Cinnamon Snowball Cookies

Cinnamon Snowball Cookies

Adapted from Baking Illustrated
Makes 38 cookies
Author Wendy Sondov


  • 2 ½ cups all-purpose flour
  • ¾ cup superfine sugar or granulated sugar ground in a food processor
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 16 tablespoons unsalted butter
  • 2 teaspoons vanilla
  • 2 tablespoons cream cheese room temperature
  • 1 cup cinnamon chips
  • 1-2 cups confectioners’ sugar for coating cookies


  1. In the bowl of an electric mixer, combine the flour, sugar, salt, and cinnamon at low speed.
  2. Add the butter, one tablespoon at a time, until crumbs form, then add the vanilla and cream cheese just until dough begins to form.
  3. Mix in cinnamon chips, then knead a few times by hand until the dough is smooth.
  4. Form into two discs, wrap in plastic, and refrigerate to firm the dough for about 30 minutes.
  5. When ready to bake:
  6. Preheat oven to 375˚F. Line a cookie sheet with parchment paper.
  7. Roll the dough into 1” balls and place 2” apart on the prepared cookie sheet.
  8. Bake for 10-12 minutes, until the top is firm and the bottom just begins to brown.
  9. 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.
  10. Store at room temperature in an airtight container, with wax paper between layers of cookies, for up to one week.

Packing Tips

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.