Gingerbread Snowball Cookies
These delightful Gingerbread Snowball Cookies are a festive treat perfect for the holidays. They combine the warm spices of gingerbread with a buttery, crumbly texture, rolled in powdered sugar for a snowy finish.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 electric mixer optional
- 1 cookie scoop or spoon
- 1 wire rack
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup powdered sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients into the butter mixture, mixing until just combined.
- Use a cookie scoop or a spoon to form small balls of dough, approximately 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, or until the bottoms are lightly golden. Remove from the oven and allow to cool for a few minutes on the baking sheet before transferring to a wire rack.
- Once the cookies are cool enough to handle, roll them in powdered sugar until fully coated. Let them cool completely on the wire rack.
Notes
Feel free to customize the spices to your taste.
These cookies can be stored in an airtight container for up to a week.
For a festive touch, consider adding some decorative sprinkles on top of the powdered sugar.