Home > Dessert > Almond Snowball Cookies Recipe (VIDEO)

Almond Snowball Cookies Recipe (VIDEO)

These almond snowball cookies just melt in your mouth. They are perfect Christmas cookies and look like darling little snowballs. They remind me of these Russian Tea Cakes but these snowball cookies have more of a melting consistency. Get it? Melting? Hee hee.

Snowball cookies wrapped in a box for Christmas cookies gift

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The almond paired with orange zest is a delicious and highly irresistible combination. Here’s the story behind these: I bought tons of almond meal/flour for the endless macaron testing that I did and had some leftover so I decided to try it in these snowball cookies. And WOW!!!

These are melt-in-your-mouth good and the best snowball cookies I’ve ever had!

We added Amazon affiliate links below for tools used to make this recipe.

PIN Snowball Cookies HERE to Save for Christmas

Can Snowball Cookies be Frozen?

This snowball cookie recipe freezes really well so they are a make-ahead cookie #SCORE!! Make them fully including powdered sugar and just dust with fresh powdered sugar once they are thawed and sitting on your cookie platter. They’ll taste just as good as the day you made them!

Almond snowball cookies dusted with powdered sugar and freezer friendly

Ingredients for Snowball Cookies:

  • We used store-bought almond meal/flour. The package should say either “Extra Fine Almond Meal” Or “Almond Flour”. You can make your own almond flour using blanched almonds.
  • Use unsalted butter for this recipe.
  • Do not skip the oranze zest. A little goes a long way in both flavor and aroma.
  • For the cookies to form correctly, dry ingredients must be measured correctly.

Ingredients for snowball cookies with almond flour, butter and orange zest

How to make Snowball Cookies:

Preheat the oven to 400°F. Line 1 extra large (I LOVE that I can fit them all on this 3/4 size cookie sheet) or use 2 regular cookie sheets with parchment paper.

1. In the bowl of a stand mixer (highly recommend this mixer) fitted with the whisk attachment, cream together 2 sticks butter, 1/2 cup of powdered sugar and 1 tsp of vanilla, until smooth.

How to make almond snow ball cookies creaming together butter and sugar

2. Switch to the paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once well incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well incorporated.

The dough stuck slightly to the spatula but not at all to my hands. If very sticky, add 1-2 Tbsp more flour (I didn’t need to).

How to make snowball cookie dough

3. Shape dough into 1-inch balls (this small ice cream scoop made it so easy and exact!) and place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies.

Don’t make them too large or they won’t bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and let cool 5 minutes.

How to form snowball cookies with mini cookie scoopHow to bake snowball cookies

4. Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot, or they make the powdered sugar gummy). Transfer cookies to a wire rack to cool completely.

It’s best on a wire rack so the powder sugar doesn’t become moist but they will still be ok if they cool on the parchment paper.

Rolling snowball cookies in powdered sugar

5. Once cookies are at room temperature, roll in powdered sugar again or dust the tops with a mini sieve (here’s the one in my picture) to give them that snowy look.

Dusting snowball cookie recipe with extra powdered sugar

Watch How to Make Snowball Cookies:

We love these tea cookies year round (not just for the holidays), but they sure are a treat and look beautiful on a Christmas cookie platter!

More Christmas Cookie Recipes:

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Almond Snowball Cookies Recipe

4.94 from 131 votes
Author: Natasha Kravchuk
These almond snowball cookies just melt in your mouth. They are perfect Christmas cookies and look like darling little snowballs.
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

Ingredients 

Servings: 38 cookies
  • 1/2 lb unsalted butter, (16 Tbsp) softened at room temperature
  • 1/2 cup powdered sugar , plus 1 1/2 cups more for rolling cookies
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour, *measured correctly
  • 1/2 tsp fine salt, I used fine sea salt
  • 1 cup almond flour, or fine almond meal
  • 1/2 Tbsp orange zest, from 1 medium orange

Instructions

Prep:

  • Preheat the oven to 400°F. Line a 3/4 size cookie sheet or 2 regular cookie sheets with parchment paper.

How to Make Snowball Cookies:

  • In the bowl of a stand mixer fitted with whisk attachment, cream together 1/2 lb butter, 1/2 cup powdered sugar and 1 tsp vanilla, until smooth.
  • Switch to paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well blended. The dough will stick slightly to the spatula but not to finger tips. If very sticky, add 1-2 Tbsp more flour.
  • Shape dough into 1-inch balls (a small ice cream scoop makes it easy and exact). Place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies. Don't make them too large or they won't bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and cool 5 min.
  • Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot). Transfer cookies to wire rack to cool completely.
  • Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve for a snowy look.

Notes

Bakers Tip: *To measure flours, spoon into a measuring cup and scrape off the top.

Nutrition Per Serving

89kcal Calories7g Carbs1g Protein6g Fat3g Saturated Fat12mg Cholesterol31mg Sodium8mg Potassium1g Sugar150IU Vitamin A0.1mg Vitamin C9mg Calcium0.4mg Iron
Nutrition Facts
Almond Snowball Cookies Recipe
Amount per Serving
Calories
89
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
12
mg
4
%
Sodium
 
31
mg
1
%
Potassium
 
8
mg
0
%
Carbohydrates
 
7
g
2
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
9
mg
1
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Almond Snowball Cookies, Snowball Cookies
Skill Level: Easy
Cost to Make: $7-$9
Calories: 89

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Snowball Christmas Cookies on a platter

I hope you are having a Merry Christmas season. Is your tree up? Are you done shopping? Did you order Christmas cards? So many questions!! 🙂

These almond snowball cookies just melt in your mouth. Perfect Christmas cookies since they look like darling little snowballs.
These almond snowball cookies just melt in your mouth. Perfect Christmas cookies since they look like darling little snowballs.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Bridget
    December 1, 2023

    Great Cookie and the best it is
    GLUTEN FREE !!!!!!!
    It is very hard to find a good recipe for Gluten Free Cookies.
    You should state that ir is GLUTEN FREE……

    Reply

    • Natashas Kitchen
      December 2, 2023

      Hi Bridget! i’m so glad you loved it. This recipe also uses 2 cups all-purpose flour, and I haven’t tested that so I can’t say for sure but I think it should work to substitute some gluten free flour. I don’t have much experience with gluten-free flours but I would suggest using a gluten-free flour that is intended for baking.

      Reply

  • Jody
    October 8, 2023

    I just baked these but my usual snowball cookies bake at 325 for 20 min. These I baked as you directed and they burned on the bottom at 9 min. I’m so disappointed. I wish I had followed my usual temp of 325 for a longer baking time. I think 400 is way too hot and my oven temp is correct.

    Reply

    • Natasha
      October 10, 2023

      Hi Jody, that is unusual to have burned cookies after baking for 9 minutes unless maybe you were using a convection oven setting in which case, that would need an adjustment since convection bakes faster.

      Reply

  • Evgeniya
    December 25, 2022

    Easy to make and absolutely delicious!!! Thank you, Natasha!

    Reply

    • NatashasKitchen.com
      December 26, 2022

      So glad to hear that! Thank you.

      Reply

  • Kathy
    December 23, 2022

    Omg I just made them with 1/2 almond 1/2 vanilla and they are melt in your mouth delicate and delicious. I always put my butter cookies on the balcony to get real cold then just pop them in the oven. These I did for 14 minutes. That’s Natasha

    Reply

    • NatashasKitchen.com
      December 23, 2022

      That’s wonderful, Kathy! I’m so glad you loved them. Thank you for sharing.

      Reply

  • Yelena
    December 22, 2022

    Hi Natasha. I like to try new recipes from your website and these cookies didn’t disappoint me. So delicious and easy to make. The only thing I changed is that I baked it at 375F because with 400F the bottom of the cookies burned severely. But I suspect that there is something wrong with my oven. Thank you. And happy holidays!!!

    Reply

    • Angela
      December 23, 2022

      Yea I just made them at 400 F for 11 minutes and the bottoms were black! I did the next tray for 7 minutes and the bottoms were still black!

