These Cinnamon Sugar Snowball Cookies are tender, buttery, and filled with the warm spice of cinnamon—rolled generously in cinnamon sugar for an extra layer of flavor. They practically melt in my mouth and are the perfect cozy treat to enjoy during the holidays or anytime I crave something sweet and comforting.
Why You’ll Love This Recipe
I love how easy these cookies are to make with simple pantry ingredients. There’s no need for eggs, and the dough comes together quickly. The cinnamon sugar coating gives them a sweet crunch on the outside while the inside stays soft and buttery. They’re perfect for gifting, sharing at cookie swaps, or simply enjoying with a warm drink.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup finely chopped pecans (optional)
For the coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the softened butter and powdered sugar until light and fluffy.
I mix in the vanilla extract until combined.
In a separate bowl, I whisk together the flour, salt, and cinnamon.
I gradually add the dry ingredients to the butter mixture, mixing until the dough forms.
If I’m using pecans, I fold them in at this stage.
I scoop out about 1 tablespoon of dough and roll it into a ball. Then, I place the cookie balls on the prepared baking sheet, spacing them about 1 inch apart.
I bake for 12-14 minutes, or until the bottoms are lightly golden. The tops should not brown.
While the cookies are still warm, I mix the granulated sugar and cinnamon in a small bowl. I roll each cookie gently in the cinnamon sugar to coat.
I let the cookies cool completely on a wire rack. If I want a thicker coating, I roll them a second time once they’re cool.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Bake time: 12-14 minutes Total time: 30 minutes
Variations
I sometimes swap the pecans for chopped walnuts or leave the nuts out entirely for a nut-free version.
For a festive twist, I’ve added a pinch of nutmeg to the dough or even filled the centers with a small chocolate chip.
Instead of rolling in cinnamon sugar, I’ve dusted them with powdered sugar for a more traditional snowball cookie look.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—I layer them with parchment paper in a container or freezer bag and freeze for up to 2 months. To reheat, I let them thaw at room temperature; there’s no need to warm them up, but I can pop them in a 300°F oven for 5 minutes if I want them slightly warm.
FAQs
How do I keep snowball cookies from spreading too much?
Since these cookies don’t contain eggs or baking soda/powder, they naturally hold their shape. I make sure the butter isn’t too melted, and if the dough feels too soft, I chill it for 15 minutes before baking.
Can I make these cookies gluten-free?
Yes, I’ve used a 1:1 gluten-free flour blend with good results. I make sure it includes xanthan gum for structure.
Can I make the dough ahead of time?
Absolutely. I often prepare the dough and refrigerate it for up to 2 days before baking. I let it sit at room temperature for about 15 minutes before rolling into balls.
Why did my cookies come out dry?
Dry cookies usually mean too much flour. I make sure to spoon the flour into the measuring cup and level it off instead of scooping directly from the bag.
Can I double the recipe?
Yes, I double the ingredients easily to make a larger batch. I just bake them in batches to avoid overcrowding the oven.
Conclusion
Cinnamon Sugar Snowball Cookies are one of my favorite sweet bites to make when I want something easy, nostalgic, and flavorful. They’re buttery, soft, and full of cinnamon warmth—ideal for holiday gatherings or a cozy snack with tea. Once I tried them, they quickly became a regular treat in my kitchen.
These Cinnamon Sugar Snowball Cookies are buttery, tender cookies with warm cinnamon flavor, coated in a crunchy cinnamon sugar layer. Perfect for holidays or cozy snacking.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup finely chopped pecans (optional)
For the coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and powdered sugar in a large bowl until light and fluffy.
Mix in the vanilla extract until well combined.
In a separate bowl, whisk together the flour, salt, and ground cinnamon.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
Fold in the chopped pecans, if using.
Scoop about 1 tablespoon of dough and roll into balls. Place them on the prepared baking sheet about 1 inch apart.
Bake for 12-14 minutes, or until the bottoms are lightly golden. Tops should remain pale.
While still warm, roll cookies gently in the cinnamon sugar mixture.
Let cookies cool completely on a wire rack. For a thicker coating, roll again once cooled.
Notes
You can substitute pecans with chopped walnuts or omit nuts entirely.
Try adding a pinch of nutmeg or filling the centers with chocolate chips for variation.
Dust with powdered sugar instead of cinnamon sugar for a classic snowball appearance.
Cookies store well at room temperature for up to 5 days or can be frozen for up to 2 months.
Chill dough for 15 minutes if too soft before baking.
