Today I am joining a virtual cookie exchange with my friends at #SundaySupper. Today we want to share with you cookie recipes to help get you through the holiday season. Can you believe it’s almost Christmas? I don’t, it’s just pure craziness. But it’s here and that means cookie season is upon us. However, every week is cookie season in my house. You know how I love to bake my cookies every Sunday and now I have an excuse to bake even more. I can guarantee there will be lots of cookie recipes in the next month. Today I am sharing with you Snowball Cookies, other known as Wedding Cookies. Yummy!
These cookies are light, fluffy and have an amazing almond flavor. Plus they are super easy to make too. I loved them so much I made a double batch, one for home and one for work. They are also the perfect cookie to make if you are out of eggs. Yup, no eggs involved in these cookies.
The Snowball Cookies are made with ground up almonds, flour, butter and almond and vanilla extract. I have to say the star of the show is the powdered sugar. You only need a half cup in the cookie and of course you need more for rolling the baked cookie in. These cookies kind of remind me of an elegant cookie I would get in Europe.
In the recipe, I didn’t have ground up almonds, so I used whole almonds and just ground them in my mini food processor. Super easy to do. So don’t worry if you don’t have ground almonds on hand. By the way, buy your almonds in bulk if you can, so much cheaper buying them this way.
- 2 sticks butter, unsalted, softened
- ½ cup powdered sugar
- 1½ tsp vanilla extract
- 1 tsp almond extract
- 1 tsp salt
- ¾ cup ground almonds
- 2¼ cups all purpose flour
- 1½ cups powdered sugar
- Preheat oven to 325 degrees
- Line two baking sheets with parchment paper
- In a large bowl, add butter, sugar, vanilla and almond extracts and salt; beat until well combined. Beat in ground almonds until combined. Beat in all purpose flour until just combined.
- Take about a teaspoon size of batter and roll into a ball. Place 1" apart on prepared baking sheet. Bake for 15 minutes, just until bottom starts to lightly brown.
- Meanwhile; in a medium bowl, add 1½ cups of powdered sugar.
- Take cookies out of the oven and let cool for about a minute. Roll into powdered sugar and place onto cooling rack. Once cookies completely cool, roll for a second time in powdered sugar.
- Place in a airtight container.
The calories should be less than what I posted. I had plenty of powdered sugar left over when I rolled them. I made two batches and still had left over powdered sugar.
These cookies would be beautiful, displayed on your counter to share with guests. Plus the cookies are sturdy enough that they will ship well. You can store them in an airtight container on your counter. I don’t think they would freeze well because of the powdered sugar.
I wanted to let you know that we are having a twitter party to discuss our favorite holiday memories, baking tips and more. It is scheduled for Tuesday, December 1st at 7:00pm (EST). Just use #Cookielicious. I would love it if you joined us!
Now time to heat up the oven and bake your favorite holiday cookies.
- Adaptable Marshmallow Bars by Get the Good Stuff
- Alfajores by Curious Cuisiniere
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chewy Gingersnaps by That Skinny Chick Can Bake
- Chocolate – Pear Biscotti by What Smells So Good?
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Coffee Cake Cookies by Pies and Plots
- Cowboy Cookies by Party Food and Entertaining
- Cranberry Orange Rugelach Cookies by My Imperfect Kitchen
- Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes
- Espresso-Ginger Sandwich Cookies by Wholistic Woman
- Espresso Snickerdoodles by Cosmopolitan Cornbread
- Frosted Ginger Spice Cookies by Daily Dish Recipes
- Funfetti Marshmallow Cookies by Brunch with Joy
- Gluten Free Hazelnut Truffle Cookies by Gluten Free Crumbley
- Gluten Free Nutella Stuffed Linzer Cookies by Fearless Dining
- Green Tea Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Kolaczki by Sew You Think You Can Cook
- Lemon Thumbprint Cookies by Cookin’ Mimi
- Macadamia Nut Butter Crisps by A Kitchen Hoor’s Adventures
- Mocha chocolate Chip cookies by Monica’s Table
- Mudslide Cookies by Books ‘n Cooks
- Nana’s Russian Teacakes byThe Crumby Cupcake
- Pfeffernüsse by Feeding Big
- Pistachio oatmeal cookies by Caroline’s Cooking
- Pizzelles by The Freshman Cook
- Snowball Cookies by Peanut Butter and Peppers
- Spiked Eggnog Cookies by Cindy’s Recipes and Writings
- Thai-Kissed Cookies by Culinary Adventures with Camilla
- Tipsy Chocolate Cherry Cookies by Christmas Tree Lane
- Toffee Squares by Ruffles & Truffles
- White Chocolate Dipped Gingersnaps by Sunday Supper
Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper
Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.
These are one of my favorite cookies! They are so dangerous to have around because I want to eat them ALL!
Jennifer @ Peanut Butter and Peppers says
Good morning Liz, I agree! This was the first time making them and I just love them. Very dangerous to have around! 🙂
I agree! These cookies *are* dangerous to have around. Just walking through the kitchen you’d have to “sample” one to make sure everything is Ok and if you just happen to walk through the kitchen two or three times a day well…. 😉
Liz Berg says
These are some of my favorite holiday cookies! I’ve never made them with almonds, but I bet they’re amazing!!!
Wendy, A Day in the Life on the Farm says
Almond snow ball cookies…..absolutely delicious
I can remember making these as a child and with my own children. I guess being from the south, we always used pecans.
It’s a wonderful recipe! Thanks for sharing your version!!
I make a version of snowball cookies almost every year. It is always well received!