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
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1 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon salt
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1/2 cup finely chopped pecans or walnuts (optional)
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2 tablespoons molasses
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1 cup powdered sugar (for rolling)
Instructions
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Preheat Oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix Wet Ingredients – In a large bowl, beat the butter, brown sugar, and vanilla until creamy.
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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).
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Form Dough Balls – Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 1 inch apart.
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Bake – Bake for 12-14 minutes, or until the cookies are set but still soft.
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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.
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Enjoy! Serve immediately or store in an airtight container.
Notes
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Make Ahead: Dough can be made up to 3 days in advance and stored in the fridge.
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Nut-Free Option: Simply leave out the pecans or walnuts.
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Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months.