Indulge in the delightful melt-in-your-mouth experience of snowball cookies made with almond flour. These buttery treats are perfectly sweet and tender, making them an ideal addition to your holiday celebrations.
Their delicate texture and festive appearance make them a perfect gift for loved ones or a delightful addition to any holiday cookie platter. Enjoy the magic of the holidays with these irresistible almond flour snowball cookies!
Savor these delightful snowball cookies alongside a warm cup of tea or a glass of milk.
Almond Snowball Cookies Ingredients:
Butter: use softened butter, ideally leave out for 2 hours before baking the cookies.
Confectioner sugar : use store bought confectioners sugar which also has some corn starch in it.
Almond Flour: I used Almond Flour from Costco ( Kirkland brand)
Almond Flour Snowball Cookies Recipe
In a medium bowl add 4 tablespoons of softened butter and ¼th cup + 1 teaspoon confectioners sugar. Mix it well till light and smooth.
Add ½ teaspoon vanilla extract and mix it.
Add 1 ¼ cup almond flour and ⅛ teaspoon salt. Mix it well by pressing from the back of the spoon.
Now use your hands to mix it and make a soft non sticky dough. (If the dough is too dry, add small quantity of butter or milk to get the right consistency. But if the dough is too sticky, add small amount of almond flour)
Divide the dough to four equal parts, and make four small balls with each part. We get 16 small balls with this quantity.
Roll the balls without any cracks and arrange them on a parchment lined baking tray.
Preheat the oven to 325 F.
Bake the cookies for 17 -18 minutes. When the cookies are done they will look very pale, but don’t get tempted to over bake them. They will firm up as they cool.
After 5 minutes of resting transfer the cookies to a wire rack and let cool for another 8-10 minutes.
After 10 minutes roll the cookies in powdered sugar.
Rest the cookies in a wire rack until completely cool, atleast an hour. If desired dust them with more powdered sugar before serving.
Storing:
Almond Snowball Cookies stay fresh for 4-5 days in a air tight container and up to 10 days in the refrigerator.
To keep your cookies perfectly crisp and prevent them from becoming soft, simply add a piece of bread to the container where you store them. The bread will help absorb excess moisture, maintaining the ideal texture of your cookies for longer.
Easy Almond Flour Snowball Cookies (5 Ingredients)
Equipment
- Oven
Ingredients
- 1 ¼ cup almond flour
- ¼ cup + 1 teaspoon confectioners sugar
- 4 tablespoons softened butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup confectioners sugar ( for rolling the cookies after baking)
Instructions
- In a medium bowl add 4 tablespoons of softened butter and ¼th cup + 1 teaspoon confectioners sugar. Mix it well till light and smooth.
- Add ½ teaspoon vanilla extract and mix it.
- Add 1 ¼ cup almond flour and ⅛ teaspoon salt. Mix it well by pressing from the back of the spoon.
- Now use your hands to mix it and make a soft non sticky dough. (If the dough is too dry, add small quantity of butter or milk to get the right consistency. But if the dough is too sticky, add small amount of almond flour)
- You can also taste the dough to see if you need to add some more sugar.
- Divide the dough to four equal parts, and make four small balls with each part. We get 16 small balls with this quantity.
- Roll the balls without any cracks and arrange them on a parchment lined baking tray.
- Preheat the oven to 325 F.
- Bake the cookies for 17 -18 minutes. When the cookies are done they will look very pale, don’t get tempted to over bake them. They will firm up as they cool.
- After 5 minutes of resting transfer the cookies to a wire rack and let cool for another 8-10 minutes.
- After 10 minutes roll the cookies in powdered sugar.
- Rest the cookies in a wire rack until completely cool, atleast an hour. If desired dust them with more powdered sugar before serving.
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