When I was little, my grandmother pulled a tin of cookies out of the oven and the kitchen filled with a warm, spicy puff of cinnamon that felt like a hug. Those were her snowballs — tiny, buttery spheres that melted on your tongue and left a dusting of white on your fingers. I chased that memory for years and finally made my own version: soft, slightly crumbly centers with a cinnamon-kissed coating that looks like fresh snow. These Cinnamon Snowballs taste like holidays, slow afternoons, and good company. They also happen to be ridiculously forgiving, which suits my slightly chaotic baking style perfectly.
Quick Facts
- Yield: Serves 24
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
These cookies deliver buttery, melt-in-your-mouth centers and a dusting of cinnamon-scented snow on top. They stay tender without getting greasy, carry a warm cinnamon aroma that fills your kitchen, and look impressively festive without any fuss. It’s so easy even your oven can’t mess it up — just mix, scoop, bake, and roll. You get a delicate crunch at the edges and a pillowy middle; who doesn’t love that contrast?
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon (in the dough)
- 1/2 cup finely chopped walnuts or pecans (optional)
For the Coating:
- 1 1/2 cups powdered sugar
- 2 teaspoons ground cinnamon
How I Make It
Step 1:
Preheat your oven to 350°F and line two baking sheets with parchment. In a large bowl, beat the softened butter with the powdered sugar and granulated sugar until light and fluffy — about 2–3 minutes. You’ll see the mixture turn paler and smell rich and buttery. Add the vanilla and beat to combine.
Step 2:
Whisk together the all-purpose flour, salt, and 1/2 teaspoon cinnamon. Stir the dry ingredients into the butter mixture until the dough comes together. Fold in the chopped nuts if you’re using them. Don’t overmix; stop once you don’t see streaks of flour. The dough feels softly crumbly but holds together when pressed.
Step 3:
Roll the dough into 1-inch balls (about 1 tablespoon of dough each) and place them about 1 1/2 inches apart on the prepared sheets. I like to press each ball slightly to flatten the top just a touch — it helps them bake evenly. The kitchen will start to smell like cinnamon and butter as the oven warms up.
Step 4:
Bake at 350°F for 12–15 minutes, until the bottoms show a hint of golden color and the tops look set. They won’t brown much, so don’t wait for deep color. Remove the pans from the oven and let the cookies rest 1–2 minutes until they feel stable but still warm.
Step 5:
Combine the 1 1/2 cups powdered sugar and 2 teaspoons cinnamon in a shallow bowl. While the cookies remain warm, roll each one in the cinnamon-sugar powdered mix, coating generously. Place on a wire rack to cool completely, then roll them quickly a second time for that snowy look. Watch how the powdered sugar clings and slightly melts into the warm cookie — that’s the cozy magic.
Pro Tips
- Chill the dough 15–20 minutes if your kitchen feels warm; it helps the cookies keep their shape while baking.
- Toast the nuts for 5–7 minutes at 350°F before chopping to boost flavor. Let them cool before folding into the dough.
- Measure flour by spooning into the cup and leveling with a knife to avoid a dry, dense cookie.
- Bake one tray at a time in the middle rack for even heat and consistent results.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap walnuts for pecans or hazelnuts — toasting emphasizes nutty flavor. Texture stays similar.
- Use a 1:1 gluten-free flour blend to make these gluten-free; the texture stays tender but slightly crumblier.
- Replace butter with a high-quality vegan butter for dairy-free cookies (flavor changes slightly, but keeps richness).
- If you need less sugar, reduce the granulated sugar by 2 tablespoons; the cookie remains pleasantly sweet thanks to the powdered coating.
Variations & Tips
- Add 1 teaspoon orange zest to the dough for a bright citrus-cinnamon twist.
- Stir 1/4 cup mini chocolate chips into the dough for chocolate-cinnamon snowballs (festive and kid-friendly).
- Dip half of each cooled cookie in melted dark chocolate and let it set for a fancy finish.
- For a spiced version, add 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves to the dough.
- Make them nut-free by skipping nuts and adding 2 tablespoons extra flour or 2 tablespoons finely shredded coconut for texture.
- Creative twist: press a caramel candy into the center after baking (while warm) for a gooey surprise.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can make the dough, shape the balls, and freeze them on a tray. Once frozen, transfer to a zip-top bag and bake straight from frozen, adding 2–3 minutes to the bake time. Baked cookies keep in an airtight container at room temperature for up to 5 days or freeze for 3 months.
- Can I double the recipe?
- Sure thing. Bake sheets only hold so many cookies, so work in batches and rotate trays if your oven has hot spots. You might need 2–3 pans or two rounds in the oven.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and expect a slightly different texture — a softer, less flaky cookie.
- How do I know it’s done?
- Look for slightly firm tops and bottoms that show a faint golden edge. The cookies continue to set as they cool, so pull them when they look set but not browned.
- What if I don’t have ingredient X?
- Out of nuts? Skip them or use 2 tablespoons of shredded coconut. No powdered sugar for rolling? Mix 1/4 cup granulated sugar with 3/4 cup confectioners’ sugar, but sift if you can for a smooth coating.
How I Like to Serve It
I love these with a mug of hot cocoa or a simple cup of black tea. They make a lovely addition to a holiday cookie tray, and they also pair beautifully with whipped cream-topped coffee for a cozy afternoon break. Bring a tin of them to a potluck and watch them disappear — they work for winter parties, cookie swaps, or a quiet weekend treat.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days; separate layers with parchment to keep the coating intact.
- Reheat frozen baked cookies at 300°F for 5–7 minutes to refresh the texture.
Final Thoughts
Closing: These little Cinnamon Snowballs bring warmth, nostalgia, and a sprinkle of magic to any day — now go impress someone, or just yourself, with your homemade masterpiece!