These Gingerbread Snowball Cookies are a fun twist on a holiday favorite! They’re soft, buttery, and packed with warm ginger and spice, making them taste like winter happiness in every bite.
I love how they seem to sparkle with powdered sugar on top, like tiny snowballs! 😄 Perfect for sharing, or for keeping all to yourself—no judgment here!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for consistent flavor control. If you’re in a pinch, try using margarine or ghee, but they will alter the flavor slightly.
Molasses: This gives the cookies that rich, deep flavor. If you don’t have it, honey or maple syrup can be used, but the texture may change a bit. Using dark brown sugar instead of regular can also help enhance the flavor.
Flour: All-purpose flour works well here, but for a gluten-free option, look for a 1:1 gluten-free flour blend. Just keep in mind the dough might be a little different.
Spices: Ground ginger, cinnamon, cloves, and nutmeg are what make these cookies sing! If you want to reduce spice flavors, cut back on the cloves or nutmeg, or try a pre-mixed pumpkin pie spice for a different flavor profile.
How Can I Ensure My Cookies Stay Soft?
Keeping your cookies soft can be achieved with a few simple tips! First, don’t overbake them. Start checking for doneness around the 10-minute mark; they should look set but not browned. Also, let them cool on the pan for a bit before transferring to a wire rack. Lastly, storing them with a slice of bread in the container can help maintain softness! Enjoy those snowy treats! ☃️
Gingerbread Snowball Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup powdered sugar, for coating
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes for preparation and 10-12 minutes for baking. After baking, allow them to cool while you prepare for the powdered sugar coating. All in all, you’ll need about 30-40 minutes to whip up these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Mix until it’s light and fluffy. Then, beat in the egg and molasses until everything is combined and smooth.
3. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This will help to evenly distribute the spices and leavening agents.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! The dough should be soft but hold its shape when rolled.
5. Shape the Cookies:
Using a small cookie scoop or tablespoon, form the dough into balls about 1 to 1 1/2 inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake:
Bake the cookies in your preheated oven for 10-12 minutes. You want them to be set but not browned. They should look slightly puffed.
7. Cool and Coat:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool slightly. While they are still warm (but not hot), roll each cookie in powdered sugar to coat. For a more generous coating, you can roll them again after they cool completely.
8. Store:
Place your cookies in an airtight container. They can be enjoyed right away or after sitting overnight for an even richer flavor. Enjoy every melty, sugary bite!
Have fun baking and enjoy your soft, gingerbread-flavored snowball cookies that are sure to bring joy to your holiday season! 🎄
Can I Use Coconut Oil Instead of Butter?
Yes, you can use melted coconut oil in place of unsalted butter. Just ensure it’s cooled slightly before mixing it in with the sugars. This will give the cookies a subtle coconut flavor!
How Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days. When ready to bake, just scoop and bake as directed. If you freeze the dough, make sure to thaw it in the fridge overnight before baking.
What’s the Best Way to Store Gingerbread Snowball Cookies?
Store your cookies in an airtight container at room temperature for up to a week. To keep them extra soft, you can add a slice of bread to the container!
Can I Add Nuts or Chocolate Chips?
Yes, feel free to add chopped nuts like walnuts or pecans, or even chocolate chips, for an extra texture and flavor twist! Just reduce the number of cookies you make by about 4 to account for the added ingredients.