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 irresistible 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!
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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
- Angel Wing Cookies – Polish Chrusciki
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.
- Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve for a snowy look.
Notes
Nutrition Per Serving
Filed Under
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!! 🙂
Would you thaw these at room temp the day of serving or in the refrigerator?
Hi Jan, I thaw them on the counter. I hope you love this recipe!
They were delicious! I froze them a week ago. Thawed as you suggested the day of. Sprinkled a little extra powdered sugar on them. Just like snow, they melt in your mouth.
Thanks for your good comments and feedback, Jan. We appreciate the review!
Can I use all almond flour? Or partially gluten free and almond flour?
Hi Wendi, 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 look forward to making these Can lemon zest be used instead of orange zest as I have an abundance of lemons?
Hi Natasha, 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 🙂
I didn’t have almond flour so used coconut flour, they tasted fantastic! So, I guess I made coconut snowballs instead of almond snowballs.🙂
That’s just awesome! Thank you for sharing your wonderful review, Mary Jo!
Hi, can these be made gluten free? If they can, is the flour swapped 1:1?
Hi George, 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.
Natasha, I love your recipes. I’m 77 years old and find you absolutely refreshing. You make the hardest recipes easy. I’ve told my friends you’re the go to for recipes. I know you’ll have many new followers. Many thanks to your husband who does an excellent job on the video taping. What I love is that you’re a natural which is a rarity these days. Keep,up the great work Natasha, you’re amazing.
Great to hear from you, Diana. Thank you for your good comments and feedback, that’s so sweet of you. I hope you’ll love all the recipes that you will try!
I made these cookies and they were amazing! I chose them for my annual cookie swap later this month. The description says Tyra freeze really well and can be made ahead, but then in the comments you state you’ve never frozen them so you can’t be sure. I have a lot to make and I don’t want to ruin them by freezing. Is there an update? Would you advise freezing them is ok? Thanks so much!
Hi Alicia, although I haven’t personally frozen them myself, they do freeze well! Making for a great make-ahead recipe!
Regarding the almond balls which look delicious. However in half you mention electric beaters and then the paddle. I’ve noticed that this year cake recipes are recommending the paddle. I only have electric hand beaters. Why is the paddle used? Your reply would be greatly appreciated.
Hi Judy, The Paddle attachment helps but if you don’t have that a wooden spoon will help with that, just make take longer.
You can use almond x-tract and all purpose flour. Only need about 1/2/tsp as it is strong.
Thank you so much for sharing that with us, Gregrie!
These look very delicious… I was wondering if the cookies can be frozen after they are baked?
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.
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.
It calls for 2 c all purpose flour and 1 c almond flour or meal.
Did you possibly use 3 c A/P flour?
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!