      Reply

      • Natasha
        December 23, 2022

        HI Angela, that is definitely unusual and either your oven runs REALLY HOT or you are working with a convection oven which would need an adjustment. These definitely should not get black on the bottom for the stated time and temperature. I would highly suggest an in-oven thermometer to double-check what your oven is doing

        Reply

        • Janet Johnston
          December 9, 2023

          It happened to me last week as well when i made these. Reduced oven to 375 for up to 13 minutes. First batch’s bottoms were quite dark

          Reply

  • Denise
    December 21, 2022

    I made these today. I followed the recipe I used almond flour, but when they came out of the oven, they were flat. I did roll them into a ball but they did come out flat. They still tasted good and I did put them in powdered sugar, but what did I do wrong that they came out flat

    Reply

    • Natashas Kitchen
      December 21, 2022

      Hi Denise, I haven’t had that experience but I am always happy to help troubleshoot. Some things to consider: did you measure the flour the same way or possibly not use enough flour? Did they keep their form when you put them on the baking sheet. They could end up too soft also if the butter was over softened or partially melted. I hope that is helpful to you.

      Reply

  • Janine Barclay
    December 20, 2022

    These are my kind of cookies. Simple, tender and delicious. I found the adults chose them as a favorite and asked for the recipe. The kids liked the crinkle cookies better but they ate these as well. Perfect as is was my opinon.

    Reply

    • NatashasKitchen.com
      December 20, 2022

      So glad to hear that! Thank you for sharing.

      Reply

  • Charlene Wurtz
    December 16, 2022

    These turned out really to ma and were very easy to make. One thing I did was after trying rolling them in powdered sugar I thought they might be good in cinnamon sugar too – very good – try it – very yummy!

    Reply

    • Natashas Kitchen
      December 17, 2022

      Thank you so much for sharing that with me, Charlene!

      Reply

  • Irene
    December 15, 2022

    Hello there, just wondering if these almond snowballs are gluten free.

    Reply

    • NatashasKitchen.com
      December 15, 2022

      Hi Irene! No, the recipe also uses all-purpose flour.

      Reply

  • Christianna
    December 14, 2022

    I doubled this recipe for a large cookie exchange. The dough did come out quite dry–nearly too crumbly(even with the correct measuring technique)–but I improvised and added the juice of the orange I jested which brought the dough to the desired consistency.

    I must say that an 1″ scoop is more than a recommendation for these cookies–its a worthwhile investment!

    Delicious cookies all around!

    Reply

  • Lisa Corcoran Leviner
    December 14, 2022

    I made this recipe this morning for a cookie exchange tonight! They came out DELICIOUS! I triple coated the balls in powdered sugar and then sifted over for the final time. I also used the zest of two full oranges – so tasty!! I wish I could upload the picture…they are beauties! Thanks for sharing your recipe!

    Reply

    • NatashasKitchen.com
      December 14, 2022

      That’s wonderful! I’m so glad to her that. Thank you for sharing, Lisa!

      Reply

  • Charlene Van Hoy
    December 9, 2022

    I don’t have a standing mixer although I would love one. Will a regular mixer work?

    Reply

    • NatashasKitchen.com
      December 9, 2022

      Hi Charlene! Yes, that would be fine.

      Reply

  • Kate Silvia
    December 6, 2022

    Hi Natasha!! These cookies look delicious! I was wondering, could I add almond extract to make them taste more almondy? Or does the almond meal do that on its own? I love the stronger almond flavor but I don’t want it to be overpowering! I love your recipes so much!! Thank you 🙂

    Reply

    • NatashasKitchen.com
      December 6, 2022

      Hi Kate! I’m so glad you loved the cookies. Yes, you can add a little almond extract. Almond extract can be overpowering so I would start with a small amount and add increase it from there until you reach your desired taste preference.

      Reply

  • Marla
    December 3, 2022

    I have baked these cookies today and they taste amazing. Super easy to make and the ingredients were super well described. Definitely eat them with some team The only problem was that my Russian husband has never heard of them lol I will continue making your recipes to see which dishes he actually knows (true Siberian man)

    Reply

    • Natashas Kitchen
      December 3, 2022

      I’m so glad you enjoyed the process and cookies, Marla! Thank you so much for sharing that great review with me!

      Reply

  • Annechien
    November 29, 2022

    Hai Natasha, I love your recipes and the way you present it! About the almond snowball cookies, can I change the all purpose flour into a gluten-free flour? Please let me know, thanks! Anna

    Reply

    • Natasha's Kitchen
      November 29, 2022

      I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten-free flour but I would suggest using a gluten-free flour that is intended for baking.

      Reply

      • Patricia
        December 6, 2022

        Annechien, I use King Arthur Gluten Free Measure for Measure in bake goods just swapping out equal amount for the flour and this always works for me. Hope this helps.

        Reply

  • donna
    November 29, 2022

    Natashas can you subsitute almonds for walnuts? i have a lot of walnuts on hand. thank you love your posts….

    Reply

    • Natasha's Kitchen
      November 29, 2022

      Hi Donna, it could work great but adding crushed walnuts could make it more crumbly and make it harder for them to stay together.

      Reply

  • Maria Rugosi
    November 28, 2022

    I’m looking forward in making these for my daughter’s bridal shower. I would like to make them a few weeks before the event and I just wanted to know if these freeze well.

    Reply

    • NatashasKitchen.com
      November 28, 2022

      Hi Maria! Yes, they do. You can freeze them in an air-tight container once they have cooled. Thaw them at room temperature and dust with fresh powder sugar before serving! I hope they are a hit!

      Reply

  • Donna
    November 27, 2022

    Hi Natasha, how can you shape the ball to 1” when your ice cream scooper is 7 cm (= 2.75”) in diameter. Thanks.

    Reply

  • Yelena
    November 15, 2022

    Hi Natasha ,
    I love this recipe. I’m not a big fan of any citrus zest so I had omitted that , instead I added some orange blossom water and these tasted AMAZINGLY unique. I know in Morocco they use a lot of almond flor and orange blossom water to create pastries. I was wondering, can I substitute vegetable oil instead of butter? I have a vegan coworker and I wanted her to try it.

    Reply

    • NatashasKitchen.com
      November 15, 2022

      Hi Yelena! I have not tested it to advise. You may find this comment from one of my readers helpful, “Instead of 16 tbsp of butter, I had to add 18 tbsp of coconut oil and add some more almond milk to get that consistency. Then followed the same baking instructions. It turned out great.” I hope this helps.

      Reply

  • Dorottya
    September 19, 2022

    Hi Natasha, thank you for this amazing recipe! I loved it just as all the others on your page that I have tried! I added the juice of the orange too, not only the zest, and I enjoyed this flavor so much! Making them again for youth group!

    Reply

    • Natasha's Kitchen
      September 19, 2022

      You’re welcome, we’re so glad you love it!

      Reply

  • Shokouh
    March 10, 2022

    Hi,Dear
    Thank you for your good recipe
    Everything I made from your recipe&video
    But my question for snowball cookies for 1 cup almond
    96 grams is ok for 1 cup
    Thank you

    Reply

    • NatashasKitchen.com
      March 10, 2022

      Hi! It is about 112 g almond flour.

      Reply

  • Debbie
    December 31, 2021

    I made these cookies and they are so delicious! I didn’t have an orange so I added some orange extract. Thank you for the recipe.

    Reply

    • Natashas Kitchen
      January 1, 2022

      Yum! Thank you so much for sharing that with me, Debbie! I’m so glad you enjoyed it!

      Reply

  • Joann P.
    December 23, 2021

    I made the almond snowball cookies. I like them but I think adding some fine granulated sugar and some nuts will give it more flavor. In my opinion all that it needs is more sugar confectioners sugar was just not enough for me .Too bland. Love all of your recipes though! Thank you !

    Reply

    • Natasha
      December 24, 2021

      Hi Joanne, these are intended to be rolled in a generous amount of powdered sugar so make sure not to skip that step before serving.

