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Cinnamon Sugar Snowball Cookies

Mini Cinnamon Sugar Snowball Cookies - Soft, Buttery, and Cozy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup (226 g) unsalted butter, softened to room temperature
  • 1/2 cup (60 g) powdered sugar, plus more for rolling if desired
  • 1/3 cup (67 g) granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon, divided
  • 2 teaspoons pure vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (55 g) very finely chopped pecans or walnuts (optional)

Method
 

  1. Prep your tools. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Set out a small bowl for the cinnamon sugar coating.
  2. Make the coating. In the small bowl, combine the granulated sugar with 1 teaspoon of cinnamon. Stir until evenly colored and set aside.
  3. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and powdered sugar with a hand mixer until light and smooth, about 2 minutes. Scrape down the bowl as needed.
  4. Add flavorings. Mix in the vanilla and the remaining 1 teaspoon of cinnamon until fully incorporated.
  5. Add dry ingredients. Sprinkle in the flour and salt. Mix on low speed just until the dough comes together and no dry spots remain. If using nuts, fold them in now.
  6. Shape the cookies. Scoop 1-teaspoon portions of dough and roll into small balls about 3/4 inch wide. Place them 1 inch apart on the prepared baking sheets.
  7. Bake. Bake for 10–12 minutes, or until the bottoms are very lightly golden and the tops look set and dry. The cookies should not brown on top.
  8. First roll. Let the cookies cool on the sheet for 3–4 minutes, then roll them gently in the cinnamon sugar while still warm. Place on a rack to cool completely.
  9. Second roll. Once cool, roll the cookies in the cinnamon sugar again to build a thicker, even coating. Tap off any excess.
  10. Serve or store. Enjoy right away, or let the coating set for 15 minutes before packing into tins.