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Gingerbread Snowballs

These bite-sized cookies are warmly spiced with molasses, cinnamon, ginger, and cloves, creating a cozy treat perfect for the holidays. Rolled in powdered sugar, they offer a delightful snowy finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 85
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter, softened Use real unsalted butter for best flavor.
  • 1/2 cup Powdered sugar For dough and rolling.
  • 1/4 cup Molasses Use unsulphured for a smooth taste.
  • 2 cups All purpose flour Spoon it gently into measuring cup.
  • 1 teaspoon Cinnamon Warm spice.
  • 1 teaspoon Ginger Ground ginger enhances flavor.
  • 1/4 teaspoon Cloves A tiny pinch adds warmth.
  • 1/4 teaspoon Salt Balances sweetness and spice.
Optional Add-Ins
  • 1/2 cup Chopped nuts or mini chocolate chips If using chocolate chips, reduce spices slightly.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  2. In a bowl, beat softened butter and powdered sugar until light and creamy.
  3. Mix in molasses until well combined.
  4. In a separate bowl, whisk together flour, cinnamon, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low until the dough pulls away from the sides.
  6. If the dough is warm, chill in the fridge for 10-15 minutes.
Shaping and Baking
  1. Use a small scoop or tablespoon to portion equal mounds of dough and roll each into a smooth ball.
  2. Place the balls on the prepared baking sheet with space in between them.
  3. Bake for 10-12 minutes, until the bottoms are lightly golden but the cookies do not brown.
  4. Let cool on the baking sheet for 2 minutes.
Rolling in Sugar
  1. While cookies are still warm, roll them in powdered sugar, then set on a rack to cool.
  2. Once cooled, roll them again in powdered sugar for a snowy appearance.

Notes

Store in an airtight container at room temperature for up to a week. To keep fresh, add a slice of bread to the container. Dough can be frozen and baked from frozen, adding 1-2 minutes to the baking time.