Snowballs for July

Snowball cookies don’t have to wait for December. These little almond-scented bites use biscuit baking mix as a shortcut, so there’s no measuring flour, baking powder, or salt separately. Cream the butter and sugar, stir in the mix with chopped nuts and almond extract, and you’re ready to roll.

The almond extract is what gives these snowballs their distinct flavor. It’s stronger and more fragrant than vanilla, so a small amount goes a long way. Rolling the warm cookies in powdered sugar is key. The heat melts the first coat slightly, creating a thin glaze that holds the second dusting in place once they cool.

Shape the dough by level teaspoonfuls. Small, uniform balls bake evenly and give you that classic bite-sized snowball look.

Kitchen Tips

• Let the cookies cool just slightly on the baking sheet before rolling. Too hot and they crumble; too cool and the sugar won’t stick.
• Roll them in powdered sugar twice: once while warm, then again after they’ve fully cooled. The double coat gives a thick, snowy finish.
• Store in a single layer to keep the sugar coating intact. Stacking smudges the powdered sugar.

Variations

• Use pecans or walnuts specifically for the chopped nuts to add a Southern or holiday twist.
• Swap almond extract for vanilla if you prefer a more traditional flavor.
• Fold in mini chocolate chips before shaping for a chocolate snowball version.