Gingerbread Snowballs

Gingerbread Snowballs are the perfect holiday treat, combining the warm, spicy flavors of gingerbread with a light, melt-in-your-mouth texture. These cookies are soft, buttery, and generously coated in powdered sugar, making them both visually beautiful and delicious. The combination of spices like cinnamon, ginger, cloves, and nutmeg gives them that quintessential gingerbread flavor, while the chopped pecans add a satisfying crunch. Whether you’re baking for a holiday gathering, a cookie swap, or simply to enjoy at home, these snowball cookies will bring the festive spirit to any occasion.

What makes these cookies especially charming is their shape—round and snowball-like, coated in powdered sugar, they resemble little winter wonders. These Gingerbread Snowballs are simple to make and sure to fill your kitchen with the cozy, sweet aromas of the holiday season. If you’re a fan of classic gingerbread, these cookies are a delightful twist that adds an extra level of elegance. They are a great alternative to traditional gingerbread men, offering the same beloved flavor in an even more bite-sized, treatable form.

Why You’ll Love This Recipe

These Gingerbread Snowballs are a festive delight with their irresistible buttery texture and a perfect blend of spices. The sweetness of the powdered sugar coating complements the subtle heat from the ground ginger and cinnamon, making each bite a flavorful holiday indulgence. They’re easy to make, with minimal prep time, and can be stored for days, which makes them great for gift giving or for keeping on hand for a sweet snack. The added pecans bring a touch of crunch that contrasts wonderfully with the smooth texture of the cookie. Whether you are a seasoned baker or a beginner, this recipe is sure to become a favorite during the holiday season.

Ingredients

For the Gingerbread Snowballs:

• Butter, softened
• Powdered sugar
• Vanilla extract
• All-purpose flour
• Salt
• Ground ginger
• Ground cinnamon
• Ground cloves
• Ground nutmeg
• Chopped pecans

Additional ingredients for coating:

• Powdered sugar

Variations

1. Nut-Free Option: Omit the pecans or substitute with finely chopped dried fruits like raisins or cranberries for a different twist.
2. Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make the cookies gluten-free.
3. Chocolate-Dipped: After rolling the cookies in powdered sugar, dip half of each snowball in melted chocolate for an indulgent treat.
4. Spicy Kick: Add a pinch of cayenne pepper or more ground ginger to the dough for an extra spicy warmth.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Cream Butter and Powdered Sugar

In a mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.

Step 3: Add Vanilla Extract

Stir in the vanilla extract and mix until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, salt, ground ginger, cinnamon, cloves, and nutmeg. These spices are what give the cookies their signature gingerbread flavor.

Step 5: Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the creamed mixture, stirring until the dough begins to come together. You may need to use your hands to fully combine the dough if it gets too stiff.

Step 6: Fold in Pecans

Once the dough is ready, fold in the chopped pecans to add some texture and crunch to the cookies.

Step 7: Shape the Dough

Roll the dough into 1-inch balls and place them on the prepared baking sheet. Make sure the cookies are spaced about 2 inches apart.

Step 8: Bake

Bake the gingerbread snowballs for 15-20 minutes, or until they are set but not browned. They should feel firm to the touch but remain soft inside.

Step 9: Cool and Coat in Powdered Sugar

Let the cookies cool for a few minutes on the baking sheet, then roll them in additional powdered sugar while they are still warm. This helps the sugar stick and creates that beautiful snowball effect.

Tips for Making the Recipe

• Ensure the Butter is Softened: Make sure the butter is fully softened before starting. This helps achieve a smoother dough and a better texture for the cookies.
• Don’t Overbake: These cookies should be set but not browned. Overbaking can make them dry.
• Chill the Dough: If the dough feels too soft or sticky to shape into balls, chill it in the refrigerator for 30 minutes before rolling.
• Coat Twice: For an extra sweet coating, consider rolling the cookies in powdered sugar right after baking and again once they have cooled completely.

How to Serve

Serve these Gingerbread Snowballs as a holiday treat with a warm cup of tea, coffee, or hot cocoa. They are also perfect for gifting or as part of a holiday cookie platter. If you’re hosting a holiday party, these little cookies can be a sweet addition to your spread. For a more festive touch, place them in decorative boxes or jars and tie with a ribbon.

Make Ahead and Storage

Storing Leftovers

These Gingerbread Snowballs store well at room temperature for up to 5 days. Keep them in an airtight container to maintain their freshness.

Freezing

To freeze these cookies, allow them to cool completely before placing them in a single layer on a baking sheet. Freeze for about 1 hour, then transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to serve, let them thaw at room temperature and roll in powdered sugar again if desired.

Reheating

These cookies are best served at room temperature or chilled. If you’d like to warm them slightly, you can place them in the oven at 200°F for about 5 minutes to freshen them up.

FAQs

1. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter in this recipe to control the amount of salt. However, if you only have salted butter, reduce the added salt in the recipe by half.

2. Can I skip the pecans?

Yes, you can omit the pecans if you prefer a nut-free cookie, or you can substitute them with other ingredients like mini chocolate chips or dried cranberries.

3. Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be substituted for all-purpose flour, but keep in mind that it may result in a denser cookie with a slightly different flavor.

4. How can I make these cookies dairy-free?

Use a dairy-free butter substitute and ensure your powdered sugar does not contain cornstarch that has dairy additives.

5. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before rolling it into balls and baking.

6. How do I keep the powdered sugar coating from melting?

Make sure the cookies have cooled slightly before rolling them in powdered sugar. If they are too warm, the sugar may dissolve.

7. Can I bake these cookies in a bigger size?

Yes, you can make larger snowballs, but adjust the baking time to ensure they are fully cooked through, possibly adding 5-7 minutes.

8. How do I prevent the cookies from being too dry?

Make sure not to overbake the cookies. They should remain soft and slightly chewy in the center.

9. Can I add frosting on top of these cookies?

While these cookies are delicious on their own, you could add a simple glaze or frosting if you prefer a sweeter, more decadent treat.

10. How long do these cookies last?

Gingerbread Snowballs last for up to 5 days at room temperature in an airtight container. For longer storage, freeze them.

Conclusion

These Gingerbread Snowballs are the ideal holiday cookie: they’re easy to make, full of comforting spices, and beautifully festive. With their buttery texture, perfect blend of gingerbread spices, and a light coating of powdered sugar, they capture the essence of the season in every bite. Whether you’re baking for family, friends, or a holiday gathering, these cookies are sure to bring warmth and joy to any celebration.

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