Chai-Spiced Snowball Cookies

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Allspice, ground
  • 1 1/4 cups Almond flour
  • 1 tsp Cardamom, ground
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Kosher salt
  • 1 1/2 cups Powdered sugar
  • 1 tsp Vanilla

• Dairy

  • 2 sticks Butter, unsalted

Found on bellyfull.net

Description

Ingredients

• • 1 1/2 cups all-purpose flour
• • 1/2 teaspoon kosher salt
• • 2 sticks (1 cup) unsalted butter, room temperature
• • 1 1/2 cups powdered sugar, divided
• • 1 teaspoon vanilla
• • 1 1/4 cups almond flour
• • 1 1/2 teaspoons ground cinnamon
• • 1 teaspoon ground cardamom
• • 1 teaspoon ground allspice
• • 1/2 teaspoon ground ginger

Directions

• Line a baking sheet with parchment paper; set aside.
• In a small bowl, whisk together the flour and salt.
• In a large bowl, cream together the butter, a 1/2 cup of the powdered sugar, and vanilla on high with a handheld electric or stand mixer, until light and fluffy. Turn the mixer down to low and add in the almond flour, followed by the all-purpose flour, scraping down the bowls once or twice.
• Using a tablespoon-sized cookie scoop, measure out the dough and form balls with your hands. Place on baking sheets.
• Chill cookies in the refrigerator for 20 minutes.
• Preheat oven to 325 degrees F. Bake cookies for 18-20 minutes.
• While cookies are cooking, whisk together the remaining 1 cup of powdered sugar, the cinnamon, cardamom, allspice, and ginger in a bowl.
• Remove cookies from the oven and allow to sit for 1-2 minutes, then gently coat them with the spice mixture.
• Set aside to cool for 15 minutes, then toss them in the spice mixture again.