Description
These Cinnamon Sugar Snowball Cookies are tender, buttery, and coated with a sweet cinnamon-sugar mixture that gives them a delightful festive look and flavor. Featuring a soft crumb with optional chopped nuts for added texture, these classic holiday cookies are easy to make and perfect for sharing.
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 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup finely chopped nuts (optional)
Coating
- Extra powdered sugar
- Extra ground cinnamon
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened butter with powdered sugar until the mixture becomes light and fluffy, which helps create a tender texture. Then add the vanilla extract and mix until fully incorporated and smooth.
- 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 Mixtures: Gradually add the dry ingredients into the creamed butter mixture, stirring gently until just combined to avoid overworking the dough and making it tough.
- Add Nuts: Fold in the chopped nuts if using, which adds a nice crunch and complementary flavor.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Scoop dough by 1-inch portions and roll them into balls. Place them about an inch apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the bottoms turn golden brown, indicating they are perfectly baked.
- Coat Cookies: While the cookies are still warm, roll each one in a mixture of powdered sugar and cinnamon. Allow them to cool completely, then roll them a second time for a thick, snowy coating that gives these cookies their signature look and extra sweetness.
Notes
- Using softened butter is key for proper creaming and texture.
- Chopped nuts are optional; pecans or walnuts work especially well.
- Rolling cookies twice in the cinnamon sugar coating enhances flavor and appearance.
- Store cookies in an airtight container at room temperature for up to one week.
- You can freeze dough balls for up to a month; bake directly from frozen adding a couple extra minutes to baking time.
