Gingerbread Snowball Cookies
Deliciously spiced Gingerbread Snowball Cookies that melt in your mouth, perfect for holiday celebrations and gifting.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 1/2 cup powdered sugar (plus more for rolling) Additional powdered sugar for rolling.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup finely chopped pecans Can substitute with walnuts or almonds.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Add the vanilla extract and mix well until fully incorporated.
- In a separate bowl, whisk together the flour, salt, ginger, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the butter mixture, mixing until well combined.
- Stir in the finely chopped pecans until evenly distributed.
- Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes, or until the cookies are set but not browned.
- Allow the cookies to cool slightly on the baking sheet, then roll them in additional powdered sugar.
- Let the cookies cool completely before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage by placing them in a single layer in a freezer-safe container, separating layers with parchment paper.