Pumpkin Spice Snowballs

Ingredients:

• 1 cup butter softened
• 1 1/2 cups powdered sugar, divided
• 1 tsp vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 tsp salt
• 2 tsp cinnamon, divided
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp allspice
• 3/4 cup chopped nuts – pecans or walnuts

Preheat oven to 375f.

Line 2 baking sheets with parchment paper.

Mix butter, 1/2 cup powdered sugar and vanilla in the bowl of a mixer until combined and fluffy. Add flour, salt, 1 tsp cinnamon, ginger and allspice and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.

Scoop 1 Tablespoon balls of dough and place on a prepared cookie sheet. Roll in your hands to make the balls even all over.

Bake the cookies for 7-8 minutes or until the bottoms are just slightly brown. Remove from the oven and cool for just a few minutes until you can handle them.

Fill a small bowl with the remaining 1 cup powdered sugar and 1 teaspoon cinnamon, mix and then roll each cookie in the sugar until well coated. Place on a cooling rack covered in parchment paper. Once they are cooled you may want to re-roll them in the sugar to get a thicker coating. Store in an airtight container for up to 4 days or freeze for up to a month. If you freeze them, you’ll need to re-roll them.

Caution: these are very poppable and addicting! 

I got this recipe from crazyforcrust.com.