This recipe for Cinnamon Snowballs is adapted from an old Southern Living annual. Their secret ingredient is actually a blend of two ingredients -- cake flour and crushed Corn Flakes. The cake flour and the cereal combo gives them a very crumbly, light, texture.
Cinnamon Snowballs are perfect cookie exchange cookies because the cereal makes them a little more interesting. Plus who doesn't like Snowballs?
- 8 oz unsalted or salted butter 228 grams
- ¾ teaspoon salt Omit if you used salted butter
- ⅓ cup granulated sugar 64 grams
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 2 cups sifted cake flour 210 grams
- 2 cups cornflakes crushed after measuring
- 1 cup chopped pecans or walnuts
- Powdered sugar and extra cinnamon for sprinkling
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Cream the butter, sugar, vanilla and cinnamon with an electric mixer. Stir in the cake flour followed by the cornflakes and nuts.
- Shape dough into small (¾ 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
- Yield will vary, but you should get between 32 and 40 cookies