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
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.
Notes
For a nut-free version, omit nuts and add a little extra flour to maintain dough texture.
Try adding nutmeg or allspice for a festive variation.
Drizzle cooled cookies with white chocolate for extra indulgence.
Store in an airtight container at room temperature for up to 5 days.
Freeze uncoated cookies, then thaw and coat before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
