Almond Snowball Cookies

These delicate almond butter cookies are a true melt-in-your-mouth treat. Made with simple ingredients and no eggs, they have a tender, crumbly texture and a gentle nutty flavor from almond powder. Once baked, the cookies are rolled twice in powdered sugar, creating a soft, snowy coating that makes them look as beautiful as they taste.

They’re perfect for holidays, afternoon coffee, or whenever you crave something sweet but not overly rich. The dough is easy to prepare, can be made ahead of time, and freezes well—making these cookies just as practical as they are elegant. One batch yields about 36 small cookies, ideal for sharing (or keeping a few hidden for yourself).

Yield: about 36 cookies

Ingredients

- 225g butter, unsalted

- 90g sugar

- 240g cake flour

- 50g almond powder

For Coating

- 150g sugar powder

Instructions

1. Preparing the Dough:

- In a large bowl, beat the butter on medium speed for about 1 minute, until smooth and creamy.

- Add the confectioners’ sugar and beat on medium-high speed until light and well combined. Scrape down the bowl as needed.

- Reduce the mixer speed to low and gradually add the flour and almond powder. Once all the flour is added, increase to high speed and beat until the dough comes together.

- Cover the dough and refrigerate for at least 30 minutes (up to 3 days).

2. Baking

- Preheat the oven to 180°C. Line baking trays with parchment paper.

- Scoop or roll 20 g of dough per cookie and roll into balls. Place them on the tray with space between each cookie.

- Bake for 15 minutes, until the bottoms are lightly golden and the tops are just barely colored.

3. Coating

- Let the cookies cool on the baking tray for 5 minutes.

- Gently roll the warm cookies in confectioners’ sugar and transfer to a wire rack.

- Once completely cooled, roll the cookies in confectioners’ sugar again for a full snowball finish.

4. Storage

- Store covered at room temperature for up to 7 days.

- Baked cookies or unbaked dough balls can be frozen for up to 3 months