Description
These Earl Grey Snowball Cookies are a simple holiday bake everyone will love! Buttery and crisp, they’re rolled in a snowy layer of powdered sugar and make perfect treats for gifting, cookie boxes, or sharing with friends this season.
Ingredients
Units
- 5 tbsp (75 g) unsalted butter, room temperature
- 1/3 cup (40 g) powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups (145 g) cake flour
- 3 tbsp (21 g) almond flour
- 2 tbsp (16 g) milk powder
- 2 tsp (5 g) Earl Grey tea leaves (from 1-2 tea bags, finely ground)
- 1/4 tsp salt
Instructions
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar together on medium speed until smooth, about 2–3 minutes.
- Add vanilla: Mix in the vanilla extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, milk powder, salt, and ground Earl Grey tea.
- Incorporate dry ingredients: Gradually add the dry mixture to the butter mixture on low speed until just combined. Avoid overmixing. The dough should be soft but hold together.
- Chill (optional but recommended): Refrigerate the cookie dough for 30 minutes.
- Shape cookies: Divide dough into 30 pieces, 10 grams each. Roll them into a ball. Place on a baking sheet lined with parchment paper, spacing about 1.5 inches apart.
- Bake: Preheat oven to 180°C / 350°F (170°C/338°F convection). Bake for 15 minutes or until the bottoms are lightly golden. The tops should stay pale.
- Cool and coat: Allow cookies to cool slightly on the sheet for 5 minutes, then roll in powdered sugar while warm. Let cookies cool completely on a wire rack.
Notes
Cookies can be made with a hand mixer, same method. For bowl and spatula, use a spatula to smooth out the butter and then mix in the sugar. When adding in the dry ingredients use the side of the spatula to mix in a cutting motion, scooping under every so often. Once its well distributed and mixed, press down on the dough with the spatula to ensure there are no remaining bits of flour. Then pinch the dough together and proceed with the recipe.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican, Japanese-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 64
- Sugar: 3.2
- Sodium: 12 mg
- Fat: 3.6 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 0