You’ve probably made snowball cookies for the holidays before. These are similar, and they’re still wonderful. But the addition of cream cheese is a game changer. It just makes them a more rich-tasting cookie. And if you’re an almond lover too, well then that’s just a major bonus!

Ingredients needed:

all purpose flour salt sliced or slivered almonds unsalted butter cream cheese granulated white sugar vanilla extract almond extract powdered sugar

How to make Almond Cream Cheese Snowball Cookies:

The complete, printable recipe is at the end of this post.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour and salt. Add the toasted almonds, and stir to combine. Set aside.

In a large bowl, use an electric mixer to beat together the butter, cream cheese, and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Add the vanilla and almond extracts and mix for 1 minute. Reduce the mixer speed to low; gradually add the flour mixture and mix for 20 seconds. If needed, use a rubber spatula to finish mixing the flour into the dough.

Roll about 1½ tablespoons of the dough into a ball. Place on a prepared baking sheet. Repeat with the remaining dough, spacing them 1-inch apart.

These are tender cookies, so they’re not the best choice for mailing. They’re flake-apart delicious with every bite! Enjoy!

Nut Substitutions:

If you’re not into almonds, it’s okay to substitute walnuts and use all vanilla extract. If you’re more into pecans, sub those and use all vanilla extract.

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