Christmas cookies are honestly my favorite part of the entire holiday season – there’s something so magical about spending a cozy afternoon baking cookies that fill your house with cinnamon, vanilla, and peppermint aromas. I start my Christmas cookie baking marathon the first weekend of December and don’t stop until every neighbor, teacher, and coworker has received a beautiful tin filled with homemade love. These 10 Christmas cookie recipe ideas are my go-to collection that covers all the classic flavors everyone expects plus a few special ones that always steal the show at cookie exchanges.
The Classic Christmas Sugar Cookies with festive decorating are non-negotiable for me – they’re what Christmas tastes like. The warm and spicy Gingerbread Cookies bring that nostalgic flavor we all crave during the holidays. The Peppermint Chocolate Cookies combine two of the best Christmas flavors, while the Snickerdoodle Christmas Cookies with their cinnamon-sugar coating are always crowd favorites. The festive Christmas M&M Cookies are colorful and fun, perfect for kids and cookie platters. The stunning Red Velvet Christmas Cookies with cream cheese frosting are show-stoppers, and the White Chocolate Cranberry Cookies bring those classic holiday colors and flavors. The Chocolate Crinkle Cookies with their cracked powdered sugar coating look like little snow-covered hills, the Eggnog Cookies taste like the holiday drink in cookie form, and the Almond Snowball Cookies are buttery, melt-in-your-mouth perfection.
What makes these Christmas cookie recipes so special is how they create traditions and memories that last way longer than the cookies themselves. Baking Christmas cookies is about more than just dessert – it’s about the music playing, the flour on your nose, the kids sneaking dough, and sharing something made with love. These recipes will become your holiday traditions too!
1. Classic Christmas Sugar Cookies
Classic Christmas sugar cookies are the ultimate holiday tradition with soft, buttery cookies perfect for decorating with colorful frosting and sprinkles. The combination of tender sugar cookie with sweet frosting creates these festive treats that have been bringing joy to families for generations. I’ve been making these cookies every Christmas for over fifteen years because they’re the perfect canvas for creativity and the recipe never fails. The key is not overbaking them so they stay soft and rolling them to the right thickness for perfect texture. This has become my most-made holiday cookie because decorating them with family is one of our favorite traditions. Every bite delivers buttery, sweet cookie that tastes like Christmas memories.
Ingredients
For the cookies:
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
For the frosting:
- 4 cups powdered sugar
- 4 tablespoons butter, softened
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring (red, green, etc.)
- Sprinkles for decorating
Steps
Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl using an electric mixer, cream the softened butter and sugar for three to four minutes until light and fluffy. The mixture should be pale and airy – this extended creaming creates the tender texture that makes these cookies special. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts. The almond extract adds wonderful depth of flavor that makes these taste like bakery cookies.
Step 2: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix – stop as soon as you no longer see streaks of flour. The dough will be soft and slightly sticky. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least two hours or overnight. Chilling is essential for sugar cookies – it makes the dough easier to roll and prevents excessive spreading during baking.
Step 3: Preheat your oven to 350°F and line baking sheets with parchment paper. Remove one disk of dough from the refrigerator and let it sit at room temperature for about five minutes to soften slightly. On a lightly floured surface, roll the dough to about ¼ inch thickness. Don’t roll too thin or the cookies will be crispy instead of soft. Use cookie cutters to cut out Christmas shapes – trees, stars, snowflakes, gingerbread men, stockings, ornaments, whatever you like. Place the cut cookies on prepared baking sheets about one inch apart.
Step 4: Bake for eight to ten minutes until the edges are just barely set but the centers still look soft and pale. This is crucial – don’t let them brown at all or they’ll be hard instead of soft. The cookies should look slightly underbaked when you take them out. Let them cool on the baking sheet for five minutes before carefully transferring to a wire rack to cool completely. They must be completely cool before frosting or the frosting will melt.
