Description
These Cinnamon Sugar Snowball Cookies are tender, buttery, and coated in a sweet cinnamon sugar mixture, making them a perfect treat for holidays or any cookie craving. With a delicate crumb and optional nutty crunch, these soft baked cookies melt in your mouth with a delightful cinnamon twist.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup finely chopped pecans or walnuts (optional)
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, which helps incorporate air for a tender cookie.
- Add Vanilla: Mix in the vanilla extract to add flavor depth to the dough.
- Add Dry Ingredients: Gradually add the all-purpose flour, salt, and ground cinnamon, stirring until a soft dough forms, being careful not to overmix.
- Fold in Nuts: If using, fold in the finely chopped pecans or walnuts to add a crunchy texture and nutty flavor.
- Shape the Cookies: Scoop and roll the dough into 1-inch balls, placing them about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes, until the bottoms are lightly golden, indicating the cookies are cooked through but still tender inside.
- Cool Slightly: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool slightly, preventing them from breaking.
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
- Coat Cookies: While the cookies are still warm, gently roll them in the cinnamon sugar mixture until fully coated, creating the signature snowball effect and adding a sweet, spicy crunch.
Notes
- For a nut-free version, omit the nuts entirely.
- Make sure the butter is softened but not melted for best creaming results.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well both before and after baking.
- Use parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
