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Baking these Cinnamon Snowball Cookies has become my winter tradition. They're magical little buttery treats that dissolve on your tongue, leaving just a hint of warm cinnamon behind. I've tweaked this recipe for years now, and I still grin when I see friends take their first bite.
Why These Cookies Stand Out
These little snowballs have earned their spot as my holiday favorite because they're wonderfully straightforward yet memorable. The recipe needs just seven ingredients and takes only half an hour to complete. The blend of warm cinnamon with rich butter creates something truly wonderful. They're also great for making in advance and popping in the freezer, which really helps during the crazy holiday rush.
Your Ingredient List
- Butter: 1 cup (let it soften at room temp for better blending).
- Powdered Sugar: ½ cup in your mixture plus extra for the outside (sift it first for smoothness).
- Vanilla Extract: 1 teaspoon to add that lovely depth.
- All-Purpose Flour: 2 cups, giving these cookies their soft texture.
- Pecans: 1 cup, chopped finely for that wonderful nutty crunch.
- Salt: ¼ teaspoon to cut through the sweetness.
- Cinnamon: 1 teaspoon, combined with powdered sugar for that festive dusting.
Simple Baking Steps
- Mix Your Dough
- Combine 1 cup room-temp butter with ½ cup powdered sugar and 1 teaspoon vanilla until fluffy. Throw in 2 cups flour, 1 cup finely chopped pecans, and ¼ teaspoon salt. Mix until it comes together - it'll look crumbly but should stick when you squeeze it.
- Form Your Cookies
- Roll the mixture into small 1-inch balls and put them on a parchment-lined baking sheet, keeping them about an inch apart.
- Into The Oven
- Bake at 350°F (175°C) for 12-14 minutes until you see light golden color on the bottoms. Let them sit on the sheet for 5 minutes after baking.
- Sugar Them Up
- In a shallow dish, stir together 1 cup powdered sugar with 1 teaspoon cinnamon. Roll your still-warm cookies in this mixture. Once they've cooled completely, roll them again for an extra-thick sweet layer.
Insider Baking Tricks
I've found that using butter at just the right softness is key to getting that amazing texture. Don't mix the dough too much or you'll lose that light feel. My favorite trick? That double roll in the sugar mixture. It builds this incredible sweet outer layer that just melts away when you bite in.
Storage Suggestions
You can store these treats in an airtight box for about 3 days at room temp or up to a week if you pop them in the fridge. I often make extra dough balls to freeze so I can bake a fresh batch when friends stop by unexpectedly. The finished cookies freeze really well too - just let them warm up naturally before serving.
Try These Variations
Don't be afraid to switch things up. Sometimes I swap in walnuts for the pecans, or add some cocoa powder for a chocolatey twist. My friend with nut allergies loves the nut-free version just as much. A tiny bit of nutmeg makes them even cozier for those cold winter evenings.
Holiday Memories Inside
These snowballs have grown into a cherished part of my holiday customs. Something about their subtle sweetness and warming spice seems to bring folks closer. I love wrapping them as presents - they're like sending a small package of winter cheer to the people I care about.
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Frequently Asked Questions
- → Can I swap for another nut?
- Sure! Walnuts work great as a replacement for pecans. Just make sure they're finely chopped.
- → How long will these last?
- They'll stay fresh up to 3 days at room temp, 1 week in the fridge, or a month in the freezer in a sealed container.
- → Why does my dough feel crumbly?
- It's normal for this dough to be slightly crumbly. It should come together when you form it into balls.
- → Can I freeze them?
- Absolutely! You can freeze before or after baking. If baked, add the sugar coating after they're thawed.
- → Why wait to coat the cookies?
- Cooling about 5 minutes helps them set but keeps them warm enough for the sugar coating to stick nicely.