What do you get when you mix two OG Cookie recipes? A new classic sure to be added to your cookie recipe lineup for the Holidays or whenever you have a craving! These Cinnamon Spice Snowball Delights are everything you love about snowball cookies with some snickerdoodle charm.
This recipe was adapted from the Betty Crocker Russian Teacake recipe. Who knows the cookbook I'm talking about? Anybody? My mom had this big red, metal three-ring binder recipe book from Betty Crocker. (IYKYK) I remember using it with her as a kid, and even as time went on we always referred back to the recipes, especially near the holidays. The Russian teacakes, Mexican wedding cookies, or Snowball cookies (whichever name you know them by) are super popular, and for good reason. Butter. Lots of it. But as I was thinking of some cookie recipes to start baking for the Holidays, I found myself torn between baking some snowball cookies or Snickerdoodle.
The week has been pretty hectic so to satisfy my tastebuds I decided to marry the two recipes by adding cinnamon throughout the always delicious and buttery snowball cookies. In addition to adding in the cinnamon, I also used Marcona almonds which only amplifies the buttery taste and gives it a nutty, sweet flavor that only almonds could. You could use regular almonds, but may need to adjust the recipe, as regular almonds are usually dryer in consistency than the Marcona almonds. Another great swap, if you or someone you know is Gluten intolerant, switch out the flour with almond flour for gluten-free deliciousness! YUM.
Cinnamon Spice Snowball Cookie Ingredients
The Cinnamon Spice Snowball Delights are everything you love about the classic cookies you know with a few new spins I used Marcona almonds in this recipe instead of walnuts or pecans and added cinnamon.
- Marcona Almonds
- Cinnamon
- Confectioner's Sugar
- Vanilla
See recipe card for quantities.
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📖 Recipe
Cinnamon Spice Snowball Delights
Ingredients
- ½ cup butter softened
- ¼ cup Confectioners Sugar
- 1 teaspoon vanilla
- 1 cup & 2 TBSPs of All-purpose flour
- ⅓ cup finely chopped Marcona Almonds
- ⅛ teaspoon salt omit if Marcona Almonds are salted
- ⅛ teaspoon Cinnamon
- Confectioners Sugar, Cinnamon, and Coarse Sparkling Sugar
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Mix butter, powdered sugar, cinnamon, and vanilla in a large bowl. Stir in flour, nuts and salt (if required) until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on a parchment-lined cookie sheet. You should get approximately 18-24 cookies depending on the size.
- Bake for 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- While your cookies are baking or cooling, prepare the cinnamon and confectioners sugar coating mixture. You can eyeball this, but about ¼ cup of confectioners sugar, 1 teaspoon of cinnamon, and 1 tablespoon of coarse sparkling sugar combined. Put to the side until the cookies are cool.
- Once cookies have cooled for a couple of minutes, roll each cookie into the coating mixture and place it back onto the parchment sheet. Repeat this step a second time to ensure the cookie is fully coated in the cinnamon sugar mixture.
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