These Gingerbread Snowball Cookies are festive little treats that melt in your mouth! They are packed with warm spices and rolled in powdered sugar for a perfect snowy finish.
They’re great for sharing or enjoying with a warm drink on a chilly day! I like to sneak a few before they even cool down. Trust me, you’ll want to make a big batch!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and flavor. If you’re looking for a dairy-free option, you can replace it with a vegan butter or coconut oil, which works well too!
Granulated Sugar: Regular sugar is great, but for a unique twist, try using brown sugar. It lends more moisture and a deeper flavor that pairs perfectly with the spices.
Molasses: This ingredient is key for that classic gingerbread flavor. If you’re in a pinch, you could substitute it with dark corn syrup or honey, but the taste will vary.
Ground Spices: Using ground ginger and cinnamon is essential for that warm spice flavor. Feel free to add a pinch of allspice or cardamom for an extra kick!
Powdered Sugar: While it’s common for rolling, you can use granulated sugar if you want a slight crunch. However, powdered sugar gives that snowy look we love!
How Can You Ensure the Perfect Cookie Texture?
The texture of these cookies can be tricky, as you want them to be soft and melt-in-your-mouth rather than hard. Start with these tips:
- Make sure your butter is really softened but not melted. This helps create a light, fluffy dough.
- Don’t overmix the dough when adding the dry ingredients. Mix just until combined to keep your cookies tender.
- Keep an eye on the baking time. They should be soft in the center when you take them out of the oven; they will firm up as they cool.
- Let them cool for a few minutes before rolling in powdered sugar. If you roll them too soon, the sugar might melt!
How to Make Gingerbread Snowball Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup powdered sugar (for rolling)
How Much Time Will You Need?
This lovely gingerbread snowball cookie recipe will take about 15 minutes to prepare and 12-15 minutes to bake. Don’t forget to let them cool for a few minutes and add the powdered sugar coating. Total time, including cooling, is about 40 minutes. Perfect for a quick batch of holiday treats!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly. While the oven heats up, prepare your baking sheet by lining it with parchment paper or a silicone baking mat.
2. Mix the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy, about 2-3 minutes. This will give your cookies a nice texture!
3. Add the Wet Ingredients:
Next, beat in the molasses and vanilla extract until those are fully incorporated into the butter and sugar mixture. This adds moisture and flavor.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, salt, and all the ground spices (ginger, cinnamon, cloves, and nutmeg). This will ensure even distribution of ingredients and flavors.
5. Make the Dough:
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix; the dough will be soft, which is what we want!
6. Shape the Cookies:
Scoop tablespoons of dough and roll them into 1-inch balls. Place the balls on the prepared baking sheet, keeping them about 2 inches apart so they don’t stick together while baking.
7. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 12-15 minutes. The edges should just start to set, while the centers will remain soft. This is key for that melt-in-your-mouth texture!
8. Cool and Coat:
Once you take the cookies out of the oven, let them cool on the baking sheet for about 5 minutes. They will be a bit soft at this stage, so be gentle! While they are still warm, roll each cookie in powdered sugar until completely coated. This gives them that beautiful snowy look!
9. Final Touch:
Transfer the cookies to a wire rack to cool completely. If you want an extra snowy appearance, feel free to roll them in powdered sugar again once they’ve cooled down.
10. Store and Enjoy:
Store the cookies in an airtight container at room temperature for up to a week. These treats are perfect for sharing during the holidays or savoring yourself with a cup of tea or coffee!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter, but keep in mind that it may slightly alter the flavor and texture. Make sure it’s softened like the butter to achieve the best results!
Can I Make These Cookies Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure it contains xanthan gum, or add a teaspoon if it doesn’t, to help bind the cookies together.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to maintain their powdered sugar coating, it’s best to coat them just before serving.
Can I Freeze the Dough?
Yes! You can freeze the cookie dough for up to 3 months. Just scoop and roll the dough into balls, then freeze the balls on a baking sheet before transferring them to a freezer-safe bag. When you’re ready to bake, thaw in the fridge overnight and bake as directed!
