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I absolutely love baking these Cinnamon Snowball Cookies during the holiday season. There's something magical about how these little buttery bites melt in your mouth leaving behind the warmest hint of cinnamon. I've perfected this recipe over many winters and watching friends' faces light up when they taste them never gets old.
What Makes These Cookies Amazing
These snowballs have become my go-to holiday cookie because they're just so simple yet special. You only need seven ingredients and about 30 minutes to whip up a batch. The way they combine that rich buttery goodness with warm cinnamon is just incredible. Plus I can make them ahead and freeze them which is such a lifesaver during busy holiday seasons.
Everything You Need
- Butter: 1 cup (softened at room temperature for easy mixing).
- Powdered Sugar: ½ cup for the dough and extra for coating (ensure it's sifted for smooth mixing).
- Vanilla Extract: 1 teaspoon for a sweet, rich flavor.
- All-Purpose Flour: 2 cups, providing structure and a tender crumb.
- Pecans: 1 cup, finely chopped for nutty flavor and texture.
- Salt: ¼ teaspoon to balance sweetness.
- Cinnamon: 1 teaspoon, mixed with powdered sugar for a warm, festive coating.
Let's Make These Together
- Prepare the Dough
- Beat 1 cup softened butter with ½ cup powdered sugar and 1 teaspoon vanilla extract until light and fluffy. Add 2 cups flour, 1 cup finely chopped pecans, and ¼ teaspoon salt. Mix until combined; the dough will be crumbly but holds together when pressed.
- Shape the Cookies
- Form the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them 1 inch apart.
- Bake
- Bake in a preheated oven at 350°F (175°C) for 12-14 minutes or until the bottoms are light golden brown. Allow to cool on the baking sheet for 5 minutes.
- Coat with Cinnamon Sugar
- Mix 1 cup powdered sugar with 1 teaspoon cinnamon in a shallow bowl. Roll the warm cookies in the mixture until fully coated. Repeat once cooled for a thicker coating.
My Secret Tips
I've learned that starting with perfectly softened butter makes all the difference in getting that dreamy texture. Don't overwork the dough it should stay light and tender. One of my favorite tricks is doing two rounds of the sugar coating it creates this amazing sweet shell that just melts in your mouth.
Keep Them Fresh
These cookies stay great in an airtight container for about 3 days on the counter or a week in the fridge. Sometimes I make extra dough balls and freeze them so I can bake fresh cookies whenever company drops by. The baked cookies freeze beautifully too just thaw them at room temperature when you're ready to enjoy.
Mix It Up
Feel free to play around with this recipe. I sometimes use walnuts instead of pecans or add cocoa powder for a chocolate version. My nut-allergic friend loves them without nuts they're just as delicious. Adding a pinch of nutmeg gives them an extra cozy flavor that's perfect for winter.
More Than Just Cookies
These snowballs have become such a special part of my holiday traditions. There's something about their delicate sweetness and warm spice that brings everyone together. I love packaging them up as gifts they're like sending a little bit of holiday magic to friends and family.
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Frequently Asked Questions
- → Can I use different nuts?
- Yes, finely chopped walnuts work well as a substitute for pecans. The key is ensuring they're very finely chopped.
- → How long do these cookies keep?
- They keep up to 3 days at room temperature, 1 week in the fridge, or 1 month in the freezer when stored in an airtight container.
- → Why is the dough crumbly?
- A slightly crumbly dough is normal for these cookies. The dough should still hold together when shaped into balls.
- → Can I freeze these cookies?
- Yes, you can freeze them either before or after baking. If freezing baked cookies, add the sugar coating after thawing.
- → Why let them cool before coating?
- Letting the cookies cool for 5 minutes allows them to set enough to handle but still be warm enough for the coating to stick well.