Description
Gingerbread Snowballs are delightful, bite-sized cookies bursting with warm spices and a hint of molasses. These soft, buttery treats are rolled in powdered sugar for a snowy finish, making them the perfect festive holiday cookie that's easy to make and irresistible to eat.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (279 g) all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- 1 cup Challenge Unsalted Butter (226 g), softened
- ½ cup (57 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
For Coating
- Powdered sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit and line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Butter and Sugar: Using an electric mixer, beat the softened butter until fluffy, about 20 seconds. Then add powdered sugar, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses. Mix until smooth and well combined.
- Add Flour: Gradually add the flour to the wet mixture while mixing continuously. It will appear crumbly at first but continue mixing for a few minutes until the dough forms a cohesive ball.
- Form Cookies: Scoop 1 tablespoon of dough per cookie and place each on the prepared cookie sheets, spacing them evenly.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the bottoms are just slightly browned. Be careful not to overbake to keep the cookies tender.
- Cool and Coat: Remove the cookies from the oven and allow them to cool for a minute until they can be handled safely. Roll each cookie in powdered sugar until fully coated. Place on a cooling rack and once cooled completely, optionally roll them again in powdered sugar for extra sweetness and a snowy appearance.
Notes
- Be patient when mixing the dough; it may look crumbly but will come together with continued mixing.
- For best results, use room temperature butter to ensure smooth mixing.
- Re-rolling cooled cookies in powdered sugar enhances their festive look and sweetness.
- These cookies store well in an airtight container for up to one week.
- Molasses can be substituted with dark corn syrup for a milder flavor, but the authentic gingerbread taste is best with molasses.
Nutrition
- Serving Size: 1 cookie
- Calories: 60 kcal
- Sugar: 1 g
- Sodium: 444 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
