Gingerbread Snowball Cookies
The much beloved snowball cookie is transformed to create Gingerbread Snowball Cookies. They are filled with spices and rolled in powdered sugar to make this pretty holiday cookie.
Snowball cookies are a long time favorite holiday treat at our house. Something about the texture and taste makes it hard to stop at just one. To this recipe I’ve added molasses and gingerbread spices for a special flavor.
Gingerbread Snowball Cookies Tips
- Snowball cookies absolutely taste better on day two, so I would plan on making these the day before you plan on serving them.
- I recommend waiting a good 10-15 minutes for them to cool before rolling in powdered sugar. Rolling them right out of the oven just causes the powdered sugar coating to dissolve and can leave a less than nice coating on the cookie. So have patience and wait just a bit before rolling.
- This recipe uses a small cookie scoop for 1 Tablespoon sized cookies. If you bump it up to a medium scoop, 2 Tablespoons, then you will get about two dozen cookies total and you will need to add a few minutes on the baking time.
More delicious cookie recipes!
Gingerbread Snowball Cookies
The much beloved snowball cookie is filled with gingerbread spices and rolled in powdered sugar for this pretty holiday cookie.
- Stand Mixer
- Baking Sheet
- Parchment Paper Sheets
- Small Cookie Scoop (1 Tbsp.)
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 tablespoon molasses
- 2 1/4 cups all purpose flour
- Powdered sugar for rolling
- Line two baking sheets with parchment paper. In a stand mixer, combine butter, powdered sugar and vanilla thoroughly. Add salt, spices and molasses; mix together. Mix in flour. Chill dough for a half an hour if it is overly warm.
- Heat oven to 400-f. Roll dough in 1″ balls, or use a small cookie scoop (1 Tbsp) to portion the dough. Place on a parchment lined baking sheet. Bake 8-10 minutes, or until just set but not browned.
- Let cool for about 15 minutes then roll in powdered sugar. Cool completely. Some of the sugar will dissolve, so after they are fully cooled, roll in powdered sugar again to get a nice coating.
For best baking results, be sure to fluff up your flour to ensure you are not using tightly packed flour. To do this, run your measuring scoop through the flour several times before scooping and measuring the flour. Nutritional values do not include the powdered sugar for rolling the cookies in after baking. Recipe source: Slightly adapted from Crazy for Crust.
Calories: 124kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 29mgFiber: 1gSugar: 3gVitamin A: 237IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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