Almond Snowball Cookies

Mexican wedding cookies on a plate near lights and pine cones.

Almond Snowball Cookies are delicate treats packed with a lovely almond flavor and dusted with powdered sugar. They are a family favorite Christmas cookie and perfect for holiday sharing.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 67

Author Kim

Ingredients

1 cup (2 sticks) butter softened (can use Earth Balance for vegan)
1/2 cup powdered sugar + more for rolling cookies
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour (can use Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
1/4 teaspoon salt omit, if your butter is salted
1 cup finely chopped or ground almonds or pecans

Instructions

Preheat oven to 325 degrees F.
In a mixing bowl, with an electric mixer, cream butter, powdered sugar, vanilla extract and almond extract.
Gradually mix in flour, salt and nuts until dough holds together.
Shape into 1-inch balls and place 1-inch apart on baking sheets that are lined with parchment paper. If dough is super sticky, you can refrigerate for about 30 minutes to make it easier to work with.
Bake 15 minutes and until set, but not brown.
Cool slightly; roll in powdered sugar.
Cool completely; roll again in powdered sugar. Enjoy!

Notes

*I have successfully made these cookies gluten-free and vegan. I used Earth Balance Vegan Buttery Sticks and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. When using gluten-free flour, cookies will be a little more crumbly.

Nutrition