Description
These Cinnamon Sugar Snowball Cookies are buttery, tender, and delightfully coated in a sweet cinnamon sugar mixture. Featuring a hint of vanilla and a subtle cinnamon flavor inside, with optional crunchy pecans or walnuts, these cookies are perfect for holiday treats or anytime you crave a melt-in-your-mouth sweet snack.
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, which helps create a tender cookie texture.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with a warm, sweet aroma.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, salt, and ground cinnamon to the butter mixture, stirring gently until a soft dough forms without overmixing to maintain tenderness.
- Add Nuts (Optional): If using, fold in the finely chopped pecans or walnuts to add a pleasant crunch and nutty flavor.
- Shape the Cookies: Scoop and roll the dough into 1-inch balls, spacing them about 2 inches apart on the prepared baking sheets to allow room for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes or until the bottoms are lightly golden, indicating they are cooked through but still tender.
- Cool Slightly: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring to a wire rack to cool slightly more.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon to make the coating mixture.
- Coat the Cookies: While the cookies are still warm, gently roll them in the cinnamon sugar mixture until fully coated, giving them a signature sweet and spicy finish.
Notes
- For softer cookies, do not overbake; remove them as soon as the bottoms are lightly golden.
- Chilling the dough before baking can help the cookies hold their shape better.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- Store cookies in an airtight container at room temperature for up to a week.
- For a nuttier flavor, try toasting the pecans or walnuts before adding to the dough.
