There’s something truly magical about the holidays when you bring a batch of these cozy, melt-in-your-mouth Gingerbread Snowballs Cookies Recipe to the table. The warm spices and sweet powdered sugar coating create a festive treat that’s just as fun to make as it is to eat.
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Why You'll Love This Recipe
I stumbled on this Gingerbread Snowballs Cookies Recipe a few years back when I wanted a twist on classic holiday cookies — and it quickly became a favorite for reasons I’ll share. These cookies are soft, spicy, and perfectly sweet, making them irresistible to friends and family alike!
- Perfect Holiday Flavors: The blend of ginger, cinnamon, and warm spices fills your kitchen with holiday cheer immediately.
- Textural Delight: They’re tender, crumbly, and coated in powdered sugar, giving just the right balance between soft inside and a sweet outer layer.
- Easy to Make: Despite their fancy name, these cookies come together with simple pantry ingredients and no fuss.
- Great for Gifting: Their pretty snowball shape and festive spices make these cookies an ideal homemade gift that everyone raves about.
Ingredients & Why They Work
Each ingredient plays its part in making these Gingerbread Snowballs shine. From the buttery richness to the warm spices, they blend into that iconic gingerbread taste that’s cozy and satisfying. Here are some insider notes on what to look for when prepping:
- Unsalted Butter: Using unsalted butter lets you control the saltiness perfectly — plus, it makes the cookie tender and flaky.
- Powdered Sugar: For both mixing in the dough and generously rolling the cookies, it gives a light sweetness without graininess.
- Vanilla Extract: Just a touch amps up the flavor and balances all the spices beautifully.
- Spices (Cinnamon, Ginger, Nutmeg, Allspice, Cloves): These create the classic gingerbread warmth—make sure they’re fresh for the best aroma and taste.
- Molasses: This is the secret ingredient that brings depth and richness to the cookies’ flavor.
- All-Purpose Flour: The sturdy base that holds your dough together — measure carefully for the ideal texture.
Make It Your Way
One of my favorite things about the Gingerbread Snowballs Cookies Recipe is how easy it is to tweak it to your mood or dietary needs. I often play with spices or add a little extra molasses if I’m craving that deep, rich flavor.
- Variation: Sometimes I swap molasses for maple syrup for a different but equally delicious twist — it adds a softer sweetness and pairs well with walnuts or pecans mixed in.
- Dietary Mod: If you want a gluten-free batch, try a 1:1 gluten-free flour blend, but be mindful the dough might be slightly more delicate.
- Extra Crunch: Add finely chopped crystallized ginger for a zesty surprise in every bite.
Step-by-Step: How I Make Gingerbread Snowballs Cookies Recipe
Step 1: Cream that Butter Until Fluffy
I start by softening the butter and then whipping it up with my electric mixer for about 20 seconds — you want it light and fluffy. This step is crucial because it creates the tender crumb that gives these cookies their dreamy texture.
Step 2: Add the Sweetness, Spice & Love
Next, I toss in powdered sugar, vanilla, salt, and all those warm spices—cinnamon, ginger, nutmeg, allspice, and cloves—along with the molasses. Mix until everything is smooth. The molasses will give that distinctive gingerbread hue and deep flavor. Be patient as you mix; all these goodies need to meld into a creamy blend.
Step 3: Flour Power — Bring It All Together
Now, add the flour slowly. At first, it might look crumbly and that can feel discouraging, but trust me—keep mixing, and the dough will begin to come together. Sometimes it takes a few minutes, but it’s worth waiting for the perfect consistency.
Step 4: Shape and Bake
Scoop out tablespoon-sized portions of the dough and place them spaced on parchment-lined cookie sheets. Bake at 350°F (175°C) for 10-12 minutes, just until the cookie bottoms turn slightly golden. The smell at this point is pure holiday magic.
Step 5: The Powdered Sugar Finale
Let the cookies cool for a minute — not too long or they’ll break apart — then roll each one in powdered sugar until fully coated. I like to set them on a rack so they cool completely, and sometimes I give them another gentle roll in powdered sugar once they’re cold for that beautiful snowy look.
Top Tip
From my experience making these cookies multiple times, a few small tweaks really improved my results — and I’m thrilled to share them with you so you can get perfect gingerbread snowballs every time.
- Patience with Dough: Don’t rush mixing the dough. It starts crumbly but will come together if you stick with it — this helps cookies stay tender instead of crumbly.
