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almond snowball cookies piled on a plate
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5 from 1 vote

Almond Snowball Cookies

These quick and easy Almond Snowball Cookies - buttery shortbread cookies filled with finely chopped almonds and rolled in powdered sugar - are melt-in-your-mouth delicious and perfect for the winter and holiday season!
Prep Time15 mins
Cook Time20 mins
Cooling Time20 mins
Total Time55 mins
Servings: 2 dozen cookies
Calories: 80kcal
Author: Michelle / Now Cook This!


  • ¾ cup powdered sugar, divided
  • ½ cup butter, softened
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup finely chopped almonds
  • 1 cup all-purpose flour


  • Preheat the oven to 325°F.
  • Line a large light-colored baking sheet with parchment paper.
    Note: A light-colored baking sheet will help prevent the cookies from overbaking and getting too brown on the bottom. The parchment paper is optional. It helps ensure the cookies won't stick to the pan. If you don't have any parchment, you can just put the cookie dough right on the pan.
  • In a large bowl, mix ¼ cup of the powdered sugar, the butter, vanilla extract, almond extract, and almonds until well-combined.
  • Add the flour; mix until there is no dry flour left and the dough starts to clump together, then use your hands to bring the dough together into a ball.
  • Shape the dough into 24 one-inch balls and place them one inch apart on the baking sheet
    Note: I use a slightly heaping measuring teaspoon to get the right amount of dough.
  • Bake on the center rack of the oven for 15 to 20 minutes or until set and the bottoms are lightly golden brown (the tops should have no color).
  • Immediately remove the cookies from the pan to a wire rack; cool 5 minutes.
  • Place the remaining ½ cup powdered sugar in a small bowl. While the cookies are still warm, roll them in the powdered sugar until completely coated and place them back on the wire racks to cool completely. Set aside the powdered sugar.
  • Once the cookies have cooled, roll them in the powdered sugar again.
    Note: If there is powdered sugar left when you are finished, you can either discard it or use a fine mesh sieve to sift it over the cookies like snow (which is what I do).

Recipe Notes

  • I chop slivered almonds because they don't have the brown skin on them, and I prefer not to have to brown specks in my cookies. But you can also use whole or sliced almonds. Just be sure they are plain and not salted or flavored in any way.
  • Finely chop the almonds, but don't grind them into a super-fine, flour-like consistency. You still want some texture in your cookies. I do this by placing the almonds in a plastic bag and crushing them with a rolling pin. You could also chop them with a knife or use a food processor.
  • Store the cookies in an airtight container, putting a piece of wax paper or parchment paper in between layers, for 2 to 3 days. Freeze for longer storage.
  • To freeze: place in an airtight freezer-safe container with wax or parchment paper between each layer. For best quality, enjoy within 2 months. When thawing, if the cookies are stacked in the freezer container, place them in a single layer on a plate to thaw. Sprinkle with more powdered sugar, if needed, once they are thawed.
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