Description
These Gingerbread Snowballs are the perfect holiday treat, combining the warm, spiced flavors of ginger, cinnamon, and molasses in a soft, melt-in-your-mouth cookie. Coated in a dusting of powdered sugar, these cookies resemble snowballs and are sure to spread holiday cheer. They’re easy to make, require no special equipment, and will fill your kitchen with the most delightful aroma.
Ingredients
Scale
- 1/2 cup unsalted butter, softened (113 g)
- 1/4 cup powdered sugar (30 g)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (125 g)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1/4 cup molasses (60 mL)
- 1/2 cup powdered sugar (60 g) for coating
Instructions
- Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1/4 cup powdered sugar until the mixture is light and fluffy. This will help create a soft texture for your cookies. - Add Vanilla and Molasses:
Stir in the vanilla extract and molasses, mixing until well combined. The molasses will give the cookies that deep, rich flavor and warm color. - Prepare the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, and a pinch of salt. These spices are key to creating that warm gingerbread flavor. - Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Make sure everything is well incorporated, but be careful not to overwork the dough. - Chill the Dough:
Cover the dough with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling the dough will make it easier to handle and help the cookies maintain their shape while baking. - Preheat the Oven:
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent the cookies from sticking. - Form the Cookies:
Once the dough is chilled, roll it into 1-inch balls. Arrange them about 1 inch apart on the prepared baking sheet. These cookies won’t spread much, so you don’t need to space them too far apart. - Bake the Cookies:
Bake the cookies for 10-12 minutes, or until the bottoms are lightly golden and the tops are set. The cookies should be soft, so don’t worry if they’re not firm all the way through when you first take them out of the oven. - Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This ensures they don’t fall apart when you coat them in powdered sugar. - Coat in Powdered Sugar:
Place the remaining 1/2 cup powdered sugar in a shallow bowl. Once the cookies are fully cooled, roll each cookie in the powdered sugar until fully coated. For that extra snowy look, roll the cookies in the sugar a second time after the first coating has set. - Serve and Enjoy:
Your Gingerbread Snowballs are now ready to enjoy! Serve them with a hot drink or package them as a festive gift for friends and family.
Notes
- Chill Time: Chilling the dough is important for the right consistency, so don’t skip this step. It makes the dough easier to roll and prevents the cookies from spreading too much while baking.
- Double Coating: For the perfect snowy look, be sure to roll the cookies in powdered sugar twice—once when they’re slightly warm, and then again after they’ve cooled.
- Flavor Adjustments: If you like your gingerbread spicier, you can add more ground ginger or cinnamon. If you prefer a milder flavor, reduce the spice amounts slightly.
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for longer storage.
- No Molasses?: If you don’t have molasses, you can substitute it with honey or maple syrup, though the flavor will differ slightly.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 14g
- Sodium: 45mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1 g
- Cholesterol: 15 mg