Chocolate Bonbon Cookies

Two cookie finishes from one batch of dough: roll half in powdered sugar while warm for that snowy, crinkle-top look, and frost the rest with a coconut-topped glaze. Both versions share the same rich chocolate-almond base that bakes up tender and slightly fudgy in the center.

The almond extract is the move here. Paired with chocolate and a basic holiday cookie mix, it adds a subtle marzipan note that sets these apart from standard chocolate cookies. A half teaspoon is all you need; more and it overwhelms.

Rolling the cookies in powdered sugar while still warm from the oven is what gives them that double-dipped look. Some sugar melts into the surface on first roll, creating a thin glaze, then a second dust after cooling gives you that classic snowball finish.

Shape the dough into even one-inch balls so they bake uniformly. Larger balls stay raw in the middle; smaller ones dry out before the outside sets.

Kitchen Tips

• Chill the dough 20 minutes before rolling if it feels sticky, scoops will hold shape better
• Don’t overbake; cookies should still feel soft in the center when pulled from the oven
• For the snowball version, roll while warm AND again after cooling for the classic two-coat look
• Mix cold margarine and eggs gently; overworking toughens the dough
• Store frosted and unfrosted cookies separately; powdered sugar absorbs moisture from frosted neighbors

Variations

• Swap almond extract for orange extract and add ½ teaspoon orange zest
• Use pecans, walnuts, or almonds depending on what’s in the pantry
• Drizzle melted white chocolate over the plain cookies in place of frosting