Description
These Cinnamon Sugar Snowball Cookies are tender, buttery treats coated in a crunchy cinnamon sugar mixture. Perfectly crisp on the outside and soft inside, they make a delightful snack or dessert, especially during the holiday season.
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 even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Vanilla: Mix in the vanilla extract evenly, which adds a warm, aromatic flavor to the cookies.
- Add Dry Ingredients: Gradually add the all-purpose flour, salt, and ground cinnamon to the creamed mixture, stirring until a soft dough forms without overmixing.
- Fold in Nuts: If using, gently fold in the finely chopped pecans or walnuts, distributing them evenly throughout the dough.
- Shape the Cookies: Scoop and roll the dough into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes, or until the bottoms are lightly golden, indicating they are perfectly baked but still tender inside.
- Cool Slightly: Let the cookies cool on the baking sheet for about 5 minutes to firm up slightly, then transfer them to a wire rack to cool enough so they can be handled without falling apart.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine granulated sugar and ground cinnamon, mixing thoroughly to create the flavorful coating.
- Coat Cookies: While the cookies are still warm, gently roll them in the cinnamon sugar mixture until fully coated, giving them their signature sweet and spicy crust.
Notes
- For a nut-free version, omit the pecans or walnuts entirely.
- Use parchment paper on your baking sheets for easy cleanup and to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before baking; just thaw and bake as directed.
- Rolling warm cookies in cinnamon sugar helps the coating adhere better.
