Almond Snowball Cookies 4 Ingredients

I love making snowball cookies, which are also known as Mexican wedding cookies, or, for some reason, they are also called Russian tea cakes, despite not coming from Russia. I’ve already made several versions, like my Walnut Snowball Cookies, Pecan Snowball Cookies, or Peppermint Snowball Cookies. But I wanted to make an easier version. And, believe me, this version is easy indeed. It’s made with only 4 ingredients and ready in less than 30 minutes!

Ingredients and Substitutions

Here are the 4 ingredients you need for this recipe:

Almond Flour – It provides the base for the cookies and keeps them gluten-free. Almond flour adds a soft, tender texture to the cookies. You might be able to substitute it with sunflower seed flour if you’re avoiding almonds, but other flours like all-purpose or coconut flour won’t work the same due to different fat and moisture content. Powdered Sugar – This adds sweetness and helps give the cookies their characteristic “snowball” coating. Powdered sugar also provides a delicate, melt-in-your-mouth texture. You can use powdered erythritol or another powdered sugar substitute for a sugar-free version. Melted Vegan Butter – Plant-based butter adds moisture, richness, and a buttery flavor. Use refined coconut oil if you want a subtle flavor or margarine for a more neutral taste. Ensure the vegan butter is unsalted to avoid altering the flavor balance. Roasted Almonds – These add crunch and a deeper roasted almond flavor to contrast the soft, buttery texture of the cookies. You can replace these with chopped roasted hazelnuts or pecans for a different flavor.