      Reply

  • Dee
    December 23, 2021

    Hi Natasha, I made these last year and they were melt in your mouth perfect! But I can’t remember if I A) sifted my flour and B) do you chill the dough at all before baking? Thanks!

    Reply

    • Natashas Kitchen
      December 23, 2021

      Hi Dee, I did not sift, and I did not chill these before baking! I’m so glad you’re planning to make them again! That’s so great!

      Reply

  • Hope
    December 22, 2021

    These are delicious!!! Make sure to test one first, as 11 minutes was a hair too long in my oven!

    Reply

  • Mary
    December 22, 2021

    If I only have salted butter on hand, will that work? Also will the zest of a mandarin work just as well? Thanks!

    Reply

    • Natashas Kitchen
      December 22, 2021

      Hi Mary, I would definitely omit the salt and just use what you have on hand. 2 sticks of salted butter typically have 3/4 tsp salt. I think that should still be ok although you may be able to taste the salt slightly more.

      Reply

  • Debbie Carrabine
    December 21, 2021

    I add mini chocolate chips to the recipe (about 6 oz / half bag)

    Reply

    • Natashas Kitchen
      December 21, 2021

      Thank you so much for sharing that with me, Debbie! I hope you loved it!

      Reply

  • Angela Carroll
    December 21, 2021

    Help! My batter is dry and crumbly. I can’t even form the balls! What happened?? All ingredients are correct. Thx!

    Reply

  • Mary E Guilfoyle
    December 20, 2021

    Is Almond meal & Almond flour the same thing??
    Thank you ,Natasha

    Reply

    • Natashas Kitchen
      December 20, 2021

      Hi Mary, almond meal is usually made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds. Compared to almond meal, almond flour has a more delicate/ finer texture and lighter color.

      Reply

    • Erika
      December 21, 2021

      How long would they stay fresh? Should I keep them inside the fridge ?

      Reply

      • Natasha
        December 22, 2021

        Hi Erika, I have kept them in an airtight container at room temperature for up to 7 days.

        Reply

  • Erika
    December 16, 2021

    My family loved loved these cookies. They are soft and buttery and the orange zest gives them a beautiful flavor . Thank u

    Reply

    • Natashas Kitchen
      December 16, 2021

      That is the best when the family loves what we moms make. That’s so great!

      Reply

  • Amina
    December 14, 2021

    Hi Natasha can I leave these in the freezer for couple of weeks and then bake them? Or is it better to bake first?

    Reply

    • Natashas Kitchen
      December 14, 2021

      Hi Amina, They freeze best baked. I haven’t tried freezing the dough alone. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer-safe container.

      Reply

  • Jubilee
    December 12, 2021

    Can I put finely chopped almonds? I love something crunchy in my cookies

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Hi there, I honestly haven’t tried that yet but I imagine that should be okay. If you do an experiment, please share with us how it goes.

      Reply

  • Jan
    December 9, 2021

    Would you thaw these at room temp the day of serving or in the refrigerator?

    Reply

    • Natashas Kitchen
      December 9, 2021

      Hi Jan, I thaw them on the counter. I hope you love this recipe!

      Reply

      • Jan
        December 12, 2021

        They were delicious! I froze them a week ago. Thawed as you suggested the day of. Sprinkled a little extra powdered sugar on them. Just like snow, they melt in your mouth.

        Reply

        • Natasha's Kitchen
          December 12, 2021

          Thanks for your good comments and feedback, Jan. We appreciate the review!

          Reply

  • Wendi
    December 9, 2021

    Can I use all almond flour? Or partially gluten free and almond flour?

    Reply

    • Natashas Kitchen
      December 9, 2021

      Hi Wendi, I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten-free flours but I would suggest using a gluten-free flour that is intended for baking.

      Reply

  • Natasha B.
    December 7, 2021

    I look forward to making these Can lemon zest be used instead of orange zest as I have an abundance of lemons?

    Reply

    • Natashas Kitchen
      December 7, 2021

      Hi Natasha, I think it can be substituted and still taste great. I don’t think they will taste lemony, but there will be a hint of lemon 🙂

      Reply

  • Mary Jo
    December 6, 2021

    I didn’t have almond flour so used coconut flour, they tasted fantastic! So, I guess I made coconut snowballs instead of almond snowballs.🙂

    Reply

    • Natashas Kitchen
      December 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Mary Jo!

      Reply

  • George
    December 4, 2021

    Hi, can these be made gluten free? If they can, is the flour swapped 1:1?

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Hi George, I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten-free flours but I would suggest using a gluten-free flour that is intended for baking.

      Reply

  • DIANA DUFFY
    December 4, 2021

    Natasha, I love your recipes. I’m 77 years old and find you absolutely refreshing. You make the hardest recipes easy. I’ve told my friends you’re the go to for recipes. I know you’ll have many new followers. Many thanks to your husband who does an excellent job on the video taping. What I love is that you’re a natural which is a rarity these days. Keep,up the great work Natasha, you’re amazing.

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Great to hear from you, Diana. Thank you for your good comments and feedback, that’s so sweet of you. I hope you’ll love all the recipes that you will try!

      Reply

  • Alicia
    December 4, 2021

    I made these cookies and they were amazing! I chose them for my annual cookie swap later this month. The description says Tyra freeze really well and can be made ahead, but then in the comments you state you’ve never frozen them so you can’t be sure. I have a lot to make and I don’t want to ruin them by freezing. Is there an update? Would you advise freezing them is ok? Thanks so much!

    Reply

    • Natashas Kitchen
      December 4, 2021

      Hi Alicia, although I haven’t personally frozen them myself, they do freeze well! Making for a great make-ahead recipe!

      Reply

  • Judy
    November 27, 2021

    Regarding the almond balls which look delicious. However in half you mention electric beaters and then the paddle. I’ve noticed that this year cake recipes are recommending the paddle. I only have electric hand beaters. Why is the paddle used? Your reply would be greatly appreciated.

    Reply

    • Natashas Kitchen
      November 27, 2021

      Hi Judy, The Paddle attachment helps but if you don’t have that a wooden spoon will help with that, just make take longer.

      Reply

  • Gregrie
    November 23, 2021

    You can use almond x-tract and all purpose flour. Only need about 1/2/tsp as it is strong.

    Reply

    • Natashas Kitchen
      November 23, 2021

      Thank you so much for sharing that with us, Gregrie!

      Reply

  • Natasha
    November 21, 2021

    These look very delicious… I was wondering if the cookies can be frozen after they are baked?

    Reply

    • Natasha's Kitchen
      November 22, 2021

      I haven’t tried freezing them, so I’m not able to provide specifics but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer-safe container.

      Reply

  • Heather Johnson
    January 21, 2021

    My friend shared your post and I decided to try out this recpie at Christmas. The cookies were wonderful! I love the hint of orange in them thanks to the zest.

    Reply

    • Natashas Kitchen
      January 21, 2021

      Yum! I need to make these again, aren’t they so delicious!

      Reply

  • Minzhe
    January 12, 2021

    Hi Natasha,

    Can I replace butter to coconut oil in this recipe?

    Thanks

    Reply

    • Natashas Kitchen
      January 12, 2021

      Hi Minzhe, I haven’t tried this with coconut oil, but here is what one of our readers wrote: “I did try… it turned out great. Instead of 16 tbsp of butter, I had to add 18 tbsp of coconut oil and add some more almond milk to get that consistency. Then followed the same baking instructions. Thank you!!” I hope this helps.

      Reply

  • Crystal Hoskins
    December 31, 2020

    Hi,
    I tried these today and found them very dry. Is that the way they are suppose to be. They didn’t melt in my mouth.

    Reply

    • Natasha
      December 31, 2020

      HI Cyrstal, it could be either due to using too much flour or over-baking.

      Reply

      • Crystal
        January 6, 2021

        It calls for three cups of flour, but no eggs. I was thinking the lack of eggs and I baked on the lowest time.
        I measured out the flour correctly. Should I use a little less flour maybe.

        Reply

        • Dorothy Boszak
          December 16, 2021

          It calls for 2 c all purpose flour and 1 c almond flour or meal.
          Did you possibly use 3 c A/P flour?

