Amazing Mini Cinnamon Snowball Cookies – Quick and Easy
These Cinnamon Snowball Cookies are everything you want in a winter treat: crisp on the outside, tender in the center, and rolled in warm cinnamon sugar. The twist here is brown butter, which adds a toasty, nutty depth that makes each bite extra special. They’re easy to make, bake fast, and look like little snow-dusted gems on a cookie plate.
Perfect for gifting, parties, or late-night tea, they’ll disappear faster than you expect. If you love classic snowball cookies, this version feels familiar, but better.
Why This Cinnamon Snowball Cookies Recipe Works
- Brown butter boosts flavor: Browning the butter adds a deep, caramel-like nuttiness that makes a simple cookie taste layered and rich.
- Mini size, big payoff: Smaller cookies bake evenly and deliver a clean, tender bite without crumbling apart.
- Cinnamon sugar finish: Instead of powdered sugar only, a cinnamon-sugar coating adds warmth and a subtle crunch.
- No mixer required: The dough comes together easily by hand, making the process fast and approachable.
- Great make-ahead dough: The dough chills well, so you can bake fresh batches as needed.
Ingredients for Cinnamon Snowball Cookies
- 1 cup (226 g) unsalted butter, browned and cooled to room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but lovely)
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 3/4 cup (75 g) finely chopped pecans or walnuts (toasted for best flavor; optional if nut-free)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (for the dough)
For Rolling:
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) powdered sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of fine sea salt
Instructions for Cinnamon Snowball Cookies
- Brown the butter: Add the butter to a light-colored saucepan over medium heat. Cook, stirring, until it foams, the milk solids turn deep golden, and it smells nutty, 5–7 minutes.Pour into a bowl and let cool to room temperature. The butter should be fluid but not hot.
- Toast the nuts (optional but recommended): In a dry skillet over medium heat, toast the chopped pecans or walnuts for 3–4 minutes, stirring, until fragrant. Cool completely.
- Mix the wet ingredients: In a medium bowl, whisk the cooled brown butter with granulated sugar until glossy and slightly thickened, about 30 seconds.Stir in vanilla and almond extract.
- Add dry ingredients: Add flour, salt, and cinnamon to the bowl. Stir with a spatula until the dough just comes together. Fold in nuts if using.The dough will be soft but not sticky.
- Chill: Cover and refrigerate for 30–45 minutes, until slightly firm. This helps the cookies keep their shape and stay tender.
- Preheat the oven: Heat to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the cookies: Scoop 1-teaspoon portions (about 10–12 g each) and roll into small balls.Arrange 1 inch apart on the prepared sheets.
- Bake: Bake for 9–12 minutes, until the bottoms are light golden and tops are set. The cookies should not brown deeply.
- Mix the coating: In a shallow bowl, combine granulated sugar, powdered sugar, cinnamon, and a pinch of salt.
- First roll (warm): Let cookies cool for 3–4 minutes, then gently roll in the cinnamon sugar. Return to the rack to cool fully.
- Second roll (cool): Once cool, roll again for a thicker, sparkly coating that clings well.
How to Store
- Room temperature: Store in an airtight container for up to 5–6 days.Add a small piece of bread to keep them from drying out.
- Freezer (unbaked): Freeze shaped dough balls on a sheet until solid, then transfer to a zip-top bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the time.
- Freezer (baked): Freeze baked, uncoated cookies for up to 2 months. Thaw at room temp, then roll in fresh cinnamon sugar before serving.
Benefits of This Recipe
- Big flavor, simple method: Brown butter and cinnamon create a bakery-level taste with basic pantry ingredients.
- Small, snackable size: Perfect for holiday platters, kid-friendly portions, and quick gifting.
- Customizable: Nuts or no nuts, different spices, or a sugar-powder blend—easy to tweak to your taste.
- Make-ahead friendly: Dough chills well, and the cookies hold up nicely over several days.
- Visually appealing: The cinnamon sugar finish gives a warm, snowy sparkle without mess.
Common Mistakes to Avoid
- Overbrowning the butter: Dark brown quickly turns bitter.Watch closely and remove from heat as soon as the solids turn deep golden.
- Skipping the chill: Warm dough spreads more and loses the classic snowball shape. A short chill makes a big difference.
- Packing the flour: Scooping tightly leads to dry, crumbly cookies. Spoon and level for accuracy.
- Rolling too early or too late: Roll once while warm so sugar adheres, then again when cool for full coverage.
- Overbaking: These should be pale with lightly golden bottoms.Too long in the oven makes them dry.
