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Cinnamon Sugar Snowball Cookies

Cinnamon Sugar Snowball Cookies (Mexican Wedding Cookies)

These classic, buttery shortbread cookies melt in your mouth and are coated twice in a snowy mixture of powdered sugar and warming cinnamon, perfect for holidays or everyday snacking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened to room temperature (2 sticks)
  • 1/2 cup granulated powdered sugar (confectioners’ sugar) plus more for rolling
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans or walnuts optional, but recommended
For the Cinnamon Sugar Coating
  • 2 cups granulated powdered sugar (confectioners’ sugar)
  • 2 tablespoons ground cinnamon

Equipment

  • Electric Mixer (handheld or stand)
  • Large Baking Sheets
  • Wire Cooling Rack
  • Rubber Spatula

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.
  3. Add Flavoring: Beat in the vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix.
  5. Fold in Nuts (if using): Gently fold the finely chopped nuts (pecans or walnuts) into the dough using a rubber spatula until evenly distributed.
  6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial for maintaining the cookie shape.
Phase 2: Baking and Rolling
  1. Shape the Cookies: Remove the chilled dough. Scoop rounded tablespoons of 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 the cookies 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. Cool Completely: Allow the cookies to cool completely, about 30 to 45 minutes.
  6. Second Roll (Cool): Once the cookies are completely cool, roll them a second time in the cinnamon sugar mixture. This ensures a thick, snowy, and sweet 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

For best results and maximum flavor, ensure your butter is truly softened (leaving a slight indent when pressed). If you are in a rush and cannot chill the dough, the cookies may spread slightly more, but they will still be delicious. To vary the flavor, substitute the nuts with mini chocolate chips or finely shredded coconut.