Easy Gingerbread Snowballs are the kind of cookie you make when you want holiday magic without stress. I love a short recipe that makes the whole house smell cozy and lets you nibble straight from the cooling rack. These are bite sized, warmly spiced, and practically melt the second they hit your tongue. If you want something that travels well for cookie swaps or leaves a sweet dusting of powdered sugar on your grin, you’re in the right place. Let’s get you set up with a foolproof, no fuss batch you can bake tonight.
Best Holiday Snowballs Recipe
Some cookies are fancy. These aren’t. They are the classic snowball shape with a gingerbread twist, and they’re made to be easy. No chill time if you don’t want it, no icing, and no complicated tools. You mix, scoop, bake, and roll them twice in powdered sugar for that snowy finish. The spiced crumb stays tender for days, which makes them amazing for gifting.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Gingerbread Snowballs was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Gingerbread Snowballs are the kind of cookie you make when you want holiday magic without stress. I love a short recipe that makes the whole…
Here’s what makes these stand out for me:
Why I love these cookies
First, the flavor. Molasses, cinnamon, ginger, and a hint of cloves bring all the holiday feels. Second, the texture. The outside gets a delicate crust while the center stays soft and buttery. And third, they’re dependable. If you follow a couple of small tips, you’ll get neat rounds every time without cracks or flat spots.
If you like building a cookie tray, these sit perfectly next to simple candy like classic Christmas toffee. Both can be made ahead, pack up well, and look like you fussed way more than you did.
“I made these for a neighborhood swap and they disappeared first. My husband asked me to hide a dozen for us next time.”
Tips for Making Gingerbread Snowball Cookies
You don’t need a pastry degree to get a perfect pan of Easy Gingerbread Snowballs, but the little things add up. These are the exact notes I’d text to a friend before they preheat the oven.
- Use softened butter, not melted. The dough should feel like playdough, not sticky or greasy.
- Cream the butter and sugar until fluffy. That gives your cookies lift and tenderness.
- Measure flour gently. Spoon it into the cup and level off. Too much flour makes dry snowballs.
- Molasses adds moisture. Use unsulphured if you can for a smooth, not bitter taste.
- Chill the dough for 15 minutes if your kitchen is warm. It helps the cookies keep their shape.
- Bake on the middle rack. Rotate the pan at the end for even color.
- Roll twice in powdered sugar. First roll while warm to make it stick, cool for a few minutes, then roll again for that full snowy look.
- Want variety? Add finely chopped pecans or walnuts. Toast them first for a deeper nutty flavor.
If you’re planning a cookie plate for a party, toss in some buttery classics like Christmas spritz cookies to balance out the spices. It looks festive and gives guests options.
Ingredients Notes for Gingerbread Snowballs
Every ingredient does a job here. Nothing complicated, just a few pantry friends working together.
- Butter: Real unsalted butter sets the flavor. If you only have salted, reduce the added salt a pinch.
- Powdered sugar: Goes in the dough and on the outside. Sift if it’s clumpy so your dough is smooth.
- Molasses: A spoonful makes the cookie tender and gives that molasses cookie vibe without being heavy.
- All purpose flour: Keep it light. If your dough looks crumbly, give it a few kneads with warm hands and it will come together.
- Warm spices: Cinnamon, ginger, and a tiny pinch of cloves. If you love heat, add a pinch of black pepper. It wakes up the ginger.
- Salt: Just enough to balance sweet and spice.
- Optional add ins: Chopped nuts or mini chocolate chips. If using chips, cut back on spices slightly so the chocolate still shines.
Pairing these cookies with a cozy sip makes dessert feel special. A small tray with these and a pitcher of gingerbread cocktail is my go to for movie nights. If alcohol’s not your thing, warm milk with a little cinnamon is perfect.
Recipe Steps Explained
This is a straightforward recipe, so I’ll keep the steps short and clear. You’re about 30 minutes away from your first bite.
Make the dough
Preheat oven to 350 degrees F. Line a baking sheet with parchment for an easy cleanup.
