These Cinnamon Sugar Snowball Cookies always bring the warm smell of cinnamon into the kitchen, making them one of my favorite holiday bakes. They’re soft and crumbly like classic snowballs but with an extra layer of warmth from the cinnamon inside and outside. They look simple but taste rich, buttery, and comforting, perfect for Christmas trays, gifting, or enjoying with a warm drink. They come together quickly, bake in minutes, and always disappear fast.
Ingredients
For the cookie dough:
1 cup unsalted butter (softened)
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup finely chopped pecans or walnuts (optional)
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
For the cinnamon sugar coating:
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
Step-by-Step Guide
Step 1: Cream the Butter and Sugar
Beat the softened butter and powdered sugar together until smooth and creamy.
Step 2: Add the Flavorings
Mix in vanilla extract, ground cinnamon, and salt until combined.
Step 3: Add the Dry Ingredients
Add the flour and mix on low until the dough begins to form. If using nuts, fold in the chopped pecans or walnuts.
Step 4: Shape the Cookies
Roll the dough into small 1-inch balls and place them on a parchment-lined baking sheet.
Step 5: Chill the Dough
Refrigerate the shaped cookies for 20–30 minutes to help them keep their round shape.
Step 6: Bake
Bake at 350°F (175°C) for 10–12 minutes, or until the bottoms are lightly golden while the tops stay pale.
Step 7: Prepare the Coating
Mix granulated sugar and cinnamon in a small bowl.
Step 8: Coat the Warm Cookies
Roll the warm cookies gently in the cinnamon sugar mixture while they’re still slightly warm so the coating sticks well.
Step 9: Cool and Re-Roll
Once the cookies cool completely, roll them again in the cinnamon sugar for the perfect finish.
Variations You Can Try
– Add a pinch of nutmeg or pumpkin spice for extra warmth
– Leave out the nuts for a smoother texture
– Add mini chocolate chips for a sweet twist
– Use brown sugar in the coating for a deeper caramel flavor
– Add orange zest for cinnamon-orange holiday cookies
Cooking Notes
– Dough should be firm enough to roll; if too soft, chill longer
– Don’t overbake, they should stay pale and soft inside
– Re-roll in coating for a more even finish
– Finely chopped nuts work best if adding them
Serving Suggestions:
– Pair with hot chocolate, chai, or warm milk
– Serve on Christmas cookie platters
– Package in small tins for holiday gifts
– Dust with extra cinnamon sugar before serving for sparkle
Storage, Freezing, Reheating
Store at room temperature in an airtight container for up to 5 days. Freeze the baked cookies for up to 2 months. Thaw at room temperature before serving. No reheating needed, these cookies should stay cool and buttery.
FAQ
Why did my dough crumble?
- It’s normal for snowball dough; press it together or chill briefly for easier shaping.
Can I skip the nuts?
- Yes, the cookies will still be soft and buttery.
Why didn’t the coating stick?
- Roll the cookies while warm, then re-roll once cooled.
Can I double the recipe?
- Yes, this recipe doubles and triples perfectly for big batches.
Cinnamon Sugar Snowball Cookies are the perfect mix of warm spice and buttery melt-in-your-mouth texture. They’re simple, festive, and ideal for the holiday season, making them a must-bake for Christmas.
