Pin it
These are the cookies that disappear first from any holiday tray. They look like tiny snowballs and taste like butter and almonds held together by powdered sugar.
I make a batch every December and again whenever a friend asks for a wedding dessert table. The dough comes together in one bowl and the bake time is short. The only real skill is waiting long enough to roll them in sugar twice.
What goes into the snowballs
The ingredient list is short, so each one matters. Use a good-quality butter and nuts that smell fresh when you open the bag. Powdered sugar gives the cookies their tender crumb and the snowy coating.
- Unsalted butter. Softened butter creams quickly and carries the almond and vanilla flavors.
- Powdered sugar. Dissolves into the dough for a meltaway texture rather than a crunchy bite.
- Ground almonds. The traditional nut here; they add richness and a faint crunch without weighing the cookie down.
- All-purpose flour. Holds the dough together. Measure it with the spoon-and-level method so the cookies stay tender.
- Vanilla and almond extracts. A small amount of almond extract amplifies the nutty flavor without tasting artificial.
- Salt. Just a pinch keeps the sweetness in balance.
Shaping and baking the cookies
- Cream the butter and sugar. Beat the softened butter, powdered sugar, salt, vanilla, and almond extract until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the nuts and flour. Mix in the finely ground almonds, then the flour, just until the dough starts to come together. Do not overmix.
- Shape the dough. Roll level tablespoons of dough into 1-inch balls and place them 1 inch apart on ungreased baking sheets.
- Bake low and slow. Bake at 325 degrees F (165 degrees C) for 15 to 18 minutes. The bottoms should be pale golden but the tops will still look light.
- Cool and coat twice. Roll the warm cookies in powdered sugar, let them cool completely on a rack, then roll again so the coating stays snowy.
Get the nut texture right
Grind whole almonds in a food processor until they look like coarse sand with a few flecks left. If you pulse too long you will make almond butter, which turns the dough greasy. A slightly rustic texture is what you want, so the cookies have tiny nutty bits in every bite. This is the same reason buttery pecan snowball cookies taste so good.
Why the double coat matters
The first roll in powdered sugar happens while the cookies are warm. The heat melts the sugar just enough to create a thin glaze that grips the surface. The second roll after cooling adds the fluffy white layer that makes these cookies look like snowballs. Skip the second roll and the cookies will look patchy and absorb humidity faster.
Swaps that still taste classic
You can replace the almonds with an equal weight of walnuts, hazelnuts, or pistachios. Each nut changes the flavor, but the method stays the same. For a stronger almond flavor, swap the vanilla extract for more almond extract, or add a little lemon zest with the butter. If you are building a cookie platter, these pair well with soft Italian Christmas cookies and Italian Easter cookies.
Store or freeze for later
Keep the coated cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers so the sugar coating does not stick. You can also freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen and add an extra 2 to 3 minutes. The classic ratios are well documented by cooks at Allrecipes, and King Arthur Baking has excellent guidance on measuring flour.
FAQs
- Can I use almond flour instead of ground almonds?
Finely ground whole almonds give the best texture because they keep a little rustic crunch. Almond flour is finer and can make the cookies slightly more delicate or greasy, so use it only if you adjust the amount.
- Why are my cookies dry and crumbly?
The most common cause is too much flour. Spoon the flour into your measuring cup and level it off, or better yet weigh it. Overbaking will also dry them out, so pull the cookies when the bottoms are pale golden.
- Can I freeze the dough or baked cookies?
Yes. Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag and bake from frozen with an extra 2 to 3 minutes. Baked cookies freeze well too, but wait to dust with sugar until after thawing.
- How long do Italian wedding cookies last?
Store them in an airtight container at room temperature for up to 1 week. Place parchment between layers so the powdered sugar coating does not stick.
- Can I make these with a different nut?
Walnuts, hazelnuts, pistachios, or pecans all work well. Swap by weight or volume and pulse them in a food processor until they look like coarse sand.
- Do I have to use almond extract?
No. You can use all vanilla extract if you prefer. The almond extract simply boosts the nutty aroma, but the cookies are still delicious without it.
