The holidays just *aren’t* the holidays without a kitchen full of the warm scents of cinnamon, ginger, and… well, cookies! For me, it all started with my grandma’s gingerbread cookies. But you know, I wanted something a little different this year. Something that just melts in your mouth. That’s how I stumbled upon (and then perfected!) these amazing Gingerbread Snowball Cookies.
Seriously, these aren’t your average gingerbread cookies. They’re like little clouds of spiced goodness covered in a blanket of powdered sugar. My favorite part? The texture! They’re so delicate and crumbly, they practically dissolve the second they hit your tongue. Plus, they’re surprisingly easy to make – even if you’re a total newbie in the kitchen. Trust me, if I can do it (and I’ve had my fair share of baking fails!), you can totally nail these Gingerbread Snowball Cookies!
Why You’ll Love These Gingerbread Snowball Cookies
Simple and Delicious Gingerbread Snowball Cookies
Seriously, if you’re looking for a cookie recipe that’s practically foolproof, this is it! These Gingerbread Snowball Cookies are so simple to whip up. Even if you’re just starting out with baking, you’ll be amazed at how easy (and delicious!) they are. No fancy equipment needed, just a few bowls and your trusty oven!
The Perfect Holiday Treat: Gingerbread Snowball Cookies
Okay, let’s be real, these cookies just *scream* holidays! The warm gingerbread spices, the sweet powdered sugar coating… it’s like a little winter wonderland in every bite. Plus, they look absolutely adorable on a cookie platter. Trust me, these Gingerbread Snowball Cookies will be the star of your holiday baking!
Ingredients for Gingerbread Snowball Cookies
Alright, let’s talk ingredients! Don’t worry, you probably have most of this stuff in your pantry already. But trust me, using the *right* ingredients makes all the difference. Here’s what you’ll need for these melt-in-your-mouth Gingerbread Snowball Cookies:
- 1 cup (that’s 2 sticks!) of unsalted butter, and it HAS to be softened. Like, *really* softened. I usually leave mine out for a couple of hours.
- ½ cup of powdered sugar. And you’ll need extra for coating! Don’t skimp on the coating, it’s what makes them “snowballs”!
- 1 teaspoon of vanilla extract. The good stuff, if you have it!
- 2 ¼ cups of all-purpose flour. Yep, just plain ol’ flour works perfectly.
- 1 teaspoon of ground ginger. This is key for that warm gingerbread flavor!
- ½ teaspoon of ground cinnamon. Adds that cozy holiday touch.
- ¼ teaspoon of ground cloves. A little goes a long way with cloves, so don’t overdo it!
- ¼ teaspoon of salt. Just a pinch to balance everything out.
- ½ cup of finely chopped pecans or walnuts. These are totally optional, but I love the little bit of crunch they add! Sometimes I even use both!
How to Make Gingerbread Snowball Cookies: Step-by-Step
Okay, here comes the fun part! Don’t be intimidated, these Gingerbread Snowball Cookies are seriously easy to make. Just follow these steps, and you’ll be munching on delicious, melt-in-your-mouth cookies in no time!
Preparing the Dough for Gingerbread Snowball Cookies
First things first, let’s get that oven preheating! You’ll want to set it to 350°F (that’s 175°C for my friends across the pond). Trust me, a preheated oven is key for even baking!
Next, grab a big bowl and get ready to cream together the butter and ½ cup of powdered sugar. Now, this is important: make sure your butter is *really* soft. Like, squishy-soft. You want to beat it until it’s light and fluffy – almost like whipped cream. This usually takes a few minutes with an electric mixer, but you can totally do it by hand if you’re feeling ambitious!
Then, stir in that teaspoon of vanilla extract. Mmm, smells good already, right?
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, and salt. This just makes sure all those spices are evenly distributed. Nobody wants a clove bomb in their cookie!
Now, gradually add the dry ingredients to the wet ingredients. This is important: don’t dump it all in at once! Add it in batches, mixing until *just* combined. You don’t want to overmix the dough, or your cookies will be tough. A few streaks of flour are totally okay.
Finally, if you’re using nuts, stir them in gently. And ta-da! You’ve made your Gingerbread Snowball Cookie dough!
Baking Your Gingerbread Snowball Cookies
Time to roll! Grab a little bit of dough (about a tablespoon) and roll it into a 1-inch ball. They don’t have to be perfect, rustic is charming, right?
Place the cookies on ungreased baking sheets. You don’t need parchment paper for these, they don’t really stick. Just make sure they’re spaced out a bit so they have room to spread.
Bake for 12-15 minutes, or until the edges are *lightly* golden. Keep a close eye on them, because they can burn easily. I usually start checking them around 12 minutes. And don’t worry if they seem a little soft when they come out of the oven, they’ll firm up as they cool.
Let the cookies cool on the baking sheets for a few minutes. This is important – if you try to roll them in powdered sugar while they’re still hot, the sugar will just melt!
