Gingerbread Snowballs are a festive, delicious twist on traditional holiday cookies. These sweet, melt-in-your-mouth treats are perfect for the holiday season, offering a delightful mix of warming spices like ginger, cinnamon, and cloves, with a soft and buttery texture. The addition of powdered sugar on the outside gives them a “snowy” appearance, making them an ideal treat for winter gatherings, cookie exchanges, or as a sweet snack for cozying up by the fire. Whether you’re a seasoned baker or just starting to experiment in the kitchen, these snowball cookies are easy to prepare, and their aroma while baking will fill your home with the holiday spirit.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup powdered sugar, divided (½ cup for the dough, ½ cup for rolling)
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup molasses
• 1 tablespoon fresh ginger, grated (optional for extra ginger flavor)
• 1 tablespoon milk (if needed for dough consistency)

Preparation:

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.

Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set this mixture aside.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and ½ cup powdered sugar using an electric mixer or stand mixer on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.

Step 4: Add Wet Ingredients
Add the egg, vanilla extract, and molasses to the butter-sugar mixture. Beat on low speed until fully incorporated. If you’re using grated fresh ginger, add it now and mix until combined.

Step 5: Combine Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Once the dough starts to come together, increase the speed to medium and mix until fully combined. The dough should be soft and slightly sticky. If it’s too sticky, add a tablespoon of milk at a time until it firms up enough to handle.

Step 6: Shape the Dough into Balls
Using your hands or a small cookie scoop, form the dough into 1-inch balls and place them on the prepared baking sheet. Leave some space between each cookie to allow for slight spreading during baking.

Step 7: Bake the Gingerbread Snowballs
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are golden and the tops are slightly cracked. The cookies should be set but still soft in the center.

Step 8: Coat with Powdered Sugar
Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a cooling rack. While the cookies are still warm, roll them in the remaining ½ cup powdered sugar until they are fully coated. Let the cookies cool completely before serving.

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Variation:

1. Nutty Gingerbread Snowballs: Add ½ cup of finely chopped walnuts or pecans to the dough for a nutty crunch in every bite.
2. Chocolate-Dipped Gingerbread Snowballs: After rolling the cookies in powdered sugar, dip the bottoms in melted dark or white chocolate and let them set. This adds an extra layer of indulgence.
3. Spiced Snowballs: If you want a more intense spice flavor, add ½ teaspoon of ground cardamom or allspice to the dry ingredients.

COOKING NOTE:

• Chilling the Dough: If you prefer a firmer dough that’s easier to handle, you can chill the dough in the refrigerator for about 30 minutes before shaping the cookies into balls. This also helps prevent spreading during baking.
• Oven Temperature: Oven temperatures can vary, so it’s a good idea to check your cookies at the 10-minute mark to avoid overbaking. Gingerbread cookies tend to continue cooking slightly after they are removed from the oven.

Serving Suggestions: These Gingerbread Snowballs make an excellent addition to any holiday dessert platter. Serve them alongside other Christmas treats like sugar cookies, peppermint bark, and eggnog for a festive spread. They also pair wonderfully with hot beverages like coffee, tea, or hot cocoa. For a more formal touch, place them in a decorative tin or jar as a lovely holiday gift.

Tips:

1. Baking Time: Be careful not to overbake the cookies. The gingerbread snowballs should still be soft in the middle when they come out of the oven. They will firm up as they cool.
2. Molasses Substitution: If you don’t have molasses on hand, you can substitute it with honey or maple syrup. However, the flavor and texture of the cookies will be slightly different.
3. Using Fresh Ginger: If using fresh ginger, adjust the amount based on how strong you like the flavor. Fresh ginger gives a bit more of a zesty punch than ground ginger, so use it sparingly if you prefer a subtler taste.
4. Storage: Store these gingerbread snowballs in an airtight container at room temperature for up to one week. They also freeze well—just place the cooled cookies in a freezer bag and freeze for up to 3 months.

Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 30 minutes

Nutritional Information (per serving):
Serving size: 1 cookie (approx. 1-inch round)

• Calories: 120
• Protein: 1g
• Sodium: 15mg
• Fat: 7g
  • Saturated fat: 4g
  • Unsaturated fat: 3g
• Carbohydrates: 15g
  • Fiber: 0g
  • Sugars: 8g

FAQs:

1. Can I make these cookies ahead of time? Yes, you can prepare the dough a day in advance and store it in the refrigerator until you’re ready to bake. Alternatively, you can freeze the shaped cookie dough balls and bake them directly from frozen.
2. Why are my Gingerbread Snowballs too soft? If your cookies are too soft, it could be due to the dough being too warm or using too much butter. You can chill the dough before baking or reduce the butter slightly for a firmer dough.
3. Can I freeze Gingerbread Snowballs? Yes, these cookies freeze well! Allow them to cool completely before storing them in an airtight container or freezer bag. You can freeze them for up to 3 months.

Gingerbread Snowballs are an irresistible and festive treat that brings warmth, comfort, and a touch of sweetness to your holiday celebrations. With their aromatic blend of spices, melt-in-your-mouth texture, and snowy powdered sugar coating, they’re sure to become a favorite for years to come. Whether enjoyed fresh out of the oven, gifted to friends and family, or added to a holiday dessert table, these cookies encapsulate the joy and flavor of the season. So, preheat that oven, gather your ingredients, and let the holiday baking begin!

Gingerbread Snowballs Recipe

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• Author: Mohamed
• Total Time: 30 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

These Gingerbread Snowballs are the perfect holiday treat, combining the warm, aromatic spices of gingerbread with a melt-in-your-mouth texture. Rolled in powdered sugar, they resemble little snowballs, making them a festive and sweet addition to any holiday celebration. Easy to make and delightful to eat, these cookies will be a hit at any winter gathering!

 

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Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup powdered sugar, divided (½ cup for the dough, ½ cup for rolling)
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup molasses
• 1 tablespoon fresh ginger, grated (optional)
• 1 tablespoon milk (if needed for dough consistency)

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Instructions

• Preheat the Oven
  Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
• Mix Dry Ingredients
  In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
• Cream Butter and Sugar
  In a large bowl, beat the softened butter and ½ cup powdered sugar until light and fluffy. This takes about 2-3 minutes.
• Add Wet Ingredients
  Add the egg, vanilla extract, and molasses to the butter mixture. Mix until combined. If using fresh ginger, add it now.
• Combine Dry and Wet Ingredients
  Gradually mix in the dry ingredients until fully combined. If the dough is too sticky, add a tablespoon of milk.
• Shape the Dough
  Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet with some space between each cookie.
• Bake
  Bake for 10-12 minutes, or until the edges are golden and the tops slightly cracked. Remove from the oven and let cool for 5 minutes.
• Coat with Powdered Sugar
  While still warm, roll the cookies in the remaining ½ cup powdered sugar. Let them cool completely on a wire rack.

Notes

• You can chill the dough for 30 minutes if you prefer a firmer dough to shape.
• For variation, add chopped walnuts or dip the cookies in melted chocolate after rolling them in powdered sugar.
• Store in an airtight container for up to a week or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 15mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg

Keywords: gingerbread snowballs, holiday cookies, gingerbread, Christmas cookies, snowball cookies, festive cookies