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citrus snowball cookies
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5 from 2 votes

Eggnog Snowball Cookies

These eggnog cookies are made with eggnog spices and they are melt-in-your-mouth delicious.
Prep Time15 minutes
Cook Time10 minutes
chilling dough1 hour
Total Time1 hour 35 minutes
Servings: 40 snowball cookies
US Customary - Metric
Author: Melissa Oleary

Ingredients

cookie dough

  • 2 cups Unbleached all purpose flour sifted
  • 1 cup unsalted butter at room temperature 2 sticks
  • 1 large egg
  • ¼ cup powdered sugar sifted
  • ¼ cup organic cane sugar
  • 1 teaspoon kosher salt or ¼ teaspoon regular salt
  • 1 tablespoon of eggnog spice mix see below

Eggnog Spice Mix

  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric

Sugar to roll cookies in after Baking

  • ½ cup powdered sugar sifted

Instructions

Making the Dough

  • Add all of your ingredients for the cookie dough into a large bowl and mix on low speed with a stand mixer or hand mixer for 1 minute
    2 cups Unbleached all purpose flour, 1 cup unsalted butter at room temperature, 1 large egg, ¼ cup powdered sugar, ¼ cup organic cane sugar, 1 teaspoon kosher salt, 1 tablespoon of eggnog spice mix
  • Increase the speed after a minute to medium speed and continue mixing until all the dough comes together and forms a ball (about 2 minutes)
  • Once the dough has come together, divide it into 2 balls
  • Wrap each ball in plastic wrap and flatten with your hand into a disc shape. Refrigerate for at least 1 hour or overnight

Making the Snowball Shapes

  • Remove dough and place on the counter for about 30 minutes before you are ready to start making your cookies.
  • Pre-heat your oven to 350 degrees
  • When ready to bake, pull small chunks off of your dough disc, about 1 big tablespoon full and roll the dough in your hands into little balls. If the dough is crumbling just squeeze it in your hands to warm it a bit and re-roll.
  • Place on a cookie sheet about ½ inch apart
  • Keep doing this until all of the dough is rolled
  • Bake in the oven for 10-13 minutes or until you just begin to see the bottoms start to brown. I like to lift up a cookie after baking for ten minutes and check the bottom for doneness.
  • Remove from the oven and let cool completely.

Rolling in powdered sugar

  • Add your powdered sugar into a shallow large bowl.
    ½ cup powdered sugar
  • Now gently roll and flip the cookies around in the powdered sugar coating them evenly.
  • Once this is done, remove them from the sugar and place on to a cooling rack.
  • Continue this until all of the cookies are coated in sugar.
  • Enjoy!

Notes

Cookies can be stored up to 3 days in an air tight container.
You can refrigerate the cookie dough up to 1 week
You can freeze the dough up to 1 month. To thaw, remove from the freezer and thaw overnight in the refrigerator.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Dessert