Gingerbread Snowball Cookies Recipe

Nothing says the holiday season quite like a batch of freshly baked gingerbread cookies. If you love the warm, spiced flavors of gingerbread but are looking for a unique twist, this Gingerbread Snowball Cookies recipe is perfect for you. These delicate, melt-in-your-mouth cookies combine the festive spices of gingerbread with the classic snowball cookie texture, making them a must-bake treat for winter gatherings. Whether you’re sharing them with loved ones or gifting them, these cookies are sure to spread some holiday cheer.

Why You’ll Love This Recipe

This recipe is ideal for bakers of all skill levels. The ingredients are simple, and the preparation process is straightforward, making it a perfect family activity. The delightful balance of ginger, cinnamon, nutmeg, and cloves creates a rich and warming flavor, perfect for cozy evenings by the fire. Additionally, these cookies freeze well and store beautifully, making them a fantastic make-ahead dessert for your holiday table.

Ingredients for Gingerbread Snowball Cookies

Here’s a list of everything you’ll need to make these festive cookies:

For the Cookies:

• 1 cup butter, softened (226g)
• 3/4 cup confectioner’s sugar (90g)
• 2 tablespoons molasses (30g)
• 1 teaspoon vanilla extract (5ml)
• 2 1/4 cups all-purpose flour (270g)
• 1 teaspoon cinnamon (2g)
• 1 teaspoon ginger (2g)
• 1/2 teaspoon nutmeg (1g)
• 1/2 teaspoon cloves (1g)

For the Sugar Coating:

• 3/4 cup confectioner’s sugar (90g)
• 1/2 teaspoon cinnamon (1g)
• 1/8 teaspoon ginger (0.25g)

this RECIPE

Equipment You’ll Need

To make these Gingerbread Snowball Cookies, here are the essential tools:

• Stand mixer or electric hand mixer
• Mixing bowls
• Baking sheet
• Silicone mat or parchment paper
• Small cookie scoop or tablespoon
• Cooling rack
• Whisk

Step-by-Step Guide to Making Gingerbread Snowball Cookies

1. Preheat the oven

Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper to ensure your cookies don’t stick.

2. Cream the butter and sugar

In the bowl of a stand mixer or using an electric hand mixer, cream together the softened butter and confectioner’s sugar until smooth and fluffy. This will take about 2-3 minutes. Add the molasses and vanilla extract, and continue beating until the mixture is well-combined and creamy.

3. Mix the dry ingredients

In a separate bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, and cloves. Make sure the spices are evenly distributed throughout the flour.

4. Combine wet and dry ingredients

Slowly add the dry ingredients into the wet mixture, beating at low speed. The dough will be stiff but should come together nicely when pressed. Don’t overmix—just blend until everything is combined.

5. Form the dough balls

Using a tablespoon or a small cookie scoop, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 1 inch of space between each cookie.

6. Bake

Bake the cookies in the preheated oven for 9-11 minutes, or until the bottoms are lightly browned. They should still look a little soft in the center, but don’t worry—they’ll firm up as they cool.

7. Cool slightly before coating

Allow the cookies to cool for 2-4 minutes on the baking sheet. Once they’re cool enough to handle without burning your hands, it’s time to coat them in the sugar mixture.

8. Prepare the sugar coating

In a small bowl, whisk together confectioner’s sugar, cinnamon, and ginger. Roll each warm cookie in this mixture until well-coated.

9. Second sugar coating

Place the cookies on a cooling rack to cool completely. If you notice that the first sugar coating has melted too much into the cookies, feel free to give them a second roll in the sugar mixture for a beautiful snowy finish.

Tips for the Best Gingerbread Snowball Cookies

• Use softened butter: Ensure your butter is soft but not melted. This will help the dough come together smoothly and create the perfect texture.
• Don’t overbake: These cookies should remain soft and tender in the center. Keep an eye on them and remove them as soon as the bottoms are lightly browned.
• Double the sugar coating: For an extra snowy look, roll the cookies in the sugar mixture twice. The first coating can melt slightly, but the second will stick beautifully once the cookies have cooled.

Common Mistakes to Avoid

• Overmixing the dough: Once you add the flour, mix just until the dough comes together. Overmixing can make the cookies tough.
• Baking too long: These cookies should be soft inside, so avoid leaving them in the oven too long. Check them at 9 minutes and pull them out as soon as the bottoms are lightly golden.
• Skipping the cooling time: Be patient and let the cookies cool a bit before rolling them in sugar. If they’re too hot, the sugar will melt and won’t coat the cookies properly.

How to Store Your Gingerbread Snowball Cookies

Store any leftover Gingerbread Snowball Cookies in an airtight container at room temperature for up to a week. If you want to make them ahead of time, they can be frozen for up to 3 months. When ready to serve, thaw the cookies at room temperature, and if needed, re-roll them in confectioner’s sugar for a fresh look.

Gingerbread Snowball Cookies Variations

If you’d like to experiment with different flavors, here are a few suggestions:

• Chocolate Chips: Add mini chocolate chips to the dough for a chocolate-gingerbread twist.
• Orange Zest: Add a teaspoon of orange zest to the dough for a bright, citrusy flavor that pairs beautifully with the spices.
• Nutty Addition: Fold in chopped pecans or walnuts to add some crunch to your cookies.

Serving and Presentation Tips

For a beautiful holiday presentation, place the cookies in festive tins or on a decorative platter. Add a sprig of fresh rosemary or holly on the side to give your cookie plate a festive touch. These cookies also make great edible gifts—simply pack them in a holiday-themed box and tie it with a ribbon.

FAQs About Gingerbread Snowball Cookies

Can I freeze the dough before baking?

Yes, you can freeze the dough for up to 3 months. Roll the dough into balls, freeze them on a tray, and then transfer to an airtight container. When ready to bake, just add an extra 1-2 minutes to the baking time.

Can I substitute the molasses?

Molasses adds a rich, deep flavor to these cookies. If you don’t have molasses, you can use dark corn syrup or honey, but the flavor will be slightly different.

Do I have to use all the spices listed?

The spices are what give these cookies their gingerbread flavor. However, if you’re missing one or two, you can still proceed with the recipe. The result might be milder, but still delicious.

conclusion

If you loved making these Gingerbread Snowball Cookies, be sure to share this recipe with your friends and family! Don’t forget to subscribe to our blog for more festive recipes and baking tips.

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