Description
These Cinnamon Sugar Snowball Cookies are buttery, nutty, and coated in a sweet cinnamon sugar blend. Soft on the inside with a delicate crumbly texture, they make a perfect treat for any occasion or holiday gathering.
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 and Prepare Baking Sheet: 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.
- Add Vanilla Extract: Add the vanilla extract to the butter mixture and mix until well combined.
- Combine Flour and Salt: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in Nuts: Fold in the chopped nuts until evenly distributed throughout the dough.
- Shape Dough Balls: Using your hands or a cookie scoop, form the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the bottoms are lightly golden brown. The tops should remain pale.
- Make Cinnamon Sugar Coating: While the cookies are baking, mix the granulated sugar and ground cinnamon in a small bowl to create the cinnamon sugar coating.
- Coat Warm Cookies: Once the cookies are done baking, allow them to cool on the baking sheet for about 5 minutes. Then, while they are still warm, gently roll each cookie in the cinnamon sugar mixture until fully coated.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving.
Notes
- You can substitute walnuts with pecans or any other favorite nuts.
- Ensure the butter is softened to room temperature for easy creaming.
- Do not overbake; cookies should remain pale on top for a tender texture.
- Storing cookies in an airtight container will keep them fresh for up to one week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
