If you have a nut allergy, you should definitely try these snowball cookies, sometimes referred to as Mexican wedding cookies. These mint chocolate chip cookies are so delicious you won’t even notice the nuts.
| Prep Time: | 30 mins |
| Cook Time: | 8 mins |
| Additional Time: | 22 mins |
| Total Time: | 1 hr |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ½ cup butter, softened
- ½ cup butter flavored shortening
- 1 cup light brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup brown sugar
- ¼ cup butter
- 2 teaspoons ground cinnamon
Instructions
- In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
- On a lightly floured surface, roll out each half of the dough to a 12×6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.
- Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 118 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
A lovely recipe. I split the recipe in half. I froze 1 halve & eventually cooked them as thumbprint cookies. Utterly delicious. The other half I rolled out & spread the topping on top before rolling up. I didnt dollop the spreading on the tray. Again, utterly delicious. I couldn’t stop eating them!
I found this to be a really difficult recipe. I didn’t have Crisco so I substituted butter, which made the cookies spread too much. I had a hard time getting a round log because the bottom always flattened. The dough had a tendency to crack a lot. I made a glaze, which would not harden so it was impossible to stack the cookies and made freezing them a pain. I’m still giving this recipe five stars though, because I did make some changes and the taste of them is still amazing. I’m not sure I’ll do it again though. ??
Won a cookie contest with these.
Amazing cookies!
My first try at log cookies. Turned out great! Everyone thought they were amazing!
Taste was great but did not bake well. Ended up a mess. I’ve been baking cookies for over 30 years and not sure why but this recipe was an epic fail. I have an electric stove so that may have contributed to the poor baking. I’ll try again cuz the flavor was excellent.
These were easy to make and tasted very good! I made them for some nurses at the doctor’s office next door to my old pharmacy and they went FAST!!
These cookies are delicious. I did not have any trouble rolling the dough but I did refrigerate it for awhile because that is what I think should be done with cookie dough. I found it interesting that the recipe said to be sure to remove the cookies while hot and several of the reviews said to cool them on the sheet. Cooling them on the sheet is definitely the better method. The “dollop of filling” underneath the cookie does nothing but add a mess. This is why I went with three stars. If the recipe advised refrigerating the dough, omitted the dollop, and suggested cooling them on the sheet for a few minutes, this would be a five star recipe for sure!
These cookies are delicious. I did not have any trouble rolling the dough but I did refrigerate it for awhile because that is what I think should be done with cookie dough. I found it interesting that the recipe said to be sure to remove the cookies while hot and several of the reviews said to cool them on the sheet. Cooling them on the sheet is definitely the better method. The “dollop of filling” underneath the cookie does nothing but add a mess. This is why I went with three stars. If the recipe advised refrigerating the dough, omitted the dollop, and suggested cooling them on the sheet for a few minutes, this would be a five star recipe for sure!
Followed the recipe exactly and they turned out great!! My family loves them. I decided to put glaze over them once they were cooled.
These cookies are a 4 star as written but 5 stars with Irene522’s glaze. I made these for Christmas this year. Half the batch I baked as written with the dollop of cinnamon sugar and half I used the glaze. The dollop makes an unattractive brown circle obstructing the beautiful spiral and it doesn’t add anything to the flavor. I strongly recommend Irene522’s glaze and just drizzle a quick zigzag on top. My son said these were the best Christmas cookies I have ever made. Next time I will cut them thinner than the 1 inch thickness recommended for a slightly crisper cookie.
Fantastic! My daughter and I made these for her classroom, they were an instant hit. They’ve become a mainstay cookie in our house. Taste just like Cinnamon Toast Crunch. ??
Turned out delicious, will be making them again for christmas
By far my favorite recipe to make! I make mine vegan by replacing the butter for a vegan butter substitute, like Earth Balance butter, and then I use 1/4 cup of unsweetened applesauce for each egg. Tastes the exact same! Also, I recommend refrigerating the cookies after cutting them into segments and before baking them, helps to hold shape.
BEST cookies I’ve ever made!!!
I basically made the cinnabun cookies as is except for changing one thing. I added confectioner’s sugar plain with just whipped milk. I put it on top of the cookies like icing. It was just that thick. My children, ages 11 and 12, absolutely love them. They are extremely hard to please. Thank you so much for these cookies. They are a big success!
Mediocre flavor, and hell-on-earth to put together.
I followed the suggestions given by CC
I love this recipe! I made them for my daughter in college and sent them in a goodie box. They DID NOT last! She loved them and so did everyone else I made them for! Awesome recipe!!
Delicious cookies. Did not put a dollop of filling on the bottom of the cookie. Did not turn out particularly beautiful – will try to roll and cut more evenly next time. A little time consuming, but worth it in the flavor department.
these tasted really good but I wasn’t able to follow the recipe all the way so the did not look so great. I did not have butter flavored shortening so I just used regular and I only had time to let the dough to rest for about 10 min. Regardless I think I’ll be making them again soon!