Cinnamon Sugar Snowball Cookies

Few cookies look as festive as snowballs: little round, buttery cookies buried under a thick blanket of powdered sugar, like fresh snow. These cinnamon sugar snowball cookies add a warm twist to the classic. Cinnamon goes into the dough and into the sugary coating, so every bite has a gentle spice that melts along with the tender, crumbly cookie.

Snowball cookies go by many names, including Russian tea cakes, Mexican wedding cookies, and butterballs. Whatever you call them, they share the same simple formula: lots of butter, a little powdered sugar, flour, and vanilla, baked until just set and rolled in powdered sugar twice. The texture is dry and sandy at first, then melts completely on your tongue.

This recipe is based on the Cinnamon Sugar Snowball Cookies published by mmmrecipes and makes about 24 cookies. It is quick and requires no chilling, so it is a perfect last-minute holiday cookie, a cookie-swap favorite, or a pretty addition to a gift tin.

Why You’ll Love This Recipe

• Buttery, melt-in-your-mouth texture with a gentle cinnamon warmth
• Only a handful of simple ingredients
• No chilling and no rolling pin, just roll the dough into balls
• A snowy, festive look that is perfect for Christmas
• Easy to make with or without chopped nuts
• Great for cookie swaps, gift tins, and holiday trays
• Rolled in sugar and cinnamon twice for an extra snowy coating

What Do Cinnamon Sugar Snowball Cookies Taste Like?

These cookies taste like buttery shortbread with a cinnamon-sugar twist. The dough is rich and crumbly, with a delicate vanilla flavor and a subtle warmth from the cinnamon. The powdered sugar and cinnamon coating dissolves on your tongue, giving a sweet, spiced first bite before the soft, tender center melts away. If you add chopped nuts, they bring a toasty crunch.

Recipe Overview

• Prep time: About 20 minutes
• Bake time: About 10 to 12 minutes
• Yield: About 24 cookies
• Difficulty: Easy
• Method: Shaped butter cookie dough, baked and rolled twice in cinnamon powdered sugar

Ingredients

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• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup (about 110 g) finely chopped walnuts or pecans, optional
• For the coating: 1 cup (120 g) powdered sugar
• For the coating: 1 teaspoon ground cinnamon

Ingredient Notes

Butter: Butter is the star here, so use a good unsalted butter and let it soften to room temperature until it dents easily when pressed. If it is too cold, the dough will be lumpy. If it is melted, the cookies will spread.

Powdered sugar: It dissolves into the butter and gives the cookies their fine, tender, sandy crumb. Granulated sugar will give a grainier, crunchier cookie.

Flour: Spoon the flour into the measuring cup and level it off, or weigh it. Too much flour makes the cookies dry and crumbly.

Cinnamon: Use fresh ground cinnamon for the best flavor. You will use it twice, once in the dough and once in the coating.

Nuts: Finely chopped walnuts or pecans are a classic addition, and the source recipe treats them as optional. Chop them very fine so the dough holds together and the cookies do not crumble.

Vanilla: Pure vanilla extract gives the best flavor in such a simple cookie.

Kitchen Tools You’ll Need

• Large mixing bowl and electric mixer or sturdy spoon
• Measuring cups and spoons
• Baking sheet and parchment paper
• Small bowl for the coating
• Wire cooling rack
• Sieve for sifting the powdered sugar

Substitutions and Variations

• Nut-free: Leave out the nuts entirely for a classic, plain butter cookie.
• Different nuts: Finely chopped almonds or hazelnuts also work, although this has not been tested with this recipe.
• More spice: Add a pinch of nutmeg or cardamom to the dough for extra warmth.
• Chocolate: Roll a few cooled cookies in cocoa powder mixed with powdered sugar for a chocolate version.
• Citrus zest: A little orange zest in the dough goes beautifully with cinnamon.
• Mini cookies: Roll smaller balls and shorten the baking time, checking at about 8 minutes.
• Salted butter: If you only have salted butter, leave out the extra salt.

How to Make Cinnamon Sugar Snowball Cookies

This dough could not be simpler. You cream the butter with powdered sugar and vanilla, stir in the flour, cinnamon, and salt, and fold in the nuts if you like. The soft dough is rolled into balls and baked until just set. The magic happens after baking, when you roll the warm cookies in powdered sugar and cinnamon so the first layer melts into the surface, then roll the cooled cookies a second time for a thick, snowy coat.

Step-by-Step Instructions

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1. Heat the oven. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the butter. In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and creamy. Beat in the vanilla.
3. Make the dough. Stir in the flour, 1 teaspoon cinnamon, and salt until a soft dough forms. Fold in the finely chopped nuts, if using.
4. Shape. Roll the dough into 1-inch (2.5 cm) balls and place them about 1 inch apart on the baking sheet.
5. Bake. Bake for 10 to 12 minutes, until the cookies are set and the bottoms are just lightly golden. The tops should stay pale.
6. Make the coating. Whisk together the 1 cup powdered sugar and 1 teaspoon cinnamon for the coating.
7. Roll while warm. While the cookies are still warm, roll them gently in the powdered sugar and cinnamon mixture. Cool completely on a wire rack.
8. Roll again. Roll the cooled cookies in the mixture a second time for a thick, snowy coat.

