Gingerbread Snowballs
These Gingerbread Snowball cookies bring the warmth and coziness of holiday spices to every festive occasion. With a rich gingerbread flavor and a delicate dusting of powdered sugar, these snowball treats look as enchanting as they taste. Easy to make and perfect for holiday gifting, this recipe is a crowd-pleaser for cookie exchanges, family gatherings, or simply enjoying at home with a cup of tea.
The combination of cinnamon, ginger, and nutmeg fills the kitchen with a comforting aroma that instantly evokes the holiday spirit. The buttery texture of the cookie pairs perfectly with the spices, while the molasses adds a subtle depth that makes each bite irresistible.
A fun twist on the classic snowball cookie, this gingerbread version is as easy to prepare as it is delicious. With a quick prep time and a simple ingredient list, these snowballs will quickly become a go-to holiday favorite, perfect for both seasoned bakers and newcomers alike.
Key Ingredients for Gingerbread Snowball Perfection
- Unsalted Butter – Provides a rich, creamy foundation for a tender and buttery cookie.
- Powdered Sugar – Adds a light sweetness to the dough and a delicate snowy coating for that classic snowball look.
- Vanilla Extract – Balances the spices with a hint of warmth.
- Spices (Ginger, Cinnamon, Nutmeg, Cloves, Allspice) – Infuse the dough with traditional gingerbread flavor, bringing holiday warmth to every bite.
- Molasses – Adds a touch of moisture and deepens the gingerbread flavor, giving these cookies their distinct taste.
- All-Purpose Flour – Creates structure and binds all the flavors, resulting in a crumbly, melt-in-your-mouth texture.
How to Make Gingerbread Snowballs
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- Using an electric mixer, beat the softened butter until it’s creamy and smooth. Add powdered sugar, vanilla, salt, and all spices, then pour in the molasses and mix until the dough is fully combined.
- Gradually incorporate the flour, mixing until a soft dough forms. If it seems crumbly at first, keep mixing until it comes together smoothly.
- Scoop out a tablespoon of dough for each cookie, rolling it into balls and placing them on the baking sheet with a bit of space in between.
- Bake for 10–12 minutes or until the bottoms are lightly golden. Let the cookies cool until just warm, then roll each one in powdered sugar for that festive, snowy look.
- Once cooled completely, roll them again in powdered sugar for a thicker coating that adds extra sweetness and visual appeal.
Recipe Tips for Perfect Snowballs
- For an extra spiced coating, mix a pinch of cinnamon or ginger with the powdered sugar before rolling the cookies.
- If your dough feels too crumbly, a teaspoon of milk can help bring it together.
- To make uniform cookies, use a cookie scoop to portion out the dough evenly.
- Rolling the cookies twice in powdered sugar—once when warm and once when fully cooled—gives a beautiful snowy finish that’s perfect for holiday presentation.
Variations and Serving Suggestions
For a citrusy twist, add a teaspoon of orange zest to the dough for a bright pop of flavor that complements the warm spices. These cookies pair wonderfully with hot cocoa, coffee, or even eggnog for a classic holiday treat spread. They’re also fantastic packaged in festive tins as holiday gifts.
Storing Your Gingerbread Snowballs
Store these cookies in an airtight container at room temperature, where they’ll stay fresh for up to a week. For longer storage, freeze them in an airtight container for up to three months. When ready to serve, let them thaw at room temperature and, if desired, roll them in a fresh coat of powdered sugar for a snowy touch.
Indulge in the joy of holiday baking with these delightful Gingerbread Snowballs, a simple yet heartwarming treat that’s sure to become a holiday tradition.
Gingerbread Snowballs Recipe
Ingredients
- 1 cup unsalted butter 226g, softened
- ½ cup powdered sugar 57g, plus more for rolling
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 tablespoon molasses
- 2 ¼ cups all-purpose flour 279g
Instructions
- Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
- Using an electric mixer, beat the softened butter until light and creamy, around 20 seconds. Add in the powdered sugar, vanilla extract, salt, ground ginger, cinnamon, nutmeg, cloves, allspice, and molasses, then mix until the ingredients are thoroughly combined and the mixture is smooth.
- Gradually add the flour to the butter mixture, mixing until a cohesive dough forms. Initially, the mixture may appear crumbly, but continue mixing until it comes together into a soft dough.
- Scoop out 1 tablespoon of dough for each cookie and place on the prepared baking sheets, spacing them evenly.
- Bake in the preheated oven for 10-12 minutes, or until the bottoms of the cookies are just beginning to turn golden brown. Remove from the oven and allow them to cool slightly until they are just cool enough to handle.
- While still warm, roll each cookie in a bowl of powdered sugar until well coated. Transfer the coated cookies to a cooling rack. If desired, once completely cooled, roll the cookies again in powdered sugar for a more substantial coating.