There’s something magical about pulling a tray of Christmas Toasted Almond Snowball Cookies from the oven, that first whiff of buttery, nutty goodness takes me right back to my grandmother’s kitchen. She’d make these every December, her apron dusted with powdered sugar as she carefully rolled each warm cookie until it looked like a tiny snowball. Now, it’s my turn to carry on the tradition. These melt-in-your-mouth treats, with their delicate crunch of toasted almonds and sweet powdered sugar coating, are the perfect little bites of holiday cheer. They disappear fast at cookie swaps and look stunning on dessert trays, but honestly? I always stash a few away just for myself with a cup of hot cocoa.
Why You’ll Love These Christmas Toasted Almond Snowball Cookies
Trust me, these aren’t your average holiday cookies. Here’s why they’ll become your new Christmas staple:
- That irresistible buttery texture that practically melts on your tongue
- The nutty crunch of toasted almonds in every bite
- Their adorable snowball appearance, so festive on cookie trays
- Simple enough for beginner bakers (no fancy decorating skills needed!)
- The heavenly aroma that fills your kitchen while they bake
Seriously, one taste and you’ll understand why I make triple batches every December!
Ingredients for Christmas Toasted Almond Snowball Cookies
Gathering these simple ingredients is the first step to cookie magic. Here’s what you’ll need for that perfect buttery, nutty bite:
- 1 cup butter, softened: Use the real deal, not margarine, for that signature rich flavor
- 1/2 cup powdered sugar: Plus plenty extra for that snowy coating
- 1 tsp vanilla extract: Pure vanilla makes all the difference
- 2 cups all-purpose flour: Spoon and level it for perfect measurement
- 1 cup finely chopped toasted almonds: Toast them yourself for maximum flavor
- 1/4 tsp salt: Just enough to balance the sweetness
Pro tip: Take that butter out about an hour before baking, properly softened butter creams like a dream!
How to Make Christmas Toasted Almond Snowball Cookies
Okay, let’s get baking! These little snowballs come together so easily, but I’ll walk you through each step to ensure perfection. Don’t be fooled by their simple appearance; a few key techniques make all the difference between good cookies and “oh-my-gosh-can-I-have-another” cookies.
Step 1: Preparing the Dough
First, let’s make magic happen with that butter and sugar. Cream them together in a big bowl until they’re light and fluffy, about 2 minutes with a mixer. This step is crucial for that melt-in-your-mouth texture. Add the vanilla next, giving it a good mix. Now, slowly add your flour, almonds, and salt. The dough should come together nicely but still be slightly soft. If it’s too sticky, add a tablespoon more flour. Trust your hands here, you’ll know when it’s just right!
Step 2: Shaping and Baking
Time to make snowballs! Roll tablespoon-sized portions between your palms, aiming for about 1-inch balls. Keep them uniform so they bake evenly. Space them about 2 inches apart on your baking sheet; they won’t spread much, but need room to breathe. Bake until just lightly golden around the bottoms, 12-15 minutes. Watch closely after 10 minutes; we want pale, delicate cookies, not browned ones. They’ll firm up as they cool, promise!
Step 3: Coating in Powdered Sugar
Here’s where the magic happens! Let cookies cool just enough to handle (about 5 minutes), then roll in powdered sugar. This first coat will melt slightly into the warm cookies. After they’ve cooled completely (about 30 minutes), give them another roll in powdered sugar for that perfect snowy look. Pro tip: Use a small sieve to dust them lightly at the end for extra winter wonderland charm!
Tips for Perfect Christmas Toasted Almond Snowball Cookies
After years of making these (and eating way too many test batches), here are my can’t-miss secrets:
- Toast those almonds first! Spread them on a baking sheet at 350°F for 5-7 minutes until fragrant. Let them cool before chopping; it makes all the difference in flavor.
- Butter temperature matters. Too cold and it won’t cream properly, too warm and your cookies will spread. It should dent slightly when pressed.