Tips for Success

• Soften the butter fully, but do not melt it.
• Mix the dough only until it comes together for the most tender cookies.
• If the dough feels too soft to roll, chill it for 15 to 20 minutes.
• Roll the balls the same size so the cookies bake evenly.
• Do not wait for browning. The tops should stay pale, with only lightly golden bottoms.
• Roll the cookies in the coating while they are still slightly warm so the sugar sticks, but not so hot that it melts away.
• Handle the warm cookies gently, since they are delicate and crumbly.
• Sift the powdered sugar for a smooth coating without lumps.

How to Know They Are Done

Snowball cookies are done when they look set, the bottoms are lightly golden, and the tops are still pale and dry. They will feel soft and fragile when they come out of the oven and firm up as they cool. If they spread flat, the dough may have been too warm. If they are deeply browned, they have overbaked.

What to Serve With Cinnamon Sugar Snowball Cookies

These cookies are lovely with:

• A cup of hot tea, coffee, or hot chocolate
• Warm apple cider or mulled wine
• A cookie platter with Christmas M&M Cookies and Soft Ricotta Almond Pillows
• Gift tins for friends, neighbors, and teachers
• A dessert table next to peppermint bark and fudge

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to a week, with parchment paper between layers. The powdered sugar coating can soak in over time, so re-roll the cookies in the cinnamon sugar mixture just before serving to freshen them.

Freezing Instructions

Freeze the baked, uncoated cookies in an airtight container for up to 2 months. Thaw at room temperature, then roll in the cinnamon sugar mixture. You can also freeze the unbaked dough balls on a tray, transfer them to a bag, and bake from frozen, adding a minute or two. These freezing methods are general guidance and have not been tested with this exact recipe.

Common Mistakes

• Butter that is too soft. It makes the cookies spread and lose their shape.
• Overmixing. It can make tough instead of tender cookies.
• Overbaking. The cookies turn dry and brown. Take them out while the tops are still pale.
• Coating them when too hot. The sugar melts into a sticky glaze. Roll when warm, not hot.
• Skipping the second roll. The first coating melts in, so the second gives the thick snowy look.
• Large nut pieces. They make the dough crumbly and hard to roll.
• Too much flour. It makes the cookies dry and sandy in a bad way.

Frequently Asked Questions

Are snowball cookies the same as Russian tea cakes?

Yes. Snowball cookies, Russian tea cakes, and Mexican wedding cookies are essentially the same buttery, powdered sugar-coated cookie, with small variations in the nuts and spices.

Do I have to use nuts?

No. Nuts are optional. Without them, the cookies are a pure butter cookie that melts in your mouth.

Why do you roll them twice?

The first roll, while the cookies are warm, makes the sugar melt slightly and cling. The second roll, once cool, gives the thick, snowy, white coating.

Do I need to chill the dough?

No chilling is needed if the butter is properly softened rather than melted. If your kitchen is warm and the dough feels too soft, chill it briefly before shaping.

Why did my cookies spread?

The butter may have been too soft or the dough too warm. Chill the shaped balls for 15 minutes before baking.

How many cookies does this make?

About 24 cookies when rolled into 1-inch balls.

Can I make the dough ahead of time?

Yes. Wrap the dough and refrigerate for a few days, letting it soften slightly before rolling. Freezing the shaped balls also works, as described above.

Can I use salted butter?

Yes, and in that case you can leave out the added salt.

Recipe Background

Snowball cookies belong to a family of buttery, nutty, powdered-sugar-coated cookies found around the world. They go by many names, including Russian tea cakes, Mexican wedding cookies, Viennese crescents, and kourabiedes, and they are especially popular at Christmas and weddings. The basic dough has always been simple: butter, sugar, flour, and often finely ground nuts. Adding cinnamon is a popular modern variation that gives the cookie a warm, spiced flavor reminiscent of snickerdoodles, while keeping the classic snowy look.

Conclusion

Cinnamon sugar snowball cookies are simple, buttery, and perfect for the holiday season. A few ingredients, a quick bake, and a double roll in cinnamon sugar turn plain dough into little snow-covered treats that melt in your mouth. Bake a batch for your cookie tray, tuck some in a gift box, and keep a few for yourself with a warm drink.

More Delicious Recipes You’ll Love

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• Homemade Biscoff Biscuits

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Nutritional Information

Nutrition is an approximate estimate per cookie (about 24 cookies, without the optional nuts), calculated from standard ingredient values. Actual numbers will vary with the brands and amounts you use.

Nutrient	Amount per Serving
Calories	125
Carbohydrates	13g
Protein	1g
Fat	8g
Saturated Fat	5g
Cholesterol	20mg
Sodium	24mg
Fiber	0g
Sugar	5g

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