Recipe Variations
- Chai Spice Snowballs: Replace the cinnamon in the dough and coating with a blend of cinnamon, ginger, cardamom, and a touch of clove.
- Nut-Free: Skip the nuts and add 1/4 cup mini chocolate chips or finely chopped dried cherries.
- Maple Brown Butter: Add 1 tablespoon maple syrup to the dough and reduce granulated sugar by 1 tablespoon.
- Citrus Twist: Add 1 teaspoon orange or lemon zest to the dough for a bright, cozy contrast to the cinnamon.
- Powdered Sugar Finish: Prefer classic snow? Roll in powdered sugar only, with 1/2 teaspoon cinnamon mixed in.
FAQ
Can I use salted butter?
Yes. Reduce the added salt to a small pinch, since salted butter varies by brand.
Taste the dough if you’re unsure; it should taste lightly seasoned, not salty.
Do I need a mixer for this recipe?
No mixer needed. A whisk and spatula are enough since the dough is simple and doesn’t require creaming butter with air.
Why are my cookies dry or crumbly?
Most likely too much flour or too long in the oven. Measure carefully and pull them as soon as the bottoms are lightly golden and the tops look set.
Can I make them larger?
Yes, but adjust the bake time.
For 1-tablespoon scoops, bake 11–14 minutes. Keep an eye on the bottoms and don’t overbake.
How do I brown butter without burning it?
Use a light-colored pan, cook over medium heat, and stir constantly once it foams. Look for golden bits and a nutty aroma, then immediately transfer to a cool bowl.
Do these spread while baking?
Very little.
The chilled dough and low moisture keep the round shape. If you notice spreading, chill the shaped balls for 10 minutes before baking.
Can I skip the nuts?
Absolutely. The cookies are delicious without nuts.
For a little texture, try finely chopped pepitas, shredded coconut, or mini chips.
What’s the best sugar for rolling?
A blend of granulated and powdered sugar gives a light crunch and that classic powdered finish. Cinnamon ties it together with warmth and aroma.
How long will they stay fresh?
About 5–6 days in an airtight container. They’re still good after that, but the coating loses a bit of sparkle and snap.
Can I add cocoa to make them chocolate?
Yes.
Swap 2 tablespoons of the flour for unsweetened cocoa powder, and keep the cinnamon sugar coating for a mocha vibe.
Final Thoughts
These Mini Cinnamon Sugar Snowball Cookies with Brown Butter are simple, cozy, and wildly snackable. The brown butter brings a toasty richness, the cinnamon sugar adds warmth, and the mini size makes them perfect for sharing. Keep a batch of dough in the fridge, and you can bake fresh cookies whenever you want a small, sweet moment.
They’re the kind of cookie that quietly becomes a tradition. Enjoy them with coffee, tea, or a lazy afternoon.
Mini Cinnamon Sugar Snowball Cookies With Brown Butter - Small, Cozy, and Irresistible
Ingredients
Method
- Brown the butter: Add the butter to a light-colored saucepan over medium heat. Cook, stirring, until it foams, the milk solids turn deep golden, and it smells nutty, 5–7 minutes. Pour into a bowl and let cool to room temperature. The butter should be fluid but not hot.
- Toast the nuts (optional but recommended): In a dry skillet over medium heat, toast the chopped pecans or walnuts for 3–4 minutes, stirring, until fragrant. Cool completely.
- Mix the wet ingredients: In a medium bowl, whisk the cooled brown butter with granulated sugar until glossy and slightly thickened, about 30 seconds. Stir in vanilla and almond extract.
- Add dry ingredients: Add flour, salt, and cinnamon to the bowl. Stir with a spatula until the dough just comes together. Fold in nuts if using. The dough will be soft but not sticky.
- Chill: Cover and refrigerate for 30–45 minutes, until slightly firm. This helps the cookies keep their shape and stay tender.
- Preheat the oven: Heat to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the cookies: Scoop 1-teaspoon portions (about 10–12 g each) and roll into small balls. Arrange 1 inch apart on the prepared sheets.
- Bake: Bake for 9–12 minutes, until the bottoms are light golden and tops are set. The cookies should not brown deeply.
- Mix the coating: In a shallow bowl, combine granulated sugar, powdered sugar, cinnamon, and a pinch of salt.
- First roll (warm): Let cookies cool for 3–4 minutes, then gently roll in the cinnamon sugar. Return to the rack to cool fully.
- Second roll (cool): Once cool, roll again for a thicker, sparkly coating that clings well.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
