Almond Snowball Cookies Recipe
User Reviews
5
Almond Snowball Cookies Recipe
Description
This recipe starts by creaming unsalted butter with powdered sugar and vanilla until smooth, then gradually incorporating all-purpose flour, salt, almond flour, and orange zest. The dough is slightly sticky but manageable for shaping into approximately 1-inch balls. Arranged spaced on a lined baking sheet, the cookies bake at 400°F until their bottoms turn golden and edges just begin to color, preserving softness inside.
Once baked and cooled briefly, the cookies are rolled in a generous amount of powdered sugar, which may be repeated to achieve a snowy coating characteristic of these treats. The orange zest adds subtle brightness balancing the rich almond and buttery flavor, while the almond flour contributes to a tender crumb.
These cookies make about 38 to 40 pieces, ideal for sharing during holidays or occasions. The dough consistency and baking time are important to prevent under or overbaking, ensuring a soft crumb and slightly crisp edges.
Measuring flour properly by spooning and leveling is advised for consistent results.
Ingredients
- 1/2 lb butter 16 Tbsp) softened at room temperature, unsalted
- 1/2 cup powdered sugar plus 1 1/2 cups more for rolling cookies
- 1 tsp vanilla extract
- 2 cups all-purpose flour *measured correctly
- 1/2 tsp salt I used fine sea salt, fine
- 1 cup almond flour or fine almond meal
- 1/2 Tbsp orange zest from 1 medium orange
Instructions
Prep:
- Preheat the oven to 400°F. Line a 3/4 size cookie sheet or 2 regular cookie sheets with parchment paper.
How to Make Snowball Cookies:
- In the bowl of a stand mixer fitted with whisk attachment, cream together 1/2 lb butter, 1/2 cup powdered sugar and 1 tsp vanilla, until smooth.
- Switch to paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well blended. The dough will stick slightly to the spatula but not to finger tips. If very sticky, add 1-2 Tbsp more flour.
- Shape dough into 1-inch balls (a small ice cream scoop makes it easy and exact). Place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies. Don't make them too large or they won't bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and cool 5 min.
- Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot). Transfer cookies to wire rack to cool completely.
- Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve for a snowy look.
Notes
- Spoon and level flour when measuring for accurate amounts.
- Shape dough into 1-inch balls for even baking and proper texture.
- Ensure cookies are lightly golden on bottoms and edges to maintain softness inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 38cookies
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbs | 7g | |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 31mg | 1% |
| Potassium | 8mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