- Butter Temperature: Use softened, not melted, butter for that fluffy texture. I learned this the hard way when my dough was too greasy and flat!
- Rolling Sugar: Roll the cookies in powdered sugar while they're still warm so it sticks better and gives a strong first coating.
- Baking Time: Watch the cookies closely near the end — overbaking dries them out. Those slightly browned bottoms tell you they’re perfectly baked.
How to Serve Gingerbread Snowballs Cookies Recipe
Garnishes
I love dusting these cookies with an extra sprinkle of powdered sugar just before serving — it makes them look like freshly fallen snow. Sometimes I add a tiny sliver of crystallized ginger on top for a festive touch and a little zing.
Side Dishes
Pair these Gingerbread Snowballs with a hot cup of chai tea or classic eggnog — the spicy warmth complements the cookies perfectly. For parties, they’re fantastic alongside a cheese board with sharp cheddar and crisp apples for balance.
Creative Ways to Present
Once, I arranged these cookies in a snowflake pattern on a festive platter topped with a few sprigs of rosemary “pine” and red cranberries to channel winter vibes. For gifting, I like packaging them in a glass jar with a red ribbon and a little gingerbread man tag — it’s always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I keep leftover Gingerbread Snowballs in an airtight container at room temperature, lined with parchment paper to prevent sticking. They stay fresh for up to a week, although honestly, they rarely last that long around here!
Freezing
If I’m making a big batch, I’ll freeze the unbaked dough balls on a sheet pan, then transfer them to a freezer-safe bag. When ready to bake, I pop them straight into the oven — just add a couple extra minutes to the bake time. Fresh gingerbread anytime!
Reheating
To refresh leftover cookies, I warm them in a preheated 300°F (150°C) oven for 5–7 minutes. This revives that tender texture and slightly melts the powdered sugar to recreate that fresh-baked feel.
Frequently Asked Questions:
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just make sure to bring it to room temperature before shaping and baking for best results.
This usually means the dough didn’t come together fully, often because the butter wasn’t softened enough or the flour wasn’t fully incorporated. Keep mixing until the dough forms a soft ball without too many crumbs.
Powdered sugar is preferred here for its fine texture and ability to create that signature snowball coating. Brown sugar inside the dough will change the texture and sweetness but can be experimented with. Just expect a denser cookie.
Stored in an airtight container, these cookies stay fresh for about a week at room temperature. For longer storage, freezing the baked cookies works well and keeps them tasty for up to 3 months.
Final Thoughts
Making this Gingerbread Snowballs Cookies Recipe is like wrapping yourself up in the warmth of the season. Whenever I bake a batch, the whole house smells like a holiday hug, and the reactions from friends and family make it all worth it. I hope you give these a try and find they become a beloved tradition in your kitchen, too.
Print
Gingerbread Snowballs Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Snowballs are a delightful holiday cookie recipe that combines warm spices and a soft buttery texture, perfect for festive occasions and gifting. They bake to a tender cookie that’s rolled in powdered sugar for a snowy effect.
Ingredients
Cookies
- 1 cup Challenge Unsalted Butter (226g), softened
- ½ cup (57g) 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 cups (279g) all purpose flour
Coating
- Powdered sugar for rolling
Instructions
- Preheat Oven Preheat your oven to 350°. Line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugar Using an electric mixer, beat the softened butter until fluffy, about 20 seconds. Add the powdered sugar, vanilla, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses, mixing until smooth and combined.
- Add Flour Gradually add the all-purpose flour to the wet mixture. Mix continuously as the dough will initially appear crumbly but keep mixing until it forms a cohesive cookie dough. This can take several minutes of mixing.
- Form Dough Balls Scoop 1 tablespoon portions of dough and place them evenly spaced on the prepared cookie sheets.
- Bake Cookies Bake the cookies in the preheated oven for 12 minutes, or until the bottoms just begin to brown slightly.
- Cool and Coat Remove the cookies from the oven and allow them to cool slightly until they can be handled. Roll each cookie in powdered sugar until fully coated, then transfer to a cooling rack. Once completely cooled, optionally roll again in powdered sugar for extra coating.
Notes
- Use parchment paper for easy removal and cleanup.
- If dough remains crumbly, continue mixing by hand to bring it together.
- Rolling cookies in powdered sugar twice creates a beautiful snowy effect.
- This recipe makes about 48 cookies, perfect for sharing during the holidays.
- Store cookies in an airtight container to keep them fresh longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 60 kcal
- Sugar: 1 g
- Sodium: 444 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
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