Gingerbread Snowball Cookies

Why You’ll Love This Recipe

I love how these cookies combine everything I want in a holiday treat — warm spices, soft crumbly texture, and that signature snowy sugar coating. They come together quickly in just one bowl, and they hold beautifully for several days. I can make a big batch ahead of time, and they still taste fresh and festive. Plus, there’s no chilling or complicated decorating involved — just simple, seasonal baking at its best.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• 1 cup butter, softened

• 3/4 cup confectioner’s sugar

• 2 tablespoons molasses

• 1 teaspoon vanilla extract

• 2 1/4 cups all-purpose flour

• 1 teaspoon cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground cloves

For the Sugar Coating:

• 3/4 cup confectioner’s sugar

• 1/2 teaspoon cinnamon

• 1/8 teaspoon ginger

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, I cream the softened butter and confectioner’s sugar together until the mixture is light and fluffy — this step is key for that tender, airy texture.

3. I add the molasses and vanilla extract and beat again until smooth.

4. In a separate bowl, I whisk together the flour, cinnamon, ginger, nutmeg, and cloves.

5. I gradually mix the dry ingredients into the wet mixture until the dough comes together. It might seem a bit crumbly, but once I press it, it holds its shape.

6. I roll tablespoonfuls of dough into small balls and place them on the prepared baking sheet, spaced about 2 inches apart.

7. I bake the cookies for 9–11 minutes, just until the bottoms are lightly golden.

8. I let the cookies cool on the tray for 2–4 minutes, then roll them gently in the spiced powdered sugar coating while they’re still warm.

9. After transferring them to a wire rack to cool completely, I often give them a second coating for that full snowball effect.

10. Once cooled, I store them in an airtight container to keep them fresh and buttery.

Servings and timing

This recipe makes about 24 cookies. The total time is just 25 minutes — around 10 minutes for prep and 10 to 11 minutes for baking, with a couple of minutes for rolling in sugar and cooling.

Variations

• Extra spice: I sometimes add a pinch of black pepper or allspice to the dough for even more warmth.

• Nutty twist: I’ve added finely chopped pecans or walnuts to the dough for a slight crunch.

• Cocoa version: A spoonful of cocoa powder gives a deeper, chocolate-gingerbread variation.

• Double coating: If I want them extra snowy, I give the cookies a second roll in sugar after they’re completely cool.

• Shape variation: For a different look, I’ve pressed the dough into mini molds or shaped them into crescents.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They keep their soft, crumbly texture really well. I’ve also frozen uncoated cookie balls and baked them fresh — just let them thaw slightly and bake as directed. Once cooled, I roll them in the sugar coating.

FAQs

Do I need to chill the dough?

No, I don’t chill this dough. It’s ready to roll and bake right away, which makes this recipe even faster and easier.

Can I freeze these cookies?

Yes, I freeze the baked cookies (before coating) or the raw dough balls. Once baked, I roll them in sugar after thawing to keep that fresh look and taste.

Why are my cookies too crumbly?

A crumbly dough is normal, but it should come together when pressed. If it’s too dry, I mix in an extra teaspoon of molasses or a splash of milk.

Can I use dark molasses?

Yes, I’ve used both light and dark molasses. Dark molasses gives a stronger gingerbread flavor, which I love around the holidays.

How long do they stay fresh?

They stay delicious for about 5 days in a sealed container. For longer storage, I freeze them and add a fresh sugar coating before serving.

Conclusion

These Gingerbread Snowball Cookies are everything I crave in a festive holiday bite — warm, spiced, buttery, and beautifully coated in powdered sugar. They’re easy to make, perfect for gifting, and guaranteed to disappear fast. I always keep this recipe in my back pocket for last-minute holiday baking or when I just want to fill the kitchen with the scent of the season.

Print