Description
These cozy, cinnamon-kissed cookies are fall’s answer to holiday classics—think buttery snowballs, but spiced like a warm hug. With toasted nuts, pumpkiny spice, and a double dusting of sugar, they’re crisp outside, tender inside, and dangerously snackable. Whether you’re gifting, gathering, or sneaking a midnight bite, this batch of ~60 is your autumn MVP. Time to get cozy and cookie it up!
Ingredients
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2 cups unsalted butter, softened
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3 cups powdered sugar, divided
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2 tsp vanilla extract
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4½ cups all-purpose flour
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1 tsp salt
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4 tsp cinnamon, divided
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1 tsp nutmeg
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½ tsp ginger
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½ tsp allspice
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1½ cups chopped pecans or walnuts (toasted)
Instructions
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Cream butter + 1½ cups sugar until pale & fluffy (3 mins). Add vanilla.
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Mix flour, salt, 2 tsp cinnamon, nutmeg, ginger, allspice. Gradually add to butter mix. Fold in nuts.
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Chill dough 1 hr (or freeze 20 mins).
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Preheat oven to 350°F (175°C). Line baking sheets.
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Roll dough into 1-inch balls. Space 1 inch apart.
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Bake 12–15 mins, until bottoms are golden. Cool 5 mins.
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Coat warm cookies in mix of 1½ cups powdered sugar + 2 tsp cinnamon. Cool fully, roll again.
Notes
Store in airtight tin 1 week or freeze unbaked dough for 3 months.
- Prep Time: 20 mins
- Cook Time: 15 mins
Nutrition
- Calories: 130 cal Per cookie
- Sugar: 7g
- Fat: 8g
- Carbohydrates: 14g
- Protein: 1g