- Store in an airtight container with parchment between layers. They’ll stay fresh for a week… If they last that long!
- For extra festive flair, add a tiny pinch of edible glitter to your final powdered sugar coating.
Follow these, and you’ll have the most irresistible snowballs on the cookie tray!
Ingredient Substitutions and Variations
Want to mix things up? Here are my favorite ways to play with this recipe while keeping that magical snowball texture:
- Swap almonds for pecans or walnuts: Different nuts bring their own toasty charm, though almonds give the most delicate crunch.
- Add a teaspoon of citrus zest: Orange or lemon zest brightens the flavor beautifully, especially if you love a little tang.
- Try almond extract: Replace half the vanilla with almond extract for an extra nutty punch.
- Go gluten-free: Use 1:1 gluten-free flour blend, but expect a slightly more crumbly texture.
Just remember: Too many changes at once can throw off the perfect balance, so pick one twist per batch!
Storing and Serving Christmas Toasted Almond Snowball Cookies
These delicate snowballs deserve proper care! Store them in an airtight container at room temperature; they’ll stay fresh and delicious for about a week (though they rarely last that long in my house). For serving, I love arranging them on a vintage cake stand with other holiday treats like peppermint bark and gingerbread men. They’re perfect alongside a pot of spiced tea or hot chocolate. Pro tip: If you’re gifting them, tuck a few in festive cookie tins with parchment between layers; they make the sweetest homemade presents!
Nutritional Information for Christmas Toasted Almond Snowball Cookies
Let’s be real, we’re not eating Christmas cookies for their health benefits! But since you’re curious, here’s the scoop per cookie (based on making 24 from this recipe): about 120 calories, 8g fat (4g saturated), 10g carbs, and 2g protein. Now, these numbers can vary depending on exactly how much powdered sugar sticks to each cookie (I won’t judge if yours get extra snowy!). The almonds add some healthy fats and protein, at least. My advice? Enjoy them mindfully, which basically means savor every buttery, nutty bite without guilt during the holidays!
Frequently Asked Questions About Christmas Toasted Almond Snowball Cookies
Over the years, I’ve gotten so many questions about these beloved cookies. Here are the ones that come up most often!
Can I freeze these snowball cookies?
Absolutely! They freeze beautifully for up to 3 months. I like to freeze them before the final powdered sugar coating, just pop them in an airtight container with parchment between layers. Thaw at room temperature, then give them their snowy finish right before serving.
How do I prevent my cookies from crumbling?
Two secrets: First, make sure your butter is properly softened (not melted) when creaming. Second, don’t overbake them; pull them out when they’re just barely golden on the bottom. That perfect 12-15 minute window makes all the difference!
Can I make these without nuts?
You can, but they won’t have that signature crunch. If allergies are a concern, try substituting toasted coconut flakes for a different but still delicious texture. The flavor changes, but they’ll still be wonderfully buttery.
Why do I need to roll them in powdered sugar twice?
That first roll while they’re still slightly warm helps the sugar stick and melt in a bit, creating a delicate glaze. The second roll after cooling gives them that picture-perfect snowy look. Skipping either step means less sweet, less festive cookies!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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Christmas Toasted Almond Snowball Cookies: 3 Secrets for Perfect Holiday Magic
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Christmas Toasted Almond Snowball Cookies are buttery, nutty, and coated in powdered sugar for a festive treat.
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped toasted almonds
- 1/4 tsp salt
- Additional powdered sugar for rolling
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Cream butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour, almonds, and salt, mixing until combined.
- Shape dough into 1-inch balls and place on baking sheets.
- Bake for 12-15 minutes until lightly golden.
- Let cool slightly, then roll in powdered sugar while warm.
- Cool completely and roll again in powdered sugar.
Notes
- Toast almonds for extra flavor before chopping.
- Store cookies in an airtight container to keep them fresh.
- For best results, use room-temperature butter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg