Name: Cinnamon Sugar Snowball Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1/2 cup powdered sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup finely chopped pecans (or walnuts); 1/2 teaspoon ground cinnamon; 1/2 cup powdered sugar; 1 teaspoon ground cinnamon

Buttery, tender snowball cookies with a warm cinnamon twist, rolled in a sparkling sugar coating that melts in my mouth every time. These little treats are a cozy blend of holiday magic and fall comfort, making them one of my favorite go-to bakes when the air turns crisp. Whether I’m making them for a cookie exchange or simply indulging on a chilly afternoon, these cookies always bring that nostalgic, homemade feel.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened

1/2 cup powdered sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup finely chopped pecans (or walnuts)

1/2 teaspoon ground cinnamon

For the coating:

1/2 cup powdered sugar

1 teaspoon ground cinnamon

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the softened butter and powdered sugar until light and fluffy.

I stir in the vanilla extract.

In another bowl, I whisk together the flour, salt, and ground cinnamon.

I gradually add the dry ingredients into the butter mixture and mix until a soft dough forms.

I fold in the chopped pecans until evenly mixed.

Then I roll the dough into 1-inch balls and place them on the prepared baking sheet about an inch apart.

I bake the cookies for 12–15 minutes, just until the bottoms are lightly golden—no overbaking here.

While the cookies are still warm, I mix powdered sugar and cinnamon in a shallow bowl.

I roll each warm cookie in this mixture for the first coat.

Once they’re fully cooled, I roll them a second time for that extra thick, sweet coating.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories per cookie: 120 kcal

Variations

I sometimes swap pecans for walnuts when I want a slightly different nutty flavor. For a nut-free version, I skip the nuts entirely and add a little extra flour to maintain the dough’s texture. If I want to give these cookies a festive twist, I mix a little nutmeg or allspice into the dough. And when I feel like making them extra indulgent, I drizzle a bit of white chocolate over the top once cooled.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay fresh and tender without needing refrigeration. For longer storage, I freeze them in a single layer in a sealed container or freezer bag—no coating needed before freezing. When I’m ready to serve, I let them thaw at room temperature and roll them in fresh cinnamon sugar for the best texture and flavor.

FAQs

What’s the texture of these cookies like?

They’re tender and buttery, with a melt-in-my-mouth feel. The cinnamon sugar coating adds a slight crunch on the outside.

Can I make these without nuts?

Yes, I often skip the nuts when baking for friends with allergies. I just add a bit more flour to keep the dough from becoming too soft.

Why do I roll the cookies in sugar twice?

The first coating sticks to the warm cookies, and the second one gives them that signature powdery finish and more flavor.

Can I freeze these cookies?

Absolutely. I freeze them before rolling in sugar, then thaw and coat them fresh just before serving.

Can I make these ahead for the holidays?

Yes, I love making them a few days in advance. They keep well, and actually taste even better the next day once the flavors meld.

Conclusion

Cinnamon Sugar Snowball Cookies are one of those timeless recipes I keep coming back to. They combine everything I love about fall and holiday baking—warm spices, rich buttery dough, and a texture that’s soft yet crumbly in the best way. Whether I’m sharing them with guests or enjoying one with a cup of tea, they always bring a little extra comfort to the season.

Recipe:

Cinnamon Sugar Snowball Cookies

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Author: Sophia
Total Time: 30 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Buttery, tender snowball cookies with a cinnamon twist, rolled in a sweet, spiced sugar coating. These cozy cookies are perfect for fall and holiday baking, delivering a melt-in-your-mouth texture with warm, nostalgic flavor.

Ingredients

1 cup butter, softened

1/2 cup powdered sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup finely chopped pecans (or walnuts)

1/2 teaspoon ground cinnamon

For the coating:

1/2 cup powdered sugar

1 teaspoon ground cinnamon

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Stir in the vanilla extract.
In another bowl, whisk together the flour, salt, and ground cinnamon.
Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
Fold in the chopped pecans until evenly distributed.
Roll the dough into 1-inch balls and place them on the prepared baking sheet about an inch apart.
Bake for 12–15 minutes, until the bottoms are lightly golden.
While the cookies are still warm, mix powdered sugar and cinnamon in a shallow bowl.
Roll each warm cookie in the cinnamon-sugar mixture for the first coat.
Once completely cooled, roll them again in the cinnamon-sugar mixture for a second coat.