1. Can I make Gingerbread Snowballs ahead of time?

Yes! Gingerbread Snowballs are perfect for making ahead. You can prepare the dough, shape it into balls, and refrigerate it for up to 3 days before baking. Baked cookies can also be stored in an airtight container at room temperature for up to a week or frozen for up to 2 months. Just re-roll them in powdered sugar before serving to freshen their snowy look.

2. Why do my snowball cookies fall apart?

If your Gingerbread Snowballs are too crumbly or fall apart after baking, it’s often due to too much flour or not enough butter. Be sure to measure your flour accurately (spoon and level method) and cream your butter thoroughly. Also, avoid overbaking — they should be set but still soft in the center when removed from the oven.

3. Can I skip the molasses or use something else?

Molasses is key to that rich, deep gingerbread flavor. However, if you’re in a pinch, you can substitute with dark corn syrup or maple syrup, though the taste will be lighter. For the classic gingerbread snowball experience, molasses is highly recommended.

Gingerbread Snowballs – Best Holiday Cookie Recipe

Name: Gingerbread Snowballs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1/2 cup (57g) powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1 tablespoon molasses; 2 1/4 cups (279g) all-purpose flour; Extra powdered sugar for rolling

Description

Gingerbread Snowballs are soft, buttery holiday cookies infused with warm spices like cinnamon, ginger, nutmeg, and cloves, then rolled in powdered sugar for a festive ‘snowy’ finish. These egg-free treats are perfect for holiday gatherings, cookie exchanges, or enjoying with a cozy cup of cocoa.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1/2 cup (57g) powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 tablespoon molasses
2 1/4 cups (279g) all-purpose flour
Extra powdered sugar for rolling

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Instructions

Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
In a large bowl, cream the softened butter with an electric mixer until light and fluffy.
Add powdered sugar, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses. Beat until smooth and fully combined.
Gradually mix in the flour, adding it in portions until a dough forms.
Scoop about 1 tablespoon of dough for each cookie and roll into smooth balls.
Place cookie balls on the prepared baking sheets, spaced at least 1 inch apart.
Bake for 10–12 minutes, or until the edges turn lightly golden. Avoid overbaking.
Let cookies cool slightly for 1–2 minutes, then roll each one gently in powdered sugar while still warm.
Transfer cookies to a wire rack to cool completely. Roll again in powdered sugar once fully cooled for extra coverage.

Notes

To prevent cookies from crumbling, avoid overbaking and measure flour properly.
Double coat with powdered sugar for the best snowy appearance.
Cookies can be made ahead and stored in an airtight container for up to 1 week or frozen for up to 2 months.
Chilling the dough for 15–20 minutes makes it easier to roll if too soft.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 5g
Sodium: 55mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg