Gingerbread Snowballs are soft, buttery holiday cookies filled with warm gingerbread spice and coated in snowy powdered sugar. They melt in your mouth and taste like a sweet blend of gingerbread cookies and classic Christmas shortbread. Cinnamon, ginger, nutmeg, and vanilla bring cozy holiday flavor to every bite. These cookies look festive, bake quickly, and require only simple pantry ingredients. Because they stay tender for days, they are perfect for Christmas baking, cookie exchanges, and edible gifting. Each cookie delivers warm spice, buttery texture, and a beautiful snowball finish that fits the holiday season perfectly.
Why You’ll Love This Gingerbread Snowballs
The cookies melt in your mouth. The gingerbread spices taste warm and comforting. The powdered sugar adds snowy sweetness. The dough mixes fast. The recipe is beginner-friendly. The cookies look festive. They store beautifully. Kids enjoy the flavor. Adults love the classic texture. In addition, they make great additions to holiday cookie trays.
Why You Should Try This Recipe
You should try this recipe if you want a Christmas cookie that looks special but requires very little work. Gingerbread Snowballs combine the charm of gingerbread with the buttery softness of traditional snowball cookies. The dough does not spread and does not need chilling, so baking is quick and simple. These cookies are perfect for gifting because they hold their shape and stay delicious for several days. They also pair well with many other holiday desserts.
Ingredients You’ll Need
Main Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves (optional)
½ teaspoon salt
¾ cup finely chopped pecans or walnuts (optional)
Coating
1⅓ cups powdered sugar, for rolling
How to Make This Gingerbread Snowballs
1. Cream the Butter and Sugar
Add softened butter and powdered sugar to a bowl. Beat until creamy and smooth.
2. Add Vanilla
Stir in the vanilla extract. Mix until combined.
3. Add Dry Ingredients
Add flour, cinnamon, ginger, nutmeg, cloves, and salt. Stir until a soft dough forms.
4. Add Nuts (Optional)
Fold in chopped pecans or walnuts. Mix gently until evenly distributed.
5. Shape the Dough
Scoop small portions of dough with a tablespoon. Roll each into a smooth ball. Place on a parchment-lined baking sheet.
6. Bake
Bake at 350°F (175°C) for 10–12 minutes. The bottoms should be lightly golden while the tops remain pale.
7. First Sugar Coat
Let the cookies cool for 2 minutes. Roll each warm cookie in powdered sugar. Place on a cooling rack.
8. Second Sugar Coat
Once fully cool, roll each cookie in powdered sugar again to create the perfect snowy finish.
Nutritional Information (Estimated per cookie)
Calories: 115
Fat: 6g
Carbs: 14g
Sugar: 6g
Protein: 1g
Sodium: 55mg
Tips for the Best Gingerbread Snowballs
Use softened butter for a smooth dough. Avoid overmixing after adding flour. Keep the cookies small for even baking. Roll in powdered sugar while warm and again when cool. Add nuts if you want texture. Use fresh spices for the best flavor. Allow cookies to cool completely before storing. Add a tiny pinch of cloves for deeper gingerbread flavor.
Variations & Substitutions
Use almond extract instead of vanilla. Add mini chocolate chips for extra sweetness. Roll in cinnamon-sugar instead of powdered sugar. Add orange zest to the dough. Use gluten-free flour for a gluten-free version. Dip half the cookie in white chocolate. Add crushed gingerbread cookies to the coating.
What to Serve with Gingerbread Snowballs
Serve with hot cocoa, chai tea, peppermint mocha, or classic coffee. Add to Christmas cookie boxes. Pair with molasses cookies, sugar cookies, and snowball cookies. They also look beautiful on dessert boards with fudge and brownies.
Common Mistakes to Avoid
Do not melt the butter or the dough will spread. Avoid overbaking or the cookies will become dry. Do not skip the second sugar coating. Avoid making the cookies too large. Do not store uncovered or they may dry out. Avoid packing them while warm.
Storing Tips for the Recipe
Store in an airtight container for up to one week. Freeze for up to two months. Place parchment between layers to prevent sticking. Thaw at room temperature before serving. Keep in a cool place to preserve the powdered sugar coating.
Conclusion
Gingerbread Snowballs are warm, buttery, and full of festive spice. The soft texture and powdered sugar finish make them perfect for Christmas baking. They are easy to prepare, simple to decorate, and always a hit at holiday gatherings. Once you try them, they will become a traditional cookie on your Christmas menu.
Recipe FAQ’s
1. Can I make the dough ahead? Yes, refrigerate for 24 hours.
2. Do I need nuts? No, they are completely optional.
3. Can I freeze these cookies? Yes, freeze for two months.
4. Why are my cookies dry? They may have been overbaked.
5. Can I add molasses? Yes, 1 tablespoon adds deeper flavor.
6. Can I make them gluten-free? Yes, use 1:1 gluten-free flour.
7. Why are they crumbly? The dough may need an extra tablespoon of butter.
8. Can I add chocolate chips? Yes, mini chips work well.
9. Can I color the powdered sugar? Yes, use colored sanding sugar.
10. How many cookies does this recipe make? Around 24–28 cookies.