A Collection of Our Favorite Recipes For Snowball Cookies

Quick and Easy Chocolate Snowball Cookies Recipe

• 1 pouch (1 pound 1.5 ounces) sugar cookie mix
• Egg and Butter called for on cookie mix package
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup finely chopped almonds
• 1 teaspoon almond extract
• 60 milk chocolate kisses, unwrapped
• 1 cup powdered sugar

1. Position an oven rack in the center and preheat oven to 375F degrees. For best results, line your baking sheets with parchment paper. Or, if you prefer not to line your sheets, use ungreased cookie sheets.
2. In a large bowl, stir the cookie mix, egg, butter, flour, cocoa powder, chopped almonds and almond extract together with a large wooden spoon until a soft dough forms.
3. Shape dough into 60 (3/4-inch) balls by rolling them between your palms.
4. Wrap each ball around 1 milk chocolate candy kiss and place about 2 inches apart on cookie sheet.
5. Bake, one sheet at a time, in the center of the oven for 8 to 10 minutes.
6. Remove from the oven and immediately transfer cookies to wire racks to cool slightly, about 5 minutes.
7. Place powdered sugar in shallow bowl.
8. Roll cookies in powdered sugar and let cool completely. After cookies have cooled, roll again in powdered sugar.
9. Store at room temperature in an airtight container for up to a week.

Be sure to let your cookie sheets cool completely before using them again. We find it helpful to rinse the backsides under cool water (and then pat dry) to speed up the process.

This recipe yields about 60 Quick and Easy Chocolate Snowball Cookies.

Chocolate Chip Snowball Cookies Recipe

• 1 roll (16.5 ounces) sugar cookie dough, softened
• 1/3 cup all-purpose flour
• 3/4 cup slivered almonds, lightly toasted and finely chopped
• 1/2 cup miniature semisweet chocolate chips
• 1/2 teaspoon almond extract
• 1 cup powdered sugar

1. Preheat to 350F degrees. Line your baking sheets with parchment paper or use ungreased sheets.
2. In a large mixing bowl, break up the cookie dough.
3. Sprinkle the flour, almonds, chocolate chips and almond extract over the dough.
4. Mix well with your fingers until all ingredients are well blended.
5. Cover and chill dough for 20 minutes.
6. Shape the dough into 1-inch balls and place about 1 inch apart on prepared cookies sheets.
7. Bake (one sheet at a time) for 11 to 14 minutes, until just set but not browned.
8. Remove from oven and immediately transfer to wire racks and cool slightly, about 5 minutes.
9. Roll warm cookies in powdered sugar and cool completely, then roll cooled cookies in powdered sugar again.

This recipe yields about 42 Chocolate Chip Snowball Cookies.

Chocolate-Dipped Coconut Snowball Cookies Recipe

• 1/3 cup butter, softened
• 2/3 cup packed brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces Baker's German sweet chocolate, finely chopped
• 1/2 cup flaked coconut
• 1/2 cup finely chopped pecans, toasted

Topping:

• 12 ounces semisweet chocolate, chopped
• 4 teaspoon shortening
• 2 1/2 cups flaked coconut, toasted

1. Preheat to 350F degrees. Line your baking sheets with parchment paper or use ungreased sheets.
2. In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy.
3. Beat in egg and vanilla until creamy, scraping down sides of bowl as needed to ensure ingredients are well blended.
4. In a small bowl, whisk together flour, baking powder, baking soda and salt.
5. Gradually add dry flour mixture to butter and sugar mixture until well mixed.
6. Stir in the Baker's German sweet chocolate, 1/2 cup flaked coconut and 1/2 cup toasted pecans.
7. Roll the dough into 3/4-inch balls and place about 2 inches apart on prepared cookies sheets.
8. Bake, one sheet at a time on center rack, for 10 to 12 minutes.
9. Remove from oven and allow cookies to cool on sheets for 1 to 2 minutes before transferring to wire racks to cool completely.
10. Prepare the topping:
    Place semisweet chocolate and shortening in microwave-safe bowl and and heat in microwave for 1 minute on 100% power. Then stir well. If needed, microwave for additional 10 to 20 second increments, stirring well after each, until the chocolate is melted and smooth.
11. Dip the tops of the cooled cookies into the melted chocolate and allow excess to drip off.
12. Place cookies on wax paper-lined baking sheets and sprinkle with toasted coconut.
13. Chill in refrigerator for 1 hour or until firm.

Nutritional estimates per serving (2 cookies): 133 calories, 8 grams fat, 15 grams carbohydrates, 1 gram fiber, 1 gram protein and 4 Weight Watchers PointPlus Values.

This recipe yields about 60 Chocolate-Dipped Coconut Snowball Cookies.

Hot Chocolate Snowball Cookies Recipe

• 2/3 cup butter, softened
• 3 ounces cream cheese, softened
• 2/3 cup Penzey's Hot Chocolate Mix (hand mixed from sugar, natural cocoa, ceylon cinnamon and real vanilla beans)
• 1/3 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 1 3/4 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans
• 1/2 cup powdered sugar, for rolling

1. In a large mixing bowl, cream together the butter, cream cheese, Penzey's Hot Chocolate Mix, 1/3 cup powdered sugar and vanilla.
2. In a small bowl, sift together flour and salt.
3. Gradually add dry flour mixture to creamed mixture and mix until well blended.
4. Stir in pecans.
5. Cover dough and refrigerate for 1 hour.
6. Preheat to 350F degrees. Line your baking sheets with parchment paper or use ungreased sheets.
7. Roll the dough into 1-inch balls and place about 1 inch apart on prepared cookies sheets.
8. Bake for 15 to 18 minutes or until firm.
9. Remove from oven and allow cookies to cool on sheets for 1 to 2 minutes.
10. Roll the warm cookies in powdered sugar and place on wire rack to cool completely.

This recipe yields about 4 1/2 dozen Hot Chocolate Snowball Cookies.