Growing up, the women on my dad’s side always got together to make Christmas cookies. It was a day full of sugar cookies with powdered sugar icing, pinwheels, mini chocolate chip cookies and powdered sugar covered snowball cookies, all beautifully arranged in Christmas-themed cookie tins. We made the same four kinds of Christmas cookies every single year, which is exactly what you want with a holiday tradition, especially when you’re a kid. Those snowball cookies were one of my favorites, and this update to a classic recipe — almond lime snowball cookies — is the perfect, festive holiday recipe to add to your cookie list.
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A few years ago, I was invited to a cookie exchange brunch where you bring six dozen of one type of cookie, and then you leave with an assortment of six dozen other cookies.
I decided to make the powdered sugar coated snowball cookies, but with a twist: lime and almonds.
I bought the cheapest “cut” of almond at the store, and then rough chopped before adding them to the dry ingredients.
I used the zest and juice from two limes, and added them right in the dough as well.
It worked perfectly, and I didn’t have to worry about the balls rolling around! Genius.
Once they were done baking, I let the almond lime snowball cookies cool for about five minutes in the mini muffin tin.
If you try removing them earlier they kind of explode, so even if you’re impatient (like me) just wait. TRUST ME.
After five minutes, I rolled them around in powdered sugar before letting the cookies cool completely on a baking rack.
Then they got one last dredge in powdered sugar.
These are SO good, and such an easy Christmas cookie to start a baking tradition in your house. Happy holidays!
- 2 cups salted butter (4 sticks), softened
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1 cup sliced almonds, chopped
- 2 teaspoons pure vanilla extract
- 2 limes, zested and juiced
- 2 cups powdered sugar
- Preheat the oven to 325°F.
- Add all the ingredients (including the lime zest/juice) EXCEPT the powdered sugar to the bowl of a standing mixer fit with a paddle attachment. Mix on low speed until a soft dough forms.
- Form the dough into 1" balls and drop them into the slots of a mini muffin tin. (Placing them on a baking sheet works fine too, if you don't have a mini muffin tin.)
- Bake the almond lime snowball cookies for 18-22 minutes, or until they are lightly golden on top. Remove the pans from the oven, and let the cookies cool for 5-10 minutes before you try and take them out.
- Coat each almond lime snowball cookie in powdered sugar, and then set them on a baking rack to cool completely. Coat them one last time in powdered sugar.
Store the almond lime snowball cookies in an airtight container or bag.
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- Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
- Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan, 24-Cup
- KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
- Wilton Perfect Results Premium Non-Stick Bakeware Cookie Baking Sheets Set, 2-Piece
Nutrition Information:Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 296Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 41mgSodium: 147mgCarbohydrates: 31gFiber: 1gSugar: 14gProtein: 3g