Gallery: Step-by-Step: The Secret to Perfect Snowball Cookies Is Double-Dipping

  • Snowball Cookies

    A double dip in confectioner's sugar gives these almond-flavored butter cookies their signature white powdery appearance.

    Step 1: Toast Almonds

    Start by toasting 4 1/2 ounces of slivered almonds in a 325°F oven until golden brown and nutty-smelling.

    Step 2: Grind Almonds

    Grind the toasted almonds in a mini food processor or chopper. This almond meal gets mixed in with the flour to give the cookies their signature flavor and sandy texture.

    The Remaining Ingredients

    In addition to the almonds, we've got 1 scant cup of all-purpose flour (4 1/2 ounces; 130g), 1/2 teaspoon baking soda (3g), 1/4 teaspoon salt (1g), 4 ounces softened unsalted butter (1 stick; 115g), 3 tablespoons sugar (35g), a teaspoon of pure vanilla extract (5mL), and 1 1/2 cups of confectioner's sugar (about 200g).

    Step 3: Cream the Butter

    Cream together the butter, sugar, and vanilla in a stand mixer until light and fluffy. This incorporates air into the dough to make the cookies light and tender.

    Step 4: Beat in Flour

    Combine the almond meal with the flour, baking soda, and salt in a separate bowl, then pour it into the mixer with the mixer running on low speed.

    Step 5: Combine

    Beat on low speed until the mixture comes together into a thick dough.

    Step 6: Scoop!

    Scoop the cookies out with a 1-tablespoon cookie scoop onto a baking sheet lined with parchment paper.

    Step 7: Shape

    One at a time, pick up each cookie and roll it in your hands to form a nice, smooth ball. Transfer the entire baking sheet to the freezer for about 10 minutes. This will help the cookies retain their shape as they bake.

    Step 8: Bake

    Bake the cookies in a preheated 325°F oven until golden brown and set, about 22 minutes total, rotating the pan halfway through baking.

    Step 9: Coat in Sugar

    Let the cookies cool for about 10 minutes at room temperature, then toss them in confectioner's sugar to coat on all sides. Let them rest again until completely cool. The moisture from the cookies should turn the confectioner's sugar into a nice glaze. This will take about an hour. Finish by running the cookies through a second coat of confectioner's sugar.



    The finished cookies will last up to 2 weeks in a sealed container at room temperature.