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Cinnamon Sugar Snowball Cookies (Butter Balls)

These classic Snowball or Mexican Wedding cookies are given a warm twist with a generous coating of cinnamon and powdered sugar, resulting in a rich, buttery, and melt-in-your-mouth holiday treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 36 cookies
Course: Cookie, Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened to room temperature (2 sticks)
  • ½ cup powdered sugar (confectioners’ sugar) plus more for rolling
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup finely chopped pecans or walnuts (optional, but recommended)
For the Cinnamon Sugar Coating
  • 2 cups powdered sugar (confectioners’ sugar)
  • 2 tablespoons ground cinnamon

Equipment

  • Stand Mixer or Hand Mixer
  • Large Mixing Bowl
  • Baking Sheets
  • Wire Cooling Rack

Method
 

Phase 1: Preparing the Dough
  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Set aside.
  2. Cream the Fats and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and the ½ cup of powdered sugar until the mixture is light and fluffy (about 2 to 3 minutes). Beat in the vanilla extract.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until the dough just comes together. Avoid overmixing.
  4. Fold in Nuts (if using): Gently fold the finely chopped nuts (pecans or walnuts) into the dough using a rubber spatula until evenly distributed.
  5. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies maintain their shape during baking.
Phase 2: Baking and Rolling
  1. Shape the Cookies: Scoop rounded tablespoons of chilled dough and roll them firmly between your palms to form smooth, uniform balls about 1 inch in diameter. Place the dough balls onto the prepared baking sheets, spacing them about 1 inch apart.
  2. Bake: Bake for 12 to 15 minutes, or until the bottoms are very lightly golden brown. The cookies should still appear pale white on top.
  3. Prepare Coating: While the cookies are baking, prepare the cinnamon sugar coating. In a shallow dish or bowl, whisk together the 2 cups of powdered sugar and the 2 tablespoons of ground cinnamon until fully combined.
  4. First Roll (Warm): Immediately upon removing the cookies from the oven, allow them to cool on the baking sheet for 2 to 3 minutes. While they are still very warm, gently roll each cookie entirely in the cinnamon sugar mixture until fully coated. Return the coated cookies to a wire rack.
  5. Second Roll (Cool): Allow the cookies to cool completely (30 to 45 minutes). Once they are completely cool, roll them a second time in the cinnamon sugar mixture. This ensures a thick, snowy coating.
Phase 3: Serving and Storage
  1. Serve the Cinnamon Sugar Snowball Cookies immediately or store them in an airtight container at room temperature for up to one week.

Notes

Ensure the butter is softened to room temperature for proper creaming. The chilling step is mandatory to prevent the cookies from spreading. For the best snowy texture, the second roll in the coating must be done only after the cookies are completely cooled.