Description
These Cinnamon Sugar Snowball Cookies are delightfully buttery and melt-in-your-mouth, perfect for adding a festive touch to your holiday cookie tray. Lightly baked and generously coated in a warm cinnamon sugar blend, they offer a tender, crumbly texture with an optional nutty crunch from walnuts or pecans.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts or pecans (optional)
- 1/4 teaspoon salt
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. In a large bowl, cream together the softened butter and powdered sugar using an electric mixer or whisk until light and fluffy, about 2-3 minutes. Add the vanilla extract and salt, mixing until incorporated. Gradually blend in the all-purpose flour just until combined. Fold in chopped nuts if using. The dough should be slightly crumbly but hold together when pressed.
- Form the Cookies: Scoop 1-inch portions of dough and roll them gently into balls, being careful not to flatten them. Arrange the dough balls on the baking sheet, spacing about 1 inch apart to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes until edges are just beginning to turn golden, but the cookies remain pale overall. Watch closely to avoid overbaking. Remove from oven and let cookies cool on the baking sheet for 5 minutes to set.
- Coat with Cinnamon Sugar: While the cookies cool, mix granulated sugar and ground cinnamon in a shallow bowl. Gently roll the slightly warm cookies in the cinnamon sugar mixture to coat evenly. The residual heat will help the coating stick well.
- Cool and Serve: Transfer the coated cookies to a wire rack to cool completely. Serve once cooled for the best delicate texture and buttery melt-in-your-mouth experience.
Notes
- For nut-free version, omit walnuts or pecans.
- Ensure butter is softened for easier creaming and better cookie texture.
- Do not overbake – cookies should remain pale for a tender crumb.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Perfect paired with hot chocolate or coffee during the holidays.
