Cinnamon Pecan Snowball Cookies
These melt-in-your-mouth Cinnamon Pecan Snowballs are buttery, nutty, and rolled in sweet cinnamon sugar. They’re the perfect holiday cookie that disappears fast at any gathering.
With just a handful of pantry ingredients, these tender cookies come together in under 30 minutes. The warm cinnamon coating gives them a cozy twist on the classic snowball cookie everyone loves.
What Are Snowball Cookies?
Snowball cookies are tender, crumbly butter cookies rolled in powdered sugar or cinnamon sugar. They go by many names—Russian tea cakes, Mexican wedding cookies, or butterballs—but they all share that same melt-in-your-mouth texture.
The secret is finely ground nuts mixed into a buttery dough. No eggs are needed, which gives them that signature shortbread-like crumble that makes them so addictive.
These cinnamon pecan snowballs swap the traditional powdered sugar for a cinnamon-sugar coating. It adds warmth and makes them feel extra cozy for fall and winter baking.
Read More: Pumpkin Spice Cheesecake Cookies
Why You’ll Love This Recipe
Quick and easy: These cookies take less than 30 minutes from start to finish. No chilling required, so you can bake them on a whim when a cookie craving hits.
Perfectly spiced: The cinnamon coating adds a warm, cozy flavor that sets these apart from traditional snowballs. They taste like the holidays in every bite.
Great for gifting: These cookies hold up beautifully in tins or gift boxes. They’re sturdy enough to transport but still wonderfully tender when you bite in.
Ingredients You’ll Need
For the cookies:
For the coating:
These simple ingredients create cookies with incredible flavor and texture. Make sure your butter is softened to room temperature for the best results—it should be soft enough to leave an indent when pressed.
How to Make Cinnamon Pecan Snowballs
Prepare the dough: Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract. In a separate bowl, whisk together the flour and salt, then gradually add it to the butter mixture until just combined.
Fold in the finely chopped pecans until evenly distributed throughout the dough. The dough should be soft but hold together when pressed.
Shape and bake: Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets. They won’t spread much, so you can fit quite a few per sheet.
Bake for 12-15 minutes until the bottoms are lightly golden. The tops will still look pale—don’t overbake or they’ll become dry instead of tender.
Let the cookies cool on the baking sheet for 5 minutes before moving them. They’re very delicate when hot and need this time to firm up slightly.
Coat in cinnamon sugar: While the cookies cool slightly, mix the cinnamon and sugar together in a shallow bowl. Roll each warm cookie in the cinnamon sugar mixture until completely coated.
Let the cookies cool completely on a wire rack. For an extra-thick coating, you can roll them in the cinnamon sugar a second time once they’re fully cooled.
Store in an airtight container at room temperature for up to one week. The cinnamon coating may absorb slightly over time, so you can refresh them with another quick roll before serving.
Cinnamon Pecan Snowball Cookies
Course: DessertCuisine: AmericanDifficulty: Easy36
cookies15
minutes16
minutes31
minutesButtery, melt-in-your-mouth cookies packed with pecans and rolled in sweet cinnamon sugar. A cozy twist on classic snowball cookies.
Ingredients
- For the cookies
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 cup pecans, finely chopped or ground
- For the coating
½ cup granulated sugar
2 tablespoons ground cinnamon
Directions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, cream butter and ½ cup sugar until light and fluffy, 2-3 minutes.
- Mix in vanilla extract until combined.
- In a separate bowl, whisk together flour and salt. Gradually add to butter mixture until just combined.
- Fold in finely chopped pecans until evenly distributed.
- Roll dough into 1-inch balls (about 1 tablespoon each) and place 2 inches apart on prepared baking sheets.
- Bake 12-15 minutes until bottoms are lightly golden but tops remain pale.
- Cool cookies on baking sheet for 5 minutes.
- While cookies cool, mix ½ cup sugar and cinnamon in a shallow bowl.
- Roll each warm cookie in cinnamon sugar until completely coated.
- Transfer to a wire rack to cool completely. Optional: roll in cinnamon sugar a second time once cooled.
- Store in an airtight container at room temperature for up to one week.
Notes
- Nut alternatives: Swap pecans for walnuts, almonds, or hazelnuts. Toast them first for deeper flavor.
Make ahead: The dough can be made 24 hours ahead and refrigerated. Let it sit at room temperature for 15 minutes before rolling.
Freezing: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to baking time.
Gluten-free option: Use a 1:1 gluten-free flour blend. The texture will be slightly more delicate but still delicious.
Nutrition Information (Per Serving – 1 cookie)
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Total Fat | 6g |
| Sugars | 6g |
| Protein | 1g |
Tips for Perfect Snowballs
Use room temperature butter: Cold butter won’t cream properly and will result in dense cookies. Let it sit out for 30-60 minutes before starting, or cut it into cubes to speed up softening.
Don’t skip the cooling time: Rolling hot cookies will cause them to fall apart. The 5-minute rest on the baking sheet is essential for them to hold their shape.
Adjust the coating: If you prefer less cinnamon, use a 3:1 sugar to cinnamon ratio. You can also use powdered sugar for a more traditional snowball look and taste.
Storage and Make-Ahead Tips
These cookies store beautifully at room temperature in an airtight container for up to one week. Layer them between sheets of parchment paper to prevent sticking and keep them from absorbing moisture.
You can also freeze baked cookies for up to 3 months. Thaw at room temperature and refresh the cinnamon coating if needed by rolling them in fresh cinnamon sugar.
For make-ahead convenience, freeze the shaped dough balls before baking. When you’re ready to bake, place them directly on the baking sheet and add 2-3 minutes to the baking time—no thawing needed.
Serving Suggestions
Serve these cookies alongside hot coffee, spiced chai, or apple cider for a cozy afternoon treat. They’re perfect for holiday cookie exchanges, bake sales, or as part of a dessert platter.
Pair them with other holiday favorites like chocolate crinkle cookies or gingerbread. The warm cinnamon flavor complements chocolate desserts beautifully.
Pack them in decorative tins with tissue paper for homemade gifts. Add a festive ribbon and a recipe card, and you have a thoughtful present anyone would love to receive.
Frequently Asked Questions
Can I make these cookies without a food processor?
Yes! Simply chop the pecans very finely with a sharp knife. You want small, uniform pieces so the cookies hold together well. You can also use pre-ground pecans or pecan meal from the baking aisle.
Why are my snowball cookies crumbly and falling apart?
This usually happens when the dough is too dry or the cookies are overbaked. Make sure you’re measuring flour correctly (spoon and level, don’t pack) and remove cookies when the bottoms are just lightly golden. Let them cool on the pan for 5 minutes before handling.
Can I use salted butter instead of unsalted?
You can, but omit the added salt in the recipe. Salted butter can make the cookies taste slightly saltier, so unsalted gives you better control over the final flavor.
