Introduction

Cinnamon Sugar Snowball Cookies are buttery, tender treats with a delightful cinnamon-sugar coating. These classic cookies are easy to make and perfect for sharing during the holidays or any cozy occasion. Their subtle nuttiness and warm spice make them irresistible to both kids and adults.

The image shows a white bowl filled with round cookies covered in light brown sugar. One cookie is in the front, partially bitten, revealing a soft and crumbly inside. The cookies have a rough texture with sugar crystals visible on the surface. The bowl is placed on a white marbled surface, and the lighting highlights the warm, golden-brown color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (225g) unsalted butter, softened
1/2 cup (60g) powdered sugar
1 tsp vanilla extract
2 cups (240g) all-purpose flour
1/4 tsp salt
1/2 cup (50g) finely chopped pecans or walnuts (optional)
1 tsp ground cinnamon (for the dough)
1/4 cup (50g) granulated sugar (for coating)
1 tsp ground cinnamon (for coating)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix to combine.
Step 3: In a separate bowl, whisk together the flour, salt, and ground cinnamon. Gradually add this dry mixture to the butter mixture, mixing until just combined.
Step 4: If using nuts, fold in the finely chopped pecans or walnuts gently.
Step 5: Roll the dough into 1-inch balls and place them onto the prepared baking sheet, spacing them about 1 inch apart.
Step 6: Bake for 10-12 minutes or until the bottoms are lightly golden but the tops remain pale. Avoid overbaking to keep them tender.
Step 7: While the cookies bake, mix the granulated sugar and cinnamon in a shallow bowl to prepare the coating.
Step 8: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Step 9: While still warm, roll each cookie in the cinnamon-sugar mixture until evenly coated.
Step 10: Transfer the cookies to a wire rack to cool completely before serving.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Add a pinch of nutmeg or cloves to the dough for extra warmth and complexity.
Try swapping the walnuts or pecans with chopped almonds or hazelnuts for a different nutty flavor.
Store cookies in an airtight container with a slice of bread to keep them soft longer.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze the cookies in a sealed container or freezer bag for up to three months. When ready to enjoy, thaw at room temperature. Reheat briefly in a warm oven if you prefer them soft and slightly warm.

How to Serve

The image shows a close-up of several round, brown-colored cookies with a rough texture, lightly dusted with a fine white powder. One cookie is in the foreground with a bite taken out, showing a soft, dense inside. The cookies are placed on a white marbled surface, with soft natural light highlighting their texture and color. The scene feels warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without nuts?

Yes, the nuts are optional and can be omitted without affecting the overall texture or flavor significantly. The cookies remain delicious and tender without them.

How do I prevent the cookies from spreading too much?

Ensure your butter is softened but not melted before creaming it with sugar. Also, avoid overmixing the dough once you add the flour. Chilling the dough for 15-20 minutes before baking can also help maintain the shape.