If you love Classic Snowball Cookies which are also known as Swedish Heirloom Cookies, or Mexican Wedding Cookies, you will love these Pumpkin Spice Snowball Cookies.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: pumpkin snowball cookies, Pumpkin spice snowball cookies, snowball cookies
Servings: 36cookies
Calories: 100cal
Author: Amy Desrosiers
Cost: $3
Equipment
stand mixer w/ paddle attachment
rubber spatula
tablespoon cookie dough scoop
large baking sheet (or 2 medium sheets)
parchment paper
measuring spoons
Ingredients
2sticks unsalted buttersoften to room temperature
1cuppowdered sugar
2cupsall-purpose flour
2tbsps.water
1tsp.vanilla extract
1largeegg
1tsp.cinnamon
1/2tsp.nutmeg
1/4tsp.all spice
1/4tsp.ginger
1/2cupchopped walnuts
Rolling Sugar blend
1tspcinnamonoptional
1cuppowdered sugar
Instructions
Preheat oven to 325 degrees Fahrenheit.
Line two medium-sized, or one large baking sheets with parchment paper.
In a stand mixer with the paddle attachment, cream together the softened butter, and 1 cup of confectionery sugar.
Slowly add in the flour, extract, water, and egg.
Combine dough on low speed to avoid a cloud of flour. Dough will be stiff.
Turn off the stand mixer, remove the bowl from the base, and scrape down the sides with a rubber spatula. Fold in the chopped nuts by hand.
Scoop dough using a tablespoon-sized cookie scoop.
Roll cookie dough in your hands to form ball shapes, and add cookies to the sheet. Leave one inch of space between balls.
Bake cookies for 13-15 minutes. They should feel firm to the touch, and slightly golden in color.
Cool cookies for 5 minutes before rolling them in powdered sugar mixture.
Allow cookies to cool fully before adding them to any storage containers. Enjoy!
Notes
Nutritional values may vary and are meant to be a guide.