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There’s something magical about snowball cookies, isn’t there? That melt-in-your-mouth texture, the gentle shower of powdered sugar, the way they practically dissolve into buttery bliss… but I’ve always wondered—what if we gave that classic a little nutty twist? Enter these Almond Butter Snowball Cookies. They keep everything you love about the original—the tender crumb, the snowy exterior—but add a deep, toasty richness from almond butter that honestly takes them to a whole new level. They’re still incredibly simple to make, requiring just one bowl and no fancy equipment. The aroma that fills your kitchen while they bake is pure comfort… warm, nutty, and sweet. They’re the perfect little treat to have with an afternoon coffee, to pack into holiday tins, or to simply enjoy because, well, you deserve a cookie.

Recipe Overview

Why You’ll Love This Almond Butter Snowball Cookies

An incredible, melt-in-your-mouth texture. The combination of finely ground nuts and the classic snowball method creates a cookie that’s tender, crumbly, and literally dissolves on your tongue.
A deep, nutty flavor that’s so much more interesting. Swapping in almond butter for part of the regular butter adds a wonderful roasted nuttiness that makes these cookies feel gourmet, without any extra effort.
They’re deceptively simple to make. Honestly, if you can mix ingredients in a bowl and roll dough into balls, you can make these. There’s no chilling required and the process is wonderfully straightforward.
They look absolutely beautiful. That final roll in powdered sugar gives them such an elegant, festive look. They’re little edible snowballs that are guaranteed to impress anyone you share them with.

Ingredients & Tools

115 g unsalted butter, softened
60 g smooth almond butter
40 g powdered sugar, plus much more for coating
1 tsp vanilla extract
1/4 tsp almond extract (trust me on this!)
125 g all-purpose flour
30 g almond flour
1/4 tsp salt

Tools: A medium mixing bowl, a hand mixer or a sturdy spatula, a baking sheet, and parchment paper.

The almond butter is the star here, so use a good one you enjoy the taste of on its own. The almond extract might seem like a small thing, but it really amplifies the nutty aroma and makes the flavor pop. Don’t skip it!

Nutrition (per serving)

Calories: 120 kcal
Protein: 2 g
Fat: 8 g
Carbohydrates: 10 g
Fiber: 1 g

Serves: 18 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Your butter needs to be properly softened. This is non-negotiable for the right texture. It should be cool to the touch but yield easily when you press it. If it’s melty or oily, the cookies will spread too much.
Stir your almond butter well. The oils naturally separate, so give it a really good stir in the jar before you measure it out. You want a uniform, creamy consistency for the dough.
Why both almond butter AND almond flour? The almond butter gives that rich, deep flavor, while the almond flour contributes to the signature tender, crumbly texture. They work together to create the perfect cookie.
Don’t overmix the dough. Once you add the dry ingredients, mix just until no streaks of flour remain. Overworking the dough can lead to tough cookies, and we want them to be delicate.

How to Make Almond Butter Snowball Cookies

Step 1: Start by preheating your oven to 160°C (325°F) and lining a baking sheet with parchment paper. In your mixing bowl, combine the softened butter and almond butter. Using a hand mixer on medium speed (or a lot of elbow grease with a spatula), beat them together for about 1-2 minutes until they’re completely smooth, creamy, and well-combined. You’ll notice the mixture lighten in color just a little bit.

Step 2: Add the 40 grams of powdered sugar, vanilla extract, and that all-important almond extract to the butter mixture. Beat again on low speed initially to incorporate the sugar (so it doesn’t fly everywhere), then increase to medium until the mixture is fluffy and pale. This step is key for introducing air, which helps with the texture.

Step 3: Now for the dry ingredients. Add the all-purpose flour, almond flour, and salt directly into the bowl. Switch to a spatula for this part. Gently fold everything together. You’re looking for the flour to disappear and a soft, slightly crumbly dough to form. It might not look completely cohesive at first, but if you press it between your fingers, it should hold together easily.

Step 4: It’s time to shape your snowballs! Scoop up about a tablespoon of dough—I like to use a small cookie scoop for uniformity, but a spoon works perfectly. Roll the dough between your palms into smooth, tight balls. Place them about 2-3 cm apart on your prepared baking sheet; they don’t spread much, so you don’t need a ton of space.

