These cinnamon cashew snowdrop cookies are perfect for the holidays! Serve them at parties or offer them as gifts.
When holiday season arrives, I begin making snowdrop cookies. Yesterday I brought some to a friend’s house in an assortment of flavors. There are so many things I love about this recipe.
For starters, the cookies come together quickly, even though they have to chill twice. I always have the ingredients on hand. There’s room for creativity. I always try a different spice mixture (check out my cardamom and chai versions). The dough is egg-free, making it completely safe to consume (I always treat myself). And finally, everyone seems to love them. Seriously, what’s not to love?
Tis the season. Here are more holiday cookie recipes from some amazing bloggers!
Jam Thumbprint Cookies – With Food + Love
Soft Ginger Molasses Cookies – A Couple Cooks
Peppermint Bark Cookies – Fix Feast Flair
Salt and Pepper Gingerbread Cookies – Brooklyn Supper
Salted Almond Butter Chocolate Chip Cookies – Hungry Girl por Vida
Tartine’s Salted Chocolate Rye Cookies – Apt. 2B Baking Co.
Frosted Spiced Persimmon Cookies with Cranberries and Walnuts – Snixy Kitchen
Sweet and Savory Orange Cumin Shortbread Cookies – Indian Simmer
Cinnamon Cashew Snowdrop Cookies
for the cookies
- 8 ounces unsalted butter, room temperature
- 2 1/2 ounces confectioners' sugar (approximately 1/2 cups)
- 1 teaspoon pure vanilla extract
- 8 1/2 ounces all-purpose flour (approximately 1 1/2 cups)
- 1/2 teaspoon kosher salt
- 4 1/4 ounces cashew meal (approximately 1 1/4 cups), see notes
for the topping
- 1 cup confectioners’ sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment.
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on high speed until light and fluffy, approximately 3-5 minutes.
- Sift the all-purpose flour and salt together.
- Turn the speed down to low and slowly add the cashew meal followed by the all-purpose flour. Scrape down the sides once or twice to make sure the dough is evenly mixed.
- Use a tablespoon-sized scoop to measure out cookie dough onto the baking sheet. Use your hands to roll each cookie into a ball.
- Chill the dough for 20 minutes and then bake for 20 minutes. The cookies will spread slightly, so leave approximately 1-2 inches of space in between each cookie. While the cookies are baking, sift together the topping ingredients in a bowl.
- Remove the cookies from the oven and allow to sit briefly until they’re still very warm but can be handled. Carefully coat each cookie in the sugar mixture and set aside to cool (they will be fragile while warm). Once the cookies have cooled, approximately 15-20 minutes, toss again in the sugar mixture.
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