Beat softened butter and powdered sugar until light and creamy. Mix in molasses until combined. In a bowl, whisk flour, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the butter mixture and mix on low just until the dough pulls away from the sides of the bowl. If your room is warm, pop the dough into the fridge for 10 to 15 minutes so it firms slightly.
Shape and bake
Use a small scoop or a tablespoon to portion equal mounds. Roll each into a ball so the surface is smooth. Place on the baking sheet with a little space in between. Bake until the bottoms are lightly golden, about 10 to 12 minutes. They should not brown all over. Let them rest on the sheet for 2 minutes so they set and don’t crumble.
Roll in sugar
While the cookies are still warm but not hot, roll them gently in powdered sugar. Set on a rack to finish cooling, then give them a second roll for that classic snowball look. The double coat is the secret to that picture perfect finish and the soft bite.
Serving idea: Put them on a plate with a quick dip of melted white chocolate and a sprinkle of cinnamon sugar on one side. It looks fancy and takes one minute.
Storage Options for Gingerbread Snowballs
These are tough little cookies. They hold up beautifully for gifting, mailing, and make ahead baking. Here’s how to keep them fresh:
Room temp: Store in an airtight container at cool room temperature for up to a week. Slip a slice of bread into the container if your kitchen is dry. The bread keeps the cookies from going chalky.
Fridge: Not necessary for texture, but if your house runs warm, the fridge is okay. Let them sit at room temp for 15 minutes before serving so the butter softens again.
Freezer: Freeze baked cookies in a single layer on a sheet until firm, then pack into a container with parchment between layers. Thaw at room temp and dust lightly with more powdered sugar if needed. You can also freeze the dough balls. Bake from frozen, adding 1 to 2 minutes to the time.
Planning a dessert spread ahead of a party? I’ll often bake these, freeze them, and the day of, round things out with a quick no bake treat like no bake gingerbread cheesecake cups. Zero fuss, and the table looks full in seconds.
Common Questions
Can I make Easy Gingerbread Snowballs without nuts?
Absolutely. These are just as good nut free. If you want a little texture, try mini chocolate chips or finely chopped candied ginger.
My dough seems dry. What should I do?
Work the dough with your hands for 15 to 30 seconds. The warmth brings it together. If it still crumbles, add 1 teaspoon milk or molasses and mix again.
How do I keep the powdered sugar from melting into the cookie?
Roll once while warm so it sticks, then let the cookies cool and roll again. The second coat stays visible and snowy.
Can I use margarine instead of butter?
Butter is best for flavor and texture. Margarine can make them spread and taste flat. If you must, choose a stick with a higher fat content, not a spread.
How long do they stay fresh?
Up to a week at room temp, two months in the freezer. Keep them airtight and away from heat.
A cozy cookie you’ll bake on repeat
If you’ve been craving a holiday cookie that’s easy, giftable, and downright charming, Easy Gingerbread Snowballs fit the bill. A warm oven, a bowl, and a few pantry ingredients are all you need. Double the batch and you’ll still wish you had more. If you want more ideas to round out your cookie box, I also love sipping cocoa with a plate of these and a few gingerbread latte mousse domes on the side. For more inspiration and variations, check out trusted guides like Gingerbread Snowballs – Crazy for Crust and Gingerbread Snowball Cookies – A Kitchen Addiction for extra tips and flavor twists.
Gingerbread Snowballs
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- In a bowl, beat softened butter and powdered sugar until light and creamy.
- Mix in molasses until well combined.
- In a separate bowl, whisk together flour, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low until the dough pulls away from the sides.
- If the dough is warm, chill in the fridge for 10-15 minutes.
- Use a small scoop or tablespoon to portion equal mounds of dough and roll each into a smooth ball.
- Place the balls on the prepared baking sheet with space in between them.
- Bake for 10-12 minutes, until the bottoms are lightly golden but the cookies do not brown.
- Let cool on the baking sheet for 2 minutes.
- While cookies are still warm, roll them in powdered sugar, then set on a rack to cool.
- Once cooled, roll them again in powdered sugar for a snowy appearance.