Step 5: Bake for 14-16 minutes. The cookies are done when the bottoms are just lightly golden and the tops are set. They should still be very pale on top—do not let them brown. The trick is to take them out when they still look a little underdone, as they continue to firm up on the hot tray.

Step 6: This is the most important part! Let the cookies cool on the baking sheet for exactly 10-15 minutes. They are far too fragile to handle when they first come out of the oven. They need to be warm, not hot, to the touch. While they cool, pour a generous amount of powdered sugar (I’m talking at least a cup) into a shallow bowl.

Step 7: Once the cookies are just cool enough to handle, gently roll each one in the powdered sugar. Coat them thoroughly—this is the first coat, which will mostly soak in. Place them on a wire rack to cool completely. You’ll notice the sugar starts to look a little translucent.

Step 8: The final flourish! Once the cookies are completely cool to the touch, give them a second roll in the powdered sugar. This coat is what gives them that classic, snowy, pristine white appearance. And there you have it—perfect, beautiful, melt-in-your-mouth Almond Butter Snowball Cookies.

Serving Suggestions

Complementary Dishes

A simple cheese board — The salty, sharp notes of a good aged cheddar or manchego create a fantastic contrast with the sweet, nutty cookies.
A warm bowl of tomato soup — Honestly, the combination of savory, creamy soup and a sweet, crumbly cookie is an underrated comfort food pairing.
Fresh citrus salad — Segments of orange or grapefruit cut through the richness of the cookies and cleanse the palate beautifully.

Drinks

Hot black coffee — The bitterness of the coffee is the perfect counterpoint to the sweetness of the cookie, making each bite and sip feel balanced.
Earl Grey tea — The bergamot in the tea has a lovely floral-citrus note that dances wonderfully with the almond flavor.
A glass of cold milk — A classic for a reason. It’s simple, nostalgic, and the creamy milk just works magic with the crumbly texture.

Something Sweet

Dark chocolate-dipped strawberries — The intense, slightly bitter chocolate and fresh berry flavor provide a different kind of sweet experience that complements rather than competes.
A small scoop of vanilla bean ice cream — Sandwich a slightly warm cookie around a scoop of ice cream for an incredible, textural dessert mash-up.
Lemon bars — The bright, zesty punch of a lemon bar is a fantastic palate-cleanser after the rich, nutty cookies.

Top Mistakes to Avoid

Using melted butter. This is the number one reason snowball cookies spread and lose their shape. Your butter must be softened but still cool. If it’s liquid, your dough will be greasy and the cookies will be flat.
Overbaking the cookies. We’re going for a pale color here. The moment you see golden edges, they’re done. Any longer and they’ll be dry and crumbly in a bad way, losing that melt-in-your-mouth quality.
Rolling in powdered sugar when the cookies are too hot. If you do this, the sugar will instantly melt and create a weird, sticky, translucent glaze instead of a snowy coat. Patience is key—wait until they’re just warm.
Skipping the second sugar coating. The first coat sort of melts into the warm cookie. The second coat, applied after cooling, is what gives you that beautiful, winter-wonderland, snowy finish. Don’t miss this step!

Expert Tips

Tip: For an extra layer of flavor, toast your almond flour in a dry skillet over medium heat for 3-4 minutes until fragrant before using it. This deepens the nutty taste incredibly and makes your kitchen smell amazing.
Tip: If your dough feels too soft or sticky to roll after mixing, pop the whole bowl into the refrigerator for 15-20 minutes. This will firm up the fats just enough to make rolling a breeze.
Tip: Use a sifter or a fine-mesh strainer for the final powdered sugar coating. It creates a much lighter, more even, and professional-looking dusting than just rolling in a bowl.
Tip: Make them ahead! These cookies freeze beautifully. You can freeze the shaped, unbaked dough balls on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the baking time. Or, freeze the fully baked and cooled cookies.

FAQs

Can I use a different nut butter?
You absolutely can! Cashew butter would be lovely and mild, while peanut butter would give you a more pronounced peanut flavor—like a peanut butter snowball. Just make sure it’s a smooth, natural-style butter without any added sugar or stabilizers, as that can throw off the texture and sweetness of the recipe.

