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Gingerbread Snowballs

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: About 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Gingerbread Snowballs are bite-sized, spiced cookies with a soft, buttery texture, coated in powdered sugar for a snowy finish. They’re perfect for holiday cookie platters and pair wonderfully with a cup of hot cocoa!


Ingredients

  • 1 cup unsalted butter, softened

  • 1/2 cup brown sugar, packed

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 1/2 cup finely chopped pecans or walnuts (optional)

  • 2 tablespoons molasses

 

  • 1 cup powdered sugar (for rolling)


Instructions

  • Preheat Oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • Mix Wet Ingredients – In a large bowl, beat the butter, brown sugar, and vanilla until creamy.

  • Add Dry Ingredients – Mix in the flour, cinnamon, ginger, nutmeg, cloves, and salt until combined. Add molasses and mix well. Stir in the chopped nuts (if using).

  • Form Dough Balls – Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 1 inch apart.

  • Bake – Bake for 12-14 minutes, or until the cookies are set but still soft.

  • Roll in Powdered Sugar – Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Let cool completely, then roll again for an extra snowy coating.

 

  • Enjoy! Serve immediately or store in an airtight container.


Notes

  • Make Ahead: Dough can be made up to 3 days in advance and stored in the fridge.

  • Nut-Free Option: Simply leave out the pecans or walnuts.

 

  • Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months.