Name: Gingerbread Snowball Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter (226g), softened; ½ cup powdered sugar (57g); 1 teaspoon vanilla extract; ½ teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; 1 tablespoon molasses; 2 ¼ cups all purpose flour (279g); Powdered sugar for coating

There’s something incredibly cozy about the way warm spices and soft powdered sugar come together in my Gingerbread Snowball Cookies Recipe. These little bites of gingerbread magic are as charming to look at as they are to eat, making them a must-bake treat for the holiday season or any time you want a sweet hug from your oven.

There are twelve dough balls evenly spaced on a dark baking tray. Each dough ball is light brown with small darker specks, smooth and round in shape, sitting alone with some small crumbs scattered around. The surface under the tray has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Snowball Cookies Recipe
Top Tip
How to Serve Gingerbread Snowball Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Snowball Cookies Recipe

Why You'll Love This Recipe

I can't get enough of this Gingerbread Snowball Cookies Recipe because it hits that sweet spot of being festive, flavorful, and super simple to pull off. If you love gingerbread flavors but want a cookie that’s a little different from the usual, these snowballs will win you over.

Perfectly spiced: The blend of ginger, cinnamon, nutmeg, and cloves creates that classic gingerbread warmth in every tender bite.
Simple to make: Minimal ingredients and a straightforward method mean you’ll spend more time enjoying and less time fussing.
Great texture: Soft, buttery, and crumbly, these cookies almost melt in your mouth once rolled in powdered sugar.
Holiday-ready gift: These cookies are perfect for packaging up and sharing with friends, neighbors, or taking to festive parties.

Ingredients & Why They Work

Each ingredient in this Gingerbread Snowball Cookies Recipe plays a special role. The butter makes the cookies rich and tender, while the molasses and spices give them that unmistakable gingerbread character. Picking good quality spices will really lift the flavor here, so don’t skip on that detail.

Flat lay of a small block of unsalted butter, a small white bowl filled with powdered sugar, a small white bowl with dark molasses, a few whole brown cinnamon sticks, a small white bowl containing ground ginger, a small white bowl with ground cinnamon, a small white bowl with ground nutmeg, a small white bowl holding ground allspice, a small white bowl with ground cloves, a few vanilla beans, a small white bowl with salt crystals, a heap of all-purpose flour loosely piled on a white ceramic plate, whole uncracked brown eggs arranged neatly beside the flour, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Challenge Unsalted Butter: Softened butter provides that creamy, melt-in-your-mouth texture that holds these cookies together perfectly.
Powdered sugar: Both in the dough and as a finishing coat — it adds sweetness and gives that snowball effect everyone loves.
Vanilla extract: A splash of vanilla deepens the cozy flavors and balances the spices beautifully.
Salt: Just a pinch to enhance all the flavors and keep sweetness from feeling one-dimensional.
Ground cinnamon, ginger, nutmeg, allspice, cloves: This warm spice blend is the heart of the gingerbread flavor—it’s why these cookies taste so festive and inviting.
Molasses: The signature ingredient for gingerbread, molasses adds moisture, richness, and that dark, robust flavor.
All-purpose flour: The base of the dough, providing structure while letting the spices shine.
Powdered sugar for rolling: Coats each cookie in a snowy, sweet layer that makes these cookies look as magical as they taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this Gingerbread Snowball Cookies Recipe here and there depending on who I’m baking for. Maybe a little extra ginger if I want it punchier, or swapping out cloves if someone prefers a milder spice. Don’t be shy about making it yours!

Variation: Once, I swapped half the all-purpose flour with whole wheat flour to add nutty depth and a bit more fiber — it made the cookies heartier but still delicious.
Dietary tweak: For a dairy-free twist, try substituting vegan butter. The texture changes slightly but the flavor holds up wonderfully.
Seasonal spin: Adding a pinch of ground cardamom or a little orange zest brightens the cookie for winter gatherings and gives a fresh twist on gingerbread.

Step-by-Step: How I Make Gingerbread Snowball Cookies Recipe

A round open tin with a dark blue and green plaid pattern and white floral decorations is filled with three layers of round cookies, each covered in white powdered sugar with small red and green sprinkles on top. The cookies are stacked loosely with some overlapping and resting on a white parchment paper lining inside the tin. The tin is placed on a smooth white marbled surface, surrounded by white sheer ribbon with stripes and shiny silver ornaments. In the background, the tin’s lid is propped up showing the same patterned design, and soft white fabric adds a delicate touch. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar Until Fluffy

Start by softening your butter—room temperature works best so it blends easily. I use an electric mixer to whip the butter for about 20 seconds until it’s fluffy. Then, add powdered sugar, vanilla, salt, and all those lovely spices plus molasses. Mix until everything’s smooth and aromatic. This step wakes up the flavors and ensures a tender cookie.

