These Gingerbread Snowball Cookies are a holiday treat that melt in your mouth! They’re made with warm spices like ginger and cinnamon, plus a sweet dusting of powdered sugar.
Baking these cookies fills your kitchen with cozy scents, and they make the perfect gift or snack for chilly days. They’re so tasty, I just can’t stop at one—who else has been there? 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness. If you need a dairy-free option, use vegan butter. It works well and still gives you that creamy texture.
Brown Sugar: Light brown sugar adds moisture and a lovely caramel flavor. For a deeper taste, use dark brown sugar. If you’re out of brown sugar, a mix of white sugar and a bit of molasses can work, too!
Spices: Ground ginger and cinnamon are essential for that classic gingerbread flavor. You can adjust the spice levels to your taste, or even add a pinch of ground cardamom for an extra kick if you enjoy experimenting.
Flour: All-purpose flour is perfect for these cookies. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for the right texture.
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar together is key for light and fluffy cookies. Ensure your butter is softened (not melted) so it combines well:
- In your mixing bowl, add the softened butter, light brown sugar, and powdered sugar.
- Beat them together on medium speed for about 3-5 minutes until it’s light and fluffy; look for a pale color as the sugars incorporate air into the butter.
- Scrape the sides of the bowl occasionally to ensure everything is mixed well.
This technique helps cookies rise and stay soft. If you skip this step, your cookies may turn out dense. Trust me, it’s worth taking the time!
Gingerbread Snowball Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare, and the cookies need about 12-15 minutes to bake. Once you’ve finished baking, allow them to cool for a bit and then you can enjoy them! So, total time is around 40 minutes including some cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or use a silicone baking mat. This will keep your cookies from sticking!
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, light brown sugar, and 1/2 cup powdered sugar. Beat them together until the mixture is light and fluffy. This usually takes about 3-5 minutes, so be patient here!
3. Mix in the Egg and Vanilla:
Add the egg and vanilla extract to the creamed mixture. Beat everything together until well blended, scraping down the sides of the bowl as needed.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt. This ensures that the spices and baking powder are evenly distributed throughout the dough.
5. Bring It All Together:
Now, gradually add the dry mixture to the wet mixture. Mix everything just until it’s combined and forms a smooth dough. Don’t overmix—this helps keep your cookies tender!
6. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet, making sure to space them out a bit as they will spread while baking.
7. Bake:
Bake your cookies in the preheated oven for about 12-15 minutes. The cookies should be set and just starting to turn a light golden color on the bottom.
8. Cool Down:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This makes them easier to handle without breaking!
9. Roll in Powdered Sugar:
While they’re still warm, roll each cookie in powdered sugar until they’re fully coated. If you want extra sweetness, feel free to roll them again once they’re cooled!
10. Enjoy and Store:
Transfer the cookies to a wire rack to cool completely. Store them in an airtight container at room temperature for up to a week—and enjoy the cozy flavors of the season!
This recipe gives you lightly spiced, buttery gingerbread snowball cookies, perfect for holiday gatherings or just a comfy treat at home. Enjoy every bite!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for the unsalted butter. However, make sure it’s stick margarine for the best texture, as spreadable ones can affect the dough consistency.
What If I Don’t Have Ground Cloves?
If you’re out of ground cloves, you can either leave them out or substitute with an equal amount of allspice or a bit more cinnamon. Just keep in mind that the flavor will be slightly different!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for up to a week, but I doubt they’ll last that long—they’re just too good!
Can I Freeze the Dough?
Absolutely! You can freeze the dough for up to 3 months. Just roll it into balls, freeze them on a baking sheet, then transfer to an airtight container. Bake from frozen, adding a couple of extra minutes to the baking time.