Step 5: Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk, beating until smooth and fluffy. Add the vanilla extract. Divide the frosting into separate bowls and add food coloring to create different colors. Spread or pipe the frosting onto the cooled cookies. Decorate with sprinkles while the frosting is still wet. Let the frosting set for about thirty minutes to one hour. These classic Christmas sugar cookies are soft, buttery, and perfect for decorating. They’re a holiday tradition that brings families together. The decorated cookies look beautiful and taste amazing.
Prep Time: 30 minutes (plus 2 hours chilling)
Baking Time: 10 minutes per batch
Servings: 36-48 cookies (depending on cutter size)
2. Gingerbread Cookies
Gingerbread cookies are the quintessential Christmas cookie with warm spices, molasses, and that iconic gingerbread flavor. The combination of ginger, cinnamon, cloves, and molasses creates these aromatic cookies that smell like the holidays. I developed this recipe when I wanted gingerbread cookies that were perfectly spiced and held their shape for decorating. The key is using fresh spices and the right amount of molasses for deep flavor without bitterness. This has become my favorite traditional holiday cookie because the spices make the whole house smell amazing. Every bite delivers that perfect gingerbread warmth.
Ingredients
- 3½ cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ⅔ cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Royal icing or decorating frosting (optional)
Steps
Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. The combination of spices is what makes gingerbread special – don’t skimp on them. Set aside. In a large bowl, cream the softened butter and brown sugar for three to four minutes until fluffy. Add the molasses and beat until well combined. The molasses will make the mixture darker and more aromatic. Add the egg and vanilla extract, beating until incorporated.
Step 2: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick, soft, and very fragrant from all the spices. Divide the dough in half and shape each half into a flat disk. Wrap in plastic wrap and refrigerate for at least three hours or overnight. Gingerbread dough needs thorough chilling to make it easy to roll and to help the cookies hold their shape.
Step 3: Preheat your oven to 350°F and line baking sheets with parchment paper. Remove one disk of dough from the refrigerator. On a lightly floured surface, roll the dough to about ¼ inch thickness for sturdy cookies that hold up well for decorating. Use gingerbread man cookie cutters or other Christmas shapes. Carefully transfer the cut cookies to the prepared baking sheets, placing them about one inch apart.
Step 4: Bake for ten to twelve minutes until the edges are firm and the centers are set. The cookies should look dry on top but shouldn’t brown too much. Let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. Gingerbread cookies firm up as they cool.
Step 5: Once completely cool, decorate with royal icing if desired. Use white icing to create details like buttons, faces, and trim on gingerbread men. Let the icing dry completely before storing or stacking. These gingerbread cookies are perfectly spiced with wonderful warm flavor. They’re sturdy enough for decorating and taste like Christmas tradition. They’re the classic holiday cookie everyone loves.
Prep Time: 25 minutes (plus 3 hours chilling)
Baking Time: 12 minutes per batch
Servings: 24-30 cookies
3. Peppermint Chocolate Cookies
Peppermint chocolate cookies combine rich chocolate with refreshing peppermint creating the perfect holiday flavor combination. The combination of fudgy chocolate cookie with candy cane pieces creates these festive treats. I created this recipe when I wanted to capture the classic Christmas peppermint-chocolate pairing in cookie form. The key is using quality cocoa powder and crushing candy canes for that signature peppermint crunch. This has become my favorite chocolate Christmas cookie because the peppermint makes them so festive. Every bite has rich chocolate with refreshing mint.
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1½ cups semi-sweet chocolate chips
- ¾ cup crushed candy canes (about 8-10 candy canes)
- Extra crushed candy canes for topping
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Crush the candy canes by placing them in a zip-top bag and crushing with a rolling pin. You want small pieces, not powder.
Step 2: In a large bowl, cream the butter and sugar for three to four minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and peppermint extracts. The peppermint extract is essential for that minty flavor. Mix until combined.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and very chocolatey. Fold in the chocolate chips and ¾ cup of crushed candy canes using a wooden spoon. The candy cane pieces add wonderful peppermint flavor and crunch.