          Reply

  • Novi
    December 24, 2020

    Natasha what an amazing an easy recipe. I cut the recipe in half and added some chopped walnuts. The cookies turned out wonderful. Thank you so much.

    Reply

    • Natasha's Kitchen
      December 24, 2020

      Hello Novi, that is so nice to know. Thank you for sharing that with us!

      Reply

  • Jan
    December 23, 2020

    I am making these today, do you think they would work in a cookie shooter. The consistancy seems to be the same

    Reply

    • Natashas Kitchen
      December 23, 2020

      Hi Jan, I worry they will be too soft for that, but I would love to know how it turns out if you test that!

      Reply

  • Sarah Glapa
    December 23, 2020

    I’m sooo happy with how these turned out. They have such a light, delectable crumb. Just gorgeous!🥰👏
    I did make a couple of little alterations (I used lemon zest, as I didn’t have any oranges, and doubled the quantity, and drizzled in some almond essence to taste). Delicious!

    Question
    What is the members way to store them once completely cooled?

    Thanks so much for this delightful recipe Natasha!💝

    Reply

    • Natasha's Kitchen
      December 23, 2020

      It’s great to hear that you loved these cookies, Sarah. I have kept them stored at room temperature in Tupperware for up to a week so I think a tin would be perfect. They taste just as good on day seven as they did on day one.

      Reply

  • Jeff Tazzman
    December 22, 2020

    I’d like to incorporate rum or amaretto into the recipe Any suggestions?

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Jeff, without experimenting, it is hard to say. If you happen to test it out, I bet our readers would love to know how you like it!

      Reply

    • Diane
      December 22, 2020

      Jeff, try using rum extract. It lends a great rum flavor, without too much liquid. For amaretto, I would use the LorAnn oils amaretto oil, but the TINIEST amt because they are super concentrated. If you just want to punch up the almond flavor, instead of amaretto, you can add almond extract. Again, only 1/2 t. or so will do it. Too much and it tastes medicinal.

      Reply

  • Danielle
    December 20, 2020

    Hmm, what did I do wrong? I noticed baking soda or baking powder weren’t in the recipe — is that why they completely melted into 1 giant cookie? So strange.

    Reply

    • Natasha
      December 20, 2020

      Hi Denielle, I haven’t had that happen but I am happy to help troubleshoot. It is correct that these do not require leavening. Make sure your butter is not melted and also make sure to measure ingredients correctly. If your dough balls didn’t stay together as balls before they were baked, the dough may have been too soft or something was off in proportions of wet to dry ingredients. Check out the video recipe to see where things started to look different. Also, make sure to space the cookies adequately when baking.

      Reply

      • Anna
        December 24, 2020

        Same thing happened to me today. I made these cookies a couple of years ago and they were perfect. Decided to make them again tonight and they all look like flat cookies. Not sure why.

        Reply

        • Natasha
          December 25, 2020

          Hi Anna, I haven’t had that experience but I am always happy to help troubleshoot. Some things to consider: did you measure the flour the same way or possibly not use enough flour? Did they keep their form when you put them on the baking sheet. They could end up too soft also if the butter was over softened or partially melted. I hope that is helpful to you.

          Reply

  • Arsho
    December 19, 2020

    Hi natasha i am from a syria
    I love you and your recipes so much i tried this and it was ammazing thank you😘😘

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hello Arsho, you are most welcome. Thanks for sharing that with us!

      Reply

  • Tina
    December 19, 2020

    Can I use oat flour instead of almond flour?

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hello Tina, I have not really tested using oat flour to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Callie
    December 15, 2020

    Hi Natasha! I cannot wait to try these! Do you think it would be good if I did lemon zest instead of orange!?

    Reply

    • Natasha's Kitchen
      December 15, 2020

      Hello Callie, I think it can be substituted and still taste great. I don’t think they will taste lemony but there will be a hint of lemon 🙂

      Reply

  • Tammy
    December 9, 2020

    Wondering can the dough be frozen and baked later?

    Reply

    • Natashas Kitchen
      December 9, 2020

      Hi Tammy, I’m not able to provide specifics but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer-safe container.

      Reply

  • Gigi
    December 2, 2020

    Hi Natasha, I wanted to retract my comment. I think I just overbaked the cookies. They still tasted good, just like the rest of your recipes I tried. Thank you.

    Reply

    • Natashas Kitchen
      December 2, 2020

      No problem! I hope you give it another try soon 🙂

      Reply

  • Gigi
    December 2, 2020

    I love your recipes and if I need a traditional Ukrainian dish, your site is the first I look at. I am sad to say that this cookie recipe was disappointing. My dough didn’t come together. I still was able to form little balls by hand though. The cookies were very crumbly while warm and turned into little pucks when cooled down. I guess they will be great dunking cookies.

    Reply

    • Natasha
      December 2, 2020

      Hi Gigi, that is usually due to using too much flour or almond flour. Make sure to measure correctly by spooning your ingredients into the measuring cup and then leveling off the top. Otherwise, if you push the measuring cup into the flour bin, you can get 25% too much compressed flour. I hope that helps!

      Reply

  • Brenda
    December 2, 2020

    Hi Natasha! Let me just say that we love your recipes and my 3yr old son can’t get enough of your videos! I’d like to make this but we don’t have a stand mixer. Any suggestions on how to go about this? Thanks!

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Thank you, Brenda. In my video, I used an electric hand mixer and it worked great also.

      Reply

  • Luk3
    November 26, 2020

    Cookies sound delish. Can the batter be rolled out for Christmas cookie cutting you think?

    Reply

    • Natashas Kitchen
      November 27, 2020

      Hi Luk, I haven’t tested that rolled and then cut into Christmas cookies. If you experiment, let me know how you liked the recipe.

      Reply

  • Irina
    November 21, 2020

    Hey Natasha, I made these cookies today and the process was easy and followed all ingredients, I added some crushed walnuts. The cookies came out very crumble is that the way they are supposed to be or did I do something wrong??

    Reply

    • Natasha
      November 22, 2020

      Hi Irina, adding the crushed walnuts could make it more crumbly and make it harder for them to stay together.

      Reply

  • Christeen Kiproff
    November 2, 2020

    Hi There
    I love many of your creations

    Please advise on gluten free or no white flour
    can i swap out in cookies for rice flour or coconut flour

    Reply

    • Natasha's Kitchen
      November 2, 2020

      Thank you, Christeen. I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten-free flours but I would suggest using a gluten-free flour that is intended for baking.

      Reply

  • Willa K. Lau
    September 7, 2020

    I am definitely going to add these to my Thanksgiving and Xmas cookie trays.

    Reply

    • Natashas Kitchen
      September 7, 2020

      The perfect treat during the holidays! I hope you love these cookies, Willa!

      Reply

  • Ri
    July 22, 2020

    I calculated the amount of salt in my butter. Its way more than 0.5 tsp for 16 tbsp of butter. I don’t have access to unsalted butter. What do you suggest I do?

    Reply

    • Natasha
      July 22, 2020

      Hi, I would definitely omit the salt and just use what you have on hand. 2 sticks of salted butter typically have 3/4 tsp salt. I think that should still be ok although you may be able to taste the salt slightly more.

      Reply

    • Linda Norden
      September 25, 2022

      I make these often with salted butter i just omit the salt, they turn out great!

      Reply

  • Shirley
    July 9, 2020

    Is it possible to use only almond flour for a gluten-free cookie?

    Reply

    • Natasha's Kitchen
      July 9, 2020

      Hi Shirley, I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten-free flours but I would suggest using a gluten-free flour that is intended for baking.

      Reply

  • Ayrin
    June 25, 2020

    Hello Natasha,
    Do you think I can make it vegan by using coconut oil instead of butter?

    Reply

    • Natashas Kitchen
      June 25, 2020

      Hi Ayrin, I looked through the comments but I couldn’t find anyone trying this to advise. If you experiment please let me know how you like that.

