Description
These Cinnamon Sugar Snowball Cookies are buttery, tender, and coated in a delightful cinnamon-sugar mixture that creates a festive, snowy appearance. With a hint of vanilla and optional nutty crunch, they are perfect for holiday treats or any cozy occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (optional)
- 1 tsp ground cinnamon
- 1/4 tsp salt
For Rolling and Coating
- Extra cinnamon and powdered sugar for rolling
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. Then add the vanilla extract and continue mixing until smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt to evenly distribute the spices and salt throughout the flour.
- Combine Ingredients: Gradually add the dry ingredients into the wet butter mixture, mixing just until combined to avoid overworking the dough. If desired, gently fold in the finely chopped nuts to add a crunchy texture to the cookies.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a scoop or spoon, form dough into 1-inch balls and place them about an inch apart on the prepared baking sheet to allow space for baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the bottoms of the cookies are lightly golden brown, indicating they are baked through but still tender inside.
- Roll in Cinnamon Sugar: Immediately after removing the cookies from the oven, while they are still warm, roll each ball gently in a mixture of powdered sugar and cinnamon to coat them. Once the cookies have cooled completely, roll them again in the cinnamon sugar mixture to create a festive, snowy coating.
Notes
- For best texture, use unsalted butter at room temperature to ensure proper creaming with the sugar.
- Chilling the dough for 30 minutes before baking can help maintain the cookie shape if your kitchen is warm.
- Feel free to substitute nuts with your favorite variety or omit them for a nut-free version.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a single layer and thaw before rolling in cinnamon sugar for best freshness.