My dough is too crumbly and won’t hold a ball shape. What happened?
This usually means your flour was measured a little heavy, or your almond butter was particularly thick. Don’t worry! Just add a teaspoon of cold water or milk at a time to the dough, mixing gently with your spatula, until it just comes together. A little goes a long way, so add liquid slowly.

Can I make these gluten-free?
Yes, with one simple swap! Use a 1:1 gluten-free all-purpose flour blend in place of the regular all-purpose flour. The almond flour is naturally gluten-free, so that stays the same. The texture might be a tiny bit more delicate, but they’ll be just as delicious.

Why did my cookies spread too much?
This almost always comes down to butter temperature. If your butter was too soft or melty, the cookies will spread. Another culprit could be over-mixing once the flour was added, which develops gluten and can cause spreading. Next time, ensure your butter is just softened and mix the dry ingredients only until combined.

How should I store these, and how long do they keep?
Store them in an airtight container at room temperature for up to a week. Layer them between sheets of parchment paper so they don’t stick together. If you need to keep them longer, they freeze perfectly for up to 3 months. Just thaw at room temperature and maybe give them a light re-dusting with powdered sugar before serving.

Almond Butter Snowball Cookies

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 18

Total Time 30 minutes

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Make the best Almond Butter Snowball Cookies with this easy recipe. They're tender, nutty, and coated in powdered sugar for a festive treat. Get the recipe now!

Ingredients

For the Ingredients

115 g unsalted butter (softened)
60 g smooth almond butter
40 g powdered sugar (plus much more for coating)
1 tsp vanilla extract
0.25 tsp almond extract
125 g all-purpose flour
30 g almond flour
0.25 tsp salt

Instructions

01
Start by preheating your oven to 160°C (325°F) and lining a baking sheet with parchment paper. In your mixing bowl, combine the softened butter and almond butter. Using a hand mixer on medium speed (or a lot of elbow grease with a spatula), beat them together for about 1-2 minutes until they’re completely smooth, creamy, and well-combined. You’ll notice the mixture lighten in color just a little bit.
02
Add the 40 grams of powdered sugar, vanilla extract, and that all-important almond extract to the butter mixture. Beat again on low speed initially to incorporate the sugar (so it doesn’t fly everywhere), then increase to medium until the mixture is fluffy and pale. This step is key for introducing air, which helps with the texture.
03
Now for the dry ingredients. Add the all-purpose flour, almond flour, and salt directly into the bowl. Switch to a spatula for this part. Gently fold everything together. You’re looking for the flour to disappear and a soft, slightly crumbly dough to form. It might not look completely cohesive at first, but if you press it between your fingers, it should hold together easily.
04
It’s time to shape your snowballs! Scoop up about a tablespoon of dough—I like to use a small cookie scoop for uniformity, but a spoon works perfectly. Roll the dough between your palms into smooth, tight balls. Place them about 2-3 cm apart on your prepared baking sheet; they don’t spread much, so you don’t need a ton of space.
05
Bake for 14-16 minutes. The cookies are done when the bottoms are just lightly golden and the tops are set. They should still be very pale on top—do not let them brown. The trick is to take them out when they still look a little underdone, as they continue to firm up on the hot tray.
06
This is the most important part! Let the cookies cool on the baking sheet for exactly 10-15 minutes. They are far too fragile to handle when they first come out of the oven. They need to be warm, not hot, to the touch. While they cool, pour a generous amount of powdered sugar (I’m talking at least a cup) into a shallow bowl.
07
Once the cookies are just cool enough to handle, gently roll each one in the powdered sugar. Coat them thoroughly—this is the first coat, which will mostly soak in. Place them on a wire rack to cool completely. You’ll notice the sugar starts to look a little translucent.
08
The final flourish! Once the cookies are completely cool to the touch, give them a second roll in the powdered sugar. This coat is what gives them that classic, snowy, pristine white appearance. And there you have it—perfect, beautiful, melt-in-your-mouth Almond Butter Snowball Cookies.