Introduction

Gingerbread Snowball Cookies are a delightful holiday treat with warm spices and a sweet, powdery coating. These soft, flavorful cookies melt in your mouth and make perfect festive gifts or a cozy snack with tea or coffee.

A group of small round cookies covered in white powdered sugar, stacked inside a white cup with a dark blue outside, with more cookies scattered around it on a wooden surface. In the background, there is another white cup with similar cookies inside and a white bowl with a blue geometric pattern, partially filled with a creamy dip and a single cookie dipped in it. Some cinnamon sticks lie on the surface near the cups and bowl, with the entire scene set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
3/4 cup confectioner’s sugar (plus extra for rolling)
2 tablespoons molasses
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon (for rolling)
1/8 teaspoon ginger (for rolling)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper to prevent sticking.
Step 2: In a stand mixer or using an electric hand mixer, beat together the softened butter and 3/4 cup confectioner’s sugar until creamy. Add molasses and vanilla extract, mixing until fully combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, and cloves. Gradually beat the dry ingredients into the wet mixture until the dough forms. It may be stiff but should hold together when pressed.
Step 4: Shape the dough into tablespoon-sized balls using your hands or a small cookie scoop. Place the balls onto the prepared baking sheet, spacing them apart.
Step 5: Bake for 9 to 11 minutes, or until the bottoms of the cookies turn lightly browned.
Step 6: Allow the cookies to cool for 2–4 minutes until they are cool enough to handle.
Step 7: Combine confectioner’s sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon ginger in a small bowl. Roll each warm cookie in this sugar spice mixture until fully coated.
Step 8: Transfer the coated cookies to a cooling rack to cool completely. If the coating melts too much on some cookies, roll them again in the sugar mixture for a bright finish.

Tips & Variations

For a richer flavor, try adding a pinch of ground cloves or allspice to the rolling sugar mixture.
Use fresh spices for the best aroma and taste, as ground spices can lose potency over time.
If you prefer a crunchier cookie, bake for an extra 1–2 minutes, watching closely to avoid burning.
These cookies can be dipped in melted dark chocolate for an extra indulgent treat.

Storage

Store gingerbread snowball cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—just thaw at room temperature before serving. If the sugar coating softens after storage, simply roll the cookies again in the powdered sugar mixture to refresh their appearance.

How to Serve

A round light brown cookie ball is placed in the middle of a white bowl filled with white powdered sugar. The cookie is dusted lightly with powdered sugar on top. The bowl has a pattern of blue and gray diagonal lines on the outside with a golden rim. The bowl sits on a white marbled surface, with two brown cinnamon sticks and a cracked nut in front of the bowl. In the background, there is a blurry white bowl with more cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is preferred for its flavor and texture, but you can substitute margarine if needed. Keep in mind the cookies may have a slightly different taste and texture.

Why are these called snowball cookies?

They are named for their round shape and the snowy white powdered sugar coating, which resembles freshly fallen snow on these spiced treats.