Step 4: Scoop the dough into balls about 1½ tablespoons each. Roll in the extra crushed candy canes to coat the outside. Place on prepared baking sheets about two inches apart. The candy cane coating makes them look festive and adds extra peppermint.
Step 5: Bake for eleven to thirteen minutes until the edges are set but the centers still look soft. Don’t overbake – these should stay fudgy. Let cool on the baking sheet for five minutes before transferring to a wire rack. These peppermint chocolate cookies are rich and festive with perfect chocolate-mint flavor. The crushed candy canes add wonderful crunch. They’re the perfect holiday chocolate cookie.
Prep Time: 20 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
4. Snickerdoodle Christmas Cookies
Snickerdoodle Christmas cookies are soft and chewy with cinnamon-sugar coating, made festive with red and green sugar. The combination of classic snickerdoodle flavor with holiday colors creates these cheerful treats. I developed this recipe when I wanted to make snickerdoodles more Christmas-themed. The key is the proper cinnamon-sugar ratio and rolling them in colored sugar. This has become my favorite festive twist on a classic because they’re so pretty. Every bite has that perfect snickerdoodle tang with cinnamon sweetness.
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For coating:
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- Red and green decorating sugar
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. The cream of tartar is what gives snickerdoodles their signature tangy flavor – don’t skip it. Set aside.
Step 2: In a large bowl, cream the butter and sugar for three to four minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Mix until combined. Gradually add the dry ingredients, mixing until just combined. The dough will be soft.
Step 3: Prepare the coating: In a shallow bowl, mix the ½ cup sugar with the cinnamon. In two separate small bowls, place red decorating sugar in one and green decorating sugar in the other. Scoop the dough into balls about 1½ tablespoons each.
Step 4: Roll each ball first in the cinnamon-sugar mixture to coat. Then roll half the cookies in red sugar and half in green sugar for a festive Christmas look. Place on prepared baking sheets about two inches apart. The colorful sugar coating makes these look like Christmas.
Step 5: Bake for ten to twelve minutes until the edges are set but the centers still look soft and puffy. The cookies will puff up and then deflate slightly – this is normal. Let cool on the baking sheet for five minutes before transferring to a wire rack. These snickerdoodle Christmas cookies are soft and tangy with festive colors. The cinnamon-sugar with colored sugar is beautiful. They’re a fun twist on the classic.
Prep Time: 20 minutes
Baking Time: 12 minutes per batch
Servings: 36 cookies
5. Christmas M&M Cookies
Christmas M&M cookies are loaded with red and green M&Ms creating colorful, festive chocolate chip-style cookies. The combination of classic cookie dough with holiday M&Ms makes these cheerful and delicious. I created this recipe when I wanted a simple but festive cookie. The key is using plenty of M&Ms for maximum color and impact. This has become my favorite easy Christmas cookie because they’re so colorful and kids love them. Every bite has chocolate cookie with crunchy candy.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups red and green M&Ms (plus extra for topping)
- 1 cup semi-sweet chocolate chips (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream the butter, granulated sugar, and brown sugar for three to four minutes until light and fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Mix until combined. Gradually add the dry ingredients, mixing until just combined. Fold in the red and green M&Ms and chocolate chips if using. The colorful M&Ms make these instantly festive.
Step 3: Scoop the dough into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. Press a few extra M&Ms on top of each cookie for visual appeal. This makes sure you see the colors on top after baking.
Step 4: Bake for eleven to thirteen minutes until the edges are golden but the centers still look soft. The M&Ms will soften slightly but hold their shape and color. Don’t overbake – these should stay chewy.
