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These Vanilla Almond Smash Cookies are my favorite kind of Christmas cookies – they’re easy to make and don’t require decorating.
These cookies have a flaky, crumbly texture with a mildly sweet, nutty flavor and a totally intoxicating vanilla scent. And the powdered sugar coating adds the perfect finishing touch.
These vanilla almond cookies are reminiscent of the beloved Russian tea cakes, also known as almond snowball cookies, with a unique twist.
When the holiday season arrives, these delicious almond cookies are always one of the first batches I bake.
They’re the absolute best cookies to have with your coffee or tea! And they’re a great addition to any Christmas cookie platter.
What’s in Vanilla Almond Smash Cookies
With only five simple ingredients, these almond Christmas cookies will be ready for enjoying in no time. Here’s what you’ll need for this easy recipe:
- all-purpose flour. Although I have not tested this recipe using gluten free flour, you should be okay using a one-to-one gluten free flour blend.
- unsalted butter. Be sure to start with room temperature butter, always.
- almonds. For best results, use slivered almonds. They will be easier to grind. If you can’t find slivered almonds, whole almonds can be substituted. You’ll just need to process them longer.
- vanilla extract
How to make vanilla almond smash cookies
First, Pulse the almonds in a food processor until they’re nice and fine. Be sure not to overprocess the nuts or you’ll end up with almond butter.
Then, place the ground almonds into a large bowl and beat them together with the butter, sugar and vanilla. The flour goes in last.
Now, form the dough into balls the size of golf balls. You’ll bake them that way at first.
If you left them as balls, they’d be very similar to almond snowball cookies. But trust me – the smash is where it’s at.
A few minutes before they’re finished baking, pull the cookies out of the oven and smash them down with a fork. A few more minutes in the oven, post-smash, will finish them off.
The cookies will still appear pale in color, but if you check the bottoms, they should be golden brown. That’s how you’ll know that they’re done.
Once they cool, give them a quick dip in powdered sugar and you’re ready to gift or just plain enjoy.
Can you Make Vanilla Almond Smash cookies ahead of time?
Making these powdered sugar cookies ahead of time will make your busy holiday season easier! Here are two make ahead options:
1. Make the dough ahead of time. Wrap the dough in plastic wrap and store it in the refrigerator or freezer. Because the dough is so crumbly, be sure to allow it to come to room temperature before forming it into balls and baking. It will be easier to work with when it’s warmer.
2. Make the cookies ahead of time. Store the baked cookies in an airtight container at room temperature for up to one week.
How to Store Vanilla Almond Smash Cookies
Storing these perfect Christmas cookies is easy!
Because there is no frosting or decorations, you won’t need to worry about storing them in a single layer. Feel free to stack them in an airtight container for storage. They will stay fresh at room temperature for up to one week.
If you’d like to keep them for longer, store them in the freezer. Allow the cookies to thaw at room temperature before enjoying them again.
When you make these Vanilla Almond Smash Cookies, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Christmas cookie recipes, try these:
For more anytime cookie recipes, try these:
- Best Snickerdoodle Cookies (Crumbl Copycat)
- Soft and Chewy Oatmeal Cookies (No Butter Recipe)
- Best Raspberry Rugelach Cookies (Classic Recipe)
Vanilla Almond Smash Cookies (Christmas Cookie Recipe)
- 3 cups all purpose flour
- 3 sticks of unsalted butter room temperature
- 1/2 cup sugar
- 2 cups slivered almonds
- 2 cups confectioner’s sugar
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Pulse the almonds in a food processor until fine. Do not overprocess. Transfer almonds to a large bowl. Add butter, sugar and vanilla and beat together.
- Stir in the flour until combined. Form the dough into balls the size of golf balls. Place onto the prepared baking sheet. Bake cookies for 12 minutes, then remove from oven.
- Using the back of a fork, smash the cookies down, making a crisscross pattern. Return to the oven and bake another 2-4 minutes, until slightly golden on the bottom.
- Cool the cookies on a wire rack. Once cooled, dip them in powdered sugar to coat both sides.