Cinnamon Spice Snowball Cookies
Start a new tradition with our sweet cinnamon spice snowball cookies inspired by snickerdoodles and all their light, featuring a buttery texture & a sweet cinnamon dusting.
Ingredients
- ½ cup butter softened
- ¼ cup Confectioners Sugar
- 1 teaspoon vanilla
- 1 cup & 2 TBSPs of All-purpose flour
- ⅓ cup finely chopped Marcona Almonds
- ⅛ teaspoon salt omit if Marcona Almonds are salted
- ⅛ teaspoon Cinnamon
- Confectioners Sugar, Cinnamon, and Coarse Sparkling Sugar
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Mix butter, powdered sugar, cinnamon, and vanilla in a large bowl. Stir in flour, nuts and salt (if required) until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on a parchment-lined cookie sheet. You should get approximately 18-24 cookies depending on the size.
- Bake for 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- While your cookies are baking or cooling, prepare the cinnamon and confectioners sugar coating mixture. You can eyeball this, but about ¼ cup of confectioners sugar, 1 teaspoon of cinnamon, and 1 tablespoon of coarse sparkling sugar combined. Put to the side until the cookies are cool.
- Once cookies have cooled for a couple of minutes, roll each cookie into the coating mixture and place it back onto the parchment sheet. Repeat this step a second time to ensure the cookie is fully coated in the cinnamon sugar mixture.
Notes
-Leave out the salt if the Marcona Almonds are Salted
-Gluten Free? Swap out the All Purpose flour for Almond Flour
Tried this recipe?Let us know how it was!
