Introduction

Cinnamon Sugar Snowball Cookies are a melt-in-your-mouth treat featuring a buttery texture and a warm cinnamon sugar coating. These cookies are perfect for holiday gatherings, cozy afternoons, or sharing with friends and family anytime you crave something sweet and comforting.

A close-up view of a white plate with eight small round cookies covered in sparkling sugar crystals. The cookies have a light brown color and a rough texture from the sugar coating. One cookie is placed on top of the others and has a bite taken out, showing a soft, dense inside with a similar brown shade. The plate is set on a white marbled surface with some blurred background elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup finely chopped pecans or walnuts (optional)
1/2 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
Step 3: Mix in the vanilla extract until well combined.
Step 4: Gradually add the all-purpose flour, salt, and ground cinnamon, mixing until a soft dough forms.
Step 5: If using, fold in the finely chopped pecans or walnuts for added texture and flavor.
Step 6: Scoop out dough and roll it into 1-inch balls. Place the balls on the prepared baking sheets about 2 inches apart.
Step 7: Bake the cookies for 12-14 minutes, or until the bottoms are lightly golden. The tops will remain pale but firm up as they cool.
Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool slightly.
Step 9: While still warm, combine the granulated sugar and ground cinnamon in a small bowl. Roll each cookie gently in the cinnamon sugar mixture until fully coated.

Tips & Variations

Double coat the cookies in cinnamon sugar once they’ve completely cooled for extra sweetness and flavor.
Omit nuts for a smooth, nut-free cookie.
Chill the dough for 30 minutes before baking to prevent spreading and achieve a firmer texture.
Add mini chocolate chips to the dough for a chocolate twist.
Swap pecans or walnuts for chopped almonds for a slightly different nutty taste.
Add 1/2 teaspoon of nutmeg or ginger to the dough for a spiced variation.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week to keep them fresh. For longer storage, freeze uncoated cookies for up to three months; thaw and coat in cinnamon sugar before serving. To reheat, bring them to room temperature or warm briefly in the oven.

How to Serve

The image shows a group of eight small, round cookies covered in coarse sugar crystals, giving them a sparkling texture. They sit neatly on a shallow white plate with a gold rim. One cookie is on top and has a bite taken out of it, revealing its soft, crumbly light brown inside. The rest of the cookies appear smooth and sugar-coated, forming a loose pile on the plate that is placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

It’s best to use unsalted butter since the recipe already includes salt. Using salted butter may make the cookies too salty, so you may want to reduce or omit the added salt in the dough.

Can I make these cookies without nuts?

Yes, the nuts are completely optional. You can simply leave them out to enjoy a smooth, buttery cookie.

Can I freeze the dough?

Absolutely. Roll the dough into balls and freeze them on a baking sheet. Once frozen, store in a sealed bag or container. When ready to bake, you may need to add a minute or two to the baking time.

Why are my cookies spreading too much?

Make sure your dough is firm enough and not too soft. Chilling the dough before baking helps prevent excessive spreading and keeps the cookies nicely shaped.

How do I know when my cookies are done?

They should be lightly golden on the bottom and firm to the touch. The tops may look pale but will set as they cool.

Can I substitute powdered sugar with brown sugar?

Powdered sugar is important for the right texture and sweetness. Brown sugar will alter both the texture and flavor and is not recommended.

Can I substitute cinnamon with another spice?

Yes, you can use nutmeg, cardamom, or ginger as alternatives for a unique flavor twist.

Can I make these cookies gluten-free?

Yes, replace all-purpose flour with a gluten-free flour blend suitable for baking. The texture might vary slightly depending on the blend used.

How can I make these cookies less sweet?

You can reduce the amount of sugar in the dough and in the cinnamon sugar coating to better suit your taste.

Can I add chocolate chips to the dough?

Yes, folding in mini chocolate chips is a delicious variation that adds a touch of chocolate to these cookies.