Dessertscrazyforcrust4.4
Pumpkin Spice Snowballs
These Pumpkin Spice Snowballs are a new version of your favorite holiday cookie! Adding warm pumpkin spices to Russian Teacakes makes them perfect for fall and holiday baking!
👥 48 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preaheat oven to 375°. Line two cookie sheets with parchment paper.
2
Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt, 1 teaspoon cinnamon, ginger, and allspice and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
(226g) unsalted butter (softened)1 cupcinnamon (divided)2 teaspoons
3
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
4
Bake cookies for ⏱️ 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a few minutes, until you can handle them.
5
Fill a small bowl with the remaining 1 cup powdered sugar and 1 teaspoon cinnamon and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.) The added cinnamon in the rolling mixture is optional, but it amps up the fall flavor!
(226g) unsalted butter (softened)1 cupcinnamon (divided)2 teaspoons
6
Store in an airtight container for up to 4 days or freeze for up to one month. (If you freeze them you’ll need to re-roll them in powdered sugar after defrosting.)
Nutrition Facts
calories
66 kcal
fat Content
5 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
4 g
sodium Content
25 mg
protein Content
1 g
cholesterol Content
10 mg
carbohydrate Content
5 g
saturated Fat Content
3 g
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