      Reply

      • Ayrin Ummer
        June 30, 2020

        Yes I did try.. it turned out great. Instead of 16 tbsp of butter I had to add 18 tbsp of coconut oil and add some more almond milk to get that consistency. Then followed the same baking instructions. Thank you!!

        Reply

  • Anna A. Gibaldi
    May 28, 2020

    I love cookies that are made with almond, lemon etc… But will this almond snowball cookies have an almond taste to it? And can the vanilla extract be substituted for almond extract? BTW I just love all your recipes!!

    Reply

    • Natasha
      May 28, 2020

      Hi Anna, they do taste like almond and I think that would work fine to substitute for almond extract if you wanted to amplify the almond flavor even more.

      Reply

  • Valerie Harrison
    May 19, 2020

    Having a bad day but your smiling face & recipes are lifting me off the “pity couch” and bake Thank you !

    Reply

    • Natasha
      May 19, 2020

      I’m so glad to hear that our videos lift your spirit and inspire you. That’s so awesome!

      Reply

  • Cassie
    March 9, 2020

    Thank you Natasha for sharing. I made this cookies the first time for a gift to few friends and they’re all love it and asking for your recipe. It’s so delicious and light and it does melt in your mouth. I’m just wondering how long does these cookies last once baked.

    Thank you again lovely Natasha

    Reply

    • Natasha's Kitchen
      March 10, 2020

      So happy to know that, Cassie! It’s very heartwarming to know that they loved my recipe. Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.

      Reply

  • Tina
    February 24, 2020

    Hi Natasha!! I know it’s not Xmas but I wanted to use up some Almonds. So First port of call Natasha’s blog. Anyhow I had no ground almonds only flakes so I blitzed them. Mixed everything up and made these. Taste Devine, however you just have to look at them and they crumble, can’t pick them up as a cookie. The orange tang is amazing, great addition but What did I do wrong to make them toooooo light? Hope you can help & keep up the great work!

    Reply

    • Natasha
      February 24, 2020

      Hi Tina, the two things that come to mind are – possibly adding too much almond flour – if it is compacted in the measuring cup it will throw off the wet to dry ingredients and the mixture might end up crumbly, or it could be that possibly the almonds were not ground finely enough.

      Reply

  • Lucas
    February 17, 2020

    These look so cute and delicious! Thanks for sharing!

    Reply

    • Natashas Kitchen
      February 17, 2020

      You’re welcome! I’m so glad you liked that.

      Reply

  • Sha
    February 6, 2020

    I made these snowball cookies during Christmas, they were delicious & the orange flavor was great. The only problem was at 9 mins they were not done, by 11 mins the bottoms were dark brown and burned. I think the trick is to lift the cookies and see the color on the bottom for doneness and not the tops. I scraped the bottoms with a table knife after cooling for 5 mins then coated in powder sugar. The next two rounds I baked them only 10-11 for mins.

    Reply

    • Natashas Kitchen
      February 6, 2020

      Hi Sha, I’m wondering if your oven is possibly not calibrated? I’m more than happy to troubleshoot.

      Reply

    • Angela
      February 7, 2020

      How big were your dough balls? I purchased the scoop that Natasha recommended. I get 44 balls per batch. I have a basic older model GE electric oven and my cookies are done in 7 minutes. The bottoms are brown not burnt.

      Reply

  • Irene Guerin
    December 29, 2019

    These cookies are a hit! Made a batch for Christmas and just made another for New Year’s Eve. Melt in your mouth delicious and the orange vest gives it that extra flavour. Your recipes are perfect every time!

    Reply

    • Natashas Kitchen
      December 30, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Irene! Happy New Year!

      Reply

  • Adam
    December 22, 2019

    All of the cookies burned at 12 minutes. Could be our oven, but we followed the recipe and instructions to a T.

    Reply

    • Natasha
      December 22, 2019

      Hi Adam, it sounds like maybe you were using a convection oven which does bake the cookies quite a bit faster than a conventional oven. I’ve never had that experience. You might consider testing your oven temperature with an oven thermometer – that would be a bummer if it happened to other baking recipes also due to temps being off.

      Reply

      • Mrs James
        May 20, 2020

        Excellent cookies!

        Reply

        • Natashas Kitchen
          May 20, 2020

          I’m so glad you enjoyed that!

          Reply

  • Nancy S
    December 21, 2019

    Hi Natasha! I made these last week and they were a HUGE hit! Thanks so much for the recipe.

    Reply

    • Natashas Kitchen
      December 21, 2019

      You’re welcome! I’m so happy you enjoyed it, Nancy!

      Reply

  • Barbara Orsborn
    December 21, 2019

    Looks yummy but would you mind including mixing info/suggestions to some of us who could never afford the fancy modern mixers with paddles? This, and the amazing Banana Bread, call for whisk and paddle attachments. I am 71 and not looking for new mixer, thank you. PS – my family LOVE all your recipes. Has given new life to our weekly meals.

    Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Barbara, thank you so much for that suggestion! Most of our recipes have tool recommendations or comments with other tools you can use. This recipe specifically we used a hand mixer + wisk. I hope you find that helpful.

      Reply

  • Dee
    December 16, 2019

    These tasted good. The measurements were off though. I ended up with 28 1 inch balls. Ended up making another batch the next day for my party.

    Reply

    • Natashas Kitchen
      December 17, 2019

      Thank you so much for sharing that with me Dee!

      Reply

    • Angela Davis
      December 17, 2019

      Dee, I have made about 8 batches. I bought the scooper that Natasha suggested and I always yield 42-44 cookies.

      Reply

  • Christina Velichko
    November 26, 2019

    Can I make these 2 days in advance and keep them in an airtight container on the counter (at room temperature)?

    Reply

    • Natashas Kitchen
      November 26, 2019

      Hi Christina, I have kept them stored at room temperature in Tupperware for up to a week so I think a tin would be perfect. They taste just as good on day seven as they did on day one

      Reply

  • Tanya Turner
    November 11, 2019

    Can you freeze these cookies?

    Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Tanya, I’m not able to provide specifics but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer safe container.

      Reply

    • Diane
      November 11, 2019

      I have been freezing these cookies for several years. I put wax paper between layers. Thaw them with the lid still on the container (to prevent any condensation) and then redust with powdered sugar before serving.

      Reply

      • Natashas Kitchen
        November 11, 2019

        Thank you so much for sharing that with me.

        Reply

      • Tanya turner
        November 11, 2019

        Thank you!! I will be making them Saturday

        Reply

  • Jazmin
    October 8, 2019

    These are my favourite cookies now. So nice and buttery and i’ve frozen them and they taste just as fresh as when they were baked.

    Reply

    • Natashas Kitchen
      October 8, 2019

      I’m so glad you enjoyed it, Jazmin! Thank you for the wonderful review!

      Reply

  • Julia
    September 19, 2019

    Hi Natasha,
    I will try this recipe tonight, hope they come out as good as yours.
    Note: that’s a paddle attachment I see in your pictures, not a whisk 😉

    Reply

    • Natasha
      September 19, 2019

      HI Julia, you’re totally right. It doesn’t make a difference in the outcome, a whisk initially just helps it come together easier. In my video I used an electric hand mixer and it worked great also. Sorry my picture doesn’t match what I wrote. It was an “update” to the text when I filmed the video.

      Reply

  • Inna
    April 19, 2019

    Easy and such a good recipe I made with my twin girls and they turn out delicious, I love your recipes they always turn out so good. I am not best baking in world but your recipe make me fill good cooking person

    Reply

    • Natashas Kitchen
      April 19, 2019

      That’ so great Inna! Thank you for that wonderful review!

      Reply

  • Angela
    January 22, 2019

    Hi Natasha. I will be making these for the first time ever. Your recipe stated 1/2 Tb orange zest but in the video I heard you say the zest of a medium orange. Which is correct? Thanks in advance. PS- I greatly appreciate your video!

