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During the holidays, I can't help but make these Cinnamon Snowball Cookies. They're these amazing buttery treats that just melt away when you bite them, leaving this wonderful cinnamon taste behind. I've tweaked this recipe for years now, and I still smile when I see my friends' reactions as they take their first bite.
Why These Cookies Stand Out
I keep coming back to these snowballs every holiday because they're both easy and fancy at the same time. You'll only need seven items and half an hour to get them done. The mix of butter richness and warm cinnamon just works so well together. I also love that I can make them days before and pop them in the freezer, which really helps when the holidays get crazy.
Your Ingredient List
- Butter: 1 cup (leave it out to soften for easier blending).
- Powdered Sugar: ½ cup in the mix plus extra for the outside (run it through a sieve first).
- Vanilla Extract: 1 teaspoon to add that lovely depth.
- All-Purpose Flour: 2 cups, giving you that perfect soft bite.
- Pecans: 1 cup, chopped up small for crunch and flavor.
- Salt: ¼ teaspoon to cut through the sweetness.
- Cinnamon: 1 teaspoon, mixed with the coating sugar for that holiday warmth.
Step-by-Step Cooking Guide
- Mix Your Dough
- Whip 1 cup room temperature butter with ½ cup powdered sugar and 1 teaspoon vanilla until it's fluffy and pale. Throw in 2 cups flour, 1 cup finely diced pecans, and ¼ teaspoon salt. Blend until it all comes together; it'll seem a bit dry but should stick when squeezed.
- Form Your Cookies
- Roll the mixture into little 1-inch balls and set them on a parchment-lined cookie sheet, keeping them an inch apart.
- Pop Them in the Oven
- Cook in your oven at 350°F (175°C) for about 12-14 minutes until you see light golden coloring on the bottoms. Let them sit on the tray for 5 minutes to firm up.
- Add the Sweet Coating
- Combine 1 cup powdered sugar with 1 teaspoon cinnamon in a wide bowl. Roll each warm cookie in this mixture to coat it. Once they've cooled completely, roll them again for an extra thick sugar layer.
Insider Tricks
I've noticed that using butter at just the right softness really makes these cookies turn out amazing. Don't mix the dough too much or you'll lose that delicate texture. My best trick? That double sugar coating really creates this incredible sweet shell that just dissolves in your mouth.
Storage Advice
You can keep these treats in a sealed container for about 3 days at room temp or up to a week if you stick them in the fridge. I often freeze some unbaked dough balls so I can quickly bake fresh ones when friends stop by. The finished cookies freeze 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 for a chocolatey twist. My friend with nut allergies loves the nut-free version just as much. A tiny bit of nutmeg mixed in gives them this extra cozy winter feeling that's just perfect.
Beyond Just Sweets
These snowballs have grown into a key part of how I celebrate the holidays. There's something about their subtle sweetness and warming spice that really brings people together. I love wrapping them up as presents it's like sending a small piece of holiday joy to the people I care about.
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Frequently Asked Questions
- → Can I swap out the pecans?
- Totally! Try finely chopped walnuts instead. Just make sure they're really small pieces.
- → How long will these stay fresh?
- You can keep them fresh for 3 days on the counter, up to 7 days in the fridge, or freeze for a month in a sealed container.
- → Why is the dough a bit dry?
- Don’t worry if it feels slightly dry. It’s normal, just make sure it holds together when forming balls.
- → Can I store these in the freezer?
- Yep! Store unbaked dough or baked cookies in the freezer. If baked, add the sugar coating after thawing.
- → Why wait before adding the coating?
- You’ve got to let them sit for about 5 minutes so they’re cool enough to handle but still warm enough for sugar to stick.