Cinnamon Snowball Cookies

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Warmly spiced, melt-in-your-mouth gems! These buttery snowball cookies are filled with pecans and coated with a cinnamon-sugar mix. A must for any holiday cookie platter!

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 163kcal

Ingredients

For the snowball cookies

1 cup butter softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
4 ounces very finely chopped pecans (about 1 cup)
¼ teaspoon salt

For the cinnamon sugar coating

¾ cup powdered sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 375˚F.
In a large bowl, combine the butter, powdered sugar and vanilla and beat until fluffy.
Then add the flour, pecans and salt and mix until everything is combined. The mixture may be slightly crumbly.
Form balls with 1½ tablespoons of the dough and place on a baking sheet 1 inch apart. Bake for 9-12 minutes.
While the cookies are baking mix together ¾ cup of powdered sugar and 1 teaspoon cinnamon. Transfer to a zip top bag or large container.
Once done, let cool on the cookie sheet for 5 minutes, then place the cookies in the powdered sugar cinnamon mixture and shake to coat the outside in the mixture.

Notes

Substitutions:

Pecans - You can swap in finely chopped walnuts if you prefer.

How to Store: Place cooled cookies in an airtight container and store on the counter for up to 3 days, in the fridge for up to a week, or in the freezer for up to a month.

How to Freeze: This Cinnamon Snowball Cookies recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

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