There’s just something magical about these little bites of winter wonder—soft, spiced, and dusted with snowy powdered sugar. The Gingerbread Snowball Cookies Recipe brings that cozy gingerbread vibe in a perfect melt-in-your-mouth form that’s worth every minute spent baking.
Jump to:
Why You'll Love This Recipe
I still remember the first time I made these cookies—my kitchen was filled with warm spices, and the scent alone made me feel like it was already Christmas. This Gingerbread Snowball Cookies Recipe is one of those crowd-pleasers that balances soft richness with that classic festive spice perfectly.
- Classic Holiday Flavor: The blend of ginger, cinnamon, and molasses creates that authentic gingerbread taste everyone loves.
- Simple to Make: With just a handful of ingredients and straightforward steps, anyone can whip these up quickly.
- Beautiful Presentation: Rolled in powdered sugar, these cookies look like little snowballs, making them perfect for gifting or holiday displays.
- Delightfully Soft Texture: These cookies melt in your mouth, offering a tender bite that’s inviting every single time.
Ingredients & Why They Work
Each ingredient in the Gingerbread Snowball Cookies Recipe plays a part in shaping their tender crumb and rich, spicy flavor. Below, I've broken down the key players and why I love them.

- Challenge Unsalted Butter: Softened butter is essential here to create that fluffy cookie texture and tender crumb. Using unsalted lets you control the salt perfectly.
- Powdered Sugar: Incorporating powdered sugar into the dough ensures a delicate sweetness and silky texture, plus it's great for rolling the cookies for that snowy effect.
- Vanilla Extract: This adds depth and rounds out the spice flavors beautifully.
- Salt: Just a touch balances and brightens all the sweet and warm flavors.
- Ground Cinnamon, Ginger, Nutmeg, Allspice, and Cloves: This spice blend is the heart of the gingerbread magic. Each spice adds a unique warmth and complexity.
- Molasses: It’s what gives these cookies their classic gingerbread color, moist texture, and that rich, slightly smoky sweetness.
- All-purpose Flour: The sturdy base that holds everything together while keeping the dough tender and easy to work with.
Make It Your Way
I love tweaking this recipe depending on the season or crowd. Sometimes I swap molasses for honey for a milder sweetness or stir in a handful of finely chopped crystallized ginger for an extra zing that my friends adore.
- Variation: Adding chopped toasted pecans or walnuts into the dough gives a pleasant crunch and nutty aroma that complements the spices wonderfully.
- Dietary Twist: For a dairy-free version, I’ve had success swapping butter for a quality coconut oil—just keep the texture in mind, as the cookies come out slightly different but still delightful.
- Holiday Spin: Rolling half the cookies in cinnamon sugar before baking gives a lovely contrast to the powdered sugar coating after baking, making your tray extra festive.
Step-by-Step: How I Make Gingerbread Snowball Cookies Recipe

Step 1: Cream the Butter and Sugar
First, I soften my butter to room temperature—this is key for that fluffy texture. Using an electric mixer, I beat the butter for about 20 seconds until it’s light, then add the powdered sugar, vanilla, salt, and spices. Mixing these until smooth really wakes up the gingerbread flavor in the dough.
Step 2: Add Molasses and Flour
Next, I pour in the molasses and mix it in fully before gradually adding the flour. Here’s where patience pays off—the dough looks crumbly and a bit stubborn at first, but keep mixing! After a few minutes, it magically comes together. If it feels too dry, don’t rush—just give it time with your mixer or wooden spoon.
Step 3: Scoop and Bake
I use a tablespoon measure to scoop even portions of dough onto parchment-lined baking sheets, spacing them out to allow a little spread. Baking at 350°F (175°C) for 10 to 12 minutes is perfect—the bottoms just showing a hint of golden brown means they’re ready.
Step 4: Roll in Powdered Sugar
After pulling the cookies from the oven, I let them cool for a moment until they’re comfortable to handle—not piping hot, but still warm. Then the fun part: rolling each cookie in powdered sugar so they look like fresh little snowballs. If you want, once cooled completely, a second roll gives an extra snowy look and delightful sweetness.
Top Tip
From my experience, a few simple tricks make these cookies shine every time—especially when you’re baking lots for a gathering or gifts.
- Butter Temperature Matters: Too cold and your dough won’t come together easily; too warm and it gets greasy. Aim for soft, not melted.
- Mix Thoroughly: That crumbly dough stage can be frustrating, but persistence is key. Keep mixing to get a smooth dough.
- Handle Warm But Not Hot: Rolling the cookies while still warm helps the sugar stick beautifully without melting away.
- Double Roll for Snowy Effect: Once cookies cool, a second coating of powdered sugar amps up the festive look and sweetness.
How to Serve Gingerbread Snowball Cookies Recipe

