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Ultimate Melt-In-Your-Mouth Cinnamon Sugar Snowball Cookies (Double-Coated)

A close-up of five freshly baked cinnamon sugar snowball cookies piled on a white plate.
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Make soft, buttery snowball cookies with a warm, spiced cinnamon sugar crust instead of traditional powdered sugar. This easy recipe delivers a tender crumb perfect for holiday baking and cookie exchanges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans or walnuts (optional, for texture)
  • 1/2 cup granulated sugar (for first coating)
  • 1/4 cup ground cinnamon (for first coating)
  • 1/2 cup granulated sugar (for second coating)
  • 2 tablespoons ground cinnamon (for second coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using, mix in the chopped nuts.
  4. Roll the dough into small balls, about 1 inch in diameter. Place them 1 inch apart on the prepared baking sheets.
  5. Bake for 12 to 15 minutes, or until the edges are barely set and the cookies remain pale. Do not let them brown.
  6. While the cookies bake, prepare the first coating: Combine 1/2 cup sugar and 1/4 cup cinnamon in a shallow dish.
  7. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. They must still be warm for the coating to adhere well.
  8. Gently roll each warm cookie in the first cinnamon sugar mixture until lightly coated. Place the coated cookies on a wire rack to cool completely (about 20 minutes).
  9. Prepare the second coating: Combine the remaining 1/2 cup sugar and 2 tablespoons cinnamon in a second shallow dish.
  10. Once the cookies are completely cool, roll each cookie again in the second cinnamon sugar mixture. This double-coat technique creates a thicker, more flavorful crust.
  11. Place the finished cinnamon sugar snowball cookies on a clean wire rack or serving platter.

Notes

  • For the best melt-in-your-mouth texture, ensure your butter is truly softened, not melted.
  • If you skip the nuts, add 1 extra tablespoon of flour to maintain dough consistency.
  • Bake these cookies pale; overbaking dries them out and prevents the tender crumb you want.
  • This recipe is excellent for cookie exchange favorites because the cinnamon sugar coating is less messy than powdered sugar.

Nutrition

Find it online: https://rosatasty.com/cinnamon-sugar-snowball-cookies-recipe/