Almond Snowball Cookies

Ingredients

• 1 c almonds, finely chopped
• 1 c unsalted butter, softened (2 sticks)
• 1 c powdered sugar, divided
• 2 tsp vanilla extract
• 2 c all-purpose flour
• 1 tsp ground cinnamon

Instructions

• Preheat oven to 350 degrees F.
• Place your chopped almonds on a baking sheet and toast for 3 to 5 minutes in the oven. Once they’re aromatic and lightly browned, remove them from the oven and let them cool on the counter.
• Once the nuts are cool, beat together the softened butter, 1/2 cup powdered sugar, the vanilla extract, and the cinnamon in a large mixing bowl.
• Add flour to butter mixture in two phases, mixing until just combined after each addition. Stir in the toasted almonds by hand at the end.
• Use a small ice cream scoop or spoon to portion the dough and then roll it into 1-inch balls.
• Put your dough balls on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 14 to 16 minutes, or until the bottom edges of the cookies start to brown.
• Remove the cookies from oven and let cool for 5 minutes. Roll the warm cookies in the remaining 1/2 cup powdered sugar, and place on a wire rack to cool completely.

• Recipe Notes and Variations

  • For even more intense almond flavor, try adding a dash of almond extract to the batter.
  • If you bake a lot of cookies or really enjoy roasting vegetables, we recommend investing in a silicone baking mat, which will ensure that things never stick to your baking sheet! Owning one is a real game-changer in the long run. If you’d rather not, parchment paper is a fine substitute.
  • If these cookies get you in the more for even more almond, try whipping up a batch of Almond Butter Cookies with Chocolate Chips or these Easy Chocolate Pretzel Almond Cookies.