Garnishes
I like to dust these cookies with an extra sprinkle of powdered sugar right before serving. Sometimes, I’ll add a tiny pinch of cinnamon on top for a little extra warmth and color—simple, but it makes them visually pop and taste even cozier.
Side Dishes
These cookies pair wonderfully with a mug of hot spiced tea, hot cocoa loaded with marshmallows, or even a creamy chai latte. For a full holiday spread, try serving alongside spiced nuts or a cheese board featuring mild cheeses and dried fruit.
Creative Ways to Present
For holiday gifting or parties, I love stacking these cookies in clear jars tied with festive ribbons—it’s an instant crowd-pleaser. You could also arrange them in a wreath shape on a platter and sprinkle with some edible glitter for a sparkly touch.
Make Ahead and Storage
Storing Leftovers
I keep leftover Gingerbread Snowball Cookies in an airtight container at room temperature, where they stay soft and flavorful for up to a week. Layer them between parchment paper to avoid sticking.
Freezing
These cookies freeze really well! I freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. Just thaw at room temp when you’re ready—they taste almost fresh-baked.
Reheating
If you want to freshen up frozen or day-old cookies, pop them in a 300°F oven for 5 minutes. It revives the softness without making them too hard or crumbly.
Frequently Asked Questions:
Yes! Dark molasses will give your cookies a deeper, more robust flavor, but it might also darken the dough a bit more. I personally enjoy the richness it adds, so feel free to experiment.
The dough can seem crumbly at first, but keep mixing it patiently, preferably with an electric mixer. Sometimes letting it rest in the fridge for 15 minutes helps the flour hydrate and brings the dough together nicely.
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking. I recommend blends with xanthan gum to help maintain the tender texture.
Store them in an airtight container at room temperature for up to one week. To keep them from sticking together, layer the cookies with parchment paper or wax paper.
Final Thoughts
These Gingerbread Snowball Cookies hold a special place in my heart every holiday season—they’re easy, nostalgic, and endlessly shareable. I encourage you to give this recipe a go; they’ll fill your home with spice and warmth while bringing smiles to anyone lucky enough to have one. Baking these is like wrapping yourself in a cozy blanket made of flavors—trust me, you won’t regret it.
Print
Gingerbread Snowball Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gingerbread Snowballs are delicate, buttery cookies perfectly spiced with cinnamon, ginger, nutmeg, allspice, and cloves. Rolled in powdered sugar, these soft, festive treats bring the warm flavors of the holidays to your cookie jar. Easy to make and perfect for gifting or holiday parties.
Ingredients
Cookie Dough
- 1 cup Challenge Unsalted Butter (226g), softened
- ½ cup (57g) powdered sugar
- 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 (279g) all purpose flour
For Rolling
- Powdered sugar for rolling
Instructions
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F. Line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugar: Using an electric mixer, beat the softened butter until fluffy, about 20 seconds. This lightens the butter and makes for a tender cookie.
- Add Flavors: Add powdered sugar, vanilla, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses to the butter. Mix until the mixture is smooth and evenly combined.
- Add Flour and Form Dough: Gradually add the flour to the mixture. Continue mixing until the dough comes together. It may appear crumbly at first but keep mixing; this can take a few minutes until it forms a cohesive dough.
- Scoop Dough: Use a tablespoon to scoop portions of dough and place them spaced apart on the prepared cookie sheets.
- Bake Cookies: Bake the cookies for 12 minutes or until the bottoms are just slightly brown. This ensures a perfect soft texture inside with a gentle crisp on the outside.
- Cool and Roll in Sugar: Remove from oven and let cookies cool for about a minute until you can handle them without burning. Roll each warm cookie in powdered sugar until fully coated.
- Final Cooling: Place the rolled cookies on a cooling rack to cool completely. Once cooled, re-roll in powdered sugar if desired for extra coating.
Notes
- Using room temperature butter is important for easy mixing and fluffy texture.
- If molasses is unavailable, substitute with dark corn syrup or honey for similar flavor notes.
- Re-rolling cooled cookies in powdered sugar enhances the snowy appearance and sweetness.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen before rolling in powdered sugar for longer storage; thaw and then roll in sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 60 kcal
- Sugar: 1 g
- Sodium: 444 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg



Leave a Reply