    Reply

    • Natashas Kitchen
      January 22, 2019

      Hi Angela, the zest of a medium orange should be about 1/2 Tb. The half a tablespoon reference is mentioned since oranges do vary by size in different regions. 🙂

      Reply

      • Angela
        February 25, 2019

        Natasha, I made your cookies and everyone who ate them liked the orange zest flavor. In my opinion, your snowball recipe is the best I’ve had thus far, and I will continue using your recipe.
        In addition, I followed the advice of another woman regarding an easier way to apply the powdered sugar. I added the first coat after they completely cooled by placing them in a ziplock bag with powdered sugar. Then I stored them in the freezer until I was ready to serve them which for me was 4 days later. I took them out and added the second coat. Her way not only saved me time but was much easier and less messier.
        Thanks again for sharing your recipe!

        Reply

        • Natashas Kitchen
          February 25, 2019

          I’m so happy you enjoyed that, Angela. Thank you for sharing that with us!

          Reply

  • Olga
    December 30, 2018

    There are so yummy! The orange zest really stands out after they bake. I used a 1 inch cookie scoop but I only got about 30 cookies. Baked them for 11 and a half minutes. They are perfect.

    Reply

    • Natashas Kitchen
      December 31, 2018

      That’s so great! Thank you for that awesome review, Olga!! 🙂

      Reply

      • Lyn
        December 12, 2019

        I’m going to make these tomorrow. I like nuts in cookies like these. Do you foresee any problems with adding some chopped, toasted almonds?

        Reply

        • Natasha
          December 12, 2019

          Hi Lyn, that should work, just keep in mind almonds can be kind of hard and crunchy – if you don’t mind that texture, I think it should work fine.

          Reply

  • Angela
    December 26, 2018

    Would it be possible to use substitute almond flour for the all-purpose flour to make it gluten-free?

    Reply

    • Natashas Kitchen
      December 26, 2018

      Hi Angela, I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten-free flours so I can’t recommend a specific brand, but I would suggest using a gluten-free flour that is intended for baking.

      Reply

  • Lara
    December 21, 2018

    Natasha,do you think i can add walnuts to the dough? I like the idea of almond flour,but i love walnuts in any dessert:-).

    Reply

    • Natashas Kitchen
      December 21, 2018

      I think that walnuts would work great!

      Reply

  • CHRISTINA SKINNER
    December 19, 2018

    Definitely going to try these? Have you ever made the dough in advance and kept in the fridge or freezer before baking off?

    Reply

    • Natashas Kitchen
      December 19, 2018

      Hi Christina, Yes, Yyu can refrigerate the dough before making them if needed. 🙂

      Reply

  • Nancy
    December 16, 2018

    I’m making these tonight as part of my Christmas Cookie gifts to friend and family. My question is, how many cookies are considered a serving? I’m guessing 1, but I’d like to be certain when I include the nutritional information. Many thanks!

    Reply

  • Julia Boitchenko
    December 14, 2018

    There’s a bit of a mess up with the butter measurements. 1/2 pound of butter is 1 cup but 16oz is 2 cups. Please clarify! Thank you!

    Reply

    • Natashas Kitchen
      December 15, 2018

      Hi Julia. Our recipe calls for “1/2 lb unsalted butter (16 Tbsp) softened at room temperature” we have 16 TBSP posted which is equal to one cup not 16oz. 🙂 I hope this helps.

      Reply

    • Diane W.
      December 15, 2018

      I think you are confusing with fluid ounces. The butter is not liquid, hence the measurements are for weight, not volume.

      Reply

  • Ada
    December 12, 2018

    What would you recommend to someone that doesn’t have a stand mixer of the type used here? Is there another way to mix the dough that would suffice? Stand mixers take so much room . . .

    Reply

    • Natashas Kitchen
      December 13, 2018

      The Paddle attachment helps but if you don’t have that a wooden spoon will help with that, just make take longer.

      Reply

  • Dorit Meißner
    December 5, 2018

    I’ve following you and your recipes for a longer time and even tried lots of them.
    With your recipe here I’m not sure if it’s possible baking them in advance without freezing Normally I use cookie tins for storing all my cookies and that works fine.Can I do store the snowballs in such tins too?

    Reply

    • Natashas Kitchen
      December 5, 2018

      Hey there Dorit! I have kept them stored at room temperature in Tupperware for up to a week so I think a tin would be perfect. They taste just as good on day seven as they did on day one. 🙂

      Reply

    • Diane
      December 5, 2018

      I have done both freezing and room temp storage. Both work well. Freezing for up to a month and thawing…at room temp after baking, as long as they were kept in an airtight container, they lasted 2 weeks. Occasionally I had to dust them with more powdered sugar, but that’s true of most cookies that have that.

      Reply

  • Denae@MyWayGourmet
    December 4, 2018

    Hi Natasha. Is it OK if I ask why you’re re-posting recipes? Just curious!

    Reply

    • Natasha
      December 4, 2018

      Hi Denae, it is solely for discoverability – occasionally we bring old recipes to the homepage in addition to our regular new content for people to discover them, or if it is seasonally appropriate.

      Reply

      • Seniya
        December 4, 2018

        I think this is good idea and very helpful! Saves me a lot of time on search :))

        Reply

        • Natashas Kitchen
          December 5, 2018

          I’m happy I could help!

          Reply

      • Demetrice
        December 11, 2018

        This is my first year with you. I am very grateful that you are reposting these great recipes, otherwise, I would never have had the opportunity to try them. Thank you as I have greatly enjoyed your entree recipes. Merry Christmas

        Reply

        • Natashas Kitchen
          December 11, 2018

          I hope you get to try more and more of our recipes! Merry Christmas!

          Reply

          • Yas
            December 21, 2019

            Yes! The same happens to me!! Thanks for reposting this recipe, so I could make these wonderful and yummiest snowballs! I love your recipes Natasha!!

  • Suzannart
    November 27, 2018

    Just made these and they turned out perfectly! Thank you for including the weight measurements. I love using my scale! 😊

    Reply

    • Natashas Kitchen
      November 27, 2018

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • Ellen
    November 10, 2018

    “Go to” yearly cookie for 40 years. Collect Xmas tin from thrift stores after holidays and save to fill with “ tea cakes” snowballs or what your name is for these delights.
    My trash man now brings the can to garage door 😍 because he gets a tin filled yearly. The Best

    Reply

    • Natashas Kitchen
      November 10, 2018

      That’s just awesome!! Thank you for sharing your wonderful review Ellen 🙂

      Reply

  • Shantan
    June 25, 2018

    I made this last Saturday and they were one of the easiest and yummiest cookies I have made!! 😀

    Reply

    • Natashas Kitchen
      June 25, 2018

      Thank you for the wonderful review!

      Reply

  • Sonia Thomas
    February 12, 2018

    Tried this recipe and I have never made such yummy cookies ever before. Oh just too delicious

    Reply

    • Natasha's Kitchen
      February 12, 2018

      I’m glad you enjoy the recipe so much Sonia! Thanks for sharing!

      Reply

  • Douchka
    December 23, 2017

    Hi Natasha: I just made the cookies, and they are delicious. I used waxed paper instead of parchment and my over got really smoky. Then I removed the cookies from the paper and they still continued to smoke. Why is that? (My oven is clean). Thank you!!!

    Reply

    • Therese
      January 21, 2018

      i don’t think you should be using waxed paper in the oven.

      Reply

      • Chris
        December 15, 2018

        The wax coating on the thin paper has a low melting and scorching temperature. Waxed paper is not for oven use.

        Reply

        • Natashas Kitchen
          December 15, 2018

          That is exactly right Chris! 🙂

          Reply

  • Romina
    December 13, 2017

    My dough is not firm it’s like just flour … do you know what could of happened? I followed your recipe :/

    Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Romina, have you watched the video recipe to see where you may have gone wrong? Did you use the same measurements and amounts of ingredients? It sounds like maybe you’re butter to flour ratios are off if the dough is not coming together. Please see the tip in the recipe on measuring flour. I hope that helps!

