Description
Gingerbread Snowball Cookies are delightful holiday treats with soft, chewy centers and a snowy dusting of powdered sugar.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 tablespoon molasses
- 2 ¼ cup all-purpose flour
- Powdered sugar for rolling
Instructions
1. Preheat Oven: To 350°F. Line a baking sheet with parchment paper.
2. Make Dough: In a large bowl, cream together butter and powdered sugar until light and fluffy. Add vanilla, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses. Mix until combined. Gradually add flour until a soft dough forms.
3. Shape Cookies: Roll dough into 1-inch balls and place on prepared baking sheet about 2 inches apart.
4. Bake: Bake for 12–15 minutes or until edges are lightly golden. Let cool slightly.
5. Roll in Powdered Sugar: While warm, roll cookies in powdered sugar. Once completely cooled, roll again for a snowy finish.
6. Serve & Enjoy: These Gingerbread Snowball Cookies are perfect for holiday treats or gifting!
Notes
Dough Consistency: The dough should be soft and pliable, not too sticky or dry. Adjust the flour as needed to achieve the right texture.
Baking Time: Keep an eye on the cookies during baking, as ovens can vary. The edges should be lightly golden, and the centers should still be soft.
Powdered Sugar Coating: Roll the warm cookies in powdered sugar first, then again once completely cooled for a thicker, snowier finish.
Storage: Store the Gingerbread Snowball Cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg