Gluten Free Toffee Almond Snowballs
Give your holiday baking a delicious twist with Toffee Almond Snowballs! These buttery, melt-in-your-mouth cookies combine the classic charm of snowballs with the sweet crunch of toffee and the nutty richness of almond flour. Plus, they are easily made gluten free with 1:1 flour, if needed!
Delicious Details
- Cuisine Inspiration: Mexican, Russian
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free option
- Skill Level: Easy
Classic snowball cookies (aka Mexican Wedding Cookies) are a holiday favorite, cherished for their rich, buttery, melt-in-your-mouth texture. But what if you could give this timeless treat an irresistible upgrade? Enter toffee almond snowballs—a fun, flavorful twist featuring crunchy toffee bits and nutty almond flour.
These cookies are incredibly easy to make, requiring just one bowl! Plus, they’re easy to make gluten-free with a simple 1:1 flour swap, so everyone can enjoy them. Minimal prep means less time in the kitchen and more time savoring in these nostalgia-packed treats, perfect for festive gatherings, gift boxes, or simply enjoying at home.
Why You’ll Love These Almond Snowball Cookies
Here’s why these toffee almond snowball cookies are about to become your new favorite holiday indulgence:
- A unique take on a classic. While traditional snowball cookies often use walnuts or pecans, this version features crunchy toffee bits and almond flour for a fun twist on the holiday favorite. Something old. Something new. Something totally delicious.
- Fabulous texture. These cookies are so buttery and soft. They quite literally melt in your mouth as you sink your teeth in. And those bits of toffee? That little crunch takes these cookies over the edge.
- One bowl cookie recipe. You only need one bowl to mix the dough, which means less time cleaning and more time enjoying your delicious cookies.
What are Snowball Cookies?
These beloved cookies, also known as Russian Tea Cakes, Mexican Wedding Cookies, or Butterballs, are famous for their rich, buttery flavor and soft, nutty texture that practically melts in your mouth. Made with few and simple ingredients and coated in a layer of powdered sugar that gives them their signature “snowy” appearance, they’re a true holiday classic.
They’re usually made with pecans or walnuts (mixed into the dough for some crunch), but I broke the mold here and went with some almond flour and toffee. Yum!
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements or click the arrow to jump straight there.
- Unsalted butter – The butter needs to be at room temperature. If it’s too cold or melted, it won’t cream well with the sugar. Salted butter works too—just skip adding extra salt to the dough.
- Powdered sugar – You’ll use powdered sugar in the dough and to coat the baked cookies. Don’t try to use a different kind of sugar, as it won’t yield the same texture.
- Vanilla extract – For a little added depth.
- Salt – To break up the sweetness of the cookies a bit.
- Gluten-free 1:1 flour – I like King Arthur Flour Measure for Measure Flour. You can also use all-purpose flour if you’re not worried about gluten,
- Almond flour – Most of my snowball cookies just use 1:1 gluten-free flour or all-purpose flour. In these ones, I used some almond flour as well. It’s got a slightly grittier texture, which is fun.
- Toffee bits – Or chocolate-covered toffee bits/your favorite chopped chocolate-covered toffee candy bars. I like Heath Bits O’Brickle and milk chocolate English toffee bits!
Is Powdered Sugar Gluten Free?
Many powdered sugar brands add starch (usually cornstarch) to prevent caking. While cornstarch is gluten-free, it’s always best to double-check the label. Sensitive to corn (found in cornstarch), too? Opt for a gluten-free AND cornstarch-free product such as Wholesome Organic Powdered Sugar.
You can also make your own powdered sugar by blending granulated sugar in a high-powered blender.
How to Make Almond Snowball Cookies
Ready to fire up the oven? Here’s a quick look at how to make these bad boys. For more detailed instructions, see the recipe card below.
- Prep. Preheat the oven to 400°F and line a sheet pan (I like NordicWare Baking Sheets) with parchment paper.
- Cream. On high speed, cream together the butter and ½ cup powdered sugar until smooth. Mix in the vanilla and salt.
- Add the dry ingredients. On low speed, mix in the flour and almond flour
- Add the toffee. Gently mix in the toffee bits.
- Chill. Cover the dough with plastic wrap, and chill in the fridge until firm, but not so firm that it’s hard to work with. ~30 minutes should do.
- Bake. Form the dough into balls (~23g each), arrange them on the cookie sheet, and bake for 8-10 minutes.
- Cool slightly. Allow your cookies to cool on the cookie sheet for 5 minutes.
- Roll. Carefully roll the cookies in powdered sugar, place them on a wire rack, and let them cool completely.
- Roll again. Once cool, roll the cookies in powdered sugar again, and enjoy!
Tips for Success
After some trial and error, I feel like I’ve really figured these cookies out. Here are some pro tips from my kitchen to yours:
- Choose a sturdy mixer. This dough can become quite stiff, so opt for a sturdy hand mixer or the paddle attachment on a quality stand mixer.
- Start with softened butter. Allow your butter to reach room temperature before starting. Butter that’s too cold won’t cream well with the sugar (see the next tip for more details).
- Don’t rush the creaming process. Beat the butter and powdered sugar together until the mixture is smooth and slightly fluffy. This step incorporates air into the dough, which helps prevent dense cookies.
- Chill the dough properly. It’s essential to chill the dough to avoid stickiness and to help the cookies hold their shape. However, you don’t want to over-chill it, as overly firm dough can be difficult to work with. 30 minutes in the fridge should do the trick.
- Make uniformly sized cookies. Use a cookie scoop or a tablespoon to create evenly sized portions. This will help ensure the cookies bake evenly.
- Handle gently. Be careful when rolling the cookies in powdered sugar, as they are delicate while warm and can lose their shape.
Why did my cookies flatten?
When compared to other snowball cookies, these spread a bit more because of the butter/moisture content in the Heath pieces. When done right, though, they still hold a pretty round shape.
If your cookies are flattening too much, it’s likely due to one of two things: too much butter or dough that isn’t properly chilled. Since this recipe doesn’t use leavening agents like baking powder, the cookie’s structure relies on the butter-to-flour ratio and the dough’s temperature. So measure with care and chill that dough!
How to Store
- Room temperature. After they’ve cooled, store the snowballs in an airtight container. They’ll stay fresh for up to 5 days on your counter.
- Freezer. Ensure the cookies are fully cooled, then transfer them to a freezer-safe bag. To keep them from crumbling/being crushed, place the bag inside an airtight container. They can be frozen for up to 2 months. Thaw them at room temperature, then roll them in a little extra powdered sugar before serving.
Can I Make Toffee Almond Snowballs Ahead of Time?
Definitely! When wrapped in plastic, the dough can be stored in the refrigerator for up to 5 days. Just let it soften slightly before shaping it into cookies.
If you need to store it longer, wrap the dough in plastic wrap and place it in a freezer-safe bag. It will stay fresh in the freezer for 6 to 12 months. When you’re ready, thaw it in the fridge. Then, allow it to soften a bit at room temperature (until it’s easier to work with) before shaping and baking as usual.
Variation Ideas
I absolutely love how easy it is to tweak this recipe to make it your own. Here are a few fun ways to do it:
- Traditional Mexican Wedding Cookies. Swap the toffee out for chopped walnuts or pecans, and omit the almond flour. You’ll also want to use ~1/4 cup more gluten-free flour. Boom! You’ve got yourself Gluten Free Mexican Wedding Cookies.
- White Chocolate Macadamia. For a rich and satisfying chew, ditch the toffee and almond flour, use 1/4 cup extra flour, and fold in some white chocolate chips and chopped macadamia nuts. You can get the detailed recipe here.
- Chocolate addition. Rather than toffee and almond flour, consider semisweet or dark chocolate chips and swap the powdered sugar coating for cocoa powder. Again, you’ll need to use 1/4 cup extra flour in the dough to make up for the lack of almond flour.
- Cranberries-pistachios snowballs. Nix the toffee and almond flour and mix in dried cranberries and chopped pistachios (plus 1/4 cup of extra flour). The red-and-green combo is perfect for Christmas.
More Gluten Free Cookie Recipes
On the hunt for more fabulous GF treats to fill your cookie jar? I’ve got some more recipes you’ve got to try:
Gluten Free Toffee Almond Snowball Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup (58 grams) powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups (230 grams) gluten free 1:1 flour I recommend King Arthur Flour Measure for Measure, or all-purpose flour
- ½ cup (43 grams) almond flour
- ½ cup toffee bits chocolate-covered toffee bits or chopped chocolate-covered toffee candy bars (Heath Bits O’Brickle, Milk Chocolate English Toffee Bits or candy bars)
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- In a large bowl, combine 1 cup unsalted butter and ½ cup (58 grams) powdered sugar, plus more for rolling, and cream with a hand or stand mixer at high speed until smooth. Add 1 teaspoon vanilla extract and ¼ teaspoon salt and mix until combined.
- Turn off the mixer and add 2 cups (230 grams) gluten free 1:1 flour and ½ cup (43 grams) almond flour to the bowl. Mix at low speed until fully combined. The dough will look crumbly and then come together smoothly. Use a spatula or wooden spoon to gently mix in ½ cup toffee bits until they are evenly combined with the cookie dough.
- Cover the dough with plastic wrap, and chill in the fridge until the dough is firm. If the dough is too warm when baked, the cookies can lose their round snowball shape, but it can be hard to work with if the dough is too cold. I recommend checking your dough after about 30 minutes in the fridge.
- Use a tablespoon to portion out your cookies or weigh your cookies to 23 grams and shape them into balls. Place them onto the prepared cookie sheet and bake in the oven for 8-10 minutes, until just beginning to brown.
- Allow your cookies to cool on the cookie sheet for about 5 minutes before carefully rolling them in powdered sugar and placing them on a wire rack to finish cooling. Take care, as the cookies are tender while still warm.
- Once cooled, roll a second time in powdered sugar and enjoy!
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I’m not usually a huge snowball fan but THESE would totally change that!!! I love toffee!
I hope you have a chance to try them, Kayle!