Step 5: Let cool on the baking sheet for five minutes before transferring to a wire rack. The M&Ms will firm back up as they cool. These Christmas M&M cookies are colorful and festive with candy in every bite. The red and green M&Ms make them perfect for the holidays. They’re simple but always a hit.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
6. Red Velvet Christmas Cookies
Red velvet Christmas cookies feature that signature red color with cream cheese frosting creating festive, elegant treats. The combination of cocoa and buttermilk with vibrant red makes these perfect for Christmas. I developed this recipe when I wanted red velvet in cookie form. The key is achieving that perfect red velvet flavor and color. This has become my favorite elegant Christmas cookie because they’re so beautiful. Every bite has red velvet flavor with tangy frosting.
Ingredients
For cookies:
- 2½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For frosting:
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar for three to four minutes until fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Add the red food coloring, white vinegar, buttermilk, and vanilla extract. The vinegar reacts with the baking soda for the signature red velvet texture. Mix until evenly red. Gradually add the dry ingredients, mixing until just combined.
Step 3: Drop rounded tablespoons of dough onto prepared baking sheets about two inches apart. The cookies will spread slightly. Bake for ten to twelve minutes until the edges are set but centers still look soft.
Step 4: Let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. They must be completely cool before frosting. Make the frosting: Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until fluffy. Add the vanilla.
Step 5: Spread or pipe frosting onto cooled cookies. The white frosting against the red cookie is perfect for Christmas. These red velvet Christmas cookies are beautiful and delicious with classic red velvet flavor. The cream cheese frosting is essential. They’re elegant and festive.
Prep Time: 25 minutes
Baking Time: 12 minutes per batch
Servings: 30 cookies
7. White Chocolate Cranberry Cookies
White chocolate cranberry cookies combine sweet white chocolate with tart dried cranberries creating festive flavor and color. The combination of creamy chocolate and ruby red cranberries is perfect for Christmas. I created this recipe when I wanted holiday cookies with fruit. The key is using quality white chocolate chips and chopped dried cranberries. This has become my favorite fruity Christmas cookie because the colors are so festive. Every bite has sweet chocolate with tart cranberry.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups white chocolate chips
- 1 cup dried cranberries, chopped
- ½ cup chopped pecans (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream the butter, granulated sugar, and brown sugar for three to four minutes until fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Mix until combined. Gradually add the dry ingredients, mixing until just combined. Fold in the white chocolate chips and chopped dried cranberries. If using pecans, add them now. The red cranberries and white chocolate look beautiful together.
Step 3: Scoop the dough into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart. The cranberries and white chocolate should be visible throughout the dough.
Step 4: Bake for eleven to thirteen minutes until the edges are lightly golden but the centers still look soft. The white chocolate will soften and the cranberries will be chewy. Don’t overbake.
Step 5: Let cool on the baking sheet for five minutes before transferring to a wire rack. These white chocolate cranberry cookies are festive with beautiful colors. The sweet-tart combination is delicious. They’re perfect for the holidays.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
8. Chocolate Crinkle Cookies
Chocolate crinkle cookies are intensely chocolatey with beautiful crackled appearance from powdered sugar coating. The combination of fudgy chocolate with dramatic white cracks makes these stunning. I developed this recipe when I wanted showstopping Christmas cookies. The key is rolling them generously in powdered sugar. This has become my favorite impressive cookie because they look so professional. Every cookie has unique crackled patterns.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 oz semi-sweet chocolate, melted and cooled
- 1½ cups powdered sugar for rolling
Steps
Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs one at a time, whisking well after each. Add the vanilla and melted chocolate. Whisk until smooth.
Step 2: Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very soft and chocolatey. Cover and refrigerate for at least three hours or overnight. The dough must be well-chilled for crinkle cookies.
Step 3: Preheat your oven to 350°F and line baking sheets with parchment paper. Place the powdered sugar in a shallow bowl. Scoop the chilled dough into balls about one tablespoon each. Roll each ball generously in powdered sugar, coating very thickly. The thick coating creates dramatic cracks.
Step 4: Place on prepared baking sheets about two inches apart. Don’t flatten them. Bake for twelve to fourteen minutes until puffed and crackled. The chocolate cookie will show through white powdered sugar cracks. The centers should still look slightly soft.