Step 2: Slowly Incorporate the Flour

Begin adding your flour gradually. At first, the dough looks crumbly and a bit messy—don’t worry, this is normal! Keep mixing and pushing through; a few minutes with the mixer and it comes together into a soft dough that’s easy to scoop.

Step 3: Scoop and Bake Your Snowballs

Use about a tablespoon of dough per cookie and place them spaced out on lined baking sheets. Bake at 350°F for 10 to 12 minutes until the bottoms are just a hint of brown. They’ll still look soft on top, but this timing is key to keep them tender inside.

Step 4: Roll in Powdered Sugar

Right after you pull them from the oven and when they’re cool enough to handle but still warm, roll each cookie in powdered sugar. This coating makes them look like little snowy globes, and once completely cooled, I often give them a second roll for that perfect finish.

Top Tip

From my years of making Gingerbread Snowball Cookies Recipe, I’ve learned a few things that help make the process smooth and the results just right. Here are some tips to help you nail these cookies every time:

Don’t rush the dough: It may seem crumbly at first, but keep mixing thoroughly—it will transform into a nice dough with patience.
Use fresh spices: Old spices lose their punch, so for that authentic gingerbread warmth, fresh ground spices work wonders.
Handle the cookies gently: They’re delicate when warm, so wait just enough before rolling in sugar, or they’ll break apart.
Double roll: For maximum snowball effect, don’t skip rolling the cookies again after they cool completely—it makes them extra festive!

How to Serve Gingerbread Snowball Cookies Recipe

Gingerbread Snowball Cookies - Serving Suggestion

Garnishes

I usually keep the garnishes simple—a generous dusting of powdered sugar does all the magic. Sometimes, I add a sprinkle of edible glitter or a tiny bit of finely chopped crystallized ginger on top for a festive sparkle and a pop of spicy sweetness.

Side Dishes

These cookies pair beautifully with a hot cup of spiced tea, chai latte, or even a glass of cold milk. When I serve these at holiday parties, I like setting them alongside rich fruitcake or alongside a platter of citrusy cranberry sauce for a nice contrast.

Creative Ways to Present

For special occasions, I’ve arranged these gingerbread snowballs in little “snowball nests” inside mini cupcake liners or stacked them in a festive jar layered with powdered sugar and tied with a red ribbon — perfect for gifting! It’s a simple but charming way to elevate their presentation.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store Gingerbread Snowball Cookies in an airtight container at room temperature. They’ll keep beautifully for about a week, remaining soft and full of flavor. Just be sure to keep them away from humid spots to avoid sogginess.

Freezing

I usually freeze the dough balls before baking. Lay them on a sheet, freeze solid, then transfer to a freezer bag. When you want fresh cookies, pop the frozen dough balls onto your baking sheet and add a couple extra minutes to baking time. This trick keeps them tasting freshly made, no fuss.

Reheating

If the cookies have lost a bit of their fresh-baked softness, a quick 5-10 second zap in the microwave revives their tender texture wonderfully. Just be careful not to overheat or they’ll turn crumbly too fast.

Frequently Asked Questions:

Can I make Gingerbread Snowball Cookies Recipe without molasses?

Molasses is key to the classic gingerbread flavor and moist texture, but if you don’t have it, you can try using a dark syrup like maple or dark corn syrup. Keep in mind the flavor will be milder and less robust. For the best results, molasses is the best choice.

How long should I chill the dough before baking?

This recipe doesn’t require chilling since the dough comes together well at room temperature. However, if your kitchen is warm or the dough is too soft to handle, popping it into the fridge for 30 minutes can help it firm up and make scooping easier.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that is suitable for baking. Make sure it has xanthan gum or another binder to keep the dough together. The texture might shift slightly but the cookies will still be delicious.

Why do my cookies sometimes fall apart when rolling in powdered sugar?

This usually happens if the cookies are too hot or too cool. Roll them in powdered sugar right after baking when they’re warm but firm enough to handle. If they’re too hot, they’ll be fragile and break. If too cool, the sugar won’t stick well.

Final Thoughts

Making the Gingerbread Snowball Cookies Recipe has become one of my favorite little rituals around the holidays. They’re so simple, yet each bite is bursting with warming spice and buttery goodness—reminding me of cozy moments by the fire. I truly hope you enjoy baking and sharing these as much as I do. Trust me, once you make them, they’ll become a beloved tradition in your cookie jar too.