Introduction
Oh, the holidays! There’s something truly magical about this time of year, isn’t there? The twinkling lights, the cozy nights, and of course, the incredible aromas wafting from the kitchen. Today, I’m bringing you a recipe that instantly transports me back to my grandmother’s kitchen – her famous Almond Snowball Cookies. These little bites of heaven are ridiculously easy to whip up, perfect for gifting, and guaranteed to disappear faster than you can say “more cookies!”
Why You’ll Love This Recipe
- Fast: You can have these ready to bake in under 15 minutes!
- Easy: Seriously, if you can mix ingredients, you can make these.
- Giftable: Package them up in a cute tin or cellophane bag for the perfect homemade present.
- Crowd-pleasing: Everyone, from your little ones to your picky Uncle Joe, will adore these delicate, nutty delights.
Ingredients
Let’s gather up everything you’ll need. It’s a simple list, and that’s part of what makes these cookies so special!
- 1 cup unsalted butter, softened: Make sure your butter is nice and soft, but not melted. This is key for a creamy base.
- 1/2 cup powdered sugar: This gives our snowballs their signature sweetness and tender texture.
- 1 teaspoon almond extract: This is where the magic happens! It gives these cookies that distinct, wonderful almond flavor.
- 2 cups all-purpose flour: Your standard pantry staple.
- 1/2 cup finely chopped almonds: I love to chop my own so I can get them just the right size – not too big, not too small.
- Additional powdered sugar, for rolling: This is what gives them their beautiful “snowy” look!
How to Make It
Alright, apron on? Let’s get baking! This is where the fun really begins.
- Creamy Base: In a large bowl, grab your electric mixer and cream together the softened butter and powdered sugar. Beat them until they become light and fluffy – think of it as creating a delicious cloud.
- Flavor Boost: Now, beat in that lovely almond extract. Give it a good mix so the flavor is distributed evenly.
- Flour Power: Gradually add your all-purpose flour. Mix on low speed, or by hand, until the dough is just combined. We don’t want to overmix here – just until you don’t see any dry flour streaks.
- Nutty Goodness: Gently stir in your finely chopped almonds. These will add a delightful crunch and extra almond flavor to every bite.
- Shape ‘Em Up: Now for the playful part! Roll the dough into small balls, about 1-inch in size. I like to use a small cookie scoop to keep them uniform, but your hands work just fine!
- Ready for Baking: Place these little dough balls onto an ungreased baking sheet. Don’t worry about them spreading too much.
- Bake to Perfection: Pop them into a preheated oven at 325°F (160°C). Bake for about 15 to 18 minutes, or until they are just lightly golden around the edges. They’ll look almost pale, and that’s exactly what we want for that snowy effect.
- Cool Down: Let the cookies cool on the baking sheet for a few minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here – we need them fully cooled before rolling.
- The Grand Finale: Once your cookies are completely cool, it’s time for their snowy makeover! Roll each cookie generously in the additional powdered sugar. Make sure they’re coated all over – like they’ve just been tumbled in fresh snow.
Substitutions & Additions
Feeling a little creative? These cookies are wonderfully adaptable!
- Nutty Variations: No almonds? No problem! Finely chopped pecans or even walnuts would be delicious. You could also omit the nuts entirely for a pure, melt-in-your-mouth almond cookie.
- Citrus Twist: A touch of lemon or orange zest added with the almond extract can add a lovely bright note.
- Chocolate Drizzle: For a touch of decadence, once cooled and sugared, you could drizzle them with melted white or dark chocolate.
Tips for Success
A few little tricks up my sleeve to ensure your snowball cookies are absolutely perfect every time.
- Don’t Overmix: Overmixing the dough after adding the flour can make your cookies tough. Mix just until combined.
- Softened Butter is Key: Make sure your butter is truly softened. If it’s too cold, it won’t cream properly, and if it’s melted, your cookies will spread too much.
- Prep Ahead: You can make the dough a day in advance and keep it wrapped tightly in the refrigerator. Let it sit at room temperature for about 15-20 minutes to make it easier to roll.
- Cool Completely: This is crucial! Trying to roll warm cookies in powdered sugar will just create a sticky mess.
How to Store It
These cookies are delightful for a good while, making them perfect for holiday cookie platters or stashing for later.
Store your Almond Snowball Cookies in an airtight container at room temperature. They’ll stay wonderfully fresh and delicious for up to 5-7 days. If you’re stacking them, a layer of parchment paper between layers can prevent them from sticking together too much.
FAQs
Got questions? I’ve got answers!
Q: Why are my snowball cookies spreading too much?
A: This is usually due to the butter being too soft or melted, or overmixing the dough after adding the flour. Ensure your butter is softened but not liquid, and mix the flour in gently.
Q: Can I make these without a mixer?
A: Absolutely! You can cream the butter and sugar by hand using a sturdy whisk or wooden spoon. It will take a bit more arm power, but it’s totally doable!
Q: How do I get a really thick coating of powdered sugar?
A: Roll the completely cooled cookies in the powdered sugar, then let them sit for about 10-15 minutes, and then give them a second roll. This builds up a thicker, snowier coating!
Almond Snowball Cookies
Equipment
- Electric mixer
- Large bowl
- Baking Sheet ungreased
- Wire rack
- small cookie scoop optional, for uniform size
Ingredients
Main ingredients
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 0.5 cup finely chopped almonds
- additional powdered sugar for rolling
Instructions
- In a large bowl, cream together the softened butter and powdered sugar with an electric mixer until light and fluffy.
- Beat in the almond extract until evenly distributed.
- Gradually add the all-purpose flour, mixing on low speed or by hand until just combined. Do not overmix.
- Gently stir in the finely chopped almonds.
- Roll the dough into small balls, about 1-inch in size.
- Place the dough balls onto an ungreased baking sheet.
- Bake in a preheated oven at 325°F (160°C) for 15 to 18 minutes, or until lightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
- Once completely cool, generously roll each cookie in additional powdered sugar until coated.