      Reply

      • Romina
        December 14, 2017

        I made another Batch and this time it worked 😊👍🏼

        Reply

        • Natasha
          natashaskitchen
          December 15, 2017

          YAY!! I’m so happy to hear that 🙂

          Reply

  • Diane W.
    December 12, 2017

    I typically am NOT a fan of these cookies because I’m not a big fan of nuts. But WOW…I ADORED these. The almond flour is so fine that you get the flavor and added texture without a “nutty” crunch. The orange zest totally reminds me of the Italian wedding cookies my aunts made (different cookie)…and these were just phenomenal. Great recipe!

    Reply

    • Natasha's Kitchen
      December 12, 2017

      I’m happy to hear how much you enjoy the recipe Diane! Thanks for sharing your excellent review!

      Reply

      • Diane W.
        December 12, 2017

        I posted it on my Facebook page as well for my friends who are always looking for an easy cookie recipe around the holidays. I was a professional pastry chef, so they always look to me for recipes. Hope you get a lot more followers from it!

        Reply

        • Natasha
          natashaskitchen
          December 12, 2017

          Thank you so much for sharing!!! I sure appreciate it! 🙂

          Reply

  • Christina
    December 11, 2017

    Hi Natasha,

    This is my first time to make these cookies as Christmas Gift to my friends. So, how long keep storage for these snowball cookies?

    Many Thanks!

    Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Christina, after baking, they stay good for at least 5 days at room temperature in tupperware :). These cookies also can be frozen up to three months.

      Reply

      • Christina
        December 12, 2017

        Natasha,

        Is it mean after frozen up and then room temperature for while that can eat. Do not need to bake again. Thanks.

        Reply

        • Natasha
          natashaskitchen
          December 12, 2017

          Hi Christina, you can bake and roll these in powdered sugar then freeze. Once they are thawed, you can eat them right away (sprinkle with a little more powdered sugar if you’re serving them at a party). I even like to eat them partially frozen because I’m not always patient enough to wait for them to thaw. They are great right out of the freezer! 🙂

          Reply

          • Christina
            December 13, 2017

            Thanks a lot!!

          • Natasha's Kitchen
            December 13, 2017

            You’re welcome Christina!

  • Hannah
    December 11, 2017

    They are delicious but super crumbly. Are they supposed to be super crumbly?

    Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Hannah, I’m so glad you enjoyed the cookies! If the cookie dough mixture was dry compared what you see in the video, it would probably be due to proportions being different. When measuring dry ingredients, if you do not have a kitchen scale, make sure you see the note in the recipe on measuring correctly. Pushing a measuring cup into the flour bin can result in up to 25% more flour than what is called for in the recipe (I have tested this). I’m thinking that might be the cause or if any other ingredients proportions were changed. Also, over-baking can cause them to be more dry and crumbly so make sure you are using the regular bake mode and not convection.

      Reply

  • Maria Atanasova
    December 10, 2017

    Hi, Natasha!
    Wonderful biscuits!
    Can you please indicate weight, haw many grams is the butter? In Europe the products are measured in grams.
    Thank you so much!
    Nice Christmas I want!
    Bulgaria – Sofia

    Reply

  • Anna
    November 29, 2017

    Hi Natahsa… I was wondering if they will still turn out into a cookie if I use regular flour ?

    Reply

    • Natasha
      natashaskitchen
      November 29, 2017

      Hi Anna, I would not recommend that for this recipe. You should check out our walnut snowball cookies that just have regular all-purpose flour.

      Reply

  • Sharon
    November 18, 2017

    how far in advance could they be made if it’s hard to freeze them? If they are going to be in a container in fridge could the powdered sugar be on it or still take them out and do it? Just wondering if the recipients could keep them awhile

    Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Sharon, I haven’t tried freezing them, so I’m not able to provide specifics but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer safe container.

      Reply

  • Debra Covic
    November 7, 2017

    Hi Natasha,
    I am going to make these cookies for Christmas this year. Can I make them ahead and freeze them?

    Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      I haven’t tried freezing them, but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer safe container.

      Reply

  • Kathy
    November 2, 2017

    Hi,

    These look heavenly and anxious to make them soon. Not a fan of almond flavoring – can all while flour be used?

    Thanks!

    Reply

    • Natasha
      natashaskitchen
      November 2, 2017

      Hi Kathy, this recipe works with the almond flour, but I would suggest you try our tea cakes (very similar without the almond) if you prefer to only use flour 🙂

      Reply

  • Rachel
    May 11, 2017

    How come my dough comes out to be look crumbles?

    Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Hi Rachel, are you having trouble forming he balls? It may be due to using too much flour – just in case you missed my tip at the top, here it is: “Bakers Tip: *To measure flours, spoon into a measuring cup and scrape off the top.” I hope that helps!! 🙂

      Reply

  • Olga
    January 11, 2017

    So is Almond meal and Almond flour the same product? Do they have the same affect? So for this recipe or macaroons, it doesn’t matter which type you use? Or specifically for this recipe? I found Almond flour in Winco bulk bins and they have specks of almond skins in them while in bags, I don’t remember what type of Almond it was, but it was triple the price and no specks of almonds.

    Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      It should not have any dark specks of almond skins – the mixture should be uniform in color (an off white). Almond meal and almond flour are similar and can both be used if they don’t have pieces of the almond skins in the bag. Almond flour is just more finely processed which is easier to use in this recipe but if you use almond meal, you will want to pulse slightly longer to reach the same consistency.

      Reply

  • Liz
    January 10, 2017

    My family loves these cookies. This is my 4th time making them and each time they come out perfect. Thank you so much for sharing it. (:

    Reply

    • Natasha's Kitchen
      January 10, 2017

      You’re welcome! So glad you enjoyed the recipe!

      Reply

  • Elena
    December 28, 2016

    Such yummy cookies. So glad I tried this recipe. Kids loved it. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      December 28, 2016

      Of course Elena! I am so glad you enjoyed the recipe!

      Reply

  • Angela
    December 22, 2016

    Loved it. Made it according to recipe.

    Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      I’m so glad you enjoyed it! Thanks for the awesome review! 🙂

      Reply

  • Jocelyne Anchor
    December 10, 2016

    I made them yesterday with my 6 year old daughter to make Xmas gifts for her teacher and they came out great! really do melt in your mouth and very easy to make, my daughter followed my instructions and she did it herself! many thanks for sharing!

    Reply

    • Laura McSherry
      December 10, 2016

      I’m so happy you enjoyed them. Thank you for sharing that with us!

      Reply

  • elizabeth
    November 20, 2016

    I want to make these for Thanksgiving. Are they similar in taste to french maccarons? Thanks.

    Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Elizabeth, these are quite a bit different than macarons. These are crumbly and buttery and soft.

      Reply

  • Lily
    November 17, 2016

    I really want to make these today, but I don’t have an orange to use for the zest. Would mandarin work? Any substitutes?

    Reply

    • Natasha
      natashaskitchen
      November 17, 2016

      Hi Lily, I think mandarin would work fine 🙂

      Reply

  • Lana T.
    November 2, 2016

    Is it possible to substitute all purpose flour with some kind of gluten free flour? And which one is the best?

    Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      Hi Lana, I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten free flours so I can’t recommend a specific brand, but I would suggest using a gluten free flour that is intended for baking.

      Reply

  • Anna
    December 18, 2015

    Made these twice already! They are so delicious and my husband and I love how they just melt in your mouth. Thanks Natasha for another great recipe 🙂

    Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Anna, thank you for such a nice review, I’m glad you like them 😀.

      Reply

  • Luba Skubiak
    December 14, 2015

    Can these cookies be frozen? IF so would you suggest freezing them without powdered sugar?

    Reply

    • Natasha
      natashaskitchen
      December 14, 2015

      Luba, I haven’t tried freezing them, but I think that could work. And yes, freeze them without powdered sugar, otherwise they will turn gummy.

