Description
Hey friends! If you want your kitchen to smell like the holidays in under an hour, these Gingerbread Snowball Cookies are your golden ticket. Soft, buttery, spiced just right, and dusted with snowy powdered sugar—they’re perfect for cookie trays, gifting, or sneaking a few with a hot cup of coffee.
Ingredients
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2 cups (452g) unsalted butter, softened
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1 cup (114g) powdered sugar (plus extra for rolling)
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2 tsp vanilla extract
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1 tsp salt
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Spice Mix:
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2 tsp ground cinnamon
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2 tsp ground ginger
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1 tsp ground nutmeg
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½ tsp ground allspice
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½ tsp ground cloves
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2 tbsp molasses
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4½ cups (558g) all-purpose flour
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½ cup finely chopped pecans or walnuts (optional)
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Zest of 1 orange
Instructions
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Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream Butter & Sugar: Beat butter and 1 cup powdered sugar until light and fluffy (2–3 min).
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Add Flavors: Mix in vanilla, molasses, orange zest, salt, and spices until combined.
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Incorporate Flour & Nuts: Gradually add flour, mixing gently. Fold in nuts if using.
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Shape Cookies: Chill dough 15–20 min if sticky. Roll into 1-inch balls and place 1–2 inches apart on sheets.
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Bake: 10–12 min. Cookies should be pale on top, lightly golden underneath. Cool 5 min.
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Double Dust: Roll warm cookies in powdered sugar. After completely cooled, roll a second time for a perfect snowy finish.
Notes
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Soft, Not Melted Butter: Key to tender cookies.
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Chill if Sticky: Refrigerate dough or rolled balls for 20–30 minutes.
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Prevent Spread: Don’t over-soften butter; measure flour accurately.
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Make Ahead: Dough can be refrigerated up to 3 days or frozen up to 3 months.
Optional Twists:
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Dip in chocolate after cooling
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Replace molasses with maple syrup for a lighter sweetness
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Add dried cranberries for a tart pop
Nutrition
- Calories: 70 kcal Per Cookie
- Sugar: 3g
- Fat: 4g
- Carbohydrates: 8g