Pumpkin Spice Snowballs
Description
Take those favorite Christmas cookies - Wedding Cookies, Russian Teacakes or Snowball cookies and make them a fall cookie by adding cinnamon, nutmeg, ginger and allspice. You'll absolutely love them.
Ingredients
1 c. unsalted butter, softened (use real butter, not margarine or butter spread)
1 1/2 c. powdered sugar, divided
1 t. vanilla extract
2 1/4 c. all-purpose flour*
1/2 t. salt
2 t. cinnamon, divided
1/2 t. nutmeg
1/4 t. ginger
1/4 t. allspice
3/4 c. chopped nuts, pecans or walnuts work best
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Mix butter, 1/2 c. powdered sugar and vanilla with an electric mixer until fluffy. Add flour, salt, 1 t. cinnamon, ginger and allspice; mix until dough comes together; stir in nuts. If dough is too soft, chill it until it can be worked easily with hands.
Scoop out 1 T. dough balls; place on prepared cookie sheet.
Bake for 7-8 minutes until bottoms are just slightly brown. Remove from oven; cool for a few minutes, until cool enough to handle.
In a small bowl, place the remaining 1 c. powdered sugar and 1 t. cinnamon; roll each cookie in the sugar until coated. Place on a rack to cool. When cookies are cooled, you may want to roll them again in more powdered sugar. The added cinnamon in the rolling mixture is optional, but it amps up the fall flavor.
Store in an airtight container for up to 4 days or freeze for up to 1 month. (If you freeze them you’ll need to re-roll them in powdered sugar after defrosting.)
Makes 48.
*Do not overmeasure the flour. Use a spoon to fill the measuring cup, do not pack it.