Gingerbread Snowball Cookies are fun little treats that are soft and melt-in-your-mouth delicious. They have warming spices that will remind you of holiday cheer!
They’re easy to make and perfect for sharing! I love rolling them in powdered sugar—it makes them look like little snowballs! Who can resist such a cute cookie? ☃️
Key Ingredients & Substitutions
Unsalted Butter: Room temperature butter is key for creaming. If you’re in a pinch, you can use margarine, but the flavor will be different. Some people even use coconut oil for a dairy-free option.
Brown Sugar: This adds moisture and a rich flavor. If you run out, you can substitute white sugar mixed with a bit of molasses—about 1 tbsp of molasses per cup of sugar works well.
Molasses: It’s vital for flavor, but if you can’t find it, honey or maple syrup can also work! Just remember, these will change the final taste a bit, but they’ll still be sweet cookies.
Spices: The combination of cinnamon, ginger, and cloves gives a beautiful warmth. Use pumpkin pie spice if you’re out of individual spices, though the flavor will differ slightly.
Nuts and Chocolate Chips: Optional additions that add crunch and richness. If you want a nut-free version, just leave these out or use seeds like sunflower seeds instead.
How Do You Achieve the Perfect Cookie Texture?
The key to achieving the best texture lies in how you handle the dough. Make sure to cream the butter and sugars well until fluffy; this creates air pockets and helps cookies rise and stay soft.
- Don’t overmix once you add the dry ingredients! Mix just until combined to keep them tender.
- Pull them from the oven while they are still slightly underbaked. They’ll continue to firm up as they cool.
- Rolling them in powdered sugar while warm creates that lovely snowball effect. A second roll after a few minutes helps get maximum coverage.
Keep these tips in mind, and you’ll have wonderfully soft and delicious Gingerbread Snowball Cookies ready to enjoy! Happy baking!
Gingerbread Snowball Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus more for rolling
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup finely chopped nuts (walnuts or pecans), optional
- 1/4 cup mini chocolate chips or finely chopped chocolate, optional
How Much Time Will You Need?
This recipe will take you about 15-20 minutes for preparation, and then an additional 10-12 minutes for baking. Allow about 5 minutes to cool on the baking sheet after baking. Altogether, you will need around 30-40 minutes to whip up these delightful cookies!
Step-by-Step Instructions:
1. Preparing for Baking:
Start by preheating your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking. This makes cleanup much easier!
2. Creaming Butter and Sugars:
In a large mixing bowl, cream together the softened butter, 3/4 cup of powdered sugar, and the brown sugar. Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy. This might take about 3-4 minutes.
3. Adding Wet Ingredients:
Next, beat in the egg and molasses until they are fully incorporated into the mixture. Make sure there are no lumps!
4. Mixing Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. This helps to evenly distribute the dry ingredients before combining them with the wet ones.
5. Combining Everything:
Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Be careful not to over-mix; this will keep your cookies tender!
6. Optional Add-ins:
If you chose to include nuts or chocolate chips, fold them gently into the dough. This adds a lovely crunch and richness to your cookies!
7. Shaping the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart to allow room for spreading. You should be able to fit about 12-15 cookies on each sheet.
8. Baking:
Bake in the preheated oven for 10-12 minutes, until the cookies are just starting to set but not browned. They should feel soft to the touch.
9. Cooling the Cookies:
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This will help them firm up a bit before transferring.
10. Sugar Coating:
While the cookies are still warm, roll them in powdered sugar to coat completely. For extra snowball appearance, roll them again after they cool for a perfect finish!
11. Final Touch:
Transfer the cookies to a wire rack and let them cool completely. This step is important to ensure the cookies do not become soggy.
12. Storing Your Cookies:
Store the cooled cookies in an airtight container. They taste even better the next day as the flavors meld together. Enjoy them as a treat or share with friends and family!
Enjoy your festive Gingerbread Snowball Cookies—soft, spicy, and dusted with snow-like powdered sugar! Perfect for holiday gatherings or gifting!
Can I Substitute the Molasses?
Yes, if you’re out of molasses, you can use honey or maple syrup as a substitute. Keep in mind, this will slightly change the flavor, but they will still be sweet and delicious!
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them for up to 2 weeks!
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container. To enjoy, just thaw at room temperature or lightly warm in the oven.
What Can I Use Instead of Nuts?
If you’re looking for a nut-free option, you can simply omit the nuts or replace them with seeds like sunflower seeds. You could also add more chocolate chips for an extra sweet treat!
