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Nothing says holidays to me quite like these Cinnamon Snowball Cookies. There's pure magic in how these buttery treats just dissolve on your tongue, leaving that cozy cinnamon flavor behind. I've tweaked this recipe for years now, and I still smile every time I see friends take their first bite.
Why These Cookies Stand Out
I keep coming back to these snowballs every holiday because they're so darn easy yet totally impressive. They only call for seven basic ingredients and take about half an hour to make. The combo of that buttery richness with warm cinnamon just can't be beat. I love that I can make them days ahead and pop them in the freezer—what a time-saver during the crazy holiday rush!
Your Ingredient List
- Powdered Sugar: Extra for coating plus ½ cup for the dough (make sure it's sifted for best results).
- Vanilla Extract: 1 teaspoon to add that lovely sweet depth.
- Butter: 1 cup at room temperature so it mixes easily.
- Salt: ¼ teaspoon to cut through the sweetness.
- Cinnamon: 1 teaspoon to mix with powdered sugar for that festive, warm coating.
- All-Purpose Flour: 2 cups to give these cookies their perfect texture.
- Pecans: 1 cup chopped up small for that wonderful nutty crunch.
Step-by-Step Instructions
- Coat with Cinnamon Sugar
- Put 1 cup powdered sugar and 1 teaspoon cinnamon in a shallow bowl and stir them together. Roll your warm cookies in this mixture until they're completely covered. Do a second coating once they've cooled for an extra thick sugar shell.
- Bake
- Pop them in your oven at 350°F (175°C) for about 12-14 minutes until you see the bottoms turning slightly golden. Let them sit on the baking sheet for 5 minutes to firm up a bit.
- Shape the Cookies
- Roll small portions of dough into 1-inch balls and put them on a parchment-lined baking sheet, keeping them about an inch apart.
- Prepare the Dough
- Mix 1 cup room temperature butter with ½ cup powdered sugar and 1 teaspoon vanilla until it's fluffy and light. Then add 2 cups flour, 1 cup finely chopped pecans, and ¼ teaspoon salt. Stir until everything comes together—the dough will look crumbly but should stick when you press it.
Insider Tricks
I've found that using butter at just the right softness is key to getting that amazing texture. Don't mix the dough too much or you'll lose that tender bite. My best little secret? Double-dipping in the sugar mixture creates this incredible sweet layer that just melts away as you eat them.
Storage Smarts
You can store these cookies in an airtight container for about 3 days at room temp or up to a week if you stick them in the fridge. I often make extra dough balls to freeze so I can bake a fresh batch when friends stop by unexpectedly. The finished cookies freeze really well too—just let them warm up naturally before serving.
Try These Twists
Don't be afraid to switch things up with this recipe. Sometimes I swap in walnuts for pecans or add some cocoa powder for a chocolatey version. My friend who can't eat nuts loves them without the pecans—they still taste amazing. Try adding a tiny bit of nutmeg for an extra warming touch that works perfectly in winter.
Holiday Memories
These snowballs have grown into a cherished part of my holiday customs. Something about their gentle sweetness and spicy warmth just brings people together. I love wrapping them up as presents—it's like sending a small bundle of holiday joy to the people I care about.
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Frequently Asked Questions
- → Can I swap pecans for another nut?
- Sure, walnuts are a great alternative! Just make sure they’re finely chopped before using.
- → How long will these cookies last?
- You can keep them 3 days on the counter, 1 week in the fridge, or freeze for up to a month.
- → Why does my dough feel dry?
- Don’t worry, it’s normal for the dough to feel a bit crumbly. It’ll come together when you shape it into balls.
- → Can I make these ahead and freeze them?
- Yep, freeze them baked or unbaked. If baked, wait to roll them in sugar until after they’re thawed.
- → Why let cookies cool a bit before sugar coating?
- A short cooling time helps them hold their shape while still staying warm for the sugar to stick.