Description
Cinnamon Sugar Snowball Cookies are tender, buttery treats rolled in a sweet cinnamon-sugar coating. Featuring chopped nuts for added texture, these classic cookies are perfectly baked to have a delicate crumb and a melt-in-your-mouth finish, making them a delightful holiday favorite or a year-round comfort dessert.
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 cup chopped nuts (walnuts or pecans)
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes, ensuring a smooth base for the dough.
- Add Vanilla: Incorporate the vanilla extract into the butter mixture and mix until fully combined to enhance flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this flour mixture to the butter mixture, stirring just until combined to avoid overworking the dough.
- Fold in Nuts: Gently fold in the chopped nuts evenly throughout the dough to add a crunchy texture.
- Form Cookies: Using your hands or a cookie scoop, shape the dough into 1-inch balls and place them spaced about 2 inches apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 12-15 minutes or until the bottoms are lightly golden; the tops should remain pale to maintain a soft texture.
- Prepare Coating: While baking, combine granulated sugar and ground cinnamon in a small bowl to create the flavorful cinnamon sugar coating.
- Coat Cookies: After baking, let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in the cinnamon sugar mixture until fully coated, ensuring a sweet, spicy finish.
- Cool Completely: Transfer the coated cookies to a wire rack to cool completely before serving, allowing them to firm up and become ideal for handling.
Notes
- For best results, use unsalted butter at room temperature to achieve a creamy dough texture.
- You can substitute walnuts or pecans based on your preference or allergies.
- Store cookies in an airtight container at room temperature for up to a week.
- For a festive touch, sprinkle extra cinnamon sugar on top just before serving.
- These cookies freeze well; freeze after baking and coating for up to 3 months.
