The Almond Snowball Cookies That Take Me Back to Russia

I’ve lived through Russian and Winnipeg winters, and these almond snowball cookies bring a little of both into my kitchen. I use sweetened condensed milk to give them soft, buttery centers. Finely chopped almonds add texture, and they bake in just 10 minutes before their snowy powdered sugar finish.

There are certain things about growing up in Russia that never really leave you, and for me, winter is one of them. I remember the kind of cold that settled deep into your fingers, even through thick mittens, and the snow that piled up until the streets seemed to disappear beneath it.

In Ekaterinburg, winter was a serious affair. You learned early to dress in layers, keep your hands covered, and hurry home when your cheeks began to sting.

As a child, though, there was still something irresistible about snow. You could gather a handful, press it between your palms, and make a perfectly round snowball.

I think about those little rituals now, especially when I find myself rolling dough between my hands in the kitchen. There is a familiar satisfaction in shaping something so simple, even if these days I prefer my snowballs with almonds and a generous coating of powdered sugar.

When my family moved to Israel, winter became an entirely different experience. We stayed with my grandmother Beba in Rehovot before eventually settling in Beersheba, where the winters were much gentler.

I had traded frozen fingers for a climate where I could spend December outdoors without preparing for battle. Still, certain memories of Russia followed me, particularly the feeling of coming inside after a long afternoon in the cold and finally letting my hands warm up.

Years later, Winnipeg reminded me just how demanding winter could be. I had moved to Canada as a young adult, and those Manitoba winters had a way of making even ordinary errands feel ambitious.

I remember coming home from work after dark, my face aching from the wind, and wanting nothing more than to take off my boots and spend the evening somewhere warm. By then, I had developed a real appreciation for the small comforts that made those months bearable, especially something homemade waiting in the kitchen.

I suppose that explains my affection for winter baking. Almonds have always found their way into my cookies, from the delicate, golden almond tuile cookies I make when I want something crisp with tea to these soft almond snowball cookies.

The finely chopped nuts give each bite a little texture, while sweetened condensed milk makes the dough wonderfully tender. It also reminds me of the condensed milk so familiar in Russian kitchens, where a tin of sgushchyonka could become the beginning of something sweet.

These days, with Leo and Lin around, winter baking has become a family affair. There are the chocolate crinkle cookies that leave powdered sugar scattered across the counter, and the strawberry almond thumbprint cookies with their little pockets of jam. I love how much children enjoy shaping cookies, pressing their fingers into dough, and watching a tray of ordinary ingredients become something they helped make.

These almond snowball cookies might be my favorite expression of that feeling.

They take just ten minutes to prepare and another ten to bake, emerging with lightly golden bottoms and soft, buttery centers. Once cooled, I dust them generously with powdered sugar until every little round is covered.

Sometimes I look at that plate of white cookies and remember the snowbanks of Ekaterinburg, the milder winters near Beba, and the bitter wind of Winnipeg. So much of my life has happened between those places.

Now, when F, Leo, and Lin gather around the table, I get to share a little piece of those winters with them, one sweet, almond-filled snowball at a time.

Ingredients

For these almond snowball cookies, you’ll need softened unsalted butter, sweetened condensed milk, almond extract, all-purpose flour, baking powder, salt, and finely chopped almonds. Keep some powdered sugar nearby for their snowy finish.

Sweetened condensed milk is what gives these cookies their soft, buttery centers. It’s also an ingredient I remember from Russian kitchens, where sgushchyonka was a familiar part of homemade sweets. Use full-fat sweetened condensed milk here, as evaporated milk is too thin for this dough.

Almond extract and chopped almonds give these cookies their nutty flavor and a little crunch. I prefer finely chopped sliced almonds for their delicate texture, though pecans or walnuts work too. You can swap the almond extract for vanilla if you prefer a milder flavor.

See the recipe card for the full list and exact quantities.

How to Make Almond Snowball Cookies Recipe

These almond snowball cookies come together in about 20 minutes, with no dough chilling required. The key is to keep the butter mixture fluffy, the dough soft enough to roll, and the cookies pale on top with lightly golden bottoms. Here’s what to look for at each stage:

Cream the Butter and Condensed Milk

• Preheat your oven to 325°F (165°C).
• It should have a smooth, spreadable consistency.
• Scrape down the sides of the bowl to catch any butter that hasn’t mixed in.
  • If the mixture looks lumpy, the butter may still be too cold.

Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
• Sift the flour beforehand to break up any compacted lumps.
  • This helps the dry ingredients blend smoothly into the butter mixture and gives the finished cookies a more even, tender crumb.

Bring the Cookie Dough Together

• The mixture will gradually change from a thick cream into a soft, slightly crumbly dough.
• Once all the flour is incorporated, it should hold together when pressed between your fingers.
  • Scrape the bowl occasionally and stop mixing as soon as the dry flour disappears, since excessive mixing can make the cookies tougher.

Fold in the Chopped Almonds

• If the almonds collect at the bottom of the bowl, give the dough a few more folds to distribute them evenly.

Shape the Snowball Cookies

• The dough should feel soft and pliable, holding its shape without sticking heavily to your hands.
  • They should remain fairly rounded during baking, with only a little spreading.

Bake Until Lightly Golden

• The tops should remain pale and look set, while the bottoms develop a light golden color.
• You may notice a few small cracks on the surface as the cookies finish baking.
  • Avoid waiting for the tops to brown, since these cookies can quickly become dry if left in the oven too long.

Let the Cookies Cool

• They’ll feel delicate while hot but will firm up enough to handle as they rest.
• Use a metal spatula to carefully transfer them to a wire rack, then let them cool completely.
  • Moving them too early can cause the soft centers to break apart.

Add the Snowy Powdered Sugar Finish

• The sugar should settle into a soft, even coating that gives the cookies their signature snowball appearance.
  • If the cookies are still warm, the sugar can absorb moisture and turn patchy.
• Arrange them on a serving plate and enjoy their tender, buttery centers with little bits of almond in every bite.

Storage

These almond snowball cookies keep in an airtight container at room temperature for up to 2 weeks. Store in a cool, dry place with parchment between layers to protect the powdered sugar coating. Dust again before serving if needed.

For longer storage, freeze baked cookies in an airtight container for up to 3 months, preferably without powdered sugar. Thaw at room temperature before dusting. You can also freeze unbaked dough for up to 3 months. Wrap tightly or use a freezer-safe bag, then let it soften at room temperature for about 30 minutes before shaping and baking.

FAQs

Recipe

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Almond Snowball Cookies (with Condensed Milk)

Ksenia Prints

These almond snowball cookies have tender centers, a delicate almond crunch, and a snowy powdered sugar coating.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 147 kcal

Ingredients  

• 1 cup (2 sticks) unsalted butter softened
• ½ cup sweetened condensed milk
• ½ teaspoon almond extract
• 2-¼ cups all-purposed flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup almonds finely chopped

Instructions 

Cream the butter and condensed milk

• In a large mixing bowl, beat together the softened butter, sweetened condensed milk, and almond extract using a hand mixer or stand mixer. Continue beating until the mixture is creamy and fluffy.

Combine the dry ingredients

• In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Make the cookie dough

• Gradually beat the dry ingredients into the butter mixture, adding approximately ¼ cup at a time. Scrape down the sides of the bowl as needed, and continue mixing until all the flour is incorporated and a soft dough forms.

Bake the cookies

• Bake for approximately 10 minutes, until the bottoms are lightly browned and the dough is baked through. The tops should remain pale, so avoid waiting for them to turn golden.