Almond Snowball Cookies Recipe

Introduction

Almond Snowball Cookies are delicate, buttery treats perfect for any occasion. These dairy-free, almond-flavored cookies have a tender texture and are coated in sweet powdered sugar for a delightful finish.

Ingredients

• 1 cup almond flour
• 2/3 cup powdered sugar (divided, 1/3 cup + 1/3 cup)
• 3 tablespoons melted dairy-free unsalted butter
• 1/3 cup chopped roasted almonds
• 1/2 teaspoon almond extract

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper and lightly oil the paper with cooking oil spray. Set aside.
2. Step 2: In a mixing bowl, combine almond flour, half of the powdered sugar, chopped roasted almonds, melted dairy-free butter, and almond extract.
3. Step 3: Stir to combine the ingredients, then use your hands to squeeze and form a dough ball. If the dough feels too dry, add a little more melted butter until it sticks and you can shape cookie balls.
4. Step 4: Divide the dough into 8 equal portions. Roll each piece gently into a ball and place on the prepared baking sheet, leaving about a thumb’s width of space between them.
5. Step 5: Slightly press the top of each cookie ball with your hand, making sure not to flatten them completely. The cookies should remain thick.
6. Step 6: Bake the cookies for 15 minutes on the center rack until they turn golden brown.
7. Step 7: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently into a bowl containing the remaining 1/3 cup powdered sugar.
8. Step 8: Roll each cookie in powdered sugar to coat thoroughly, then place them on a cooling rack to cool completely.

Tips & Variations

• For extra crunch, toast the chopped almonds lightly before adding them to the dough.
• You can substitute almond extract with vanilla extract for a milder flavor.
• Use finely ground almond flour for a smoother dough and delicate texture.
• If you prefer a sweeter cookie, increase the powdered sugar coating slightly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month; thaw at room temperature before serving. If the powdered sugar coating dulls, simply roll the cookies again in sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of dairy-free butter?

Yes, you can substitute regular unsalted butter if you are not avoiding dairy. The texture and flavor may be slightly richer.

How do I prevent the cookies from crumbling?

Make sure your dough is moist enough by adding a little extra melted butter if needed. Handle the dough gently and avoid overbaking to keep them tender and less crumbly.

Almond Snowball Cookies Recipe

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★★★★★

4.8 from 59 reviews

Delight in these Almond Snowball Cookies, a gluten-free and dairy-free treat made with almond flour, roasted almonds, and a hint of almond extract. These bite-sized cookies are baked until golden and coated in powdered sugar for a melt-in-your-mouth texture, perfect for holiday gatherings or a cozy snack.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 cup Almond Flour
• 2/3 cup Powdered Sugar (divided, 1/3 cup + 1/3 cup)
• 1/3 cup Chopped Roasted Almonds
• 1/2 teaspoon Almond Extract

Wet Ingredients

• 3 tablespoons Melted Dairy-Free Butter (Unsalted)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C). Line a baking sheet with parchment paper and lightly spray the paper with cooking oil to prevent sticking. Set aside.
2. Mix Dry and Wet Ingredients: In a mixing bowl, combine the almond flour, half of the powdered sugar (1/3 cup), chopped roasted almonds, melted dairy-free butter, and almond extract. Stir thoroughly to distribute all ingredients evenly.
3. Form Dough: Use your hands to squeeze and knead the mixture into a dough ball. If the dough feels too dry and crumbly, add a little extra melted vegan butter, one teaspoon at a time, until the dough holds together and can be shaped.
4. Shape Cookies: Divide the dough into 8 equal portions. Roll each portion gently into a ball and place them spaced out on the prepared baking sheet with about a thumb’s distance between each cookie.
5. Flatten Slightly: Press down slightly on the top of each cookie ball with your hand to flatten them a bit, keeping them thick in shape for a soft interior.
6. Bake: Bake on the center rack of your oven for 15 minutes or until the cookies turn golden brown on the edges.
7. Cool Before Coating: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, making them easier to handle for coating.
8. Coat with Powdered Sugar: Transfer cookies gently to a bowl filled with the remaining 1/3 cup of powdered sugar. Roll the cookies carefully to coat them completely in powdered sugar.
9. Final Cooling: Place the coated cookies on a cooling rack until completely cool to set the sugar coating perfectly.

Notes

• Using almond flour makes these cookies naturally gluten-free and adds a rich, nutty flavor.
• If you prefer, swap dairy-free butter with regular unsalted butter for a non-vegan version.
• Adding extra melted butter will help if the dough is too dry; do this incrementally to avoid making the dough too wet.
• Ensure the cookies cool completely before serving to maintain their delicate texture and sugar coating.
• Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Keywords: Almond Snowball Cookies, Gluten-Free Cookies, Dairy-Free Cookies, Vegan Cookies, Almond Flour Cookies, Holiday Cookies, Easy Baking