Welcome to Day 5 of our 12 Days of Cookies! So far all of the cookies have been delicious, but I think this is by far our favorite!! These Snickerdoodle Snowball Cookies are lightly cinnamon spiced, not overly sweet, flaky and remind me of a cross between a sugar cookie and shortbread. So good!
Let’s get to it!
In a large mixing bowl, cream together the softened butter and icing sugar (powdered sugar or confectioners sugar) until light and fluffy. Add the vanilla and mix until smooth.
Add half the flour, salt and cinnamon. Beat well. Add remaining flour gradually, stirring until a soft dough forms. The dough should not be sticky.
Combine sugar and cinnamon and stir. Time to roll cookies!
Scoop with cookie scoop and then roll into balls and roll in the cinnamon sugar.
Place cookies on baking sheet. Bake at 350F for 8 to 10 minutes or until edges are golden.
Loosen from baking sheet and cool.
These freeze well or eat them all fresh! It’s so hard to not eat more than one!!
Snickerdoodle Snowball Cookies
1 cup butter
1/2 cup icing sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
Cinnamon Sugar Coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
In a large mixing bowl, cream together the softened butter and icing sugar until light and fluffy. Add the vanilla and mix until smooth. Gradually add in the flour, salt, and cinnamon, stirring until a soft dough forms.
Use a cookie scoop, scoop dough and roll it into a ball. Mix the granulated sugar and cinnamon together in a bowl. Roll into cinnamon sugar. Place on baking sheet about 1 inch apart.
Bake at 350F for 10 to 12 minutes, or until the bottoms are just starting to turn golden. Let the cookies cool slightly, just until warm enough that you can touch. While the cookies are still warm, roll each cookie in the cinnamon sugar mixture again until fully coated.
enjoy from Our City Homestead to yours