Coating the Gingerbread Snowball Cookies
Okay, this is the best part! Once the cookies are cool enough to handle (but still slightly warm), roll them in powdered sugar. Make sure they’re completely covered!
Now, here’s the secret to *really* snowy Gingerbread Snowball Cookies: roll them in powdered sugar *again* once they’ve cooled completely! This gives them that perfect, powdery coating that makes them look like little snowballs. And that’s it! You’re done! Now go grab a cookie (or five!) and enjoy!
Tips for Perfect Gingerbread Snowball Cookies
Want to make sure your Gingerbread Snowball Cookies are absolutely perfect? Here are a few of my top tips! First, don’t overmix the dough! Seriously, that’s the biggest mistake people make. Also, make *sure* that butter is softened – like, really, really soft. And if you’re having trouble with the dough being too sticky, try chilling it in the fridge for about 30 minutes before rolling. Trust me, these little tricks make all the difference!
Ingredient Notes and Substitutions for Gingerbread Snowball Cookies
Okay, so let’s chat about some of the ingredients and what you can swap if you’re in a pinch! For the nuts, I usually use pecans or walnuts, but honestly, any kind of nut would work. Almonds, hazelnuts… go wild! As for the vanilla extract – if you don’t have any, a little splash of maple syrup can add a similar warm flavor. It won’t be *quite* the same, but it’ll do in a pinch! Just don’t skip the gingerbread spices – those are a must for these Gingerbread Snowball Cookies!
Storing Your Gingerbread Snowball Cookies
So, you’ve baked these amazing Gingerbread Snowball Cookies. Now how do you keep them fresh? Easy peasy! Here’s the best way:
Best Way to Store Gingerbread Snowball Cookies
Just pop those little snowballs into an airtight container. They’re perfectly happy hanging out at room temperature. Trust me, they’ll stay delicious for days… if they they last that long!
Frequently Asked Questions About Gingerbread Snowball Cookies
Got questions about these adorable Gingerbread Snowball Cookies? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked. Hopefully, this helps you bake the perfect batch!
Can I Freeze Gingerbread Snowball Cookies?
Absolutely! If you want to get a head start on your holiday baking, you can totally freeze these Gingerbread Snowball Cookies. Just let them cool completely, then pop them into an airtight container. You can freeze them for up to 2-3 months. When you’re ready to eat them, just thaw them at room temperature. You might want to give them a fresh dusting of powdered sugar before serving, though, because the sugar can sometimes disappear a bit in the freezer.
Making Gingerbread Snowball Cookies Dough Ahead of Time
Yep, you can make the dough for these Gingerbread Snowball Cookies ahead of time too! Just wrap it tightly in plastic wrap and pop it in the fridge. It’ll keep for up to 2 days. When you’re ready to bake, just let the dough sit at room temperature for about 15-20 minutes to soften up a bit before rolling. Easy peasy!
Nutritional Information for Gingerbread Snowball Cookies
Okay, let’s talk numbers! Now, I’m no nutritionist, but I know you’re curious about what’s *actually* in these little Gingerbread Snowball Cookies. So, here’s a rough estimate of the nutritional info, based on the ingredients I use. Keep in mind, it’s just an estimate, and it can vary depending on the brands you use and how big you make your cookies!
Per cookie (and let’s be real, who eats just one?): You’re looking at roughly 90 calories. There’s about 5 grams of fat (3g saturated, 2g unsaturated, and zero trans fat – yay!), 1 gram of protein, and 10 grams of carbohydrates. You’ll also find around 5 grams of sugar and a tiny bit of sodium (about 20mg). And just a smidge of cholesterol (around 15mg). There’s virtually no fiber. For more information on nutritional values, you can check out USDA’s guide to nutrition labels.
So, yeah, they’re cookies! A treat! Not exactly a health food, but definitely worth it for the holiday cheer, right?
Enjoy Your Gingerbread Snowball Cookies!
Alright, you did it! You’ve baked a batch of these amazing Gingerbread Snowball Cookies! Now comes the best part – sharing them (or, you know, keeping them all to yourself!). If you loved this recipe, please leave a comment and rate it below! And don’t forget to snap a pic and share your cookie creations on social media! Happy baking!
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Grandma’s Hated Gingerbread Snowball Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gingerbread snowball cookies are a festive treat. They combine warm gingerbread spices with a delicate, melt-in-your-mouth texture. Enjoy these cookies during the holidays.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and 1/2 cup powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped nuts, if using.
- Roll the dough into 1-inch balls.
- Place the cookies on ungreased baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before rolling them in powdered sugar.
- Roll the cookies in powdered sugar again once they have cooled completely.
Notes
- For a more intense gingerbread flavor, add 1/4 teaspoon of ground nutmeg.
- Store the cookies in an airtight container at room temperature.
- The dough can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
