Snowballs for July
Submitted by Angel726
Buttery almond snowball cookies made with biscuit mix and chopped nuts, rolled in powdered sugar while warm. Just 6 ingredients and no chilling needed.
YIELD
6 DozenPREP
15 minCOOK
12 minREADY
30 minSnowball 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.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Cream butter and sugar. Stir in baking mix, nuts and almond extract.
Shape dough by level teaspoonfuls into balls.
Place on ungreased baking sheet.
Bake 10 to 12 minutes. Cool slightly before removing from baking sheet.
While warm, roll each ball in confectioners’ sugar.
Makes 6 dozen.
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