Christmas is wrapped up into one bite with these Gingerbread Snowball Cookies. Sweet, spicy, and coated in powdered sugar, this cookie will be well-loved at your holiday gatherings.

One of my favorite cookies of the season is a classic snowball cookie, but what could be better than adding spices and molasses to create the perfect Gingerbread Snowball Cookie? Not much, I'll tell you that! Sweet and spicy, these little cookies are packed with flavor.  Gingerbread Snowball Cookies are a fun take on a classic snowball cookie and a gingerbread cookie mixed together, creating a super tender and soft cookie.

They are buttery, tender and the perfect bite-size cookies for a platter or a box of cookies to be delivered to friends and family. If you are participating in a big Christmas cookie exchange, these are a great option! Whatever way you choose to share, these Gingerbread Snowball Cookies will be a perfect addition to your holiday treat lineup. And if you need more amazing cookie recipes, check out this Christmas Cookie Round Up.

Ingredients

• Flour- All-purpose will do the trick
• Ground Cinnamon & Ginger- For the festive spiced flavors
• Molasses- For the classic gingerbread flavor
• Vanilla Extract- To add another layer of flavor
• Butter- Unsalted and room temperature
• Light brown sugar- For the perfect rich sweetness

Directions

• Preheat the oven to 350 degrees F and prepare two baking sheets with parchment paper
• In a medium bowl combine the flour, cinnamon, and ginger; set aside 
• In a mixing bowl with the paddle attachment, combine the unsalted butter and light brown sugar; cream together until smooth 
• Add the molasses and the vanilla extract to the butter mixture and mix until fully combined, scraping down the sides of the bowl in between 
• Slowly add the dry ingredients to the butter mixture and mix to combine

• Using a 1 tablespoon scoop, scoop the cookie dough into balls and place them on the prepared baking sheet
• Bake the cookies for 10-12 minutes or until the bottom of the cookies starts to turn a light golden color 
• Remove the cookies from the oven and allow them to cool completely before dredging them in powdered sugar
• Once the cookies are cooled, toss each cookie in powdered sugar and place on a serving platter or in a container

Tips and FAQs for Gingerbread Snowball Cookies

• Start with room temperature butter to make sure that the batter comes together
• Traditional snowball cookies use powdered sugar, but light brown sugar will add great flavor and texture to these cookies
• This cookie dough does not need to be refrigerated before baking
• Scoop the dough using an ice cream scoop for the perfect ball
• Allow the cookies to cool completely before tossing in powdered sugar
• Store the cookies in an airtight container for up to one week for the freshest flavor

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Gingerbread Snowball Cookies

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Christmas is wrapped up into one bite with this Gingerbread Snowball Cookie.  Sweet, spicy and coated in powdered sugar, you are going to love this cookie for your holiday gatherings.  

• Author: kristen massad
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 0 hours
• Yield: 30 cookies
• Category: Cookies

Ingredients

GIngerbread Snowball Cookie Dough
2 ¼ Cup All Purpose Flour
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1 Cup Unsalted Butter, Room Temperature
½ Cup Light Brown Sugar
1 Tablespoon Molasses
1 teaspoon Vanilla Extract 

Powdered Sugar Coating
1 Cup Powdered Sugar

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Instructions

1. Preheat the oven to 350 degrees F and prepare two baking sheets with parchment paper
2. In a medium bowl combine the flour, cinnamon and ginger; set aside 
3. In a mixing bowl with paddle attachment, combine the unsalted butter and light brown sugar; cream together until smooth 
4. Add the molasses and the vanilla extract to the butter mixture and mix until fully combined, scraping down the sides of the bowl in between 
5. Slowly add the dry ingredients to the butter mixture and mix to combine
6. Using a 1 tablespoon scoop, scoop the cookie dough into balls and place on the prepared baking sheet
7. Bake the cookies for 10-12 minutes or until the bottom of the cookies starts to turn a light golden color 
8. Remove the cookies from the oven and allow them to cool completely before dredging them in powdered sugar
9. Once the cookies are cooled, toss each cookie in powdered sugar and place on a serving platter or in a container
10. Cookies will last for one week in an airtight container

Makes 28-30 Cookies