Chef Sylvie’s Chai Spiced Snowball Cookies
Servings: 24 cookies
In my family, snowball cookies were always a staple at Christmas time. Truthfully, I never really liked them, but this year I was determined to make a version that I would love. I was inspired by a certain mega pop star’s chai cookie recipe (if you know, you know) and used my family’s snowball cookie recipe to build from. These cookies pair perfectly with your morning coffee or afternoon tea. I hope you enjoy them as much as I have. Happy Holidays!
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Ingredients
- 1 cup butter at room temperature
- ¾ cup powdered sugar (90g)
- 2 tsp vanilla
- 2 Tbsp black tea leaves finely ground
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp ginger
- 2 cups + 2 Tbsp all-purpose flour (280g)
- ¼ tsp salt
- ½ cup pecans toasted and chopped
- 1½ cup powdered sugar for rolling
- 1-2 tsp cinnamon for rolling
- finishing salt
Instructions
- In a stand mixer with the paddle attachment, cream the butter until smooth. Add in the powdered sugar and mix on medium-high until combined.
- Add in the vanilla, tea leaves, all spice, nutmeg, cinnamon, cloves, and ginger. Mix until combined.
- Slowly add in the flour and salt. Once combined, add the pecans and mix for another minute. Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350℉ and line two cookie sheets with parchment paper. Mix the powdered sugar and cinnamon for rolling together in a bowl.
- Scoop 1 Tbsp of dough and roll into a ball. Place balls 2 inches apart on cookie sheet. Bake the cookies for 20-25 minutes until the bottoms are a golden brown.
- Allow the cookies to cool for 5-10 minutes. Roll cookies in the powdered sugar and cinnamon and top with finishing salt.
