Chai-Spiced Snowdrops 28.000

Dixie D. Vereen for The Washington Post

Holiday Cookies 2016 Dec 1, 2016

This take on the Russian tea cookie or Mexican wedding cookie blends almond flour instead of chopped nuts into the crumb, and chai spices into the final confectioners’ sugar coating.

You may find slightly different totals (in grams) in various online sources for a few of the ingredients; we tested using the amounts listed below.

Make Ahead: The dough balls need to be refrigerated for 20 minutes before baking. The cookies can be stored in an airtight container at room temperature for up to 1 week.

28 - 30 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 28-30 cookies

  • For the cookies
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1/2 cup (60 grams) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (120 grams) almond flour (may substitute almond meal)
  • For the coating
  • 1 1/2 cups confectioners' sugar
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground allspice


For the cookies: Whisk together the all-purpose flour and salt in a medium bowl. Line a baking sheet with parchment paper or a silicone liner.

Combine the butter, the 1/2 cup of confectioners’ sugar and the vanilla extract in the bowl of a stand mixer or handheld electric mixer; beat on low speed to blend, then on medium-high speed for about 5 minutes, until light and fluffy. Stop once or twice to scrape down the bowl.

Add the all-purpose flour mixture and the almond flour; beat on low speed to form a soft dough. Stop to scrape down the bowl. Use a tablespoon scoop to measure 28 to 30 portions, rolling each one into a ball; place on the lined baking sheet and refrigerate for 20 minutes.

Meanwhile, preheat the oven to 325 degrees.

Transfer a dozen of the chilled balls to a platter and return them to the refrigerator. Arrange the remaining balls on the lined baking sheet, spacing them well apart. Bake (middle rack) for about 20 minutes, until firm and slightly browned on the bottom, then transfer the baking sheet to a wire rack to cool for 5 minutes.

While the first batch is in the oven, make the coating: Whisk together the confectioners’ sugar, cinnamon, ginger, cardamom and allspice in a medium bowl.

Roll each still-warm cookie in the coating and place directly on a wire rack to cool.

Repeat the process with the remaining dough and some of the chai mixture.

Once all the cookies are coated and cooled, re-coat them as needed in the remaining chai mixture.

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Recipe Source

Adapted from “The Gourmet Kitchen: Recipes From the Creator of Savory Simple,” by Jennifer Farley (Gallery Books, 2016).

Tested by Jessica Weissman.

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