If subzero temperatures and piles of the white stuff have you huddled over a cup of something hot, what you need is a plate of Cinnamon Snowball Cookies to nibble and dunk. These melt in your mouth treats are filled with the warmth of cinnamon spice.
Why you'll love this recipe
Cinnamon Snowball Cookies are crunchy butter cookies with both ground cinnamon and cinnamon chips in the dough. Unlike traditional snowball cookies, this recipe contains no nuts.
The cinnamon flavor is the star of this cookie. Like traditional snowball cookies, this cinnamon version is coated in confectioners’ sugar, giving them a snowy appearance perfect for the Snow theme of my January military care package.
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of an electric mixer, combine the dry ingredients. Add the butter, vanilla and cream cheese just until dough begins to form.
- Mix in cinnamon chips, then knead a few times by hand until the dough is smooth. Chill the dough for about 30 minutes.
- When ready to bake: Roll the dough into 1” balls and place 2” apart on a parchement lined cookie sheet.
- Bake for 10-12 minutes at 375 degrees F, until the top is firm and the bottom just begins to brown. When cooled, roll in powdered sugar.
Store at room temperature in an airtight container, with wax paper between layers of cookies, for up to one week.
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Cinnamon Snowball Cookies
- In the bowl of an electric mixer, combine the flour, sugar, salt, and cinnamon at low speed.
- Add the butter, one tablespoon at a time, until crumbs form, then add the vanilla and cream cheese just until dough begins to form.
- Mix in cinnamon chips, then knead a few times by hand until the dough is smooth.
- Form into two discs, wrap in plastic, and refrigerate to firm the dough for about 30 minutes.
- When ready to bake:
- Preheat oven to 375˚F. Line a cookie sheet with parchment paper.
- Roll the dough into 1” balls and place 2” apart on the prepared cookie sheet.
- Bake for 10-12 minutes, until the top is firm and the bottom just begins to brown.
- Cool on baking sheet for 3 minutes then cool completely on a wire rack. When the cookies are completely cool, roll them in a bowl of confectioners’ sugar to coat.
- Store at room temperature in an airtight container, with wax paper between layers of cookies, for up to one week.
- In a plastic food storage container, place cookies in layers separated by wax paper.
- Balled up wax paper can be placed between the top cookies and the lid to ensure no movement within the container during shipping.
- Wrap the entire container in plastic wrap or place in a freezer weight ziplock bag.
First Published: January 10, 2015. Last Updated: November 15, 2022. Updated for additional information, improved photos, and better reader experience.