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Cinnamon Snowballs (with Cake Flour and Corn Flakes, Wow!)

by on August 6, 2009 · 15 comments

Today’s first recipe (because it’s been a slow week and I’ve had the luxury of going crazy in the kitchen), is adapted from an old Southern Living annual. It’s a snowball cookie with a twist – cinnamon and corn flakes. I’ve made plenty of snowballs in my life, but never with corn flakes, and with a big box of them sitting on the counter (corn flakes, not snowballs) I had to make a quick batch.

cinnamon snowballs

They’re very good. The cake flour makes them light and the corn flakes give them a crumbly texture and interesting flavor. These would be good for a cookie exchange.

Cinnamon Snowballs (with Cake Flour and Corn Flakes, Wow!)
Prep time
Cook time
Total time
Light, crumbly cookies made with cornflakes cereal
Recipe type: Dessert
Cuisine: Americans
Serves: 32
  • 8 oz butter (2 sticks) – I used
  • unsalted
  • and added 3/4 tsp salt
  • 1/3 cup granulated sugar (64 grams)
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 2 cups sifted cake flour (7.5 oz/210 grams)
  • 2 cups cornflakes, crushed after measuring
  • 1 cup chopped toasted pecans (or walnuts)
  • Powdered sugar and extra cinnamon for sprinkling
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. Cream the butter, sugar, vanilla and cinnamon with an electric mixer. Stir in the cake flour followed by the cornflakes and nuts.
  3. Shape dough into small (3/4 inch) balls. Arrange on cookie sheets (these don’t spread much) and bake for 20 to 25 minutes. Cool slightly and remove from pan. Roll in powdered sugar while warm. Sprinkle with some extra cinnamon if you feel like it
  4. Yield will vary, but you should get between 32 and 40 cookies

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Published on August 6, 2009

{ 15 comments… read them below or add one }

hulagirl247 August 6, 2009 at 1:37 pm

hi anna~

these look very tasty – and i am a big fan of the powdered sugar ball type of cookie so i know i will be adding these to my repetoire. will let you know how it goes after i make them. unlike you – i am not disciplined enough to do half or quarter batches – i jump straight into the deep end of the pool and then tweek the recipe if i feel it is needed.

as always – thank you for sharing!



Lisa Ernst August 6, 2009 at 1:42 pm

These remind me of one of my favorite cookies – Mexican wedding cookies, but with cinnamon and cornflakes. I agree that these would be a great holiday cookie and a “must try” for me at that time.

Carole Resnick August 6, 2009 at 1:57 pm

These look soo good. If it is cool tomorrow.

Sue August 6, 2009 at 2:24 pm

I bet the cornflakes and cake flour give these cookies a unique and interesting texture! Did you see that KA Flour is coming out with an unbleached cake flour? I can’t wait to try that!

Cathy Webb August 6, 2009 at 3:00 pm

I am always looking for new, yummy tasting cookie recipes. This one will be such a surprise for my cookie exchange!
Can’t wait to try it!
What do you think reg. all purpose flour would do in the recipe/ just wondering.

Anna August 6, 2009 at 4:29 pm

Cathy, I think all purpose would work. You’d need to use less of it, though. Sifted cake flour weighs about 3.75 oz per cup and all purpose weighs about 4.5. So if you were to use all purpose flour, you’d need to use only about 1 2/3 cup or just weight out 7.5 oz. Another thing you could do (since cake flour not only weighs less but has less protein) is mix together 1 3/4 cup ap flour with 1/4 cup cornstarch, sift it well, then weigh out 7.5 oz of that mixture. Or just sift it really well, fluff it up and measure out a very fluffed 2 cups. If you’re mixing in cornstarch, the volume will be more because cornstarch takes up more room but weighs less.

bakingblonde August 6, 2009 at 6:31 pm

What an interesting recipe! Love the idea of this

Katrina August 6, 2009 at 8:40 pm

Ooh, them Christmas snowballs are one of my faves! Nice “flakey” twist!

snookydoodle August 7, 2009 at 2:48 am

yummy I love cinnamon! Nice recipe!

Jessica "Su Good Sweets" August 7, 2009 at 3:20 pm

I like the idea of corn flakes in cookies, especially because Momofuku Milk Bar does it so well. Love the new graphic on top!

Stephanie August 7, 2009 at 5:22 pm

Wow, these look super dreamy!!!

Nutmeg Nanny August 12, 2009 at 11:39 am

These look amazing! I love that you used corn flakes…genius!

Carole Resnick August 13, 2009 at 2:45 pm

These are in the oven right now. I got 39 cookies but I ate a cookies’s worth of raw dough. So they must be a little larger than yours.

Yesterday’s Chocolate Bundt was fantastic. Set almost 3/4 of cake to work with Al. But he can’t have my cookies.

Deb August 30, 2009 at 2:56 am

Great! I made these tonight. I cut the butter down to 7 oz, and will probably cut it down to 6 oz next time – they were a bit oily for my liking. But that doesn’t mean they weren’t good – these were fantastic!

marla December 12, 2012 at 11:49 am

IDENTICAL to the recipe my mom has made since we were little-a christmas favourite of ours for years:)

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