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Cinnamon Sugar Snowball Cookies

Cinnamon Sugar Snowball Cookies

These classic Snowball cookies, sometimes called Mexican Wedding Cookies, are buttery, melt-in-your-mouth shortbreads flavored with cinnamon and nuts, then rolled twice in a thick layer of cinnamon-powdered sugar.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups All-Purpose Flour
  • 1 cup Unsalted Butter softened to room temperature
  • 1/2 cup Powdered Sugar (Confectioners’ Sugar)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon (for the dough)
  • 1 cup Finely Chopped Pecans or Walnuts
  • 1/2 teaspoon Salt (if using unsalted butter)
Cinnamon Sugar Coating
  • 1 cup Powdered Sugar (Confectioners’ Sugar)
  • 2 teaspoons Ground Cinnamon (for rolling)

Equipment

  • Stand Mixer (or Hand Mixer)
  • Large Baking Sheets
  • Wire Cooling Rack
  • Shallow Bowl

Method
 

Preparing the Dough
  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Gradually add the 1/2 cup of powdered sugar and beat until the mixture is light and fluffy (about 2 minutes). Beat in the vanilla extract.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, 1/2 teaspoon of cinnamon, and salt.
  4. Mix and Fold: Gradually add the dry ingredient mixture to the wet mixture, beating on low speed until just combined. The dough will be crumbly and stiff. Remove the bowl from the mixer and use a spatula to fold in the finely chopped pecans or walnuts until evenly distributed. Do not overmix.
  5. Chill (Optional): If your dough is very soft, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes to make it easier to handle.
  6. Shape the Cookies: Roll the dough into small, uniform balls, approximately 1 inch in diameter (about 1 tablespoon of dough). Place the dough balls about 2 inches apart on the prepared baking sheets.
Baking and Coating
  1. Bake the Cookies: Bake for 12 to 15 minutes, or until the bottoms are very lightly golden and the cookies are set. They should remain quite pale on top.
  2. Prepare the First Coating: While the cookies are baking, combine the 1 cup of powdered sugar and 2 teaspoons of cinnamon for the coating in a shallow bowl. Whisk until the cinnamon is fully incorporated.
  3. Roll While Warm (First Coat): Remove the baking sheets from the oven. Let the cookies cool on the sheet for 1 to 2 minutes—they must still be very warm. While warm, gently roll each cookie in the cinnamon sugar coating until fully covered. Set them aside on a wire rack to cool completely.
  4. Roll When Cool (Second Coat): Once the cookies are completely cooled (about 30 minutes), roll them in the remaining cinnamon sugar mixture one last time. This second coating ensures the classic, thick 'snowball' appearance and texture. Store in an airtight container at room temperature for up to one week.

Notes

For the best flavor, lightly toast the pecans or walnuts before chopping and incorporating them into the dough. If you prefer a lighter cookie, you can omit the second roll in the powdered sugar, but the signature snowball look comes from the double coating.