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Wide shot of gingerbread snowball cookies piled on a plate on marble
Sarah

Gingerbread Snowball Cookies

Buttery gingerbread snowball cookies rolled twice in powdered sugar for a snowy holiday finish, with warm cinnamon, ginger, and molasses in every bite.
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Prep Time 20 minutes
Cook Time 11 minutes
Servings: 48 cookies
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for rolling
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 tbsp molasses
  • 2 1/4 cups all-purpose flour

Method
 

  1. Preheat oven to 350°F and line two cookie sheets with parchment paper.
  2. Beat the softened butter with an electric mixer until light and fluffy, about 20 seconds.
  3. Add the powdered sugar, vanilla, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses. Mix until smooth and evenly combined.
  4. Add the flour and mix until a dough forms. The mixture will look dry and crumbly at first, keep mixing until it comes together into a soft dough.
  5. Scoop 1 tablespoon of dough and place on the prepared cookie sheet, spacing about an inch apart.
  6. Bake for 10 to 12 minutes, until the bottoms are just slightly browned. Pull them as soon as the bottoms turn golden.
  7. Let the cookies cool for about a minute, then roll each one in powdered sugar while still warm. Transfer to a wire rack to cool completely.
  8. Once fully cooled, roll the cookies in powdered sugar a second time for a thick, snowy coating.

Notes

  • Dough looks dry and crumbly at first after adding the flour — keep mixing, it will come together into a soft dough.
  • Roll the cookies in powdered sugar twice: once warm, once fully cooled, for the thickest snowy coating.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.