Step 5: Let cool on the baking sheet for five minutes before transferring to a wire rack. These chocolate crinkle cookies are stunning with beautiful appearance and intense chocolate flavor. The crackled effect is dramatic. They’re perfect for impressing guests.
Prep Time: 20 minutes (plus 3 hours chilling)
Baking Time: 14 minutes per batch
Servings: 30 cookies
9. Eggnog Cookies
Eggnog cookies capture that classic holiday drink flavor with nutmeg, rum extract, and eggnog creating festive treats. The combination of warm spices with eggnog makes these taste like Christmas. I created this recipe when I wanted eggnog in cookie form. The key is using real eggnog and nutmeg for authentic flavor. This has become my favorite unique Christmas cookie because they taste exactly like eggnog. Every bite has that distinctive holiday flavor.
Ingredients
For cookies:
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- ½ cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
For glaze:
- 2 cups powdered sugar
- 3-4 tablespoons eggnog
- ¼ teaspoon ground nutmeg
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt. The nutmeg is essential for eggnog flavor. Set aside.
Step 2: In a large bowl, cream the butter and sugar for three to four minutes until fluffy. Add the eggs one at a time, beating well after each. Add the eggnog, vanilla extract, and rum extract. The rum extract provides that signature eggnog taste without alcohol. Mix until combined.
Step 3: Gradually add the dry ingredients, mixing until just combined. The dough will be soft and smell like eggnog. Drop rounded tablespoons onto prepared baking sheets about two inches apart.
Step 4: Bake for twelve to fourteen minutes until the edges are lightly golden but the centers are still soft. The cookies should be pale and tender. Let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Step 5: Make the glaze: Whisk together the powdered sugar, eggnog, and nutmeg until smooth. Drizzle over cooled cookies. Sprinkle with extra nutmeg if desired. Let the glaze set. These eggnog cookies taste just like the classic holiday drink. The nutmeg and rum extract create authentic flavor. They’re uniquely festive.
Prep Time: 20 minutes
Baking Time: 14 minutes per batch
Servings: 30 cookies
10. Almond Snowball Cookies
Almond snowball cookies are buttery and tender with almond flavor, rolled in powdered sugar to look like snowballs. The combination of ground almonds with butter creates these melt-in-your-mouth treats. I developed this recipe when I wanted elegant Christmas cookies. The key is finely ground almonds and generous powdered sugar coating. This has become my favorite sophisticated cookie because they’re so delicate. Every bite melts in your mouth.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus 2 cups for coating)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup almonds, finely ground
- Optional: sliced almonds for topping
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream the butter and ½ cup powdered sugar for three to four minutes until light and fluffy. Add the vanilla and almond extracts. The almond extract is what gives these their signature flavor.
Step 2: In a medium bowl, whisk together the flour and salt. Add the finely ground almonds. You can grind whole almonds in a food processor – pulse until very fine but not paste. Gradually add the flour-almond mixture to the butter mixture, mixing until just combined. The dough will be soft and crumbly but should hold together when pressed.
Step 3: Scoop the dough and roll into balls about one tablespoon each. Roll between your palms to make them smooth and round. Place on prepared baking sheets about one inch apart – these don’t spread much. If desired, press a sliced almond on top of each for decoration.
Step 4: Bake for twelve to fifteen minutes until the bottoms are lightly golden but the tops are still pale. Don’t overbake – these should stay tender and crumbly. Let cool on the baking sheet for five minutes.
Step 5: While still warm, roll each cookie in powdered sugar to coat generously. Place on a wire rack to cool completely. Once cool, roll in powdered sugar again for a thick, snowy coating. These almond snowball cookies are delicate and buttery with wonderful almond flavor. The powdered sugar makes them look like snowballs. They’re elegant and melt in your mouth.
Prep Time: 25 minutes
Baking Time: 15 minutes per batch
Servings: 36 cookies
