Print

Gingerbread Snowballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gingerbread Snowballs are a festive twist on classic snowball cookies. These bite-sized treats combine warm gingerbread spices with a soft, crumbly texture, and they’re rolled in powdered sugar for a snowy holiday look. Perfect for cookie exchanges or holiday dessert trays!

Ingredients

Scale

Makes about 24 cookies

  • For the cookies:
    • 1 cup (230 g) unsalted butter, softened
    • 1/3 cup (70 g) granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon molasses
    • 2 cups (250 g) all-purpose flour
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
  • For rolling:
    • 1 cup (120 g) powdered sugar

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Cream the butter and sugar:
    • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
  3. Add vanilla and molasses:
    • Mix in the vanilla extract and molasses until fully incorporated.
  4. Combine the dry ingredients:
    • In a separate bowl, whisk together the flour, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until the dough just comes together.
  5. Shape the cookies:
    • Scoop or roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 1 inch apart.
  6. Bake the cookies:
    • Bake for 10-12 minutes, or until the cookies are set but not browned. Let them cool on the baking sheet for 5 minutes.
  7. Roll in powdered sugar:
    • While the cookies are still warm, roll them in powdered sugar until fully coated. Place them on a wire rack to cool completely. Once cooled, roll them in powdered sugar a second time for a snowy finish.

Notes

  • For extra spice, add a pinch of black pepper to the dough.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
  • Add a festive touch by mixing a pinch of edible glitter with the powdered sugar.

Find it online: https://ukfinda.com/gingerbread-snowballs/