Name: Cinnamon Balls
Cook time: 1200 s
Total time: 1200 s
Yield: 25-30 cinnamon balls
Ingredients: large egg whites; ground almonds; caster or granulated sugar; powdered cinnamon; vanilla extract; Icing sugar to decorate

Cinnamon Balls

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20 min

Posted on Mar 1, 2025

G

georgiascakes

25 cinnamon balls

Ingredients

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Directions

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Notes

Top Tips: - There isn't a rule about how big these cinnamon balls should be. If you want to make them larger, they will need about 5 minutes extra baking time - If you're feeling adventurous you can add 50g of chocolate chips to the mix and have hidden pops of chocolate in every bite - Use the water to wet your hands to handle the sticky dough more easily. FAQs and Troubleshooting: - My cinnamon balls appear to be really hard after baking, what am I doing wrong? Usually directly after baking, the cinnamon balls do appear quite firm however the inside should still be soft and chewy. They also get softer over time but if they are very hard it may be because you baked them for a bit too long or your oven was too hot. - All the icing sugar melted when I dusted them. Icing sugar tends to melt if the cookies are still warm, so best to wait until they're fully cooled down before dusting. - Can I use an electric or stand mixer to whisk the egg whites? Yes you can, just watch the egg whites carefully to avoid over mixing them otherwise they will start to separate and will be harder to mix in with the other ingredients. - Can I use a small ice cream scoop to portion out the cinnamon balls? You can, however I find that the dough is very sticky and using a scoop might become a bit difficult, but do whatever you feel comfortable with!

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