Description
These Easy Pumpkin Spice Snowball Cookies are tender, buttery, and bursting with warm autumn spices. Coated in a cinnamon-sugar blend, they make a perfect seasonal treat for fall gatherings or cozy nights in. The recipe is simple to follow and yields about 100 delightful cookies, blending flavors of cinnamon, nutmeg, ginger, and allspice into every bite.
Ingredients
Scale
Cookie Dough
- 2 cups unsalted butter, softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 4 ½ cups all-purpose flour
- 1 tsp kosher salt
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp allspice
- Optional: ½ cup finely chopped pecans or mini chocolate chips
Coating
- 2 cups powdered sugar
- 4 tbsp ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, beat the softened butter and 2 cups powdered sugar together until the mixture becomes light and fluffy, creating the base for your cookies.
- Add flavorings and dry ingredients: Mix in 2 teaspoons vanilla extract, then gradually add 4 ½ cups all-purpose flour, 1 teaspoon kosher salt, 3 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, and ½ teaspoon allspice. Stir until fully combined. If desired, fold in ½ cup finely chopped pecans or mini chocolate chips for added texture and flavor.
- Shape the cookies: Roll the dough into 1-inch balls and place them spaced apart on the prepared baking sheets.
- Bake: Bake the cookies for 8 to 10 minutes or until the bottoms are lightly golden, indicating that they’re perfectly cooked but still tender inside.
- Coat the cookies: While the cookies are still warm, gently roll them in the cinnamon-sugar coating made from 2 cups powdered sugar mixed with 4 tablespoons ground cinnamon. Allow the cookies to cool completely, then roll them again in the coating for a thicker, more flavorful crust.
Notes
- For a nut-free version, omit the pecans and consider adding mini chocolate chips or leaving the dough plain.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Rolling cookies twice in the coating ensures a deliciously thick layer of cinnamon sugar.
- Store cookies in an airtight container at room temperature for up to one week to keep them fresh.
