Description
Delight in these classic Snowball Cookies, featuring a tender, buttery texture with a delicate almond flavor. Rolled generously in confectioners’ sugar, these melt-in-your-mouth treats are perfect for holiday celebrations or any time you’re craving a sweet, nutty cookie.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- ⅔ cup finely sifted/super-fine almond flour
- ½ teaspoon salt
Wet Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- ¼ cup + 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
Coating
- 1 cup confectioners’ sugar, for coating
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt to ensure they are well combined and aerated.
- Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the softened butter and granulated sugar on medium speed until the mixture becomes pale and creamy, about 2 minutes. Then add the vanilla and almond extracts and mix well.
- Combine Dough: Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough just comes together. Cover the dough and chill in the refrigerator for 15 to 20 minutes until firm enough to handle.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Position two racks in the upper and lower thirds of the oven and line two baking sheets with parchment paper.
- Shape Cookies: Roll the chilled dough into 1-inch balls, spacing them 2 inches apart on the prepared baking sheets. If the dough is crumbly due to over-chilling, knead it slightly by hand to make it pliable again.
- Bake Cookies: Bake the cookies for 12 to 14 minutes, rotating the pans from top to bottom and front to back halfway through baking. Cookies should be pale on top with lightly golden bottoms when done.
- Cool and Coat: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, dust the cookies thoroughly with confectioners’ sugar using a fine sieve or gently roll them in the sugar to coat evenly.
- Store Properly: Store the coated cookies in an airtight container for up to 5 days. Dust with confectioners’ sugar again just before serving for a fresh snowy effect.
- Freezing Instructions: To freeze dough, roll into balls and freeze on a baking sheet until firm, then transfer to a sealable bag, removing as much air as possible, and freeze for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to baking time. To freeze baked cookies, cool completely, store layered with parchment or foil in an airtight container, thaw to room temperature before serving, and re-dust with confectioners’ sugar.
Notes
- If dough becomes crumbly after refrigeration, knead gently by hand to make it easier to work with.
- Rotate baking sheets during baking for even cooking color.
- Cookies are best consumed within 5 days for optimal freshness.
- Freezing dough and baked cookies extends shelf life without compromising taste or texture.
- Use superfine almond flour for a smooth, tender texture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
