Rolling these classic Christmas cookies in powdered sugar once while they're still warm and again when they're completely cooled ensures their snowball-like appearance.


Credit: Bryan Gardner

Recipe Summary

30 mins
1 hr 20 mins
Makes 4 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees with racks in the upper and lower third positions.

  • In a medium bowl, whisk together flours and salt. Set aside.

  • In the bowl of a stand mixer fitted with with paddle attachment, or in a large bowl with an electric hand mixer, cream butter and 1/2 cup sugar on medium-high until light and fluffy, about 2 minutes. Beat in vanilla and almond liqueur until fully combined. Add flour mixture; beat until combined.

  • Using 1 rounded teaspoon of dough per cookie, roll into balls with the palms of your hands; place onto two parchment-lined baking sheets, 1 inch apart. Bake, rotating halfway through, until cookies are set and just turning golden around the edges, about 16 minutes.

  • Remove from oven and let cookies cool slightly on baking sheets, about 5 minutes. Meanwhile, add remaining 1 cup sugar to a medium bowl. When cool enough to handle, roll a few cookies at a time in the bowl of sugar to coat. Transfer to a rack to cool completely, about 30 minutes. Roll cookies in sugar again until thoroughly coated. Cookies can be stored in an airtight container at room temperature for up to 5 days.