Gingerbread Snowball Cookies
These delightful Gingerbread Snowball Cookies combine the warm spices of gingerbread with a melt-in-your-mouth texture. Rolled in powdered sugar, they resemble snowballs and are perfect for holiday celebrations.
Equipment
- 1 mixing bowls
- 1 hand mixer or stand mixer
- 1 measuring cups and spoons
- 1 baking sheet
- 1 parchment paper (optional)
- 1 cooling rack
- 1 sifter (for powdered sugar)
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup molasses
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
- Add in the molasses and mix until well combined.
- In a separate bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake for 12-15 minutes until the cookies are set but still soft. They should be lightly browned on the bottom.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
- Once cooled, roll the cookies in powdered sugar to create a snowball effect.
Notes
For a sweeter flavor, you can increase the amount of powdered sugar used for rolling.
These cookies can be stored in an airtight container for up to one week.
Feel free to add chopped nuts or chocolate chips to the dough for added texture and flavor.