Almond Snowballs Cookies

Prep Time
Cook Time
Ready In

"Don't even think about making these without toasting the almonds first, I did that the first time and they were not as good. Cookies must be hot right out of the oven for the first coating, please read instructions. Servings is only estimated, it will depend on how large/small you shape the cookie balls"

Original recipe yields 40 servings


  • Serving Size: 1 (19.9 g)
  • Calories 95.8
  • Total Fat - 5.3 g
  • Saturated Fat - 3 g
  • Cholesterol - 12.2 mg
  • Sodium - 55.3 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 5.1 g
  • Protein - 1.1 g
  • Calcium - 5.7 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 25 minutes).

Step 2

Reduce oven temperature to 325 degrees F. Process almonds in a food processor 30 seconds or until finely ground.

Step 3

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)

Step 4

Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended. Shape dough into 3/4-inch balls. Place about 2 inches apart on baking sheet/s.

Step 5

Bake at 325 degrees F for 12 to 15 minutes or until edges are lightly browned --- when you take the cookies out of the oven have your bowl of confectioners sugar ready and immediatly (and very carefully) roll them in it for the first time, the sugar will get all melty and googy, but it provides the perfect base coat for your second roll (the second roll gives them a much more thorough coat, and much more snowy look).

Step 6

When cookies are cooled roll in sugar a second time.

Tips & Variations

No special items needed.


These are delicious cookies that my family loved for Christmas in their goodie bags. I will be making these throughout the year, but especially for my Christmas goodie bags. Delicious!

(28 Dec 2013)