Gingerbread Snowball Cookies Recipe
These Gingerbread Snowball Cookies are tender, flavorful balls of holiday spice rolled in powdered sugar for a festive look and delightful taste. Perfect for the winter season, they combine warm spices with molasses to create a classic gingerbread flavor in a soft, melt-in-your-mouth cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter 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
Finishing
- Powdered sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: Using an electric mixer, beat the softened butter until light and fluffy, about 20 seconds. Add powdered sugar, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses. Mix until smooth and well combined. Gradually add the flour; the dough will appear crumbly initially, but continue mixing until it forms a soft, cohesive cookie dough, which may take a few minutes.
- Shape Cookies: Scoop out 1 tablespoon of dough for each cookie and place them spaced evenly on the prepared cookie sheets.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the bottoms are lightly browned. Remove from oven and allow to cool for about a minute until they're cool enough to handle.
- Roll in Sugar: Pour extra powdered sugar into a small bowl and roll the warm cookies until fully coated. Place the cookies on a cooling rack. Once completely cool, roll them in powdered sugar again to achieve an extra snowy appearance.
Notes
- Ensure the butter is softened but not melted to achieve the best texture for the dough.
- Use parchment paper or silicone mats to prevent cookies from sticking and to promote even baking.
- If dough is too crumbly, you can add a teaspoon of milk or cream to help bring it together.
- For a stronger gingerbread flavor, add an extra ½ teaspoon of ground ginger or cinnamon.
- Store cookies in an airtight container at room temperature for up to one week.
- Rolling cookies in powdered sugar twice enhances the snowy, festive appearance.
Find it online: https://lovelycooks.com/gingerbread-snowball-cookies-recipe/
