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Gingerbread Snowball Cookies
Alyssa

Gingerbread Snowball Cookies

Enjoy festive Gingerbread Snowball Cookies, packed with ginger and cinnamon warmth, finished with a sweet powdered sugar coating for holiday cheer.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour: This is the base of our cookies providing structure and texture.
  • 1 cup unsalted butter softened: Butter adds richness and helps to create a tender cookie. Make sure it is softened to room temperature to blend smoothly.
  • ¾ cup powdered sugar: This sweetens the cookies while also contributing to the melt-in-your-mouth quality. It's essential for the final dusting adding a beautiful finish.
  • ¼ cup brown sugar packed: Brown sugar brings a deeper flavor with its molasses content, enriching the cookies’ taste.
  • 1 tsp ground ginger: This spice is the highlight of our recipe providing warmth and a characteristic ginger flavor.
  • 1 tsp ground cinnamon: Cinnamon adds a classic taste that complements the other spices beautifully.
  • ½ tsp ground nutmeg: Nutmeg gives an aromatic touch enhancing the overall flavor profile.
  • ½ tsp salt: A pinch of salt balances the sweetness and enhances the other flavors.
  • 1 tsp vanilla extract: Vanilla adds depth and a warm aroma that rounds out the cookie's flavor.
  • ½ cup chopped nuts walnuts or pecans: Nuts provide added texture and crunch. They can be omitted if nut allergies are a concern.
  • Additional powdered sugar for dusting: This is used for the final touch making the cookies look beautiful and festive.

Method
 

  1. Preheat your oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  2. Mix the wet ingredients: In a large mixing bowl, combine 1 cup of softened unsalted butter, ¾ cup of powdered sugar, ¼ cup of packed brown sugar, and 1 tsp of vanilla extract. Use an electric mixer or whisk by hand until the mixture is smooth and creamy.
  3. Prepare the dry ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tsp of ground ginger, 1 tsp of ground cinnamon, ½ tsp of ground nutmeg, and ½ tsp of salt. Ensure there are no lumps and the spices are evenly distributed.
  4. Combine the mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be cautious not to over-mix, as this can lead to tougher cookies.
  5. Fold in the nuts: Gently fold in ½ cup of chopped walnuts or pecans until evenly distributed throughout the dough.
  6. Shape the cookies: Using your hands, take small portions of cookie dough and roll them into 1-inch balls. Place them on the prepared baking sheet, ensuring they are spaced apart to allow for spreading.
  7. Bake the cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden brown on the bottom. They may appear slightly soft but will firm up as they cool.
  8. Cool and dust: Once baked, allow the cookies to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, roll each cookie in additional powdered sugar until well-coated.