Gingerbread Snowball Cookies Recipe

Introduction

Gingerbread Snowball Cookies are a delightful twist on classic holiday treats, combining warm spices with a tender, buttery texture. Rolled in powdered sugar, these festive cookies look like little snowballs, perfect for sharing with friends and family during the winter season.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup finely chopped pecans
• Additional powdered sugar for rolling

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Step 3: Add the vanilla extract and mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, salt, ginger, cinnamon, nutmeg, and cloves.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing until fully combined.
6. Step 6: Stir in the finely chopped pecans.
7. Step 7: Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
8. Step 8: Bake for 10-12 minutes, or until the cookies are set but not browned.
9. Step 9: Allow the cookies to cool slightly on the baking sheet, then roll them in additional powdered sugar.
10. Step 10: Let the cookies cool completely before serving.

Tips & Variations

• For a nut-free version, substitute pecans with toasted coconut flakes or omit nuts entirely.
• Chilling the dough for 30 minutes before shaping helps the cookies hold their shape better while baking.
• Try adding a pinch of ground cardamom for an extra layer of warm spice.
• Roll the cookies twice in powdered sugar for a thicker, snowier coating.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Reheat gently in a warm oven for a few minutes to regain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, you can substitute pecans with walnuts, almonds, or hazelnuts depending on your preference. Just make sure they are finely chopped to maintain the cookie texture.

Why are my cookies crumbly?

Crumbly cookies often result from too much flour or not enough butter. Be sure to measure flour accurately and cream the butter and sugar well for a tender cookie.

Gingerbread Snowball Cookies Recipe

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★★★★★

4.5 from 127 reviews

These Gingerbread Snowball Cookies are a delightful holiday treat, combining warm spices like ginger, cinnamon, nutmeg, and cloves with buttery pecans. Soft on the inside and coated with powdered sugar on the outside, these cookies offer a perfect balance of spice and sweetness that’s ideal for festive occasions or cozy winter days.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup finely chopped pecans

Finishing Touch

• Additional powdered sugar for rolling

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
2. Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, ensuring a smooth texture for the dough.
3. Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, salt, ground ginger, cinnamon, nutmeg, and cloves until evenly combined, creating the spice base for the cookies.
5. Mix Dry and Wet Ingredients: Gradually add the dry spice and flour mixture to the butter mixture, mixing continuously until fully incorporated into a cohesive dough.
6. Fold in Pecans: Stir the finely chopped pecans into the dough, evenly distributing the crunchy nuts.
7. Shape Dough: Roll the dough into 1-inch balls and place them spaced apart on a baking sheet lined with parchment paper to prevent sticking.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set but have not browned to maintain their tender texture.
9. Roll in Powdered Sugar: Allow the cookies to cool slightly on the baking sheet, then carefully roll them in additional powdered sugar to create the classic snowball appearance and sweet coating.
10. Cool Completely: Transfer the coated cookies to a wire rack to cool completely before serving, allowing them to firm up and develop their signature texture.

Notes

• If you prefer a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin.
• Make sure the butter is softened, not melted, to achieve the best texture.
• For extra flavor, you can toast the pecans lightly before chopping.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies freeze well — freeze after rolling in powdered sugar and thaw at room temperature before serving.

Keywords: Gingerbread Cookies, Snowball Cookies, Holiday Cookies, Spiced Cookies, Pecan Cookies, Christmas Cookies, Easy Cookie Recipe