Name: Gingerbread Snowball Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 87 min
Ingredients: 1/2 Cup Unsalted Butter; 1/2 Cup Powdered Sugar; 1 Cup Flour; 1/4 Cup Light Brown Sugar; 1/2 Tablespoon Molasses; 1/2 Teaspoon Ground Cinnamon; 1/2 Teaspoon Ground Ginger; 1/8 Teaspoon Ground Cloves; 1/8 Teaspoon Ground Allspice; 1/4 Teaspoon Ground Nutmeg; 1/2 Teaspoon Vanilla Extract; 1/4 Teaspoon Salt

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Gingerbread Snowball Cookies – A festive twist to the classic snowball cookies, packed with warm, cozy gingerbread flavor in every bite. These are the perfect cookies to enjoy during the holiday season!

What are gingerbread snowballs?

Gingerbread snowballs are a variation of the classic snowball cookies, which are also known as Mexican wedding cookies, Russian tea cakes, and Italian wedding cookies. These tiny cookies are made with flour, butter, light brown sugar and molasses, infused with warm, aromatic spices like ginger, cinnamon, cloves, nutmeg and allspice.

These spiced cookies are tender, warm, and delicious and taste like gingerbread. These are one of the easiest cookie recipes to make during the holiday season.

Ingredients & Substitutions:

Flour – Plain flour or all purpose flour is the base of the cookie dough. You could also use whole wheat flour but the texture of the baked cookie will be vary. I haven’t tried them with gluten-free flour yet.

Butter – You will need to use softened unsalted butter. It can be replaced with margarine but the flavor and texture might be vary. Make sure the butter is at room temperature before making the dough. Replace it with vegan butter for dairy-free version.

Sugar – I have used light brown sugar. It can be replaced with regular sugar.

Powdered Sugar – Also known as confectioner’s sugar. You will need it to coat the baked cookies.

Molasses – Don’t skip adding molasses. Make sure you’re using dark molasses or robust molasses for the best flavor. Avoid blackstrap molasses. I have used grandma’s brand molasses.

Spices – I used ginger, cinnamon, cloves, nutmeg and cloves. These warm spices adds a wonderful festive flavor the gingerbread cookies. You can also use store-bought gingerbread spice mix.

Vanilla Extract – Enhances the overall flavor of the cookie.

Salt – Skip if you are using salted butter.

Serving suggestions:

These are so good alongside with a cup of coffee or tea.

They are perfect for parties, holiday gatherings and cookie trays.

Storage suggestions:

This chewy molasses cookie can stay fresh in an airtight container at room temperature for up to a week. They can freeze well too. Once they are baked and cooled, transfer them to a freezer-safe airtight container or ziplock bag and store them in the freezer for up to 3 months. Thaw them at room temperature before serving,

Variations:

Add a little bit of orange zest to add a citrusy flavor.

Stir in ½ cup of mini chocolate chips to the dough for a chocolaty twist.

You could also fold in some chopped candied ginger for bursts of extra zing.

Stuff the cookies with hershey kisses, similar to my secret kiss snowballs.

You can also add chopped hazelnuts, pecans, almonds or walnuts for added crunch and texture.

Tips & Notes:

Measure the flour properly. Spoon the flour into your measuring cup and level it off with a knife.

Use a good quality butter and other ingredients for the best flavor.

Add more or less spices according to your taste preference.

Use a small cookie scoop or tablespoon to shape the dough balls evenly for even baking.

Use a small cookie scoop to ensure uniform size and even baking.

DO NOT skip chilling the dough. Refrigerating the shaped dough balls for an hour before baking can prevent excessive spreading while baking.

If you are not able to roll the dough after chilling, let the dough sit at room temperature for few minutes.

Do not roll the cookies in powdered sugar while they are too hot. They should be just warm, so the sugar sticks well without melting. Once cooled, roll them again in the powdered sugar for an extra coating.

Do not overbake the cookies, as it can make the cookies dry. Bake them until the bottoms are lightly golden.

Step by step instructions:

In a mixing bowl, cream together butter and light brown sugar until light and fluffy.

Add all the spices, vanilla extract and salt to the creamed butter and mix well.

Add molasses and give it a mix.

Add all purpose flour to the butter mixture and gently mix everything until incorporated.

Gently knead to make a soft dough.

Wrap the prepared dough with plastic wrap / cling film and chill it in the refrigerator for an hour or until the dough is firm.

Once it is chilled, take it out of the refrigerator and let it sit at room temperature for few minutes.

Line a baking tray with parchment paper and keep it aside. Preheat the oven to 180 degrees C (350F).

Using a cookie scoop or tablespoon, take a small portion of the chilled dough. Roll dough into 1 inch small balls.

Arrange the cookie dough balls on the prepared cookie sheet spacing about 1 inch apart.

Let them bake in the preheated oven for about 12-15 minutes or until the bottom of cookies are slightly browned at 180 degrees C.

Once they are baked, take them out of the oven and let them cool down a bit for 3-5 minutes.

When the baked cookies are still warm, roll them in powdered sugar.

Arrange them on a cooling rack and let them cool completely. Once cooled, roll them again in powdered sugar for super white snowballs.

Gingerbread Snowball Cookies