Almond Flour Snowball Cookies are the kind of treat that makes a simple afternoon feel special. They’re buttery, tender, and melt-in-your-mouth with a delicate dusting of powdered sugar. These cookies look festive but come together with just a handful of ingredients.
If you’re baking for a holiday platter or a cozy coffee break, this recipe is easy, reliable, and gluten-free by nature. You’ll love how satisfying they are without being overly sweet.
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What Makes This Recipe So Good
- Simple ingredients: Almond flour, butter, vanilla, and a few pantry staples are all you need.
- Gluten-free and grain-free: Naturally made with almond flour, so no wheat flour required.
- Tender, melt-away texture: Almond flour gives a soft crumb and rich flavor.
- Quick to make: No chilling required, and they bake in about 12 minutes.
- Perfect for gifting: Pretty, bite-sized cookies that hold their shape and travel well.
Ingredients
- 1 3/4 cups fine almond flour (blanched, super-fine works best)
- 1/3 cup powdered sugar, plus more for rolling
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional, for extra almond flavor)
- 1/3 cup finely chopped pecans or walnuts (optional)
How to Make It
- Prep the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a bowl, whisk almond flour, powdered sugar, and salt to break up clumps.
- Cream the butter: In a separate bowl, beat softened butter with vanilla (and almond extract, if using) until smooth and creamy, about 1 minute.
- Combine: Add the dry mixture to the butter.
Beat on low until a soft dough forms. If using nuts, fold them in.
- Shape: Scoop 1 tablespoon of dough and roll into balls. Place on the prepared sheet about 1 inch apart.
- Bake: Bake 10–12 minutes, until set and just lightly golden on the bottoms.
The tops should remain pale.
- First sugar coat: Let cookies cool for 5–7 minutes, then gently roll warm cookies in powdered sugar. Place on a rack to cool completely.
- Second sugar coat: Once cool, roll again in powdered sugar for a snowy finish.
Keeping It Fresh
- Room temperature: Store in an airtight container for 4–5 days. Add a small piece of parchment between layers to protect the coating.
- Freezing baked cookies: Freeze in a single layer, then transfer to a bag or container for up to 2 months.
Refresh with a light dusting of powdered sugar after thawing.
- Freezing the dough: Roll into balls and freeze raw on a tray. Bake from frozen, adding 1–2 minutes to the time.
Health Benefits
- Almond flour is nutrient-dense: It provides healthy fats, vitamin E, and magnesium.
- Lower in carbs than wheat flour: A good option for those watching carbs or avoiding gluten.
- Better satiety: The fat and protein in almonds can help you feel satisfied with fewer cookies.
Common Mistakes to Avoid
- Using coarse almond meal: It makes the cookies gritty and crumbly. Choose fine, blanched almond flour.
- Overbaking: These should stay pale on top.
Too much time in the oven dries them out.
- Skipping the double coat: The first coat melts slightly into the warm cookie; the second gives that classic snowy finish.
- Hot butter: Butter should be soft, not melted. Melted butter can make the dough greasy and flat.
Recipe Variations
- Lemon snowballs: Add 1 teaspoon lemon zest to the dough and a little zest to the powdered sugar.
- Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set.
- Spiced version: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry mix.
- Pistachio swap: Use finely chopped pistachios instead of walnuts for color and flavor.
- Vanilla bean: Replace vanilla extract with the seeds of 1/2 vanilla bean for a fragrant twist.
FAQ
Can I make them dairy-free?
Yes. Use a high-quality dairy-free butter stick that behaves like butter, not a spread from a tub.
The texture will be slightly less rich but still delicious.
Why did my cookies crack?
Small surface cracks are normal. Large cracks usually mean the dough was too dry or the oven ran hot. Make sure the almond flour is fresh and measure by scooping and leveling.
Do I have to add nuts?
No.
These are great without nuts. If skipping, you can add 1–2 tablespoons of finely shredded coconut or just leave them plain.
How do I keep the sugar coating from melting?
Roll once while warm, let cool fully, then roll again. Store in a cool, dry container away from steam or humidity.
Can I reduce the sugar?
You can cut the sugar in the dough to 1/4 cup.
The cookies will be less sweet, so the powdered sugar coating becomes more important for balance.
Final Thoughts
Almond Flour Snowball Cookies bring together simple ingredients for a classic, cozy treat. They’re easy to bake, pretty to serve, and naturally gluten-free. Keep a batch on hand for coffee breaks, holidays, or gifting.
Once you try them, they’ll become a go-to cookie in your rotation.