Get the Recipe:
Nutty Spiced Snowdrop Cookies
Nutty Spiced Snowdrop Cookies are full of buttery, nutty, spiced flavor. A holiday favorite!
Ingredients
For the cookies:
- 2 cups (240 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (82 g) confectioners’ sugar, sifted
- 1/4 cup (50 g) firmly packed light or dark brown sugar
- 1/2 teaspoon almond extract
- 1 cup (120 g) chopped pecans (or other nuts)
For the coating:
- 1 cup (110 g) confectioners’ sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon allspice
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Instructions
To make the cookies:
- Whisk together the flour, cinnamon, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, confectioners' sugar, brown sugar, and almond extract until light and fluffy.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing well. Stir in the nuts.
- Cover and chill the dough for 30 minutes or up to overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Using a tablespoonful of dough at a time, roll the dough into balls. Place them about 2 inches apart on the prepared pans.
- Bake 12 to 15 minutes, or until the cookies are lightly browned.
- Cool the cookies on the pans on wire racks for 5 minutes.
To make the coating and finish the cookies:
- In a shallow bowl, combine the confectioners' sugar, cinnamon, nutmeg, ginger, cardamom, and allspice.
- Roll each partially cooled cookie in the coating. If necessary, roll the cookies in the coating again after cooling.
Notes
- Store in an airtight container at room temperature up to a week.
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