      Reply

  • Masha V
    December 12, 2015

    Natasha, ive made these cookies twice and both times the bottoms are burned. I bake them for only 8 min. Followed ur instructions to the t….dont understand what could have happened

    Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      Hi Masha, I’ve never had them burn but I’m happy to troubleshoot. Do you keep your oven rack in the center of the oven – if it’s too low and close to the heating element, they would brown faster. Also, are you sure you are setting it to 400˚F and that you are using the regular bake mode and not convection mode (which bakes faster)? Do you know if your oven overheats or have you had the experience with other recipes? I hope one of those answers helps 🙂

      Reply

      • Masha V
        December 13, 2015

        Never had a problem before, I always use your cake recipes turn out great. Ill try again later in the weeks. Hubby and son didnt mind the a bit burned buttoms

        Reply

        • Natasha
          natashaskitchen
          December 13, 2015

          That is very unusual, but I’m glad they still enjoyed them 🙂

          Reply

  • Kathy
    December 7, 2015

    Can u refrigerate this dough before making them?
    Also how long will these cookies hold up if made a few days ahead of time?

    Reply

    • Natasha
      natashaskitchen
      December 7, 2015

      You can refrigerate the dough before making them if needed. After baking, they stay good for at least 5 days at room temperature in tupperware :).

      Reply

      • Lanie
        December 25, 2015

        Same here. Did not even cook the listed time. Are you certain the cookies should bake at 400?

        Reply

        • Natasha
          natashaskitchen
          December 25, 2015

          Hi Lanie, I’ve always baked at that temp and time. Are you using the regular bake mode rather than convection? There is the possibility that your oven runs hotter than most. How much earlier did you remove it from the oven? Also, are you baking it in the center of the oven and not too close to the top?

          Reply

  • Anastasiya
    November 25, 2015

    Hey Natasha! I just made these tonight and they are amazing and so easy to make! Ever since I made the Nalisniki from your website I fell in love with cooking & baking. Thanks for the inspiration. 🙂

    Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      I’m so happy to hear that! Thank you so much for the awesome review 🙂

      Reply

  • Lilya
    November 24, 2015

    Hi Natasha, I was wondering if I want to make a double batch of these cookies, would I just double all the measurements?

    Reply

    • Natasha
      natashaskitchen
      November 24, 2015

      Yes, double everything, but bake them in two batches since you want them to bake in the center of the oven.

      Reply

  • Rachael
    November 20, 2015

    Do these freeze well?

    Reply

    • Natasha
      natashaskitchen
      November 20, 2015

      I haven’t tried (they’ve been eaten before they got to that stage), but I imagine they would be a good candidate for freezing. I’d put them in an airtight container and freeze.

      Reply

  • Trisha @ Home Sweet Homemade
    November 17, 2015

    I remember eating these as a kid! I love them, I can’t wait to make them this year! Pinned!

    Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Don’t you love it when food bring back great memories from childhood 😀 .

      Reply

  • Oksana
    November 16, 2015

    Natasha, this recipe couldn’t come at a better time. I opened your website to find a recipe for another type of cookie, since I was invited over to a friend’s house the next day, and this was front and center. I decided to make them since they only took about half hour and I happened to have almond flour. They are the most delicious cookie i’ve tried. I gave some to our neighbor, and she’ll be making them for Thanksgiving too. Plus because this took me so fast to make, I was also able to bake your shortbread cookies with raspberry preserves (which my husband thinks is an even better cookie – differences attract I guess :-)).
    My neighbors love anything lemon, is it possible to use lemon zest instead of orange?

    Reply

    • Natasha
      natashaskitchen
      November 16, 2015

      Hi Oksana! Thank you so much for your awesome review of the cookies! I’m so happy you loved them :). I’m all smiles reading your message. I think it can be substituted and still taste great. I don’t think they will taste lemony but there will be a hint of lemon 🙂

      Reply

  • Mariya
    November 16, 2015

    These are so good! my husband said they are at the top of his list (that’s a very big compliment :)) thanks for sharing!

    Reply

    • Natasha
      natashaskitchen
      November 16, 2015

      I’m so happy to hear that! That is a huge compliment! Thank you. 🙂

      Reply

  • Angelika
    November 15, 2015

    These are the BOMB! We gobbled them up really fast. Thanks for the recipe.

    Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      Awesome!!! I’m so happy you loved the cookies 🙂

      Reply

  • Cindy M.
    November 15, 2015

    Hey Natsaha! I tried multiple times searching for the printable “cookie tags” that you meantioned and couldn’t find them with the link….help? 😬

    Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      How frustrating! Sorry about that. I will email my contact at BHG and see why the link isn’t pointing to the right spot. Thanks for letting me know!

      Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      Hi Cindy, I updated the link. You should see it at the center/top of the page when clicking on this link: http://www.bhg.com/christmas/cookies/?ordersrc=R511BTF1794PD

      Reply

  • Deloris
    November 15, 2015

    Sometime try browning the butter in this recipe– also just let that and vanilla be the flavoring. I found my recipe in the early 60’s in a Phoenix newspaper– Snowball Meltaways. I use chopped pecans but I am going to make them with the almond meal also. Thank you for all your hard work — your blog is one of my favorites!

    Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      That’s so sweet of you to say. Thank you so much Deloris! 🙂 I really appreciate the tip for browning the butter. I bet that adds some wonderful flavor!

      Reply

  • Stu B.
    November 15, 2015

    These are the same Russian Tea Cakes which have been made in my and my wife’s family for generations for weddings and bar and bat mitzvah celebrations.

    Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      How wonderful! Does your family make them with almonds also?

      Reply

      • Stu B.
        November 15, 2015

        Yes, they would crush the toasted almonds so they would be like a coarse grain flour.

        Reply

        • Natasha
          natashaskitchen
          November 15, 2015

          Oooh I haven’t tried toasted almonds. Thanks Stu!

          Reply

  • Victoriya
    November 13, 2015

    Hi Natasha just have question why if someone is allergic to almonds can they substatute it with like cocunut? Or what can be used to substatute. Thanks your amazing by the way.

    Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      I’ve tried with coconut flakes, but it did not work well, was very blend. Are you able to have walnuts? If so, check out these cookies 🙂 .

      Reply

  • Natasha @ Salt and Lavender
    November 13, 2015

    Hmm these look very similar to some Xmas cookies my Czech mom makes 🙂 Good memories!

    Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Natasha, did she do anything differently?

      Reply

      • Natasha @ Salt & Lavender
        November 14, 2015

        I will ask! I have never made them myself. Your photos just look so similar to the cookies she makes, just a different shape.

        Reply

        • Natasha
          natashaskitchen
          November 14, 2015

          Wonderful! thank you! 🙂

          Reply

          • Natasha @ Salt and Lavender
            November 17, 2015

            Natasha, it looks like my mom uses walnuts instead of almonds, but you can use almonds she says. She also does not use any mixers. And no orange zest. Other than that, it’s very similar. Maybe I will put the recipe on my blog before Xmas, I think people would like it. I’d have to translate it from grams so it makes sense for my USA readers.

          • Natasha
            natashaskitchen
            November 17, 2015

            You should try a little orange zest. It’s not overpowering but subtle and very nice 🙂

  • Laura ~ RYG
    November 13, 2015

    These are my absolutely favorite Christmas cookie ever. Here in the Buffalo area, they are called Italian wedding cookies. And they are at every Italian wedding on a side table so I guess that makes sense. We always though put crushed pecans in. But I’ve never used almond flour! I want to try that now. No time like the present to get started =)

    Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Pecans sound great, for years I made them with walnuts but I think I like the almond flour even more. They almost melt in your mouth 😀 .

      Reply

  • Marina | Let the Baking Begin!
    November 13, 2015

    I can’t believe Christmas is just around the corner! The cookies look so Christmasy and tender!

    Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Thanks Marina 🙂 . I know, it seems like this year just flew by.

      Reply

  • Sveta
    November 12, 2015

    These look so festive and delicious! I love holiday baking!! 🙂 What’s the best way to store them and how far in advance can you make them?

    Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      I have kept them stored at room temperature in Tupperware for up to a week. They taste just as good on day seven as they did on day one. 🙂

      Reply

    • Diane
      November 22, 2021

      I make them weeks in advance and freeze them. Dust with a little more powdered sugar when they thaw.

      Reply

      • Natashas Kitchen
        November 22, 2021

        Thank you so much for sharing that with us, Diane!

        Reply

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