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I can't get enough of making these Cinnamon Snowball Cookies when winter rolls around. There's something truly special about how these buttery treats just dissolve on your tongue, leaving that cozy cinnamon flavor behind. After tweaking this recipe for years, I still smile watching friends take their first bite.
Why These Cookies Stand Out
These little snowballs have turned into my holiday favorite because they're wonderfully easy but feel fancy. You'll only grab seven things from your pantry and spend about half an hour making them. The combo of that creamy butter taste with warm cinnamon is something else. And I love that I can make a batch days ahead and pop them in the freezer—such a big help during the crazy holiday rush.
Your Ingredient List
- Butter: 1 cup (let it sit out until soft for better blending).
- Powdered Sugar: ½ cup in the mixture plus extra for the outside (sift it first for no lumps).
- Vanilla Extract: 1 teaspoon to add that lovely sweet depth.
- All-Purpose Flour: 2 cups, giving your cookies their shape and softness.
- Pecans: 1 cup, chopped up small for that wonderful nutty crunch.
- Salt: ¼ teaspoon to cut through the sweetness.
- Cinnamon: 1 teaspoon, mixed with your coating sugar for that holiday warmth.
Baking Steps
- Mix Your Base
- Whip 1 cup room-temp butter with ½ cup powdered sugar and 1 teaspoon vanilla until it's fluffy and pale. Dump in 2 cups flour, 1 cup finely chopped pecans, and ¼ teaspoon salt. Stir until it comes together—it'll look a bit crumbly but should stick when you squeeze it.
- Roll Your Cookies
- Grab small bits of dough and roll into 1-inch balls, then put them on a parchment-lined baking sheet about an inch apart from each other.
- Into The Oven
- Pop them in a 350°F (175°C) oven for 12-14 minutes or until you see light golden color on the bottoms. Let them cool on the sheet for 5 minutes before moving.
- Add The Sweet Coating
- Put 1 cup powdered sugar and 1 teaspoon cinnamon in a bowl and mix well. Roll your still-warm cookies in this mixture until they're covered. Once they've cooled completely, roll them again for an extra-thick sweet layer.
Insider Tricks
I've found that using butter that's just right—soft but not melty—really helps get that perfect texture. Don't mix the dough too much or you'll lose the tenderness. My best trick? That double-dip in the sugar mixture makes this amazing sweet shell that just melts away when you take a bite.
Storage Smarts
These treats will stay yummy in a sealed container for around 3 days at room temp or up to a week in your fridge. I often make extra dough balls and tuck them in the freezer so I can bake some whenever friends stop by. The finished cookies freeze great too—just let them warm up naturally before serving.
Tasty Twists
Don't be afraid to switch things up. Sometimes I swap in walnuts for pecans or add some cocoa powder for chocolate fans. My friend with nut allergies loves the nut-free version just as much. Tossing in a tiny bit of nutmeg gives them an extra snuggly winter flavor that works so well.
Beyond Just Sweets
These snowballs have grown into a key part of my holiday customs. Something about their gentle sweetness and warming spice just brings folks closer. I love wrapping them up as presents—it's like sending a small piece of holiday joy to the people I care about.
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Frequently Asked Questions
- → Can other nuts be used?
- Sure, finely chopping walnuts can replace pecans. Just make sure they’re chopped small enough.
- → What’s the shelf life?
- Keep at room temp for 3 days, chill for 1 week, or freeze for up to a month. Store in a sealed container.
- → Why is the mixture dry?
- It’s normal for this dough to feel crumbly, but it should shape up into nice balls when pressed together.
- → Can I freeze them?
- Yep, freeze them either baked or unbaked. For baked ones, coat in sugar after defrosting.
- → Why wait to coat them?
- Letting them cool a bit helps them set up for handling while staying warm enough for the coating to stick nicely.