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I'm head over heels for making these Cinnamon Snowball Cookies when Christmas rolls around. There's pure magic in how these buttery little treats dissolve on your tongue, leaving just a warm whisper of cinnamon behind. Over many years, I've tweaked this recipe to perfection, and I still get a kick out of seeing friends' smiles when they bite into one.
Why These Cookies Stand Out
These snowballs have turned into my holiday baking staple because they're wonderfully basic yet totally unique. You'll only grab seven things from your pantry and spend about half an hour making them. The combo of that buttery richness with warm cinnamon is simply unreal. I can also make and freeze them early, which helps me out tons during the hectic holiday rush.
Your Ingredient List
- Butter: 1 cup (let it sit out until soft so it mixes easily).
- Powdered Sugar: ½ cup in the dough plus extra for the outside (run it through a sifter for smoothness).
- Vanilla Extract: 1 teaspoon to add lovely sweetness.
- All-Purpose Flour: 2 cups, giving the cookies their shape and softness.
- Pecans: 1 cup, chopped up small for taste and crunch.
- Salt: ¼ teaspoon to cut through the sweetness.
- Cinnamon: 1 teaspoon, mixed with the coating sugar for that holiday feel.
Step-By-Step Directions
- Mix Your Dough
- Whip 1 cup soft butter with ½ cup powdered sugar and 1 teaspoon vanilla until it's fluffy and light. Throw in 2 cups flour, 1 cup tiny pecan pieces, and ¼ teaspoon salt. Stir until it comes together - it'll look crumbly but should stick when you squeeze it.
- Roll Into Balls
- Take small chunks of dough and roll them into 1-inch balls. Put them on a parchment-lined baking sheet with an inch between each one.
- Into The Oven
- Heat your oven to 350°F (175°C) and bake for 12-14 minutes until you see light brown bottoms. Let them cool on the tray for 5 minutes.
- Sugar And Spice Coating
- Combine 1 cup powdered sugar with 1 teaspoon cinnamon in a wide, shallow dish. Roll the still-warm cookies in this mixture until they're covered. Once they've cooled completely, roll them again for an extra thick layer.
Insider Tricks
I've found that butter at just the right softness really transforms the texture. Don't mix the dough too much or you'll lose that delicate bite. My favorite hack is coating the cookies twice in sugar - it creates this amazing sweet layer that just vanishes in your mouth.
Storage Advice
You can keep these treats in a sealed container for around 3 days at room temp or up to a week if you pop them in the fridge. I often set aside extra dough balls in the freezer so I can bake a fresh batch when people stop by unexpectedly. The finished cookies freeze really well too - just let them warm up naturally before serving.
Try New Versions
Don't be afraid to switch things up with this recipe. Sometimes I swap in walnuts for pecans or add some cocoa for a chocolatey twist. My friend with nut allergies loves them without any nuts - they turn out just as yummy. A tiny bit of nutmeg gives them an extra snuggly flavor that works great in winter.
Holiday Memories
These snowballs have grown into a cherished part of my holiday customs. Something about their gentle sweetness and cozy spice brings the whole family together. I adore putting them in pretty packages as presents - it's like sending a small piece of holiday wonder to people I care about.
Recipe Q&A
- → Can I swap out the nuts?
- Absolutely, finely chopped walnuts make a great alternative to pecans. Just make sure they're chopped very finely.
- → How long will they stay fresh?
- They'll stay good for 3 days at room temp, a week when refrigerated, or up to a month in the freezer if kept in a sealed container.
- → Why does my dough fall apart?
- Don't worry - some crumbliness is typical for this recipe. The dough should still come together when you roll it into balls.
- → Can I make these ahead and freeze them?
- Sure thing, you can freeze them before or after baking. If you freeze baked ones, wait to add the sugar coating until they've thawed.
- → Why wait before adding the coating?
- A 5-minute cooling period helps the cookies firm up enough to handle but keeps them warm enough for the sugar mixture to stick properly.