Snowballs buttery cookies

I’m on a roll this holiday season sharing some of my family’s favourite recipes! 

Growing up, my mom ALWAYS made these cookies. I called them crescent cookies, because of the shape. They were like crescent moons. But when I say crescents now, people think of the bread.

Making a batch of these, I was reminded how easy they are to make. 

Snowball Cookies or Swedish Heirloom Cookies are delicious, buttery cookies packed with almonds or pecans and rolled in powdered sugar.

Whether you call these Swedish Heirloom Cookies or by many of their other names (Snowballs, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try them. The buttery almond flavour melts in your mouth!

Love these nutty cookies?


  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ tsp kosher salt1
  • ½ cups ground almonds
  • 2 cups all-purpose flour
  • 1 large egg
  • 2 Tbsp water
  • 1 Tbsp vanilla extract
  • 2 tsp almond extract
  • 1 cup powdered sugar, for coating


  1. Preheat oven to 180 degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the butter, powdered sugar and salt until smooth. Add in ground almonds, flour and egg. Slowly add water, vanilla, and almond extract. Beat until combined into a dough.
  3. Shape dough into small balls and crescents, using about ½-1 Tbsp of dough. Place on cookie sheet. Bake for 12-14 minutes, until set.
  4. While warm, roll cookies in powdered sugar. Store in airtight container for up to one week. Add more powdered sugar, if needed, when serving.

Enjoy them with a cup of tea or coffee or just because! Anyways, tis the season.