing. I’d put them in an airtight container and freeze.
I remember eating these as a kid! I love them, I can’t wait to make them this year! Pinned!
Don’t you love it when food bring back great memories from childhood 😀 .
Natasha, this recipe couldn’t come at a better time. I opened your website to find a recipe for another type of cookie, since I was invited over to a friend’s house the next day, and this was front and center. I decided to make them since they only took about half hour and I happened to have almond flour. They are the most delicious cookie i’ve tried. I gave some to our neighbor, and she’ll be making them for Thanksgiving too. Plus because this took me so fast to make, I was also able to bake your shortbread cookies with raspberry preserves (which my husband thinks is an even better cookie – differences attract I guess :-)).
My neighbors love anything lemon, is it possible to use lemon zest instead of orange?
Hi Oksana! Thank you so much for your awesome review of the cookies! I’m so happy you loved them :). I’m all smiles reading your message. I think it can be substituted and still taste great. I don’t think they will taste lemony but there will be a hint of lemon 🙂
These are so good! my husband said they are at the top of his list (that’s a very big compliment :)) thanks for sharing!
I’m so happy to hear that! That is a huge compliment! Thank you. 🙂
These are the BOMB! We gobbled them up really fast. Thanks for the recipe.
Awesome!!! I’m so happy you loved the cookies 🙂
Hey Natsaha! I tried multiple times searching for the printable “cookie tags” that you meantioned and couldn’t find them with the link….help? 😬
How frustrating! Sorry about that. I will email my contact at BHG and see why the link isn’t pointing to the right spot. Thanks for letting me know!
Hi Cindy, I updated the link. You should see it at the center/top of the page when clicking on this link: http://www.bhg.com/christmas/cookies/?ordersrc=R511BTF1794PD
Sometime try browning the butter in this recipe– also just let that and vanilla be the flavoring. I found my recipe in the early 60’s in a Phoenix newspaper– Snowball Meltaways. I use chopped pecans but I am going to make them with the almond meal also. Thank you for all your hard work — your blog is one of my favorites!
That’s so sweet of you to say. Thank you so much Deloris! 🙂 I really appreciate the tip for browning the butter. I bet that adds some wonderful flavor!
These are the same Russian Tea Cakes which have been made in my and my wife’s family for generations for weddings and bar and bat mitzvah celebrations.
How wonderful! Does your family make them with almonds also?
Yes, they would crush the toasted almonds so they would be like a coarse grain flour.
Oooh I haven’t tried toasted almonds. Thanks Stu!
Hi Natasha just have question why if someone is allergic to almonds can they substatute it with like cocunut? Or what can be used to substatute. Thanks your amazing by the way.
I’ve tried with coconut flakes, but it did not work well, was very blend. Are you able to have walnuts? If so, check out these cookies 🙂 .
Hmm these look very similar to some Xmas cookies my Czech mom makes 🙂 Good memories!
Natasha, did she do anything differently?
I will ask! I have never made them myself. Your photos just look so similar to the cookies she makes, just a different shape.
Wonderful! thank you! 🙂
Natasha, it looks like my mom uses walnuts instead of almonds, but you can use almonds she says. She also does not use any mixers. And no orange zest. Other than that, it’s very similar. Maybe I will put the recipe on my blog before Xmas, I think people would like it. I’d have to translate it from grams so it makes sense for my USA readers.
You should try a little orange zest. It’s not overpowering but subtle and very nice 🙂
These are my absolutely favorite Christmas cookie ever. Here in the Buffalo area, they are called Italian wedding cookies. And they are at every Italian wedding on a side table so I guess that makes sense. We always though put crushed pecans in. But I’ve never used almond flour! I want to try that now. No time like the present to get started =)
Pecans sound great, for years I made them with walnuts but I think I like the almond flour even more. They almost melt in your mouth 😀 .
I can’t believe Christmas is just around the corner! The cookies look so Christmasy and tender!
Thanks Marina 🙂 . I know, it seems like this year just flew by.
These look so festive and delicious! I love holiday baking!! 🙂 What’s the best way to store them and how far in advance can you make them?
I have kept them stored at room temperature in Tupperware for up to a week. They taste just as good on day seven as they did on day one. 🙂