These tender snowball cookies are made with butter, all-purpose flour, almond flour, and powdered sugar, then tossed in a chai-spiced mixture. They are a fantastic holiday cookie or great served with coffee!
1 1/2cupsall-purpose flour
1cupunsalted butter, room temperature
1 1/2cupspowdered sugar, divided
1 1/4cupsalmond flour
1 1/2teaspoonsground cinnamon
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.